Name: Cream Cheese Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 4 oz cream cheese, softened; 1 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 3/4 cups all-purpose gluten free flour blend (or regular flour); 1 tsp baking powder; 1/4 tsp salt; Powdered sugar, for dusting (optional)

Why You’ll Love This Recipe

I like making cream cheese cookies because they’re easy to prepare and have a unique flavor compared to regular sugar cookies. The cream cheese not only makes them soft but also keeps them moist for days. I enjoy how versatile they are—I can keep them plain, dust them with powdered sugar, or add sprinkles for a festive touch. These cookies are great for holidays, bake sales, or just as a sweet treat any day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Unsalted butter, softened
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Baking powder
Salt
Powdered sugar (optional, for dusting)

Directions

I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, I cream together the cream cheese, butter, and sugar until light and fluffy.
I beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, I whisk together the flour, baking powder, and salt.
I gradually add the dry ingredients to the wet mixture, mixing until just combined.
I scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
I bake for 10–12 minutes, or until the edges are just starting to turn golden.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, I dust them with powdered sugar if I want an extra touch of sweetness.

Servings and timing

This recipe makes about 24 cookies and takes around 15 minutes to prepare and 10–12 minutes to bake, so I can have them ready in under 30 minutes.

Variations

I sometimes mix in chocolate chips, chopped nuts, or dried fruit for added flavor. For a citrusy twist, I add lemon or orange zest to the dough. If I want to make them extra festive, I roll the dough balls in colored sugar before baking.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them for up to 2 months, layering them between sheets of parchment paper. To enjoy, I let them thaw at room temperature.

FAQs

Can I use low-fat cream cheese?

Yes, but I prefer full-fat cream cheese for the best flavor and texture.

Can I make the dough ahead of time?

Yes, I often refrigerate the dough for up to 2 days before baking. I let it soften slightly before scooping.

Can I frost these cookies?

Absolutely, I sometimes spread a simple cream cheese frosting on top for a richer dessert.

Do these cookies spread much during baking?

No, they hold their shape well, which makes them great for shaping or rolling in sugar.

Can I make them gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend, and they still turn out soft and delicious.

Conclusion

I love baking cream cheese cookies because they’re quick, simple, and always turn out soft and flavorful. The cream cheese makes them unique and incredibly satisfying, and I can easily adapt the recipe for different occasions. These cookies are a treat I find myself making again and again.