This post may contain affiliate links.
If your idea of a good day is one where the cookie jar actually has cookies in it (same!), then you need these Cream Cheese Cookies in your life.
Cream Cheese Cookies are soft, puffy, lightly sweet, and roll in a drift of powdered sugar that bakes into little snow‑capped crinkles.
The cream cheese gives each cookie a melt‑in‑your‑mouth texture that reminds me of a cross between a tender sugar cookie and a tiny cheesecake puff. I call that a win!
These are my go‑to for the holiday season, bake sales, and “help, I found leftover cream cheese in the fridge and it expires next time I blink” emergencies. Ha!
The minutes of prep are short, the bake time is quick, and the dough chills while you do other life things. Perfect for busy weeks and “first time” bakers.
Kids love rolling the chilled cream cheese cookie dough into small balls and tossing them in confectioners’ sugar (wear white—just kidding… maybe).
You can mix the dough in a large bowl with an electric hand mixer, or use the bowl of a stand mixer with the paddle attachment if you’re doing a double second batch for a crowd.
The recipe uses simple pantry dry ingredients: all-purpose flour (a.k.a. “purpose flour” on some old recipe card notes), baking powder, a pinch of salt, and plenty of vanilla extract. Bring on the Cream Cheese Cookies!
Some of our other favorite cookie recipes we have on our site include: Crispy Peanut Butter Cookies (Lunch Lady Recipe), Meltaway Lemon Cookies, and Cherry Vanilla Meringue Cookies.
WHY THIS RECIPE WORKS:
- Cream Cheese = Soft Cookies. The fat and tang from cream cheese keep the dough moist, so the baked cookies stay puffy, tender, and never chalky. That rich dairy also helps resist drying during storage in an airtight container.
- Powdered Sugar for Tender Crumb. Using powdered sugar (aka confectioners’ sugar) instead of only granulated sugar dissolves fast in the wet ingredients, creating a delicate bite and that signature crackled coating after rolling.
- Chill Time = Shape Control. Chilling the scooped dough ball (covered in plastic wrap on a parchment paper lined tray) lets the fat firm up. Cookies puff instead of puddling, so you get even rounds.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- cream cheese
- unsalted butter
- powdered sugar
- egg
- baking powder
- vanilla extract
- kosher salt
- all-purpose flour
HOW TO MAKE cream cheese cookies:
- In a large bowl with a hand mixer, or in the body of a stand mixer with the paddle attachment, add the cream cheese and the butter and mix on medium-low speed until smooth and combined.
- Add 1 and ½ cups of the powdered sugar and mix in on low speed until combined, scrape down the sides as necessary.
- Add the egg, baking powder, vanilla, and salt, mix in on medium-low until combined.
- Add in the flour a little at a time until fully incorporated, scrape down the sides, and mix again for a few seconds.
- Place 1 tablespoon-sized dollops about 1 inch apart on a parchment-lined baking sheet, I like to use a 1 tablespoon-sized cookie scoop for this. Cover with plastic wrap and place in the fridge for at least 2 hours, or best overnight if you have time.
- Once the dough has chilled, preheat the oven to 375°F. Place the remaining ½ cup of powdered sugar in a small bowl. Take the dough dollops and roll them in your hands to form a ball, roll the ball in the powdered sugar, making sure to coat it well. Place cookies on another parchment-lined baking sheet, repeat with the remaining dough and place them 2 inches apart. Bake for 8-10 minutes until the cookies are puffed and the tops appear mostly dry.
- Take out of the oven and let the cookies cool on the tray for 10 minutes. Using a spatula, transfer the cookies to a wire rack to cool completely.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF CREAM CHEESE IS THE BEST TO USE?
Go with full‑fat block cream cheese at room temperature (not whipped tub). Blocks mix smoothly and give that classic cream cheese cookies recipe texture. Store brands from the grocery store are fine; name brands whip a touch lighter. Low‑fat will work in a pinch but makes slightly less rich, more chewy cookies.
CAN THIS BE MADE AHEAD?
Yes! Chill the scooped pieces of dough (covered in plastic wrap) up to 24 hours. Or freeze raw, sugared dough balls on a prepared sheet pan, then bag for later. Bake from frozen. Just add 1‑2 minutes to the baking time (watch for puffed, mostly dry tops). Baked cookies keep well too; see storage below.
ANY ADDITIONS?
I’m imagining some coconut in the mix. There are plenty of possibilities!
- Mini chocolate chips.
- Finely chopped pecans or walnuts.
- Lemon zest or orange zest in the dough.
- ½ tsp almond extract plus vanilla.
- Roll in colored sanding sugar after baking drizzle.
- Spoon on tinted cream cheese frosting swirls (piping bag).
- Press in holiday sprinkles before baking (hello, holiday season).
- Sandwich two with jam or Nutella.
- Dip half the cooled cookie in melted chocolate; sprinkle tiny bit sea salt.
- Stir 2 Tbsp cocoa into flour for “black & white” cream cheese sugar cookies.
ANY SUBSTITUTIONS?
I know everyone has their own tastes and dietary needs, so I try to be prepared!
- Swap ¼ of flour with cake flour for extra light crumb.
- Use ½ cream cheese + half of the butter = slightly richer taste.
- Replace egg with flax egg (1 Tbsp flax + 3 Tbsp water) for egg‑free.
- Dairy‑free? Use vegan cream cheese + plant butter (texture changes slightly).
- Sub ¼ cup brown sugar for some of the powdered to deepen flavor.
- Add 1 Tbsp sour cream to the wet ingredients for tang (adjust flour if sticky).
HOW TO STORE:
ROOM TEMPERATURE: Store cooled cookies in a single layer or between sheets of parchment paper in an airtight container up to 4 days. If stacking tall, slide a piece at the bottom of the bowl or tin to absorb moisture.
REFRIGERATOR: Chill in a sealed container up to 1 week. Bring to room temperature before serving for best softness. A cooled cookie can be microwaved 5 seconds if chilly.
FREEZER: Freeze baked (or raw) cookies on a cookie sheet until firm; move to a freezer bag. Good 2 months. Thaw on the counter; dust with a little powdered sugar if the coating dulls.
DANA’S TIPS AND TRICKS:
- Soften Properly. Cream cheese and butter should be soft but not melty. Too warm = flat cookies; too cold = lumpy batter.
- Mix Smart. Start on low speed to blend; increase to medium speed (briefly medium-high speed if needed) after adding sugar. Scrape the sides of the bowl and bottom of the bowl for even mixing.
- Measure Flour Right. Spoon and level in a measuring cup; too much flour = dry cake‑like pucks. Want extra tender? Try ¼ cup cake flour swap.
- Chill That Dough. Minimum 2 hours; overnight is the best results move. Chilled scoops roll easier and bake into perfect puffs. Watch the first batch to learn your oven.
- Watch the Bake. Pull when tops look set but not deeply golden brown (about 8‑10 minutes; ovens vary 9‑11). Slight underbake = soft interior.
- Cool & Dust. Let cookies sit on the sheet 10 minutes, then move to a wire rack/cooling rack. Re‑roll in powdered sugar if you want an extra snowy look next time.
These cream cheese cookies gems are the best thing to pull together when you want a soft, pretty treat without fuss. A few minutes of prep, a chill, a short bake time, and you’ve got a great cookie that ships well, gifts well, and disappears fast. Print the recipe card, grab that large bowl, and turn your cream cheese cookie dough into smiles, one sugar‑dusted bite at a time.
If you like this recipe, you might also like:
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
Cream Cheese Cookies: Simple and Delicious Recipe
Ingredients
- 8 ounces cream cheese softened
- 4 ounces unsalted butter softened
- 2 cups powdered sugar divided
- 1 large egg
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- 1 3/4 all-purpose flour
Instructions
- In a large bowl with a hand mixer, or in the body of a stand mixer with the paddle attachment, add the cream cheese and the butter and mix on medium-low speed until smooth and combined.8 ounces cream cheese, 4 ounces unsalted butter
- Add 1 and ½ cups of the powdered sugar and mix in on low speed until combined, scrape down the sides as necessary.2 cups powdered sugar
- Add the egg, baking powder, vanilla, and salt, mix in on medium-low until combined.1 large egg, ½ teaspoon baking powder, 1 teaspoon vanilla extract, Pinch of kosher salt
- Add in the flour a little at a time until fully incorporated, scrape down the sides, and mix again for a few seconds.1 3/4 all-purpose flour
- Place 1 tablespoon-sized dollops about 1 inch apart on a parchment-lined baking sheet, I like to use a 1 tablespoon-sized cookie scoop for this. Cover with plastic wrap and place in the fridge for at least 2 hours, or best overnight if you have time.
- Once the dough has chilled, preheat the oven to 375°F. Place the remaining ½ cup of powdered sugar in a small bowl. Take the dough dollops and roll them in your hands to form a ball, roll the ball in the powdered sugar, making sure to coat it well. Place cookies on another parchment-lined baking sheet, repeat with the remaining dough and place them 2 inches apart. Bake for 8-10 minutes until the cookies are puffed and the tops appear mostly dry.2 cups powdered sugar
- Take out of the oven and let the cookies cool on the tray for 10 minutes. Using a spatula, transfer the cookies to a wire rack to cool completely.
Notes
- Soften Properly. Cream cheese and butter should be soft but not melty. Too warm = flat cookies; too cold = lumpy batter.
- Mix Smart. Start on low speed to blend; increase to medium speed (briefly medium-high speed if needed) after adding sugar. Scrape the sides of the bowl and bottom of the bowl for even mixing.
- Measure Flour Right. Spoon and level in a measuring cup; too much flour = dry cake‑like pucks. Want extra tender? Try ¼ cup cake flour swap.
- Chill That Dough. Minimum 2 hours; overnight is the best results move. Chilled scoops roll easier and bake into perfect puffs. Watch the first batch to learn your oven.
- Watch the Bake. Pull when tops look set but not deeply golden brown (about 8‑10 minutes; ovens vary 9‑11). Slight underbake = soft interior.
- Cool & Dust. Let cookies sit on the sheet 10 minutes, then move to a wire rack/cooling rack. Re‑roll in powdered sugar if you want an extra snowy look next time.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
These look and taste amazing – Thanks for the recipe!