Do cream cheese cookies need to be refrigerated?

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.

Do you need to chill cream cheese cookies?

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.

Can you make dairy-free cream cheese cookies?

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.

Cream Cheese Cookies

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

Scale

1 ½ cups (180 grams) all purpose flour
1/2 cup (60 grams) confectioners’ sugar, sifted to remove lumps
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (114 grams) unsalted butter, softened at room temperature
4 ounces (125 grams) block cream cheese, softened at room temperature
3/4 cup (150 grams) white sugar
1 large egg, at room temperature
1 ½ teaspoons vanilla
1/2 teaspoon almond extract (optional)
3 tablespoons (23 grams) confectioners’ sugar (for dusting)

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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