Everything (But The Bagel) Cookies
As a native new yorker, I don’t think there is a love as strong, deep, or passionate as the one I have for everything bagels. Perfectly dough, soft, and crispy bagels garnished with the iconic everything bagel seasoning. It’s the PERFECT BAGEL.
Now, in 2020 a series of ice cream shops incorporated this iconic bagel (and it’s cream cheese counterpart) into fun, inspiring flavor offerings. Inspired by Jeni’s Ice Cream, I introduce the Everything (But The Bagel) Cookies!
It’s cream cheese-y, it’s soft, it’s basically and eeverything bagel with cream cheese (sans the toasted instruction) but sweet!
Grab a jar of EBTB seasoning (or two) and enjoy!!
Everything (But The Bagel) Cookies
Yield: (8) 2oz cookies; one dozen 1oz cookies
Time: 30 minutes + 30 minutes refrigerated chill time
INGREDIENTS
2 cups (240g) all-purpose flour
1/2 teaspoon baking powder
1/2 tsp cornstarch
1/2 teaspoon salt
1/4 cup (57g) unsalted butter, softened
1/2 cup (4oz) cream cheese, softened
1 cup (200g) granulated sugar
1 teaspoon vanilla extract
1 flax egg or regular egg (see notes)
1/4 cup everything bagel seasoning (mine is from Trader Joes)
DIRECTIONS
In a medium bowl, whisk together the flour, baking powder, cornstarch, and salt until combined. Set aside.
In a large bowl, cream together the softened butter and cream cheese and sugar until light and fluffy (about 2-3 minutes). Add the flax egg and vanilla extract and beat until just combined (about 1 minute).
Fold the dry ingredients into the wet until combined.
Using a wet cookie scoop, portion the cookie dough on a dish. This recipe was tested using a 2oz cookie scoop, but a 1/4 measuring cup works as well. You can attempt to use a 1oz cookie scoop as well for smaller, less dense cookies.
Pour the everything bagel seasoning into a small ramekin or dish. Dip the top of the cookie dough ball in the seasoning (don’t dip the whole cookie as the seasoning will burn on the bottom when baking)
Chill the dough slightly for 15-20 minutes in the freezer. You want the dough to be slightly firm to the touch (signaling that some of the fat has solidified).
Preheat oven to 350F. While oven preheats, place cookies on a parchment-lined baking tray and let them come to room temperature.
Bake for 12-16 minutes until edges are golden brown. Rotate the trays halfway through bake time. Place the oven rack in the middle-top portion of the oven to help prevent the cookies from burning on the bottom.
Let cookies cool.
Dive in!
NOTES
Flax Eggs
(A great egg substitute for baked goods. If you’re not egg-free, you can use 2 whole eggs in place of the flax egg)
Ingredients for 1 Flax Egg
1 tablespoon flax meal
3 tablespoons water
Directions
In a bowl, stir the flax meal and water until combined. Let sit for 5-10 minutes until gelatinous/goopy