Cream Cheese Cookies are decadent and so easy to make. Light and crispy outside, creamy inside – these homemade cookies check all the right boxes. Leave some out for Santa or keep them all to yourself!Â
Cream Cheese Cookies
It’s that time of year again – cookie exchange season! Take them to work, to the kids’ school, make them for neighbors and friends… Whether it’s parties or movie nights at home, cookies should and will be on the menu. However, not all cookie recipes are the same, and this one is a true standout! Cream cheese cookies truly melt in your mouth. They’re not too sweet and they’re just a touch tangy because of the cream cheese. These Christmas cookies are perfect with a cup of coffee and are a nice change from some of the sticky sweet concoctions you find on most dessert tables. I love how light and airy these are. You’ll want to consider making a double batch with how quickly they fly off the plate just so you can save some for yourself!
Crazy for cookie recipes? Try your hand at baking some Molasses Cookies or wintery Peppermint Cookies for your next night in.Â
Can you freeze cream cheese cookies?
You can! Just wait until they cool completely. Layer them with wax or parchment paper in between and store in a freezer safe container for a couple months. Thaw before serving and there ya go!Â
How To Make Cream Cheese Cookies
- Preheat. Preheat the oven to 375°F. Line 2 12×16 inch baking sheets with parchment paper. Set to the side.
- Beat. Use a mixer to beat the room temperature butter and sugar in a large bowl. Add the cream cheese and beat again until smooth.
- Add the rest of the ingredients. Now beat the egg and vanilla into the mixture, then stir in the flour, baking powder, and salt. Mix to combine but don’t over mix the batter.
- Form the cookies. You can use a cookie scoop or your hands to form 1 inch balls of dough. Evenly space them on the baking sheets. You don’t have to leave a ton of room (about an inch in between) since these cookies don’t rise or spread much.
- Bake. Bake the cookies in batches for 9-11 minutes. The bottoms should be golden brown and the tops not gooey.
- Cool and serve. Let the cookies cool on the pan for about 5-10 minutes after baking. Dust with powdered sugar for a festive look and enjoy!
Storing Cream Cheese Cookies
Store any leftover cream cheese cookies in an airtight container on the counter at room temperature for a week.
Ingredients Notes for Cream Cheese Cookies
- Cream cheese and butter – It’s important to let these ingredients warm to room temperature. It makes it SO much easier to mix them and get a smoother texture.
- Flour – Measure your flour correctly! Too much will weigh these cookies down and the batter won’t turn out right. Sift out any clumps and don’t pack it in when scooping into your measuring cup.
- The dough will be sticky – To help combat this, dampen your hands before plunging them into the dough. Wash in between once they get too coated and start over.
- Topping – These cookies are not as sweet as others so I do recommend topping them with powdered sugar. You could also make a glaze of powdered sugar and milk to drizzle over top!
- Extracts – I use all vanilla in my recipe but you could do half vanilla and half almond. Maybe add in a little lemon for a citrus twist. Or throw in a dash of cinnamon and cloves to pair with the vanilla extract for an extra warm and spiced flavor.Â
Enjoy!
~Nichole
Cream Cheese Cookies
Ingredients
- 1 Cup Granulated Sugar
- 1/2 Cup 1 Stick Salted Butter, at room temperature
- 4 Ounces Cream Cheese at room temperature
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 2 Cups All Purpose Flour
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- Powdered Sugar for dusting
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line 2 12×16 inch baking pans with parchment paper and set aside.
- Beat the sugar and butter in a large bowl then beat in the cream cheese until smooth.
- Beat in the egg and vanilla then stir in the flour, baking powder and salt.
- Using a one-inch cookie scoop or your hands, form one-inch balls from the mixture and place them on the baking pan, evenly spaced. (These cookies don’t rise much so you can place them around 1 inch apart from each other.)
- Bake for 9-11 minutes or until the tops have dried out and the bottoms are golden brown.
- Let them cool on the pan for 5-10 minutes while you bake the remaining cookies in the same way on the other prepared pan.
- Serve with a dusting of powdered sugar if you like.
These sound wonderful!
Do they need to be refrigerated, or could I safely mail them to family in other states?
Thanks!
These are so good and also delicious with coffee!