These cream cheese cookies are so easy you’re going to feel like you’re cheating
Last month on Facebook I asked what kind of recipes You wanted to see more of this month. I got lots of requests for healthy recipes, seasonal fruit recipes and EASY recipes.
Ask and you shall receive.
You know that my philosophy here on the CC – Quick, Easy and with a lot of Flavor.
It’s no secret that I love sweets….but did you know just how much I LOVE anything and everything cream cheese related??
Whenever I see anything with cream cheese I just have to look at it,
…and then make it,
…and then try a bite of it,
…and then eat the whole thing.
Cream cheese desserts are just one of those things I have a really hard time saying no to.
But I’ve never had cream cheese in… cookie. And to be quite honest, I never thought I could actually eat cream cheese in a sugar cookie.
So, last week instead of making a cream cheese dessert I made a cream cheese cookies. And I’m happy to tell you that it was a more than worthwhile experiment. The result is a soft, chewy, irresistible cookie and easy and did I mention EASY?
They’re super simple to make, and it’s EASY to eat more than one!
- ½ Cup Unsalted Butter ( * room temperature)
- 3 oz. Regular Cream Cheese ( * room temperature)
- 1½ Cups Confectioner’s Sugar
- ½ tsp Baking Powder
- 1 Egg ( * room temperature)
- ½ tsp Pure Vanilla Extract
- 1¾ Cups All – Purpose Flour
- Heat oven to 375 degrees and line cookie sheets with parchment paper.
- Cream butter and cream cheese in mixer bowl. Slowly add sugar and beat until fluffy. Beat in egg, add flour, baking powder and vanilla. Mix Well.
- Chill dough for at least 1 hour. Shape into 1 inch balls, and dredge in superfine sugar or caster sugar.
- Place on lined cookie sheet, spacing them about 1½ inches apart. One thing I don’t want you to skip, however, is slightly flattening the dough balls before baking.
- Bake for 8-10 minutes, or until the edges become slightly golden brown. They should look slightly under-baked (otherwise they won't be chewy).
- Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely.
- * If desired, sprinkle with powdered sugar once cooled, but do not overdo it because they are sweet enough.
- You’ll get no less than 2 dozen cookies out of this dough. Cookies can be stored in an airtight container for 3-5 days.
I LOVE
Cream Cheese!! I will be making these soon! Thanks!
Can these cookies be rolled out?
Made this. I agree, it’s easy. The cookies smelled heavenly. They were moist and as fluffy as they looked—yeah, seems odd to describe a cookie that way but it’s all good. I reduced the sugar by half a cup in the doubled recipe that I used but I still found it a bit too sweet. A little salt in the sugar dredge helped.
YUM! I made these cookies with a mix of (mostly) almond flour and some coconut flour, and also substituted the sugar for Stevia baking blend. I also made 3 separate bowls of dough and flavored one with vanilla + almond, one with cinnamon + cinnamon extract, and one with pumpkin spice extract. All of the cookies turned out delicious! I baked at 350 instead of 375 to prevent burning. I will definitely make these again, thank you!
I’ve made these about 8 times now. To make it easy, I do four ounces of cream cheese (half a brick) and definitely 350 degrees. Never had luck with 375. I also do 1 3/4 cup each, sugar and flour. Add walnuts and sometimes chocolate chips. Unfortunately you have so many ads and nuisance pop ups on this page I can keep returning for the recipe. Thanks for the head start though. 5 stars. You can rate the recipe because there is a huge “Hi ya…” covering the eating stars.
I was wondering if these cookies freeze well I want to make ahead to give as gifts for the holiday
Can you freeze these cookies
Easy and delicious! I added a little bit of cinnamon and they turned out perfect!
I made these cookies for a cookie exchange party and had to bake 13 dozen! I followed the exact recipe, they were easy to make and they came out Delishious! I was able to bake 40 per large cookie tray and had extras for my boys. Everybody loved them! And I will be making these again! Thank you!
Wow lovely simple recipe! Great website overall.
Made these cookies three times in a row, love them so much! Love the simple recipe, the smell, how soft they are. Thank you!
OMG!, just baked them. Best cookies ever
I made a double batch, but added the juice of 1 fresh lemon.
I divided the dough in half, and added 1 cup of finely chopped walnuts and a handful of semi-sweet chocolate chips. Both tasted delicious!
I cut the sugar to about 3/4 cup and used 4 oz of cream cheese instead. I baked them at 350 degrees. I made lemon cream cheese frosting for a little zing and they turned out perfect!
I am a cream cheese fanatic! When I made the first batch I wanted more cream cheese. The second batch, I put a dallop of cream cheese and formed the ball around it. Definitely made the difference for me!
Made this with kids, easy-to-follow instruction, taste fluffy and soft. Great with tea or milk.
These cookies are so easy and delicious. After making the first batch, I was told they were the best cookies they had ever eaten! Making another batch now. Thank you for the recipe
Cookies were light and fluffy…and totally tasteless. I tried rolling small balls….larger balls they stayed the same even after flattening them. I even added half a tsp salt but nothing helped the taste. I finally frosted them with cream cheese frosting and it helped some.
My husband’s new favorite cookie. We left off the extra sugar on the outside and drizzled with a key lime juice glaze when warm. So yummy! A bit dense taste-wise without the glaze.
I made these and added lemon zest, lemon juice and lemon extract in place of vanilla. They turned out really great will be making these again.
I added lemon zest and it really jazzed up the already delicious taste.
Yummy! Tastes like madeleines! Next time will drizzle with lemon icing like the previous comment suggested or try adding lemon juice to batter.