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+ servings

Cream Cheese Cookies

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.
Prep Time8 mins
Cook Time10 mins
Cooling2 hrs
Course: Cookies
Cuisine: American
Keyword: Cream Cheese Cookie Recipe, Cream Cheese Cookies
Servings: 40
Calories: 85kcal
Author: Allison


  • 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


  • 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.


  1. This recipe needs to be refrigerated before baking, a few hours at least but overnight is best if you have time.
  2. You can roll in powdered sugar, nuts or glaze if you like.
  3. You can easily halve of double this recipe.
  4. These cookies can be frozen, see my tips on that above.
  5. Make sure you beat your butter and your cream cheese well to make them smooth. 
  6. You want to make sure these cookies are completely cool before consuming otherwise they may fall apart.
  7. You can switch out the extract to give it a different flavor if you'd like.


Calories: 85kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 26mg | Potassium: 15mg | Fiber: 1g | Sugar: 6g | Vitamin A: 153IU | Calcium: 11mg | Iron: 1mg