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Cream cheese cookies are soft and delicate. These sweet morsels will be ready for eating in just over 20 minutes!
Similar to Cream Cheese Sugar Cookies, these little gems are simply delish! But unlike traditional Chewy Sugar Cookies, these take much less time. A cookie that comes together this quickly and tastes this good is sure to make your go-to list!!
Pillowy Magic
These easy cream cheese cookies are soft and delicate. The cream cheese adds a layer of flavor and softness to the cookies, making these mouth-watering bites! Best yet, they come together very quickly with only a few ingredients.
The cream cheese make these pillowy cookies soft, moist, and chewy. They are what I would imagine eating a cloud would be like! They are simply magical.
Dust these simply with powdered sugar, or try a colored sugar for special occasions. They look especially sweet on cookie trays or as part of a spread. Spritz Cookies and No-Roll Sugar Cookies are perfect compliments that can also be decorated to suit the event!
How to make cream cheese cookies
PREP. Lightly grease a cookie sheet and set it aside. Preheat the oven to 325 degrees F (165 degrees C).
CREAM. Add the butter, cream cheese, and sugar to a large mixing bowl and cream it together until light and fluffy. Add the egg yolk and vanilla and beat. Finally, add the flour and stir until it is well blended.
SCOOP. Use a cookie scoop to scoop dough out, roll into a ball and place on a greased cookie sheet. Slightly pat down.
BAKE. Bake the cookies for 15 minutes. The cookies will be pale. Sift Powdered Sugar to the top of the cookies.
Toppings & Tips
These cream cheese cookies look quite simple plain, but are absolutely delicious. If you wish you can add different toppings such as
- Dust with powdered sugar after being baked
- Roll the dough balls in sprinkles before baking
- Roll the dough balls in cinnamon sugar before baking
- Drizzle baked cookies with white chocolate
Cream cheese: make sure you use full fat and the kind that comes in a brick, not from a tub.
Softened ingredients: Make sure that the butter and cream cheese are softened, but not too soft otherwise the cookies will spread too much. If that happens stick the remaining dough in the fridge to chill before baking more cookies.
Color: These cookies need to be pale in color. If they begin to brown, then they are overcooked.
Storing & Freezing
STORE these cream cheese cookies in dough form or after being baked.
- Dough: shape the dough into balls and flash freeze them. You do this by lining the dough balls on a pan and placing them in the freezer. Once they are solid transfer them to a freezer Ziploc. The dough can be frozen for 4-6 months.
- Baked: Once the cookies cool they can be stored in an airtight container for 4-5 days.
To FREEZE place each cookie in a fold top sandwich bag and store them together in a freezer Ziploc. Having them separated helps them to not stick together and they are easy to grab and stick in my kids’ lunch boxes. Frozen cookies can last for up to 3 months.
For more Cookies and Bars try:
- Easy Lemon Bars
- Butterscotch Snowflake Cookies
- Avalanche Cookies
- M&M Chocolate Bars
- Ginger Snaps
- Butter Cookies
- Sugar Cookie Bars
Cream Cheese Cookies Recipe
Ingredients
- 1 c butter softened
- 1 (8 oz) package cream cheese softened
- 1 c sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 2 c all purpose flour
- powdered sugar
Instructions
- Lightly grease a cookie sheet and set it aside. Preheat the oven to 325 degrees F (165 degrees C).
- Add the butter, cream cheese, and sugar to a large mixing bowl and cream it together until light and fluffy. Add the egg yolk and vanilla and beat. Finally, add the flour and stir until it is well blended.
- Use a cookie scoop to scoop dough out, roll into a ball and place on a greased cookie sheet. Slightly pat down.
- Bake the cookies for 15 minutes. The cookies will be pale. Sift Powdered Sugar to the top of the cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
l love that they are so easy to make
Followed the recipe…there is no way to scoop and roll in your hand as the dough is very wet. I put the bowl in the fridge for a bit..hoping for the best.
Turned into low carb using Carbalose flour and monkfruit sweetener. Turned out great.