Cream Cheese Cookies

These soft Cream Cheese Cookies are tender, lightly tangy, and coated in crackly powdered sugar for a melt-in-your-mouth treat.

Course Dessert

Cuisine American

Keyword cream cheese cookies

Prep Time 8

Cook Time 10

Servings cookies

Calories 66kcal

Author Jason Decker

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