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Cream cheese cookies propped up against wooden planks.
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5 from 1 vote

Cream Cheese Cookies

Cream cheese cookies are a delicious treat that freezes well and can be personalized with different flavors and mix-ins.
Prep Time15 minutes
Total Bake Time20 minutes
Chill1 hour
Total Time1 hour 35 minutes
Course: Cookies
Cuisine: American
Difficulty: Easy
Servings: 24 cookies
Calories: 133kcal

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
  • cup (66.67 g) Superfine sugar

DUSTING ON TOP

  • 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.

Nutrition

Calories: 133kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 27mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 192IU | Calcium: 13mg | Iron: 0.5mg