If the cream cheese mixture is too soft, chill it in the refrigerator before shaping into balls.
Refrigerating the cookies for 2 hours helps to firm up the butter so that the cookies do not spread while they bake.
If you are not in a hurry, refrigerate the dough for at least 12 hours before baking. This will allow the dry ingredients to better absorb the humidity of the eggs and butter, giving the cookies an even better texture.
Once the raw cookies are frozen, transfer them to an airtight container. They will keep for 3 months in the freezer. You can bake them from frozen by adding 4 minutes to the baking time for a total of 14 to 16 minutes.
For best results, once the oven is preheated to the desired temperature, let it heat up for at least another 15 minutes before baking the cookies.
Pour un résultat optimal, une fois que le four a atteint la bonne température, laissez-le chauffer encore au moins 15 minutes avant d’enfourner les biscuits.
