These Easy Cream Cheese Cookies are tender and chewy. Made with butter and cream cheese, and dusted with powdered sugar, they are deliciously sweet and just a little tangy.
If you want to try other tasty cookie recipes, check out our shortbread cookies and Lofthouse frosted sugar cookies.
Table Of Contents
Recipe Details
If you’ve never had Cream Cheese Cookies, you’re in for a treat. These scrumptious bites are super simple, with lots of rich butter and cream cheese to give them moisture, flavor, and melt-in-your-mouth goodness.
- TASTE: These cookies have delicious flavor from the cream cheese and vanilla, with a dusting of powdered sugar to make them perfectly sweet.
- TEXTURE: Soft, chewy, and moist, these cookies are so yummy.
- TIME: They take 20 minutes to make.
- EASE: This recipe is quick and easy. It also uses pantry staples, making it simple to whip up whenever a cookie craving strikes.
What You’ll Need
Ingredient Notes
- Unsalted butter- Leave this out on the counter until it reaches room temperature to make it easier to whip into the dough. This creates fluffier cookies.
- Cream cheese- This also needs to be room temperature so it is easier to thoroughly incorporate into the cookie dough.
- Powdered sugar– This will be used to sweeten the cookies as well as to sprinkle on top.
Add-ins and Substitutions
- Substitute the extract- Instead of vanilla, you can use almond extract, maple extract, lemon extract, or any other that you like.
- Make them gluten-free- Substitute gluten free flour 1:1 for the all-purpose flour in this recipe.
- Add chocolate chips- Add some semi-sweet chocolate chips to these Cream Cheese Cookies to make them even more irresistible.
- Substitute the butter- You can make this with oil or shortening in place of the butter if you haven’t got any.
How to Make Cream Cheese Cookies
- Mix the butter and cream cheese. First, place the softened butter and cream cheese in a large mixing bowl and cream them together well using an electric hand mixer.
- Add the sugar. Now mix in the powdered sugar on low speed.
- Add the egg and vanilla. Beat the egg and vanilla extract into the mixture.
- Sift in the dry ingredients. Using a sifter, add the flour, baking powder, and salt. Mix everything together until well incorporated.
Pro Tip: Spoon and level off the flour in the measuring cup to make sure you get the right amount. Too much flour can result in dry cookies.
- Scoop the cookie dough. Using a medium-sized cookie scoop, scoop out the dough and use your hands to round them into balls. Place them on a baking sheet lined with parchment paper.
- Bake. Preheat the oven to 375 degrees Fahrenheit and bake the cream cheese cookies for 10 minutes on the center rack.
- Dust with powdered sugar. Once the cookies have cooled, dust them with powdered sugar and serve.
Recipe Tips
- Measure the flour correctly. Packing flour can cause too much to be used, drying out your cookies. If you can’t measure your flour with a scale, then sift it or stir it with a spoon, then sprinkle it into the measuring cup and level it for accuracy.
- Dampen your hands before rolling the dough. Cream cheese cookie dough is very sticky, so to keep it from sticking to your hands when rolling it into balls, get your hands slightly wet first. This will make the process easier and neater.
- Bake these cookies on the center rack. Place the cookies on the center rack so that all parts of the cookies are baked evenly.
- Try some variations. Dust the cookies with cinnamon sugar, add some chocolate chips, or drizzle them with melted white chocolate. These delicious cream cheese cookies can be very versatile.
FAQs
Do you have to refrigerate cream cheese cookies?
No, they don’t need to be refrigerated. You can store these Cream Cheese Cookies in an airtight container at room temperature for up to 2 days.
What ingredient makes a cookie moist?
The ingredient that makes a cookie moist is egg yolks. The fat in them keep the cookies soft and chewy. The cream cheese and butter in these Cream Cheese Cookies also help.
Serving Suggestions
These Cream Cheese Cookies have a delicious flavor that works with lots of other desserts. You can also serve them with a gourmet coffee for an afternoon treat.
- Cakes: Pair these cookies with a slice of Chocolate Honey Cake (Spartak Cake), Tiramisu Cake (VIDEO), Pumpkin Cheesecake (VIDEO), or Chocolate Mousse Cake.
- Cookies: Add them to a cookie platter with some Almond Flour Chocolate Chip Cookies, Cookies And Cream Cookies, Chocolate Macarons, or Gingersnap Cookies.
- Sweet treats: Serve these Cream Cheese Cookies with some Candied Pecans, Chocolate Covered Dates, Peppermint Bark (VIDEO), or Pumpkin Creme Brulee.
- Beverages: Enjoy them with a cup of Hot Chocolate, Iced Caramel Macchiato, Pumpkin Spice Latte, or Brown Sugar Boba.
Make This Recipe in Advance
Make ahead: You can prep this cookie dough in advance and keep it in the fridge until you’re ready to bake. Or make the cookies ahead of time and store or freeze.
Storing: Store these Cream Cheese Cookies in an airtight container at room temperature for up to 2 days.
Freeze: Just place the cooled cookies in an airtight container or freezer ziplock bag before they have been dusted with powdered sugar. They will last in the freezer for up to a month. Just thaw them for a few hours to room temperature before serving.
More Scrumptious Cookies!
Full Recipe Instructions
Easy Cream Cheese Cookies
Moist, chewy, and a little tangy, these sweet and easy Cream Cheese Cookies are the perfect recipe for your cookie craving!
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Servings: 25 cookies
Calories: 116kcal
Ingredients
- 1/2 cup unsalted butter room temperature
- 4 oz cream cheese room temperature
- 1 1/2 cups powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 teaspoon salt
Instructions
- Start off by adding 1/2 cup unsalted softened butter and 4 ounces softened cream cheese to a large mixing bowl. Use an electric mixer to cream them together really well.
- Now mix in 1 1/2 cup powdered sugar and mix it at low speed.
- Then add, 1 large egg and 1 teaspoon vanilla extract and mix it in.
- Now sift in 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 teaspoon salt. Mix the dry ingredients well.
- Now scoop out the cookie dough using a medium-sized cookie scoop. Then use your hands to round the dough into balls.
- Place the cookies on a baking sheet lined with parchment paper and bake in a preheated 375 degree Fahrenheit oven for 10 minutes. Make sure to bake on the center rack.
- Once the cookies are cooled, dust them with a little bit of powdered sugar, and enjoy!
Notes
Tips To Make These Cream Cheese Cookies Extra Delicious
- Measure the flour correctly. Packing flour can cause too much to be used, drying out your cookies. If you can’t measure your flour with a scale, then sift it or stir it with a spoon, then sprinkle it into the measuring cup and level it for accuracy.
- Dampen your hands before rolling the dough. Cream cheese cookie dough is very sticky, so to keep it from sticking to your hands when rolling it into balls, get your hands slightly wet first. This will make the process easier and neater.
- Bake these cookies on the center rack. Place the cookies on the center rack so that all parts of the cookies are baked evenly.
- Try some variations. Dust the cookies with cinnamon sugar, add some chocolate chips, or drizzle them with melted white chocolate. These delicious cream cheese cookies can be very versatile.
Nutrition
Calories: 116kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 41mg | Potassium: 27mg | Fiber: 1g | Sugar: 7g | Vitamin A: 184IU | Calcium: 11mg | Iron: 1mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Kathleen says
Made these cookies for the first time yesterday to use up some cream cheese I had. I had put the dough in the refrigerator for a good hour before I bake them which I believe helps with the consistency of forming the cookies. I added 2 tablespoons of lemon Extract, 2 tablespoons of lemon zest and a small bunch of thyme as an addition. My husband and I loved these cookies. It was a nice springtime cookie.
Dina says
Wow I love the flavor additions you added Kathleen! That sounds so delicious. Thank you for taking the time to share with me 🙂
Lauren T says
Not sure why, but I baked it as directed and kept getting cookies raw in the middle- even doubling the baking time. I want to say it’s the moistness but that doesn’t seem to be the case.
Dina says
Hi Lauren, thats interesting. If you double the bake time, they should most definitely be baked. These are not supposed to be crunchy cookies. They should be very soft and moist.
Crystal Schmidt says
I added 4T of Cocoa, 3T of milk, and zero sugar PB chips (they have a truer peanut butter taste) amazing.
Diane C says
These were easy to make ….except the rolling part which was definitely a sticky task! Is there any solution to roll out more easily? They were fantastic and so worth it! I used a strawberry cream cheese that needed to be used.
Dina says
Hi Diane 🙂 Awesome to hear you loved these cream cheese cookies. You can try to add a little more flour to make is easier to roll out. Try adding a few tablespoons of flour at a time to see how it goes. However, don’t add too much since it will change the flavor and consistency. If you give this a try let me know how it goes. Thanks. 🙂
S S says
I add chocolate chips to mine. Everyone loves them!
Dina says
That’s awesome! Glad everyone loved it!
Angelina says
How many cookies does this recipe make? I need to make 50 cookies.
Dina says
Hi Angelina 🙂 This recipe makes about 25 cream cheese cookies. So you would need to make a double batch. The bottom of the post has a detailed breakdown of all the steps and the nutritional details for this recipe. Hope that helps and I hope you love this recipe! Please let me know how it goes. 🙂
Lakeysha Nesbitt says
My family loved the cookies! Instead of the Vanilla extract I used Lemon extract instead. They turned out great! I was thinking about using Hot chocolate powder to add to batter. And using Peppermint extract instead of Vanilla Extract. Do you think that would work out? If so, then how much powder to add?
Dina says
Hi, that sounds so delicious! I am not too sure since the powder from the hot chocolate mix may dry out the cookie batter. You might want to add a little more cream cheese to make up for the dry to wet ratio. I hope that helps.
Celita says
Easy ad delicious
Amanda Denny says
I made these this past weekend, and everyone loved them. I used salted butter and omitted the salt. I also rolled them in powdered sugar and made them into thumbprints with a blackberry compote, then baked them! They are a new favorite!
Do you know if they freeze well?
Dina says
Wow Amanda! That sounds so delicious. Thank you for the feedback. I will have to try your version soon! Yes these can be frozen! Just place the cooled cookies in an airtight container or freezer ziplock bag before they have been dusted with powdered sugar. They will last in the freezer for up to a month. Just thaw them for a few hours to room temperature before serving.
Carla says
Good Morning Dina
I would like to know sense your cream cheese cookie recipe versatile can raspberry jam or freeze dried be added to this recipe
Dina says
Hi Carla, I am happy that you came across my cream cheese cookie recipe! Just to clarify, are you putting the jam into the batter or just adding it on top? If you incorporate into the batter then I think it will work. If you just add it on top of the cookie prior to baking it should work. I have not tried putting raspberry jam or freeze dried raspberries in this recipe so I can’t say how it will turn out. I hope that helps. If you give this recipe a try please let me know how it goes. Thanks!
M. Smith says
Can I use granulated sugar?
Dina says
Hi, yes you can, but the texture might not be as “melt in your mouth”. But the flavor will pretty much be the same 🙂
Lorene Perkins says
Used GF flour and they turned out well. I’m disappointed in lack of flavor so next time I will use Almond flavoring! Still good with coffee 😊
Kiki says
My whole family loved these cookies❤️
Dina says
Yay! It is always a win when the whole family loves a recipe. Thank you so much for giving this recipe a try and I hope you find more delicious cookie recipes from my food blog. Thank you for your kind feedback! 🙂
Deb says
How bad would it be if I used salted butter?
Dina says
Hi Deb, I would not recommend salted butter because the cookies might end up too salty.
Rhonda Glavin says
These cookies are so good my husband said they are one of his favorites now! So easy to make and they melt in your mouth!
Dina says
Rhonda, that is so awesome! Thank you for the kind feedback! I really appreciate it 🙂
Cindy says
I
Terri says
Do these cookie need to be refrigerated due to the corn chz. Can the recipe be doubled??
Dina says
Hi Terri, you do not need to refrigerate them after baking.
Cheryl Carter says
Excellent cookie! Can I double the recipe?
Dina says
Thank you Cheryl, yes you can double the recipe 🙂
Stephanie says
Absolutely scrumptious!! Made these for the first time. Easy recipe to follow.
Dina says
Hi Stephanie 🙂 So awesome to hear you found this recipe easy to follow and scrumptious! Thank you so much for taking the time to leave your feedback and for your support of my food blog! 🙂
Gena Eggert says
I”m planning on making these cookies for my church’s cookie walk next week. I’d like to refrigerate the dough until I’m ready to bake them. Do I have to let the dough come to room temperature before I roll and bake them?
Dina says
Hi Gena 🙂 I hope everyone loves these cream cheese cookies! Yes you would want to let the dough sit at room temperature for about 30 minutes to an hour before you roll and bake them. Let me know how it goes. 🙂