If you’ve never tried cream cheese cookies, you’re seriously missing out on one of the softest, most irresistibly rich treats around. With their melt-in-your-mouth texture and perfectly balanced sweetness, these cookies are quickly becoming a favorite for bakers and snack lovers alike. Curious what makes them so special? Keep reading to discover the magic behind every bite.
| Servings: | 24 cookies |
| Prep Time: | 15 minutes |
| Cook Time: | 10 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 cookie |
Ingredients
- 8 tablespoons unsalted butter softened
- 4 ounces cream cheese softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 quarter teaspoon salt
- Powdered sugar for dusting
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups
- Measuring spoons
- Rubber spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Wire cooling rack
Instructions
- Preheat your oven: Set your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking.
- Cream the butter and cream cheese: In a large bowl, beat the softened butter and cream cheese together using a hand mixer or stand mixer until smooth and cohesive. This should only take a minute or two on medium speed. The key here is softness—if either is too cold, you’ll end up with lumps in your dough.
- Add the sugar: Pour in the granulated sugar and continue beating until the mixture is light and fluffy. This step builds air into the dough, which is part of what helps these cookies bake up soft and tender.
- Mix in egg and vanilla: Crack in the egg and pour in the vanilla extract. Beat on low just until incorporated, scraping down the sides of the bowl as needed.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This evenly distributes the leavening and salt so you don’t get tiny salty pockets.
- Mix dry into wet: Gradually add the dry ingredients to the wet batter. Go slowly and mix just until no flour streaks remain. Overmixing here can lead to tough cookies.
- Scoop and shape: Using a tablespoon or cookie scoop, scoop dough and gently roll into balls. Place them about 2 inches apart on your prepared baking sheet. These cookies do not spread too much, so shaping them now helps.
- Bake: Bake in the center oven rack for about 9 to 11 minutes. You are looking for just-set edges and tops that are still slightly glossy. Do not wait for them to turn golden—these cookies stay pale and pillow-soft.
- Cool properly: Let them sit on the baking sheet for 5 minutes before transferring to a rack. This allows them to finish cooking gently without drying out.
- Add finishing touch: Once cooled, dust the tops with powdered sugar. A little sifter or fine mesh strainer works wonders here and makes them look extra special.
Nutrition per serving
| Calories | 120 |
| Protein | 2g |
| Carbohydrates | 15g |
| Fat | 6g |
| Sugar | 8g |
| Fiber | 0g |
| Sodium | 60mg |
For best flavor and texture, make sure your butter and cream cheese are room temperature before starting. Add crushed freeze-dried strawberries or almond extract for fun flavor spins. Dough can also be chilled to enhance richness.
FAQ
Can I add mix-ins like chocolate or nuts?
Yes, absolutely. Try folding in half a cup of mini chocolate chips, chopped pecans, or white chocolate chunks. Just avoid adding too many mix-ins or the dough may become hard to roll and bake evenly.
Do I need to chill the dough?
Not necessarily. This dough works well straight from the mixer. However, chilling for 30 minutes will make the dough easier to shape and helps maintain a puffier cookie shape as it bakes.
How should I freeze the cookies?
After forming dough balls, place them on a baking sheet lined with parchment and freeze until solid. Transfer to a freezer-safe bag and keep for up to 3 months. Bake frozen balls at the same temperature, just add an extra minute or two to the bake time.
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Cream Cheese Cookies
Ingredients
- 8 tablespoons unsalted butter softened
- 4 ounces cream cheese softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter and cream cheese using a hand mixer or stand mixer on medium speed until smooth and creamy.
- Add the granulated sugar and continue to mix until the mixture is light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together. Do not overmix.
- Scoop tablespoon-sized portions of dough, roll into balls, and place them about 2 inches apart on the prepared baking sheet.
- Bake for 9 to 11 minutes, or until the edges are just set and the tops look slightly underbaked.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once cooled, dust with powdered sugar if desired and serve.
