These Cream Cheese Cookies are soft, buttery, and perfectly sweet with just a hint of tang. Made with simple ingredients like butter, cream cheese, sugar, and vanilla, they melt in your mouth with every bite.
Every holiday season, my kitchen turns into a full-blown cookie factory. There’s flour on the countertops, a light dusting of powdered sugar in the air, and the unmistakable scent of something buttery baking in the oven. But if I had to pick one cookie that never lasts more than a day in my house? It’s these Cream Cheese Cookies.
I still remember the first time I made them. It was one of those late-night baking experiments where I was supposed to be making a batch of sugar cookies but got distracted by the block of cream cheese in my fridge. One impulsive decision later, and I was staring at a tray of soft, pillowy cookies that smelled like heaven. I took a bite—and that was it. I was hooked.
Since then, these have become my go-to for everything: cookie exchanges, last-minute desserts, or just when I need a sweet little pick-me-up. They’re simple, classic, and honestly? They feel like a hug in cookie form.
Why You’ll Love This Cream Cheese Cookies Recipe?
- Soft, Buttery, & Melt-in-Your-Mouth Good – Thanks to the cream cheese, these cookies have an incredible texture.
- Easy to Make – No complicated steps, no weird ingredients. Just mix, chill, bake, and devour.
- Perfect Balance of Sweetness – Not too sugary, not too plain—just the right amount of indulgence.
- Great for Any Occasion – These work for the holidays, birthdays, or even an I-just-want-cookies kind of day.
- Freezer-Friendly – Make a double batch and save some for later. (Or don’t—no judgment here.)
Ingredient Notes:
Every ingredient here matters. Let’s break it down:
- Butter – You need unsalted butter so you can control the salt level. Softened to room temp is key for that smooth, creamy texture.
- Cream Cheese – The secret ingredient that makes these cookies soft and gives them a subtle tangy flavor. Full-fat works best.
- Granulated Sugar – Just enough to sweeten, but not so much that it overpowers.
- Egg – Helps bind everything together for that perfect cookie structure.
- Vanilla Extract – Always a must. It adds warmth and depth to the flavor.
- Baking Powder – A little lift keeps the cookies from being too dense.
- All-Purpose Flour – The foundation of any great cookie!
- Salt – Balances out the sweetness and brings out the flavor.
- Powdered Sugar – The final dusting that makes these extra special.
Pro Tip: Use room temperature butter and cream cheese. It makes mixing way easier and ensures a smoother dough.
How To Make Cream Cheese Cookies?
Step 1: Preheat & Prep
First things first—preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to keep cleanup easy.
Step 2: Cream the Butter & Cream Cheese
In a mixing bowl, beat butter and cream cheese together until smooth and fluffy. This is the step that makes or breaks your cookies—take your time!
Step 3: Add Sugar, Egg & Vanilla
Add sugar and beat for about a minute until light and creamy. Then, mix in the egg and vanilla extract, making sure everything is well combined.
Step 4: Mix in the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this to the wet ingredients, stirring until just combined. Don’t overmix!
Step 5: Chill the Dough
Cover the dough and chill for at least 1 hour. I know, waiting is the worst—but chilling helps the cookies hold their shape and gives them that soft, melt-in-your-mouth texture.
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Step 6: Shape & Bake
Roll the dough into 1 to 2-inch balls using floured hands. Place them 2 inches apart on the baking sheet, then gently press down to flatten slightly.
Bake for 9-11 minutes, or until the edges are just turning golden. The centers should look slightly soft—that’s perfect!
Step 7: Cool & Dust with Sugar
Let the cookies cool on a wire rack, then dust generously with powdered sugar. Try not to eat them all in one sitting. (Or do—I won’t judge.)
Storage Options:
- At Room Temperature – Store in an airtight container for up to 5 days.
- Refrigerate – Keep in the fridge for up to 10 days for extra freshness.
- Freeze – These freeze beautifully! Store in a freezer-safe bag for up to 3 months. Let them thaw at room temp before serving.
Variations and Substitutions:
Want to make these your own? Try one of these variations:
- Lemon Cream Cheese Cookies – Add 1 tsp lemon zest for a bright citrus kick.
- Chocolate Chip Version – Stir in ½ cup mini chocolate chips before chilling.
- Cinnamon Sugar Coating – Roll the dough balls in cinnamon sugar before baking for a snickerdoodle vibe.
- Almond or Peppermint Twist – Swap the vanilla extract for almond or peppermint extract for a festive touch.
- Gluten-Free? No Problem! – Use a 1:1 gluten-free flour blend, and they’ll still turn out amazing.
What to Serve with Cream Cheese Cookies?
These cookies are perfect on their own, but if you want to go the extra mile, pair them with:
- Hot Coffee or Espresso – A little bitterness balances out the sweetness.
- Cold Milk – Because cookies and milk will never not be iconic.
- Vanilla Ice Cream – Sandwich some ice cream between two cookies for an indulgent treat.
- Fresh Berries & Whipped Cream – A light, fresh contrast to the buttery cookies.
Frequently Asked Questions:
Why do I need to chill the dough?
It helps the cookies hold their shape and keeps them soft instead of spreading too much.
Can I freeze the dough?
Yes! Roll the dough into balls, freeze them on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen—just add an extra minute or two.
Can I use low-fat cream cheese?
I wouldn’t recommend it. Full-fat cream cheese gives the best texture and flavor.
If you’re looking for a soft, buttery, melt-in-your-mouth cookie, these Cream Cheese Cookies are it. They’re simple to make, ridiculously delicious, and perfect for any occasion.
Now, tell me—what’s your favorite kind of cookie? Let’s chat in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cream Cheese Cookies
Ingredients
- 1/2 c 1 stick unsalted butter, at room temperature
- 4 oz cream cheese at room temperature
- 1 c granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- 1 3/4 c all-purpose flour
- 1/2 tsp salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare a baking sheet by covering it with parchment paper.
- Using a mixer combine the butter and cream cheese in a bowl until they become smooth and well blended.
- Add the sugar to the mixture. Beat it for 1 minute.
- Incorporate the egg and vanilla extract, into the mixture until they are fully combined.
- Gradually add in the baking powder, flour and salt while continuously mixing until a dough is formed.
- Cover the dough. Let it chill in the refrigerator for 1 hour.
- Once chilled shape the dough into balls measuring around 1 to 2 inches using floured hands.
- Place these balls on the sheet ensuring they are 2 inches apart from each other. Gently press down on each ball to slightly flatten them.
- Bake for 9 to 11 minutes. Until you notice that the bottoms of cookies have turned lightly golden in color.
- Take it out of the oven. Transfer the cookies onto a wire rack to allow them to cool down completely.
- Once cooled, sprinkle sugar over the cookies before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
