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
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.
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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.
Love,
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.