These cream cheese cookies are soft and melt-in-your-mouth delicious. They’ve got a subtle tang, a warm vanilla flavor, and a sweet simple taste.
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Cookies with Cream Cheese
Think of these cream cheese cookies as a cross between snickerdoodles without the cinnamon, a Lofthouse cookie and gooey butter cookies with extra puff. Soft and fluffy sugar cookies with cream cheese, if you will!
These fuss-free cookies are made with just 10 minutes of prep time using one bowl for easy cleanup. You’re going to love them!
Why This Recipe Works
- Pantry ingredients. Most (if not all) of them are simple ingredients that you already have. So this is the perfect cookie recipe to whip up on a whim.
- Versatile. Enjoy these as cream cheese Christmas cookies during the holidays, or a snack on any given day during the week.
- Freezer-friendly. As I always say, make a double batch and freeze them for easy access to delicious cookies later on!
Find the full printable recipe with specific measurements below.
- Baking staples: All-purpose flour, baking powder, salt, granulated sugar and vanilla extract.
- Unsalted butter: Bring it out to room temperature at least 30 minutes ahead.
- Cream cheese: Learn how to soften cream cheese quickly if you’ve forgotten to take it out with the butter.
- Egg: A large room temperature egg will incorporate more fully with the cookie batter.
- Powdered sugar, for dusting: Also known as confectioner’s sugar.
Substitutions and Variations
Switch up the flavor in this cream cheese cookies recipe by adding some lemon zest or lemon juice to the cookie dough.
For special occasions, you could also add cream cheese frosting and festive sprinkles!
How to Make Cream Cheese Cookies
- Mix dry ingredients. In a medium bowl, whisk the flour, baking powder, and salt together. Set that aside.
- Beat wet ingredients. In the bowl of a stand mixer with the paddle attachment, cream the butter and cream cheese together until fluffy. Add the sugar and mix until pale and airy then add eggs, vanilla and dry ingredients on low until combined. Chill dough.
- Form dough balls. Use a large cookie scoop to scoop out the dough. Use damp hands to rough the dough into balls. Arrange them on the prepared cookie sheet about 2 inches apart to allow for spreading.
- Bake in a preheated oven at 375° F for about 10 minutes or until the edges just start to turn golden. Transfer to a wire rack to cool completely. Dust with powdered sugar then enjoy!
- Don’t skip scraping the bowl! Scrape not only the sides but the bottom too just to make sure everything is well combined. Just be careful not to overwork the dough.
- Add icing or a glaze for extra pizzazz.
- Line your baking sheet. Parchment paper or a silicone baking mat will help to prevent too much spreading.
- Make these babies ahead of time by freezing cookie dough balls. Flash freeze them on a cookie sheet until solid then store them in a freezer bag. Bake straight from frozen for a little while longer.
Technically yes, although it’s not likely if you follow the directions as written. If using a stand mixer, you’re more likely to over cream it just because your hands aren’t reminding you to take a break like they would with an electric hand mixer.
In a nutshell, keep an eye on it. Once it’s light and fluffy, or pale and fluffy, you can continue as directed.
Yes! There are certain circumstances (hello, butter cookies) where you’re going to want to leave butter alone, but there are also places where it makes a good substitute, especially in a pinch. Pie crusts, cookies, etc.
In this recipe, we’re using both so we get the benefits of both. The fat, the buttery flavor, but also the richness and tang from the cream cheese.
Always use a full-fat cream cheese block. Any low-fat or spreadable cream cheese will create runny dough and will spread resulting in thinner cream cheese cookies.
Store these cookies in an airtight container on the counter for up to 2 days. They don’t need to be refrigerated right away, but because of the cream cheese will need to be moved to the fridge after that.
You can also freeze them for up to 3 months! Transfer them to a freezer-safe container or freezer bag. Layer them with wax paper to prevent them from sticking together.
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Cream Cheese Cookies
- 1 ¾ cup (255 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup unsalted butter , at room temperature
- 4 ounces cream cheese , at room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg , at room temperature
- 1 Tablespoon vanilla extract
- Powdered sugar , for dusting
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and cream cheese together on medium speed until fluffy. Add the sugar on medium-high speed until pale and airy. Mix in the egg and vanilla until combined. Using a rubber spatula, scrape the bottom of the sides and bottom of the bowl.
- Mix in the dry ingredients on low until just combined. Chill at least 1 hour.
- Preheat the oven to 375F. Line a baking sheet with parchment paper or a silicone baking mat.
- Using a medium cookie scoop (2 Tablespoons), place the dough onto the baking sheet. Bake 10 minutes, or until the edges just starting to turn golden.
- Transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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