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

This recipe is irresistibly soft and it's perfect for when you need a cookie that's just a little different.
Print Recipe
powdered sugar on top of cream cheese cookies
Prep Time:15 minutes
Cook Time:12 minutes
Chill Time:30 minutes
Total Time:57 minutes

Equipment

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.
    Cream cheese and butter creamed together with sugar in a clear mixing bowl.
  • Add egg and vanilla. Then beat in the egg and vanilla, scraping the bottom with a spatula to make sure everything is combined..
    Adding and mixing dry ingredients into the cream cheese mixture in a clear bowl.
  • 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.
    Adding flour to the creamy mixture of cream cheese and sugar, preparing to mix into cookie dough.
  • 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.
    Scooped cookie dough ready on a parchment-lined baking tray, spaced out for baking.
  • 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.
    Freshly baked cream cheese cookies on a baking tray, just dusted with powdered sugar from a sieve.

Notes

Store in the fridge or at room temperature for up to 1-2 days. They will be moist and absorb any powdered sugar added to them either way. Storing in the fridge for over 24 hours may result in harder cookies, storing at room temperature will lead to softer, creamier cookies.

Nutrition

Calories: 135kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 49mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 245IU | Calcium: 22mg | Iron: 1mg
Servings: 24 cookies
Calories: 135kcal
Author: Katie

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.

A plate of soft cream cheese cookies, generously dusted with powdered sugar.

Trust me, you’ll want to make these more than once!

Soft Cookie Tips

  • For the best results, make sure your butter snd cream cheese are truly at room temperature. It makes a difference!
  • If the dough becomes too soft or sticky while shaping the cookies, chill it for an 10-15 minutes more to make it easier to handle.
  • Since these cookies don’t spread much, spacing them about 2 inches apart on the baking sheet is enough.

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.

Ingredients laid out for making cream cheese cookies: vanilla, butter, cream cheese, egg, flour, and sugar.

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.

Storage and Serving

Serve with fresh strawberries and a cup of hot coffee.

To store these cookies, place them in an airtight container. You can keep them at room temperature for up to 2 days if you prefer them softer and creamier. For a slightly firmer texture, store them in the refrigerator; they’ll last for about 1 week.

If you’d like to freeze the cookies, first make sure they are completely cool. Place them in a single layer on a baking sheet to freeze them individually. Once they’re frozen, transfer them to a freezer-safe bag or container. They’ll keep well for up to 1 month. When you’re ready to enjoy them, just let them thaw at room temperature or in the refrigerator.

I know you’re going to love these.

Close-up of a soft, broken cream cheese cookie showing its fluffy texture.
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By Katie Shaw

picture of smiling female

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.

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4 Comments

    1. 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!

  1. 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.

    1. 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.

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