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    Home » Cookies

    Cream Cheese Cookies

    Published: Mar 22, 2024 · Updated: May 16, 2024 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · Leave a Comment

    Jump to Recipe Print Recipe

    Cream cheese cookies are simple and full of vanilla and cream cheese flavors. Rolling them in superfine sugar gives them a light crusty outside and a soft inside. To top it off, sprinkle a little powdered sugar on the cookies for a little extra sweetness against the tang of the cream cheese.

    Cream cheese cookies propped up against wooden planks.

    You can see the tiny cracks that develop outside the cookies from superfine sugar coating after they are baked. When I roll these cookies in the superfine sugar they are a little crunchy on the outside and soft on the inside.

    Jump to:
    • Ingredients
    • Mixing the Cookies
    • Coating and Baking the Cookies
    • FAQ's
    • Other Cream Cheese Cookies
    • Recipe

    Ingredients

    Cream cheese cookies ingredients.
    Jump to Recipe for Amounts
    • Butter unsalted
    • Cream cheese
    • Powdered sugar
    • Egg
    • Baking Power
    • Pure vanilla extract
    • All-purpose flour
    • Superfine sugar 

    Mixing the Cookies

    I always start by getting my ingredients around the mixer. It never fails that if I don't, I will miss a critical component for my cookies.

    Weigh or measure the powdered sugar into a bowl and set it aside. Next, weigh or measure the flour and baking powder into a bowl and whisk to blend.

    Cubed butter and cream cheese in a mixer bowl.

    Add the cream cheese and cubed butter into a mixer bowl and mix on a low speed.

    After cream cheese and butter have been mixed, clumpy looking.

    Now, turn the mixer to a medium speed and blend for 2 to 3 minutes.

    Mixing powdered sugar into the butter-cream cheese mixture. Very smooth and creamy.

    Scrape down the sides and add the powdered sugar. Turn the mixer on to the lowest speed until the sugar is incorporated. Then, increase the speed to medium and mix for 2 to 3 minutes. It should start to look creamy.

    Now is the time to add the egg and the vanilla extract.

    Now add the vanilla extract and the egg and blend it with the sugar-butter mixture.

    All the wet ingredients have been added, and it sort of looks like pudding.

    With the egg added, the mixture starts to look like vanilla pudding. But trust me, it will come together when the dry ingredients are added.

    After the dry ingredients have been added it looks like cookie dough.

    Scrape down the sides and, on a low mixer speed, add the flour about a quarter at a time. Mix the flour just until it has been incorporated. I usually take a spatula and scrape along the bottom to ensure everything is mixed. Cover and refrigerate for at least an hour.

    Coating and Baking the Cookies

    Preheat the oven to 350°F (175°C or 180°C). I also lined two cookie sheet pans with parchment paper.

    Here is how I lay out my workstation: from scoop to coating and then onto the prepared sheet pan.

    Sheet pan with parchment paper, cookie scooper, and sugar for rolling the cookie balls. Along with the cookie dough.

    I am using a medium cookie scooper to scoop my cookie dough with. I also have a small container with the superfine sugar for coating the cookie balls.

    Make a cookie ball about 1 ½ inches round.

    My best advice is to make your cookie dough balls about the same size. Mine were about 1 ½ inches in diameter. This will ensure that your cookies bake more evenly.

    Rolling a cookie ball in super fine sugar.

    Now, roll them in the superfine sugar until they are completely coated.

    Taking 2 fingers and slightly flattening the cookie ball.

    I put 12 cookie balls on one of the prepared sheet pans. I take two fingers and gently press down, this will make a nice domed cookie. Bake at 350°F (175°C or 180°C) for 10-12 minutes. After pulling them out of the oven, I leave them on the sheet pan for a couple of minutes. Then, I move them to a cooling rack.

    A stack of cream cheese cookies with powdered sugar sprinkled on top.

    Enjoy!

    FAQ's

    Can I put frosting on my cream cheese cookies?

    Oh yes! Since they are doomed, I would add a buttercream. You could use almost any fruit for your buttercream frosting, but lemon, blueberry, or raspberry would be my first picks.

    Can you freeze cream cheese cookies?

    Yes, just bake them and allow them to cool. Then add them to freezer bags, and you can freeze them for 2-3 months. When you are ready, take them out of the freezer and allow them to thaw before serving.

    Other Cream Cheese Cookies

    • Stack of 4 chocolate cream cheese cookies with powdered sugar on top.
      My Favorite Cream Cheese Chocolate Cookies
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      Orange Cream Cheese with Vanilla Bean Icing Cookies
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      Raspberry Cream Cheese Thumbprint Cookies - Easy and Delicious
    • A stack of red raspberry kolache cookies on a Christmas plate with a sprig of red berries.
      Red Raspberry Jam Kolache Cookie Recipe

    Recipe

    Cream cheese cookies propped up against wooden planks.
    QR Code

    Cream Cheese Cookies

    Barbara Hall
    Cream cheese cookies are a delicious treat that freezes well and can be personalized with different flavors and mix-ins.
    Prevent your screen from going dark
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Bake Time 20 minutes mins
    Chill 1 hour hr
    Total Time 1 hour hr 35 minutes mins
    Course Cookies
    Cuisine American
    Servings 24 cookies
    Calories 133 kcal

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    Ingredients
     

    • ½ cup (113.5 g) Butter unsalted room temperature
    • 4 ounce (4 ounce) Cream cheese regular room temperature
    • 1 ½ cup (180 g) Powdered sugar
    • 1 teaspoon (1 teaspoon) Pure vanilla extract
    • 1 (1) Egg room temperature
    • 1 ¾ cups (218.75 g) All-purpose flour
    • ½ teaspoon (0.5 teaspoon) Baking Power
    • ⅓ cup (66.67 g) Superfine sugar

    DUSTING ON TOP

    • ⅓ cup (40 g) Powdered sugar sifted right on top

    Instructions
     

    • Weigh or measure the powdered sugar into a bowl and set it aside. Next, weigh or measure the flour and baking powder in another bowl. I run a whisk through to blend.
    • Cream the butter and cream cheese together for a couple of minutes. Scrape the bowl down and add the powdered sugar. Start on the lowest mixer speed until incorporated, then turn the mixer to medium speed for 2 to 3 minutes. Add the egg and add the vanilla extract, and blend until incorporated. Complete the dough by slowly adding the flour mixture a quarter at a time. Do not over-mix the flour. You can always finish using a spatula. Chill the dough for 1 hour.
    • While you prepare the cookies, preheat the oven to 350°F (175°C or 180°C). Line two cookie sheet pans with parchment paper.
    • Take the cookie dough out of the refrigerator and, using a medium cookie scooper, shape a scoop of dough into 1 ½-inch balls. Roll the balls around the superfine sugar and place them about 1 ½ inches apart. I take two fingers and lightly press on the top of each ball to flatten it a little.
    • Bake for 10-12 minutes. They will look white with just a hint of golden brown along the edges. They may look underdone, but leaving them on the cookie pan for about a minute helps to firm them up. At this point, move them to a cooling rack to finish.
    • When completely cooled, I add a little powdered sugar to a small sifter and lightly dust each cookie. Store in an air-tight container for 3-5 days.

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    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 133kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 22mgSodium: 27mgPotassium: 20mgFiber: 0.2gSugar: 12gVitamin A: 192IUCalcium: 13mgIron: 0.5mg
    Tried this recipe?Let us know how it was!

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    5 from 1 vote (1 rating without comment)

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    Hi, I'm Barbara Hall, the baker and photographer behind My Cookie Journey, a blog devoted to creating and sharing unique cookie recipes. A retired IT pro, I now spend my day's baking, styling, and snapping photos of cookies that have been featured in multiple regional magazines.

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