These Cream Cheese Cookies are a delightful blend of rich, creamy texture and melt-in-your-mouth sweetness. With just 15 minutes of prep and 14 minutes of baking, they’re surprisingly easy to whip up. The secret lies in the cream cheese, which adds a velvety softness and a subtle tang that perfectly balances the buttery richness.
A quick 2-hour chill ensures the dough holds its shape, resulting in cookies that are tender yet firm. Each bite offers a satisfying crunch on the outside, giving way to a soft, pillowy center that’s simply irresistible.
Perfect for any occasion, these cookies are a crowd-pleaser with their golden edges and delicate crumb. At just 135 calories per cookie, they’re a guilt-free indulgence that doesn’t skimp on flavor. The hint of vanilla and the slight sweetness make them a versatile treat, whether paired with coffee or enjoyed on their own.
With 36 servings, they’re ideal for sharing or savoring over time. Warm, buttery, and utterly comforting, these Cream Cheese Cookies are sure to become your new go-to recipe for spreading joy one bite at a time.
Ingredients for Cream Cheese Cookies
- ¾ cup (170 g) unsalted butter, softened
- 8 oz (227 g) cream cheese, softened (use regular, brick-style cream cheese; avoid low-fat or spreadable varieties)
- 1 cup (200 g) light brown sugar, firmly packed
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups (312 g) all-purpose flour
- 1 Tablespoon cornstarch
- ½ teaspoon baking powder
- ¾ teaspoon salt
- Additional granulated sugar for rolling (optional)
Step-by-Step Instructions
- In a large bowl or stand mixer, cream together the butter, cream cheese, brown sugar, and granulated sugar until light, fluffy, and well-combined.
- Add the egg and vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- With the mixer on low speed, gradually add the flour mixture to the butter/cream cheese mixture. Scrape down the sides and bottom of the bowl as needed to ensure everything is well-combined.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours (or up to 5 days).
- When ready to bake, preheat the oven to 350°F (175°C).
- Scoop the dough using a 1 ½ Tablespoon-sized scoop, roll into smooth balls, and coat with granulated sugar (if desired). Place the cookies 2 inches apart on parchment-lined baking sheets.
- Bake for 13-14 minutes or until the edges are lightly golden. Allow the cookies to cool completely on the baking sheet before serving.
Storage and Reheating Tips
Store your Cream Cheese Cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. To enjoy them warm, pop them in the microwave for 10-15 seconds or reheat in a 300°F (150°C) oven for 5 minutes.
Recipe Variations to Try
Add a twist to your cookies by mixing in ½ cup of chocolate chips, chopped nuts, or dried fruit into the dough before chilling. For a festive touch, roll the dough balls in colored sugar or sprinkles instead of granulated sugar. You can also drizzle melted chocolate or caramel over the cooled cookies for extra indulgence.
Time-Saving Tips for Busy Bakers
If you’re short on time, skip the rolling step and simply drop the dough by spoonfuls onto the baking sheet. You can also chill the dough for just 30 minutes if needed, though the texture may be slightly softer. To save even more time, prepare the dough ahead and refrigerate it for up to 5 days, baking cookies as needed.
Equipment Guidance for Perfect Cookies
Use a stand mixer or handheld electric mixer for easy creaming of the butter and cream cheese. A cookie scoop ensures evenly sized cookies, while parchment paper prevents sticking and makes cleanup a breeze. A silicone baking mat is another great option for consistent baking results.
Common Questions Answered
Can I use low-fat cream cheese?
No, stick to regular brick-style cream cheese for the best texture and flavor.
Why chill the dough?
Chilling helps the cookies hold their shape and prevents spreading.
Can I double the recipe?
Absolutely! Just make sure your mixer bowl is large enough to handle the extra ingredients.
Cream Cheese Cookies
Ingredients
- ¾ cup unsalted butter softened
- 8 oz cream cheese softened use regular, brick-style cream cheese, do not use low-fat or the spreadable kind sold in tubs
- 1 cup light brown sugar firmly packed
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour ¹
- 1 Tablespoon cornstarch
- ½ teaspoon baking powder
- ¾ teaspoon salt
- Additional granulated sugar for rolling optional²
Instructions
- In a large bowl using an electric mixer or in a stand mixer, cream together butter, cream cheese, brown sugar, and granulated sugar until light, fluffy, and well-combined.
- Add egg and vanilla extract and stir to combine.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
- With mixer on low-speed, gradually add flour mixture to butter/cream cheese mixture until completely combined. Scrape down sides and bottom of bowl as needed to ensure ingredients are well-combined.
- Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least two hours and up to 5 days.
- Once dough has chilled and you are about ready to bake your cookies, preheat oven to 350F (175C).
- Scoop cookie dough by 1 ½ Tablespoon-sized scoop and roll between your palms to form a smooth ball. Roll through granulated sugar (or other topping, if using) and place cookies 2” apart on parchment paper lined baking sheets.
- Transfer to 350F (175C) preheated oven and bake for 13-14 minutes. Allow to cool completely on baking sheet before enjoying.