Pillowy soft these cream cheese cookies are melt-in-your-mouth delicious. Step-by-step photos help you make this simple but scrumptious cookie recipe.
You know sometimes you try something for the first time and you're not quite sure if you love it or not. But then you find yourself going back for more? That was me with these cookies. The texture is unlike most cookies, incredibly soft and pillowy. They melt in your mouth, perfect with a cup of tea or coffee.
For this recipe, I added just a tiny smidge of almond extract. The almond flavor is not super noticeable, but if almond is not your favorite flavor feel free to remove it and stick with just vanilla extract.
Once the cookies are baked I dipped them in powdered sugar, but again feel free to skip. I do think it makes the cream cheese cookies look extra pretty and delicious.
For more cream cheese-based recipes try my cream cheese fruit dip or my cream cheese pound cake. My cream cheese chocolate chip cookies are a new favorite too!
Let's get to the recipe.
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What are the ingredients for Cream Cheese Cookies?
- Unsalted Butter softened to room temperature
- Cream Cheese softened to room temperature
- Confectioner's/ Powdered Sugar - used both in the cookie batter and topping
- Large Egg, at room temperature
- Pure Vanilla Extract
- Pure Almond Extract
- All-Purpose/ Plain Flour
- Baking Powder
- Salt
- Granulated/ Caster Sugar
How do you make Cream Cheese Cookies?
In the bowl of an electric stand mixer fitted with a paddle attachment or large bowl with a handheld electric mixer beat the softened butter, cream cheese, and powdered sugar for 3 minutes, or until light and fluffy.
Add in the egg, vanilla extract, and almond extract, scraping down the side of the bowl to ensure everything is evenly combined.
In a small bowl whisk together the flour, baking powder, and salt.
Gently fold the dry ingredients into the wet ingredients, be careful not to overmix.
Cover the bowl with plastic wrap and chill for at least 1 hour in the fridge. The cookie batter will be very soft and sticky.
Line a baking sheet with a Silpat liner and preheat oven to 375F/190C. In a small bowl or cup add the granulated sugar.
Use a medium cookie scoop to make even sized cookie balls. Roll in the granulated sugar and place a couple of inches apart on the prepared tray.
Bake the cookies for 8-11 minutes, mine cooked closer to 9 ½ minutes. You want the cookies to be just set, not wet in the middle though. Let cool for 5 minutes on the tray then transfer to a wire rack.
The baked cookies can be stored in an air-tight container for up 5 days.
Once cream cheese cookies are cooled place powdered sugar in a bowl and dip baked cookies in powdered sugar.
Check out this post on my Cookie Baking Tips
Can you freeze cream cheese cookies?
Yes, like most cookies, cream cheese cookies freeze just fine. Make sure that the cookies are completely cooled and that they are sealed properly in a freezer-safe container. To thaw the cookies let them sit at room temperature for an hour or two.
Craving more cookies?
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Cream Cheese Cookies
Pillowy soft these cream cheese cookies are melt in your mouth delicious. Step-by-step photos help you make this simple but scrumptious cookie recipe.
- Total Time: 2 hours 20 minutes
- Yield: 2 Dozen Cookies 1x
Ingredients
- 4oz (½ Cup) Unsalted Butter, softened to room temperature
- 4oz (½ Cup) Cream Cheese, softened to room temperature
- 188 grams (1 ½ Cups) Confectioner's/ Powdered Sugar
- 1 Large Egg, at room temperature
- 1 Teaspoon Pure Vanilla Extract
- ½ Teaspoon Pure Almond Extract
- 219 grams (1 ¾ Cups) All-Purpose/ Plain Flour
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
Topping
- 2 Tablespoons Granulated/ Caster Sugar
- 2 Tablespoons Powdered/ Confectioners Sugar
Instructions
- In the bowl of an electric stand mixer fitted with a paddle attachment or large bowl with a handheld electric mixer beat the softened butter, cream cheese, and powdered sugar for 3 minutes, or until light and fluffy. Add in the egg, vanilla extract, and almond extract, scraping down the side of the bowl to ensure everything is evenly combined.
- In a small bowl whisk together the flour, baking powder, and salt.
- Gently fold in the dry ingredients into the wet ingredients, be careful not to overmix. Cover the bowl with plastic wrap and chill for at least 1 hour in the fridge.
- Line a baking sheet with a Silpat liner and preheat oven to 375F/190C. In a small bowl or cup add the granulated sugar. Use a medium cookie scoop to make evenly sized cookie balls. Roll in the granulated sugar and place a couple of inches apart on the prepared tray.
- Bake the cookies for 8-11 minutes, mine cooked closer to 9 ½ minutes. you want the cookies to be just set, not wet in the middle though. Let cool for 5 minutes on the tray then transfer to a wire rack. Once cookie are cooled, place powdered sugar in a bowl and dip baked cookies in powdered sugar. Cookies can be stored in an air-tight container for up 5 days.
- Prep Time: 2 Hours 10 Minutes
- Cook Time: 10 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: soft cream cheese cookies, cream cheese cookie recipe, cookies with cream cheese
Lozza says
Can you freeze the dough before you cook it ?
Elizabeth Waterson says
Hi Lozza, I personally have not froze the dough before but I would think you should be able to. I would personally line a tray with parchment paper and scoop the dough and place in the freezer until frozen then peel the dough balls off of the parchment and place in a freezer safe container for storage. And then add a minute or two extra on the bake time. Please let me know if you try it! Thank you. XX Liz
Chris says
How long will these cookies keep?
Elizabeth Waterson says
Hi Chris, the cookies can be stored in an air-tight container for up to 5 days. Please let me know if you try the recipe I would love to know what you think! XX Liz
Barbara says
Whetn freezing the baked cookies should they be diped in the powdered sugar before or after freezing?
Elizabeth Waterson says
I would dip them ahead of time, knowing that some of them will fall off and you might want to add a light dusting when they are defrosted. Please let me know if you have any other questions or if you try the recipe I would love to know what you think! XX Liz
Susana Beattie says
When you mix the powder sugar with the butter; is the 1 and a half cup of powder sugar or the 4 Tbs ?
Elizabeth Waterson says
The 1 1/2 cups of powdered sugar the smaller amount is for coating the cookies! Please let me know if you try the recipe! XX Liz