If you want the perfect minimal ingredient cookie recipe that makes a bunch then you have to try these easy and delicious Cream Cheese Cookies.
Cream Cheese Cookies, where do I start? They are such an easy cookie too make and they are absolutely addicting. Once you have one of these, you just can’t stop.
We’ve been making these cookies for years, we always bring them to family gatherings and for holidays because they are always requested, but we make them all year long.
They are a cookie that is timeless and just delicious to the point that you will want to make them all the time and not feel sorry about your decision.
Well at least we don’t feel sorry when we whip these up because, I mean, they aren’t the hugest cookie in the world so I don’t feel bad about eating all of them!
Some of my other favorite cookies we have on our site include Cookies and Cream Cookies, Danish Butter Cookies and Chocolate Chunk Peanut Butter Cookies!
WHY THIS RECIPE WORKS:
- You can easily double this recipe to make more for larger crowds or cookie exchanges.
- You can also halve this recipe too make less cookies, but why would you want to?
- They are simple with minimal easy to find pantry ingredients.
I love the ease of this Cream Cheese Cookie Recipe, I love that the ingredients I always have on hand and that we can whip them up when the craving kicks in.
The craving happens a lot, so they do get made a lot of the time, like I said no shame, they are delicious and I can’t resist delicious things, and neither can you if you’re here!
HOW TO MAKE CREAM CHEESE COOKIES, STEP BY STEP:
- In a large bowl with a hand mixer, or in the body of a stand mixer with the paddle attachment, add the cream cheese and the butter and mix on medium-low speed until smooth and combined. Add 1 and ½ cups of the powdered sugar and mix in on low speed until combined, scrape down the sides as necessary. Add the egg, baking powder, vanilla, and salt, mix in on medium-low until combined.
- Add in the flour a little at a time until fully incorporated, scrape down the sides, and mix again for a few seconds.
- Place 1 tablespoon-sized dollops about 1 inch apart on a parchment-lined baking sheet, I like to use a 1 tablespoon-sized cookie scoop for this. Cover with plastic wrap and place in the fridge for at least 2 hours, or best overnight if you have time.
- Once the dough has chilled, preheat the oven to 375°F. Place the remaining ½ cup of powdered sugar in a small bowl. Take the dough dollops and roll them in your hands to form a ball, roll the ball in the powdered sugar, making sure to coat it well. Place cookies on another parchment-lined baking sheet, repeat with the remaining dough and place them 2 inches apart. Bake for 8-10 minutes until the cookies are puffed and the tops appear mostly dry.
See, these cookies are super easy, the hardest part is the waiting for them to chill, but trust me if you have to wait for something it is worth the wait and these Cream Cheese Cookies are!
There are different ways that you can dress up these cookies, we like to roll them in powdered sugar, but I’ve seen them also rolled in nuts or baked and then glazed.
It really is a perfect base recipe that you can doctor to what you like, you can even switch up the extract to make them a different flavor if you like.
That is the beauty of easy cookies like this Cream Cheese Cookie Recipe, it is a basic recipe that you can make your own. Although we like it the classic way in powdered sugar.
But don’t be afraid to play around, I love playing around with my baking style, it’s fun and you can come up with some amazing flavor combinations doing just that!
HOW TO STORE:
From the name as you can tell these contain cream cheese these cookies however can be stored at room temperature in a ziptop bag for up to two days.
Any longer than that then I would place in the refrigerator, if you don’t feel like you can consume all of these cookies in one sitting, which usually doesn’t happen.
These also freeze well, cool your cookies after baking then place in an airtight container or freezer bag for up to 2 months, let defrost at room temperature before consuming.
We usually have a lot of these cookies so we regularly freeze them and eat them at a later date, and we double them a lot just for that simple fact that we will have enough all the time!
These Cream Cheese Cookies are literally just so versatile, I love that you can freeze them, halve them, double them, etc. There is just so much you can do with them!
TIPS AND TRICKS:
- This recipe needs to be refrigerated before baking, a few hours at least but overnight is best if you have time.
- You can roll in powdered sugar, nuts or glaze if you like.
- You can easily halve of double this recipe.
- These cookies can be frozen, see my tips on that above.
- Make sure you beat your butter and your cream cheese well to make them smooth.
- You want to make sure these cookies are completely cool before consuming otherwise they may fall apart.
- You can switch out the extract to give it a different flavor if you’d like.
Cream Cheese Cookies are a simple and delicious recipe that anyone can make, they are perfect for children to help out with in the kitchen and those just learning to bake.
The ingredients are readily available and adaptable to how you like.
If you are looking for a delicious large batch cookie recipe that everyone loves then you need to make these Cream Cheese Cookies ASAP!
If you like this recipe you might also like:
If you’ve tried these CREAM CHEESE COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Cream Cheese Cookies
Ingredients
- 8 oz cream cheese softened
- 4 oz unsalted butter softened
- 2 cups powdered sugar divided
- 1 large egg
- 1/2 teaspoon baking powder
- 1 tsp vanilla extract
- Pinch of kosher salt
- 1 3/4 cups all-purpose flour
Instructions
- In a large bowl with a hand mixer, or in the body of a stand mixer with the paddle attachment, add the cream cheese and the butter and mix on medium-low speed until smooth and combined.
- Add 1 and ½ cups of the powdered sugar and mix in on low speed until combined, scrape down the sides as necessary.
- Add the egg, baking powder, vanilla, and salt, mix in on medium-low until combined.
- Add in the flour a little at a time until fully incorporated, scrape down the sides, and mix again for a few seconds.
- Place 1 tablespoon-sized dollops about 1 inch apart on a parchment-lined baking sheet, I like to use a 1 tablespoon-sized cookie scoop for this. Cover with plastic wrap and place in the fridge for at least 2 hours, or best overnight if you have time.
- Once the dough has chilled, preheat the oven to 375°F. Place the remaining ½ cup of powdered sugar in a small bowl. Take the dough dollops and roll them in your hands to form a ball, roll the ball in the powdered sugar, making sure to coat it well.
- Place cookies on another parchment-lined baking sheet, repeat with the remaining dough and place them 2 inches apart. Bake for 8-10 minutes until the cookies are puffed and the tops appear mostly dry.
- Take out of the oven and let the cookies cool on the tray for 10 minutes. Using a spatula, transfer the cookies to a wire rack to cool completely.
Notes
- This recipe needs to be refrigerated before baking, a few hours at least but overnight is best if you have time.
- You can roll in powdered sugar, nuts or glaze if you like.
- You can easily halve of double this recipe.
- These cookies can be frozen, see my tips on that above.
- Make sure you beat your butter and your cream cheese well to make them smooth.
- You want to make sure these cookies are completely cool before consuming otherwise they may fall apart.
- You can switch out the extract to give it a different flavor if you'd like.
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