These Cream Cheese Cookies are the softest, most cloud-like cookies you'll ever taste. The tangy cream cheese flavor balances the sweetness and makes every bite unbelievably light and airy. They're simple cookies, requiring a short list of pantry staples, but they have an irresistible flavor you won't be able to stop eating. Plus, they only require 10 minutes of prep time and a short chill before baking, so they're fast enough to throw together whenever!
Cream cheese is one of my favorite ingredients to bake with. It's a miracle worker, adding a luscious smoothness to cream cheese frosting and balancing the sweetness in any cheesecake or pie. In this cookie recipe, it's all about the combination of butter and cream cheese. Butter is a must-have for chewy cookies, and cream cheese adds extra fat and moisture for a dreamy texture and creamy, slightly tangy flavor. These sweet treats are versatile enough to serve any time of year and will be requested for every party or celebration. They're some of the best cookies I've ever had, and I'm sure you'll feel the same way!
Why You'll Love These Cream Cheese Cookies
- So soft and tender. The fat in the cream cheese makes these buttery cookies extra soft and deliciously light texture. You won't believe how pillowy they are!
- Quick and easy to make. Although the cookie dough needs an hour-long rest before baking, the rest of the recipe whips together in no time. They're a great option whenever you need a last-minute batch of cookies! Perfect for cookie exchanges, holidays, or any special occasions.
- Exceptional flavor. Cream cheese is a magical ingredient, making these cookies much more flavorful than ordinary shortbread or sugar cookies. They're creamy with a pleasant tanginess that makes them absolutely irresistible. This may be my all-time favorite cream cheese dessert!
Ingredient Notes
To make these delicious Cream Cheese Cookies, you will need the following ingredients (full measurements in recipe card below):
- all purpose flour - to avoid adding too much flour, scoop the flour into your measuring cup and level it flat. For even softer cookies, feel free to use cake flour.
- baking powder - for a nice puffy rise.
- salt
- unsalted butter - make sure it is fully softened at room temperature first.
- cream cheese - either full-fat cream cheese or Neufchatel will work. Just make sure the block of cream cheese is completely soft, like the butter.
- white sugar - for sweetness and a chewy texture.
- egg - to bind the cookie dough together.
- vanilla extract
- almond extract - optional, but it adds a nice nuttiness to the cookies.
- confectioners' sugar - to dust the cookies after baking.
Baking Equipment
You will also need the following tools and equipment for baking:
- measuring cups and spoons
- medium mixing bowl
- whisk
- sifter
- stand mixer (or a large bowl and hand mixer)
- plastic wrap and parchment paper
- large baking sheets
- small cookie scoop
- toothpick for testing
- wire rack
How to Make the Best Cream Cheese Cookies
- Combine dry ingredients. In a medium mixing bowl, whisk together the flour, sifted confectioners’ sugar, baking powder, and salt, until well-combined. Set aside.
- Cream butter and cheese. In a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until creamy and combined. Add in the white sugar, then beat on medium-high for 2-3 minutes, or until fluffy, volumized and pale looking.
- Add wet ingredients. Add in the egg, vanilla, and almond extract, then beat again until fully combined.
- Add dry to wet. Add in the dry ingredients, then beat again until just combined and smooth.
- Chill. Cover the bowl with plastic wrap, then place the batter into the fridge for at least 1 hour (or up to overnight).
- Prep. Preheat the oven to 350F. Line 2 large baking sheets with parchment paper.
- Scoop batter. Use a small cookie scoop to scoop out the batter, then roll each scoop between your palms to create a perfect ball. Divide the dough balls onto prepared baking sheets (12 cookies per sheet).
- Bake. Place into the oven to bake for 12-14 minutes, or until an inserted toothpick comes out clean from the largest cookie. (I recommend baking in batches to ensure even baking). Allow the cookies to rest on the pan for 5 minutes, then carefully transfer them to a wire cooling rack to fully cool.
- Dust with sugar. Once cooled, dust with additional confectioners’ sugar, and enjoy.
Recipe Variations
- Roll in sugar. For a little extra crunch, roll the cookie dough balls in superfine sugar before baking. Try cinnamon sugar for a cozy holiday flavor.
- Play with extracts. I like to make this recipe with vanilla and almond extract, but you can try other flavors or add a little orange or lemon zest for freshness.
- Frost and decorate. To add a little extra sweetness, top the cooled cookies with buttercream frosting and your favorite sprinkles. You can also add a drop of food coloring to dye the dough. Great for baby showers or the holidays!
How to Serve
These Cream Cheese Cookies are delicious served with a warm drink like coffee or tea. Some of our favorites to serve these melt-in-your-mouth cookies with are:
- Peppermint Hot Chocolate
- Pumpkin Spice Latte
- Matcha Latte
- Slow Cooker Apple Cider
- White Hot Chocolate
- Chai Tea Latte
Recipe Tips and Tricks
- Soften all the way. This cream cheese cookie recipe starts with creaming the cream cheese and butter together. If they are not completely soft, they will not whip up properly and give these cookies their iconic texture.
- Chill the dough. Before baking, the butter and cream cheese need to firm up again in the fridge, or they will melt and flatten the cookies in the oven. Please don't skip this step!
- Don't overbake. These cookies will be soft after baking, which can make it hard to tell when they're fully done. The tops should stay white, but the bottoms should turn golden brown. You can also test with a toothpick. Let them finish setting up on the hot sheet pan for 5 minutes before moving to a wire rack. Be careful not to overbake.
Storing and Freezing Instructions
How to Store
Store leftover cookies in an airtight container at room temperature for about 3 days.
How to Freeze
Both the cookie dough and the baked cookies can be frozen. To freeze leftover cookies, pop them in a freezer bag and freeze for up to 3 months. To freeze the cookie dough, roll out the cookie dough balls like normal, then freeze them on a sheet pan in a single layer. Transfer the frozen cookie dough balls to a freezer-safe container and store for 2-3 months. Either thaw the dough balls in the fridge before baking or bake from frozen and increase the baking time by 1-3 minutes.
FAQ
Not necessarily. Although unbaked cream cheese would certainly need to be refrigerated, the cream cheese acts like butter in this dough. After baking, they are safe to store at room temperature for several days.
Yes, the cream cheese and butter both require a little rest in the fridge before baking. Otherwise, they will spread too much while baking and not have the same soft, pillowy texture.
Since butter and cream cheese form the base of the cookie dough, they're essential ingredients for both the texture and flavor. If you need to avoid dairy products, use room-temperature butter-flavored vegan shortening and dairy-free cream cheese. The final flavor and texture may be slightly different, but they should still be soft, chewy cookies with a light, creamy flavor.
More Tea Time Cookie Recipes
- 50 Best Cookie Recipes
- Ricotta Cookies
- Butter Cookies
- Classic Shortbread Cookies
- Neapolitan Cookies
- Lemon Drop Cookies (Anginetti)
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Recipe
Cream Cheese Cookies
- Total Time: 1 hour 24 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Cream Cheese Cookies are the softest, most cloud-like cookies you'll ever taste. The tangy cream cheese flavor balances the sweetness and makes every bite unbelievably light and airy. They're simple cookies, requiring a short list of pantry staples, but they have an irresistible flavor you won't be able to stop eating. Plus, they only require 10 minutes of prep time and a short chill before baking, so they're fast enough to throw together whenever!
Ingredients
- 1 ½ cups (180 grams) all purpose flour
- ½ cup (60 grams) confectioners’ sugar, sifted to remove lumps
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (114 grams) unsalted butter, softened at room temperature
- 4 ounces (125 grams) block cream cheese, softened at room temperature
- ¾ cup (150 grams) white sugar
- 1 large egg, at room temperature
- 1 ½ teaspoons vanilla
- ½ teaspoon almond extract (optional)
- 3 tablespoons (23 grams) confectioners’ sugar (for dusting)
Instructions
- In a medium mixing bowl, whisk together the flour, sifted confectioners’ sugar, baking powder, and salt, until well-combined. Set aside.
- In a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until creamy and combined. Add in the white sugar, then beat on medium-high for 2-3 minutes, or until fluffy, volumized and pale looking.
- Add in the egg, vanilla, and almond extract, then beat again until fully combined.
- Add in the dry ingredients, then beat again until just combined and smooth.
- Cover the bowl with plastic wrap, then place the batter into the fridge for at least 1 hour (or up to overnight).
- Preheat the oven to 350F. Line 2 large baking sheets with parchment paper.
- Use a small cookie scoop to scoop out the batter, then roll each scoop between your palms to create a perfect ball. Divide the dough balls onto prepared baking sheets (12 cookies per sheet).
- Place into the oven to bake for 12-14 minutes, or until an inserted toothpick comes out clean from the largest cookie. (I recommend baking in batches to ensure even baking). Allow the cookies to rest on the pan for 5 minutes, then carefully transfer them to a wire cooling rack to fully cool.
- Once cooled dust with additional confectioners’ sugar, and enjoy.
Notes
How to store: Store leftover cookies in an airtight container at room temperature for about 3 days.
How to freeze: Both the cookie dough and the baked cookies can be frozen. To freeze leftover cookies, pop them in a freezer bag and freeze for up to 3 months. To freeze the cookie dough, roll out the cookie dough balls like normal, then freeze them on a sheet pan in a single layer. Transfer the frozen cookie dough balls to a freezer-safe container and store for 2-3 months. Either thaw the dough balls in the fridge before baking or bake from frozen and increase the baking time by 1-3 minutes.
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 14 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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