Cream Cheese Cookies
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Cream Cheese Cookies are a soft, chewy treat that are absolutely addicting! They are easy to make and after refrigerating the dough, they bake up in just ten minutes!
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These easy cream cheese cookies are one of my favorite cookie recipes to make around the holiday season and special occasions, along with other easy recipes like gingersnaps, snickerdoodles, and peanut butter blossoms. They are super soft cookies, light and airy, and have the perfect touch of sweetness dusted with a little powdered sugar.
Ingredients
You only need a few simple ingredients for these tender and chewy cookies. (Full measurements are below in the recipe card.)
- cream cheese (of course!)
- butter
- sugar
- egg
- vanilla extract
- baking powder
- salt
- all-purpose flour
- cornstarch
- powdered sugar
Need a recipe for the rest of the cream cheese package? Try these Cream Cheese Mints from our sister site!
Step by step
This recipe is very easy. You do need to refrigerate the dough for at least an hour between putting it together and baking, so account for that when planning to make these cookies.
- Cream butter and cream cheese together until blended with an electric mixer or in a stand mixer (affiliate link).
- Add powdered sugar and mix until uniform.
- Add egg and vanilla and mix on low speed, scraping the bowl as needed.
- In a separate bowl, combine baking powder, salt, cornstarch, and flour.
- Add dry ingredients to the wet ingredients about a half cup at a time while mixing on low to medium speed. Once the flour is fully incorporated, stop mixing.
- Cover with plastic wrap and refrigerate the dough for one hour.
- Portion dough out into roughly 2-tablespoon portions (use a medium cookie scoop to make it easier) and roll dough into small balls and place on a baking sheet. Ever-so-slightly flatten the cookie dough balls with your fingers or the back of a spoon, then bake for 8-10 minutes, until edges are set and just beginning to turn golden brown.
- Dust with powdered sugar and you’re done!
Tips for best results
- Use room-temperature cream cheese and butter so they blend together well.
- Measure flour properly: stir the flour with a spoon to loosen it, use a separate scoop to pour it into your measuring cup, and then use a knife to level it off.
- Don’t skip refrigerating! Cream cheese cookie dough is very sticky and this step is necessary.
- Coat hands with a little bit of powdered sugar when rolling the dough into balls to prevent sticking. Do the same when flattening the dough as well.
- Bake until edges just start to darken, then remove from the oven. The bake times may vary by oven and elevation so watch them closely for best results!
Variations
- Add almond extract or lemon extract for half of the vanilla extract.
- Add a glaze or icing on top instead of dusting with powdered sugar.
- Drizzle the top with melted chocolate or dip half of the cookie in melted chocolate.
FAQs
These cookies keep at room temperature in an airtight container for 2-3 days. For longer storage, I recommend keeping them in the refrigerator.
These freeze well after baking. Store baked cookies in a freezer-safe container with cookies layered between parchment paper. Freeze up to 3 months and thaw overnight on the counter.
You might also like these easy peanut butter cookies and mint chocolate crinkles.
If you try this recipe, please comment and rate it below, I love hearing from you!
Print
Cream Cheese Cookies
- Total Time: 1 hour 20 minutes
- Yield: 30 1x
Description
Cream Cheese Cookies are a soft, chewy treat that are absolutely addicting! They are easy to make and after refrigerating the dough, they bake up in just ten minutes!
Ingredients
4 ounces cream cheese, room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- pinch of salt
- 2 tablespoons cornstarch
- 1.5 cups + 2 tablespoons all-purpose flour
- powdered sugar
Instructions
- In a medium bowl, combine flour, baking powder, salt, and cornstarch. Stir and set aside.
- In a large bowl or stand mixer (affiliate link), cream together cream cheese and butter until blended.
- Add sugar and mix until light and fluffy.
- Add egg and vanilla and mix until combined, scraping down the sides of the bowl as needed.
- Add flour mixture to the wet while mixing on low until just combined. Do not overmix.
- Cover the dough and chill at least one hour.
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
- Coat hands in powdered sugar and roll the dough into 1-2 inch balls. Place 2 inches apart on the prepared cookie sheet.
- Bake for 8-10 minutes or until just set and edges begin to darken.
- Cool on a wire rack and dust with powdered sugar before serving if desired.
Notes
- Use room temperature cream cheese and butter so they blend together well.
- Measure flour properly: stir the flour with a spoon to loosen it, use a separate scoop to pour it into your measuring cup, and then use a knife to level it off.
- Don’t skip refrigerating the dough, it is very sticky and this step is necessary.
- Coat hands with a bit of powdered sugar when rolling the dough into balls to prevent sticking. Do the same when flattening the dough as well.
- Bake until edges just start to darken, then remove from the oven. This time may vary by oven and elevation so watch them closely for best results!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 96
- Sugar: 6.9 g
- Sodium: 92.6 mg
- Fat: 4.6 g
- Carbohydrates: 12.7 g
- Protein: 1.2 g
- Cholesterol: 18.2 mg
