Cream Cheese Cookies
Cream Cheese Cookies are a delightful treat with a soft, melt-in-your-mouth texture and just the right hint of tanginess from the cream cheese. These cookies are slightly crisp on the outside and tender on the inside, making them a crowd-pleaser for any occasion. Perfectly sweet and simple, they’re versatile enough to enjoy on their own or to dress up with a dusting of powdered sugar or a drizzle of chocolate.
These Cream Cheese Cookies have become a staple in our household, especially around the holidays. My husband and kids love them fresh out of the oven, with that warm, just-baked aroma filling the kitchen. They always go for a few extra cookies, claiming they’re too light and fluffy to resist! Each batch doesn’t last long, and now I’ve made it a tradition to make double just to keep up with their requests.
Why You’ll Love Cream Cheese Cookies
•Soft and Fluffy Texture: The cream cheese makes these cookies incredibly tender and light.
•Versatile Flavor: Perfect as-is or customizable with your favorite toppings.
•Easy to Make: Simple ingredients and minimal steps make this a quick and rewarding recipe.
Ingredients Notes For Cream Cheese Cookies
•Cream Cheese: Adds a soft, slightly tangy flavor and creamy texture.
•Butter: Use unsalted for a perfect balance with the sugar and cream cheese.
•Powdered Sugar: Adds sweetness and contributes to a light, melt-in-your-mouth feel.
Recipe Steps
1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
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2. Make the Dough: In a large bowl, beat the cream cheese and butter until smooth and creamy. Add sugar and vanilla, mixing until fluffy. Gradually add flour and salt, mixing until just combined.
3. Shape the Cookies: Roll the dough into small balls and place them on the baking sheet. Flatten each ball slightly with the back of a spoon or your palm.
4. Bake: Bake for 10-12 minutes, until the edges are just beginning to turn golden. Let the cookies cool on a wire rack.
5. Optional Toppings: Dust with powdered sugar or drizzle with melted chocolate for added flavor and a festive look.
Storage Options
•Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
•Freeze: Freeze the dough or baked cookies in a sealed container for up to 3 months.
Variations & Substitutions
•Add Lemon Zest: For a citrusy twist, add a bit of lemon zest to the dough.
•Dip in Chocolate: Melt chocolate and dip half of each cookie for a more decadent treat.
Frequently Asked Questions
•Can I make these cookies gluten-free? Yes, simply replace the all-purpose flour with a 1:1 gluten-free flour blend.
•Can I add flavors to the dough? Absolutely! Try almond or orange extract for a different flavor profile.
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Cream Cheese Cookies
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- 1/2 cup unsalted butter softened
- 4 oz cream cheese softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat together the softened butter and cream cheese until smooth and creamy.
- Add Sugar and Egg: Add the granulated sugar and mix until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Form the Cookies: Scoop or roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart. Gently flatten each ball with your fingers or the bottom of a glass.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake; the cookies should be soft.
- Cool and Dust: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.
