Super-Soft Cream Cheese Cookies

published Oct 5, 2022
christmas
Cream Cheese Cookies Recipe
Dressed up with powdered sugar, these tender cookies might remind you of soft, pillowy sugar cookies, but a lingering subtle tang makes them all their own.

Makes24 (2 1/2-inch) cookies

Prep15 minutes

Cook12 minutes to 13 minutes

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photo of cookies dusted with powdered sugar on a cooling rack over parchment paper on a marble surface
Credit: Photo: Alex Lepe; Food Styling: Debbie Wee

When I think back to the cookie trays of my youth, so many good recipes come to mind. But the ones that stand out the most are the perfectly round and pillowy cream cheese cookies I always looked forward to. They’re basically super-soft sugar cookies with a subtle and unique cheesecake-esque tang. Dressed up with a simple dusting of powdered sugar, these melt-in-your-mouth cookies have a mellow, sweet flavor with a hint of vanilla.

Credit: Photo: Alex Lepe; Food Styling: Debbie Wee

Do Cream Cheese Cookies Need to Be Refrigerated?

Nope. Store cream cheese cookies in an airtight container at room temperature. While desserts that have a lot of cream cheese (think: cheesecake and cheese pie) should be refrigerated, cookies contain a relatively small amount of cream cheese and are safe to be kept at room temperature.

Cream Cheese Cookies Recipe

Dressed up with powdered sugar, these tender cookies might remind you of soft, pillowy sugar cookies, but a lingering subtle tang makes them all their own.

Prep time 15 minutes

Cook time 12 minutes to 13 minutes

Makes 24 (2 1/2-inch) cookies

Nutritional Info

Ingredients

  • 8 tablespoons

    (1 stick) unsalted butter

  • 4 ounces

    cream cheese

  • 1 3/4 cups

    all-purpose flour

  • 1/2 teaspoon

    baking powder

  • 1 cup

    granulated sugar

  • 1/4 teaspoon

    kosher salt

  • 1 large

    egg

  • 2 teaspoons

    vanilla extract

  • 2 tablespoons

    powdered sugar

Instructions

  1. Cut 1 stick unsalted butter and 4 ounces cream cheese into 8 pieces each, and place in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 1 hour.

  2. Place 1 3/4 cups all-purpose flour and 1/2 teaspoon baking powder in a medium bowl and whisk to combine.

  3. Add 1 cup granulated sugar and 1/4 teaspoon kosher salt to the bowl of butter and cream cheese. Beat with the paddle attachment on medium speed until light and fluffy, about 2 minutes. With the mixer on low speed, beat in 1 large egg and 2 teaspoons vanilla extract. Scrape down the side of the bowl. Add the flour mixture and beat on low speed until just combined, 20 to 30 seconds.

  4. Refrigerate the dough for 30 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper.

  5. Using a spoon or cookie scoop, scoop out 24 (1 1/2 tablespoon each) portions of the dough. Roll between the palms of your hands to form a ball. Place on the prepared baking sheets, spacing them about 2 inches apart, 12 per baking sheet.

  6. Bake for 6 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies look dry and are pale golden-brown on the bottom, 6 to 7 minutes more.

  7. Let the cookies cool on the baking sheet for 2 to 3 minutes. Use a flat spatula to transfer them to a wire rack to cool completely. Lightly dust the cookies with 2 tablespoons powdered sugar before serving.

Recipe Notes

Make ahead: The dough can be made, formed into balls, and frozen directly on the baking sheet. Store the frozen cookie dough balls in freezer zip-top bags or an airtight container for up to 3 months. Bake frozen, adding 1 to 2 minutes to the bake time.

Storage: Store the baked cookies in an airtight container at room temperature for up to 3 days.