Cream Cheese Cookies
User Reviews
5
Cream Cheese Cookies
Description
The recipe combines cream cheese, softened butter, and sugar beaten until creamy. An egg and vanilla extract are added for flavor and binding. Dry ingredients—flour, baking powder, baking soda, and salt—are stirred in gently to avoid overmixing and keep the dough tender. Refrigerating the dough before baking firms it, making it easier to portion and helping the cookies bake with a soft, fluffier texture.
Scooped dough is rolled into balls and placed on parchment-lined baking sheets spaced apart. Cookies are lightly flattened before baking at 350°F to help achieve even cooking and a tender crumb. Sprinkles add color and texture on top if desired. The resulting cookies are moist inside with a delicate crumb structure and subtle tang from the cream cheese.
Due to the cream cheese content, these cookies are best stored refrigerated and consumed within a few days. Substitutions like almond extract or powdered sugar toppings offer variations in flavor and presentation. They make a nice dessert or snack that balances richness and sweetness with a smooth, creamy taste.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups sugar
- 8 ounces cream cheese softened
- ½ cup butter softened
- 1 large egg
- 2 teaspoons vanilla extract
- Sprinkles optional
Instructions
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- In a medium bowl, add the flour, baking powder, baking soda and salt and stir to mix well.
- In a separate large mixing bowl, add the sugar, cream cheese, and butter and beat on beat with an electric mixer on medium speed until creamy.
- Then, add the egg and vanilla extract and blend to incorporate.
- Gradually add the dry ingredients into the wet ingredients and mix just until the flour is barely mixed in, scraping down the sides of the bowl a couple of times. (careful not to over mix)
- Cover the bowl with plastic wrap and refrigerate for at least 30-45 minutes so they bake nice and fluffy..
- Using a cookie scoop to scoop about 1 ½ tablespoon of dough and roll into balls and place on the prepared cookie sheet 2 inches apart. (The dough will be sticky, so I like to lightly flour or dampen my hands to help it not stick).
- Lightly press the cookie flat with your fingers.
- Add sprinkles on top, if desired.
- Bake 10-12 minutes, until the edges are slightly brown.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack.
Notes
- Store cookies at room temperature only for up to 2 days; refrigerate for an additional 2-3 days due to cream cheese content.
- Measure flour carefully by spoon and level or use a food scale for best results.
- Vanilla extract can be substituted with almond extract or a mix of both for different flavor profiles.
- Sprinkles can be replaced with powdered sugar dusting or drizzled melted chocolate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 153kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 139mg | 6% |
| Potassium | 59mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 182IU | 4% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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