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Carl Reiner Cookies
December 03, 2019

These were delicious, but too soft. I made 12 cookies with this recipe, each 2½ to 3 inches in diameter. I baked all 12 on a single half-sheet pan for 13 minutes (longer than the recommended 10 minutes), at which point they still looked too pale on top, but I feared I might be drying them out, so I took them out of the oven. Their undersides did brown somewhat (even on a bright aluminum pan), and did stick to the pan a little. Next time, I would bake them longer (they hadn't dried out), and on a greased pan, or on parchment or greased foil. And I'd wait for some browning. The softness may be due (only partly) to my adding 2 teaspoons of vanilla extract to the dough. But maybe there's also too much cream cheese in the recipe, or not enough flour, or maybe an egg is needed. (Or something!) In any case, as is, they should be served chilled (so the butter and cream cheese can stiffen again). The vanilla did make mixing the rather dense batter easier, smelled great when baking, and tasted great. BTW, 9 tablespoons of sugar equals ½ cup plus 1 tablespoon. (2 measurements are quicker than 9!)

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