Oh, honey, let me tell you about cream cheese cookies. These aren’t just any cookies; these are the melt-in-your-mouth, slightly tangy, oh-so-good cream cheese cookies that have been a staple in my family for years. I remember the first time I made them – I was newly married, trying to impress my mother-in-law (a baking queen, mind you!), and I stumbled upon this cream cheese cookie recipe. It was a disaster! The dough was too sticky, they spread out like crazy in the oven, and I almost burst into tears. But I’m stubborn, and I tweaked and tested until I got it just right. Now? Now, these cream cheese cookies are legendary.
My kids practically inhale these things. They’re perfect for school lunchboxes, bake sales, or just a little afternoon treat with a glass of milk. What I love most is how simple they are to make, even on those chaotic weeknights when I barely have time to breathe. This cream cheese cookie recipe is truly a lifesaver. There was one time, I was making these for a Christmas party, and I forgot to add the sugar! Can you believe it? Luckily, I tasted the dough before baking and caught my mistake. Ever since then, I triple-check my ingredients. This easy cream cheese cookies recipe has saved me many times when I needed a fast dessert.
It fits perfectly into my busy mom life. I can whip up a batch of the dough, chill it (or not, because this is a no chill cream cheese cookies recipe!), and bake them off whenever we have a craving. Cream cheese sugar cookies are a big hit around the holidays too! I can see you’re already intrigued. Trust me, once you try this cream cheese cookies recipe, you’ll understand why they’re so special. It’s about to become a family favorite for you, too!
Ingredients for Cream Cheese Cookies
Here’s what you’ll need to make my famous cream cheese cookies. Don’t worry; it’s mostly stuff you probably already have in your pantry!
- 8 ounces cream cheese, softened: I always use full-fat cream cheese for my cream cheese cookies because it gives them that extra-rich, melt-in-your-mouth texture. You can use low-fat, but trust me, the full-fat is worth it! Make sure it’s properly softened; otherwise, you’ll end up with lumps in your dough. Properly softened cream cheese is key to a smooth dough. If you’re in a hurry, you can soften it in the microwave, but be careful not to melt it.
- 1 cup (2 sticks) unsalted butter, softened: Same deal with the butter – softened is key. I take mine out of the fridge about an hour before I start baking. I always use unsalted, so I can control the amount of salt in my cream cheese cookies. Using unsalted butter allows you to control the saltiness of your cookies, ensuring a perfect balance of flavors.
- 1 ½ cups granulated sugar: This is what gives our cream cheese cookies their sweetness. I stick with regular granulated sugar, but you could experiment with brown sugar for a slightly different flavor profile. Brown sugar adds a touch of molasses flavor and can make the cookies chewier.
- 1 large egg: Just your standard large egg. I always try to use eggs that are at room temperature for baking; they incorporate better into the dough. Room temperature eggs emulsify more easily, creating a smoother batter and a more even texture in your cookies.
- 1 teaspoon vanilla extract: Don’t skimp on the vanilla! It adds such a lovely warmth to these cream cheese cookies. I use pure vanilla extract, but imitation vanilla will work in a pinch. Pure vanilla extract has a richer, more complex flavor than imitation vanilla.
- 3 cups all-purpose flour: I use unbleached all-purpose flour. Make sure you measure it correctly – spoon it into your measuring cup and level it off with a knife. Adding too much flour can make your cream cheese cookies dry. Measuring flour accurately is crucial for achieving the right consistency in your cookies.
- ½ teaspoon baking soda: This helps give our cream cheese cookies a little lift. Baking soda is a leavening agent that helps cookies rise and become light and airy.
- ¼ teaspoon salt: This balances out the sweetness and enhances the flavor of all the other ingredients in our cream cheese cookies. Salt enhances the flavors of the other ingredients, making your cookies taste even better.
Shopping Tips:
- You can find high-quality vanilla extract at most grocery stores or online.
- Stock up on butter when it’s on sale and freeze it! It thaws beautifully and is always handy for baking these cream cheese cookies.
Kitchen Wisdom:
- Here’s a cream cheese cookies trick I learned from my mom: If you forget to take your butter and cream cheese out of the fridge ahead of time, you can microwave them for a few seconds, but be careful not to melt them!
Storage Tips:
- Store any leftover cream cheese cookies ingredients in an airtight container in a cool, dry place. Cream cheese needs to be refrigerated, of course.
How to Make Cream Cheese Cookies – Step-by-Step
Alright, let’s get baking these delicious cream cheese cookies! Don’t worry; I’ll walk you through every step.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This will prevent your cream cheese cookies from sticking and make cleanup a breeze. I cannot stress the importance of parchment paper enough! Using parchment paper ensures that your cookies won’t stick to the baking sheet and makes cleanup a breeze.
- In a large bowl, cream together the softened cream cheese and butter until light and fluffy. I use my stand mixer for this, but you can definitely use a hand mixer or even do it by hand if you’re feeling ambitious. Just make sure everything is really well combined. Creaming the butter and cream cheese together creates a light and airy base for your cookies.
- Gradually add the granulated sugar, beating until well combined. You want the mixture to be nice and smooth before moving on to the next step to making cream cheese cookies. Adding the sugar gradually ensures that it is evenly distributed throughout the butter and cream cheese mixture.
- Beat in the egg and vanilla extract. Mix until everything is fully incorporated. Eggs add moisture and richness to the cookies, while vanilla extract enhances the flavor.
- In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour. Whisking the dry ingredients together ensures that they are evenly distributed throughout the batter.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can result in tough cream cheese cookies. Mix until everything is just combined – a few streaks of flour are okay. Overmixing develops the gluten in the flour, resulting in tough cookies.
- Drop by rounded tablespoons onto the prepared baking sheets. I like to use a cookie scoop to make sure all my cream cheese cookies are the same size. Using a cookie scoop ensures that all of your cookies are the same size, which helps them bake evenly.
- Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them because they can go from perfectly baked to overdone in a matter of seconds. In my kitchen, easy cream cheese cookies usually takes about 9 minutes to bake perfectly. Keep a close eye on your cookies while they’re baking to prevent them from burning.
- Let the cream cheese cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking. Allowing the cookies to cool slightly on the baking sheet before transferring them to a wire rack helps them to firm up and prevents them from breaking.
Personal Cream Cheese Cookies Cooking Tips:
- I learned the hard way with cream cheese cookies that chilling the dough (even for just 30 minutes) can help prevent them from spreading too much in the oven. But if you’re short on time, don’t worry – they’ll still taste amazing!
- Don’t worry if your cream cheese cookies don’t look perfect. They’ll still taste delicious!
- While the cream cheese cookies is cooking, I usually tidy up the kitchen or start prepping for dinner. Multitasking is key!
Sensory Cues:
- Your cream cheese cookies should smell like warm vanilla and butter. It’s pure heaven!
- The texture should be soft and slightly chewy, with a melt-in-your-mouth quality.
Family-Tested Cream Cheese Cookies Shortcuts:
- If you’re really short on time, you can use pre-made cookie dough. Just mix in some softened cream cheese for that signature tang. But I promise, this cream cheese cookie recipe is worth the extra few minutes!
- No chill cream cheese cookies are definitely doable, but chilling the dough helps.
Serving Cream Cheese Cookies
Okay, now for the fun part: serving up these delightful cream cheese cookies! My family has a few favorite ways to enjoy them.
The kids love our cream cheese cookies when I pack them in their lunchboxes with a note. It always makes their day a little brighter. I also love serving them with a big glass of cold milk. It’s the perfect afternoon snack. These cream cheese cookies are also amazing with a cup of hot coffee or tea. The slight tanginess of the cookie complements the warmth of the drink perfectly.
My go-to side dish to pair with these is a simple scoop of vanilla ice cream. The cold ice cream and the warm, soft cookie create a symphony of flavors and textures in your mouth. Seriously, try it!
This cream cheese cookies recipe is perfect for potlucks, bake sales, or just a simple weeknight treat. They’re always a crowd-pleaser, no matter the occasion. I’ve even made them for holiday parties, and they’re always a hit! These cream cheese sugar cookies are super festive with a bit of sprinkles!
Presentation Tips:
- Dust them with powdered sugar for an extra-pretty presentation.
- Arrange them on a cute platter for a party.
Leftover Ideas:
- If you have extra cream cheese cookies (which is rare in my house!), you can crumble them over ice cream or use them as a topping for yogurt.
- They also make a delicious addition to a trifle.
Seasonal Variations:
- In the fall, I like to add a pinch of cinnamon and nutmeg to the dough.
- Around the holidays, I add sprinkles and decorate them with royal icing.
Guest Reactions:
- My friends always ask for this cream cheese cookies recipe whenever I make them for a party. They’re always so impressed by how soft and delicious they are.
- I’ve had readers reach out to tell me this has become their new family favorite cream cheese cookie recipe!
Cream Cheese Cookies: Frequently Asked Questions
Okay, let’s tackle some of the questions I get asked most often about these cream cheese cookies. I’ve definitely had my fair share of baking mishaps, so I’m here to share my wisdom!
Q: My cream cheese cookies spread out too much in the oven. What did I do wrong?
A: Ah, the dreaded cookie spread! There are a few reasons this might happen. First, make sure your butter and cream cheese aren’t too soft. They should be softened but not melted. Chilling the dough for at least 30 minutes can also help. I know it’s tempting to skip that step in a no chill cream cheese cookies recipe, but trust me, it makes a difference. Also, make sure your oven temperature is accurate. An oven that’s too hot can cause cookies to spread.
Q: My cream cheese cookies are dry. How can I prevent this?
A: Dry cookies are no fun! This usually happens when you add too much flour. Make sure you’re measuring your flour correctly – spoon it into your measuring cup and level it off with a knife. Don’t pack it down! Overbaking can also dry them out, so keep a close eye on them in the oven.
Q: Can I use low-fat cream cheese?
A: You can, but the cookies won’t be as rich and tender. I always use full-fat cream cheese for the best flavor and texture. I’m all about that melt-in-your-mouth goodness!
Q: Can I freeze the dough?
A: Absolutely! This is a great way to make these cream cheese cookies ahead of time. Just scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer them to a freezer bag. When you’re ready to bake, just pop them in the oven (you might need to add a minute or two to the baking time).
Q: Can I add chocolate chips to this cream cheese cookie recipe?
A: Of course! Chocolate chips would be a delicious addition. I would recommend using semi-sweet or dark chocolate chips to balance out the sweetness of the cream cheese cookies. My family loves chocolate chips in our easy cream cheese cookies.
Q: My cream cheese cookies are browning too quickly. What should I do?
A: If your cookies are browning too quickly, you can try lowering the oven temperature by 25 degrees. You can also tent the baking sheet with aluminum foil to protect the tops of the cookies.
Q: Can I make these cream cheese cookies gluten-free?
A: You can try using a gluten-free all-purpose flour blend. Just make sure it contains xanthan gum, which helps bind the ingredients together. I haven’t personally tried this, but I’ve heard good things about using gluten-free flour blends in cookie recipes.
You know what I do when my cream cheese cookies don’t look perfect? I just dust them with powdered sugar! Nobody will ever know!
Final Thoughts on Cream Cheese Cookies
These cream cheese cookies hold a special place in my heart because they represent so many happy memories with my family. From those early baking disasters to the countless times I’ve whipped up a batch for a special occasion, these cookies have been a constant source of joy. I love that I can share this easy cream cheese cookies recipe with you, and I hope it brings as much happiness to your family as it has to mine.
My Cream Cheese Cookies Pro Tips:
- Don’t overmix the dough! This is key to preventing tough cookies.
- Use room temperature ingredients! This helps everything blend together more smoothly.
- Chill the dough (if you have time)! This helps prevent spreading and results in a thicker, chewier cookie.
Some variations I have done with these cream cheese cookies:
- Lemon zest: Adding a teaspoon of lemon zest to the dough gives these cookies a bright, citrusy flavor.
- Sprinkles: Decorating these cookies with sprinkles makes them extra festive for holidays or birthdays. My kids love decorating cream cheese sugar cookies with sprinkles!
- Nuts: Chopped walnuts or pecans would be a delicious addition to the dough.
My son, Ben, loves the plain version, while my daughter, Lily, is a huge fan of the lemon zest variation. My husband? He just loves them all!
I truly hope you’ll give this cream cheese cookies recipe a try. Don’t be afraid to experiment and make it your own! Baking should be fun, so relax, put on some music, and enjoy the process. I have such a feeling your cream cheese cookies will turn out wonderfully!
I hope you enjoy these simple, delicious cream cheese cookies as much as my family does. Remember to tag me in your creations – I can’t wait to see them! If you want to try some of my other recipes, I can suggest these: Creamy Garlic Butter Lobster Tails and Creamy Easy Egg Custard Pie
Links:
Print7 Amazing Cream Cheese Cookies Recipes
Discover 7 incredible cream cheese cookie recipes that will melt in your mouth! From classic flavors to unique twists, there’s a cookie for every palate.
- Prep Time: 30
- Cook Time: 10
- Total Time: 150
- Yield: 24
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- In a large bowl, cream together the cream cheese, butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover the dough and chill for at least 2 hours.
- Preheat oven to 350°F (175°C).
- Roll out the dough on a lightly floured surface and cut out cookies using your favorite cookie cutters.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, make sure your cream cheese and butter are fully softened. Chilling the dough is crucial for preventing the cookies from spreading too much.