I love everything with cream cheese from Carrot Cake to Red Velvet Cupcakes and Homemade Red Velvet Cake so it will come as no surprise that I am OBSESSED with these cookies. So soft, like clouds and the flavor is just on point, not too sweet, just right with lovely notes of cream cheese and vanilla.
How to Make Cream Cheese Cookies
1. Whisk together the flour, baking powder and salt and set the bowl aside. You can always sift the dry ingredients out (I do) but it’s not a must for this recipe.
2. Cream the butter and cream cheese together in a stand mixer fitted with a paddle attachment or in a large bowl using an electric hand mixer.
3. Add sugar to butter mixture and beat until light and fluffy. Beat in the egg and vanilla extract then scrape the bowl down and mix once more.
4. Dump the flour mixture into the bowl and beat until just combined. You can use a spatula to give one final mix, scraping the bottom and making sure there are no unmixed bits hanging around. Cover bowl and chill for at least an hour.
5. Preheat oven to 375F and portion out pieces of dough about two tablespoons in size. Dampen your clean hands and roll into a ball. The cookie dough will be sticky and you may need to wash your hands halfway through but they will bake perfectly!
6. Place each ball about two inches apart on a parchment paper or silicone-lined baking sheet. Transfer cookie sheet to the middle rack of you oven and bake for approximately 10 minutes. The cookies are done when the edge is set and just starts to turn color. The cookies will continue to set as they cool so just let them come to room temperature before enjoying.
Pro Tips for this recipe
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Scrape the bowl down before beating the dry mixture in, you want a nice homogenous mixture without beating for too long.
- These balls of dough will be sticky but worth it! Dampen your hands before rolling and take a wash up break if they get too caked with cookie batter.
- You can dust cookies with powdered sugar after baking or drizzle lightly with melted white chocolate for a bit of visual interest.
Frequently Asked Questions
Do they need to be refrigerated?
This type of cookie can be stored in a sealed container at room temperature for two days. Things with lots of cream cheese like cheesecakes and baked goods with cream cheese frosting should definitely be refrigerated.
Can you freeze them?
These cookies can be frozen just like other cookies. Wrap well and keep in an airtight container. I will say like all other cookies there taste best warm out of the oven.
Can you use cream cheese instead of butter in cookies?
Cream cheese will work instead of butter in most cookie recipes! You can even sub in some cream cheese in pie crusts. I would recommend a subbing in half of the butter for cream cheese but in a pinch you can do a full swap out. Keep an eye on the oven as bake times will differ.
If you love this recipe try these out!
If you’ve tried this Cream Cheese Cookies recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Cream Cheese Cookies
Video
Ingredients
- 1/2 cup unsalted butter 113g, room temperature
- 4 ounces cream cheese 113g, room temperature
- 1 cup granulated sugar 200g
- 1 egg room temperature
- 2 tsp vanilla extract 10mL
- 1 3/4 cups all-purpose flour 210g
- 1/2 teaspoon baking powder
- 1/2 tsp salt
Instructions
- Whisk together the flour, salt and baking powder in a medium bowl and set aside.
- Using a stand mixer fitted with a paddle attachment, or an electric hand mixer, cream the butter and cream cheese together. Add the sugar in and beat until light and fluffy. Add the egg and vanilla in and mix until combined. Scrape the bowl down and mix one more time to combine.
- Add the dry mixture into the wet and mix on low until just combined. Use a spatula to scrape the bottom and give the mixture one last mix then cover and chill for at least an hour.
- Heat oven to 375F then portion out roughly two tablespoon-sized pieces and roll into a ball. The dough will be sticky so It's best to dampen your hands a bit and just wash them when they get a bit covered. Place about two inches apart on a baking sheet lined with parchment paper or a silpat and bake for 10 minutes or until the edges are set and just turning golden.
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Scrape the bowl down before beating the dry mixture in, you want a nice homogenous mixture without beating for too long.
- These balls of dough will be sticky but worth it! Dampen your hands before rolling and take a wash up break if they get too caked with cookie batter.
- You can dust cookies with powdered sugar after baking or drizzle lightly with melted white chocolate for a bit of visual interest.
Jorge says
The recipe calls for balls of dough roughly 2 tablespoons in size. I did this and ended with what was essentially one (delicious) gigantic cookie.
Anyhow, I made a second batch with balls the size of a heaped teaspoon and it worked out much better to our liking.
Cheers!
Erika says
These were absolutely incredible! My family ate them up in less than a day. Fluffy, sweet, and tangy. DO NOT skip the dough chilling step!! Trust me. I made 2 batches and hadn’t chilled the first as long. The second came out way better (both were still delicious— the second was just a tad more aesthetically pleasing and easier to roll into balls). I’m probably going to make these for every special occasion.
Christina McFadden says
I made these tonight and they were SO delicious!! I ended up giving the majority away to my in-laws so I plan on making another batch or two tomorrow just for us!
Rita says
These delicious cream cheese cookies have such a delicate texture! They are a new favorite cookie to enjoy with tea or coffee…or alone!
Ali says
I have an 8-ounce tub of strawberry cream cheese that nobody wants on a bagel. Could I use the whole 8 ounces of cream cheese and skip the butter to give the cookies a stronger strawberry flavour? Or would this be a disaster? I’m a novice baker, so unsure about substituting ingredients.
John Kanell says
I THINK it would work!
Mary Kay says
Another terrific recipe. Thank you! These are amazingly delicious!
Jenny D'silva says
Hi John,
I love your recipe and have tried most of them, thanks for such amazing recipes. I did try this recipe too, but my cookies were soft, instead of solid. I followed every instructions given in the recipe, but I don’tknow what went wrong. Kindly advice on the same. Thanks and Regards.
John Kanell says
Hi! They are soft cookies but still baked through. were yours slightly golden on the bottom?
Katie Webster says
I recently came across your page and have done mutiple recipes and I love them all so much! I’ve got one batch of these cookies done and OMG they’re so good! Thank you for the wonderful recipes!
Amy Whitston says
Just pulled these bad boys out of the oven. Absolutely delish, as always when I bake your creations. I may ice these with a vanilla glaze- that is if we don’t eat them all before they cool. You’re one in a trillion, John! Thanks again
Dawna says
Super easy and yummy. The cream cheese adds a nice flavour to them. Definitely making these again.
Flavia says
I made these today, they were soooo delicious! My family LOVED them. I’m making them again tomorrow, thanks for this amazing recipe!!!
Lucyna says
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