If you’re a cookie lover looking to try something new, these cream cheese cookies are sure to become your latest obsession! Made with cream cheese, these cookies have a melt-in-your-mouth texture and a creamy flavor with a hint of vanilla.
Ingredients you will need
Cream Cheese: For this cream cheese cookie recipe, I use Original Philadelphia cream cheese.
Butter: Use unsalted butter at room temperature.
Flour: You’ll need all-purpose flour.
Salt and vanilla extract: Although cream cheese contains some salt, I like to add an extra pinch for flavor balance. For vanilla, feel free to skip it or substitute with other extracts like almond or lemon extract.
Baking Powder: These cookies are soft and fluffy, so we use baking powder to help them rise and maintain a light texture.
Egg: Use one large egg, at room temperature.
Looking for more easy but delicious dessert recipes? I've got you covered! Try these Mini cheesecakes, these Cheesecake cookies, or this San Sebastian cheesecake.
Cooking tips
Room temperature ingredients: Your butter, cream cheese, and eggs should be at room temperature. Otherwise, it can be challenging to create a cohesive cookie dough.
Avoid overmixing: Mixing too much after adding the flour can lead to denser cookies. Mix just until everything is combined.
Bake until the tops are set: Cream cheese cookies need time to bake through. Once the tops no longer look wet and you see browning around the edges, your cookies are ready.
Cool completely before serving: Right out of the oven, these cookies will be very soft. Let them cool to room temperature, and they’ll firm up perfectly.
How to make cream cheese cookies
Preheat the oven: Set your oven to 355F (180C) and line two baking sheets with parchment paper for easy cleanup.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the butter, cream cheese, and sugar: In a stand mixer with a paddle attachment (or using a hand mixer), beat the butter, cream cheese, and sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
Add the wet ingredients: Add the egg and vanilla extract, mixing until well combined.
Combine the dry and wet ingredients: Gradually add the flour mixture to the butter mixture, mixing until just combined. Avoid overmixing, as this can make the cookies less tender.
Shape the cookies: Scoop the dough using a 3-tbsp cookie scoop (you should have 14 dough balls) and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake the cookies for 11-12 minutes or until the edges are just starting to turn golden. The cookies should look puffy and lightly golden around the edges.
Cool and enjoy: Let the cookies cool on the baking sheet for at least 10 minutes, then transfer to a wire rack to cool completely.
Possible variations
Lemon or orange zest: Add some fresh lemon or orange zest to the dough for a citrus flavor that pairs beautifully with the cream cheese.
Cover with chocolate: Follow the instructions from my Matcha Cookies recipe or Strawberry Shortbread Cookies recipe to cover these cream cheese cookies with melted, tempered chocolate.
Top with a glaze: A simple powdered sugar glaze or a Brown butter glaze can add an extra layer of sweetness and a beautiful finish.
Storage tips
These cookies stay fresh at room temperature for 3-4 days. If you want to keep them longer, store them in the refrigerator for up to a week. For longer storage, freeze the cookies for up to two months and thaw at room temperature before enjoying.
Recipe card
Cream cheese cookies
Equipment
- Digital kitchen scale
- Stand mixer or hand mixer and a large mixing bowl
- Cookie scoop (3-tablespoon cookie scoop)
- Parchment paper
Ingredients
- 110 g unsalted butter at room temperature
- 110 g cream cheese at room temperature
- 150 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 175 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 355F (180C) and line two baking sheets with parchment paper.
- In a stand mixer fitted with a paddle attachment (or using a hand mixer and a mixing bowl), cream together the butter, cream cheese, and sugar until light and fluffy.
- Add the egg and vanilla extract, and beat until well combined.
- Sift in the flour, baking powder, and salt, and mix just until well combined.
- Scoop the dough using a 3-tbsp cookie scoop (you should have 14 dough balls) and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies in batches for 13-14 minutes, or until the edges are lightly golden and the cookies are puffy.
- Remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely before serving.
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