Cream Cheese Cookies
These are super soft (like SUPER soft), tangy, and just the right amount of sweet. They’re simple, lovely, and use basic ingredients.
When you love classic cookies but want a change of pace, turn to this recipe.
Cream Cheese Cookies
Equipment
- Cookie scoop 2-tablespoon size
Ingredients
- 8 ounces cream cheese room temperature
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- powdered sugar to dust optional topping
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Instructions
- Beat cream cheese, butter, and sugar. With an electric mixer on medium speed, beat the cream cheese, butter, and sugar until everything is well combined.
- Add egg and vanilla. Then beat in the egg and vanilla, scraping the bottom with a spatula to make sure everything is combined..
- Add dry ingredients. Add the flour and baking powder to the wet mixture and stir by hand until you see no more dry ingredients. The dough will be very soft; this is normal.
- Chill. Chill in the fridge for at least 30 minutes as the dough will be very sticky.
- Prep for baking. Preheat your oven to 350℉ and line your baking sheet with parchment paper.
- Shape. Using a two tablespoon cookie scoop, scoop the dough onto your baking sheet, about 2 inches apart, they don’t spread much.
- Bake. Bake for about 12 minutes. The cookies are done when the edges are set but the centers are still slightly soft. They won't brown much, so don’t wait for a golden color. Let them sit on the cookie sheet for a minute to make them easier to handle, then transfer them to a wire rack. Once cool, dust with powdered sugar.
Notes
Nutrition
I have to admit, I’m absolutely hooked on these. Every time I whip up a batch, they disappear before I even have a chance to store them! They have just the right balance of sweetness and a melt-in-your-mouth texture that makes them a hit, especially during family gatherings. They’re just that good! I often find myself making an extra batch, just so I have a few to enjoy with my morning coffee.
Trust me, you’ll want to make these more than once!
Key Ingredients and Tools
Hand Mixer. Without this, you will struggle. A stand mixer is obviously fine too, but I really want you to have a mixer of some sort for this.
Cream Cheese. Always opt for full-fat cream cheese to achieve the rich, creamy texture that makes these cookies so delightful. I do not recommend reduced-fat or (the horror!) fat-free versions.
Parchment Paper. Easy clean up. Yay!
Cookie Scoop. When your cookies are all the same size, there bake evenly and look professional. Plus, a cookie scoop keeps your hands clean! If you don’t have one, a tablespoon works okay.
I know you’re going to love these.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
Wow I cooked a little longer and wow
Hey Sonjia, that’s great! I’d love to hear how they turned out with the extra baking time. Did they get extra crispy or just a little more golden? Thanks for trying the recipe!
Love your recipes
I have written down a few iny recipe book. it’s hard for me to write because of arthritis in my hands.
Hey Brenda, thank you so much! That means a lot to me. I’m really touched that you’ve taken the time to write down some of my recipes, especially since I know it’s not easy for you. I hope they bring you lots of joy. Wishing you comfort and happy baking.