Cream Cheese Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
14 mins
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Additional Time
2 hrs
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Total Time
59 mins
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Servings
36 cookies
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Calories
135 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Cream Cheese Cookies
Description
Cream Cheese Cookies use a combination of unsalted butter and regular brick-style cream cheese to achieve a tender, rich texture that differentiates them from standard sugar cookies. The dough is creamed with both light brown and granulated sugars, lending subtle molasses notes and sweetness. Flavored with vanilla extract and leavened with baking powder, the dough softens further from cornstarch addition.
Chilling the dough for at least two hours ensures it firms up for easier handling and better cookie shape. The dough is portioned by tablespoon-sized scoops and optionally rolled in granulated sugar or cinnamon-sugar mixtures before baking at 350°F. This gives a slight crunch on the outside and a soft interior.
Careful measuring of flour prevents cakey cookies, and chilling between baking trays avoids warming the dough too much, preserving texture. The cookies can be stored for several days and are suitable for a tea or snack time treat.
Ingredients
- ¾ cup butter softened, unsalted
- 8 oz cream cheese use regular, brick-style cream cheese, do not use low-fat or the spreadable kind sold in tubs, softened
- 1 cup light brown sugar firmly packed
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 Tablespoon cornstarch
- ½ teaspoon baking powder
- ¾ teaspoon salt
- granulated sugar optional², additional, for rolling
Instructions
- In a large bowl using an electric mixer or in a stand mixer, cream together butter, cream cheese, brown sugar, and granulated sugar until light, fluffy, and well-combined.
- Add egg and vanilla extract and stir to combine.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
- With mixer on low-speed, gradually add flour mixture to butter/cream cheese mixture until completely combined. Scrape down sides and bottom of bowl as needed to ensure ingredients are well-combined.
- Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least two hours and up to 5 days.
- Once dough has chilled and you are about ready to bake your cookies, preheat oven to 350F (175C).
- Scoop cookie dough by 1 ½ Tablespoon-sized scoop and roll between your palms to form a smooth ball. Roll through granulated sugar (or other topping, if using) and place cookies 2” apart on parchment paper lined baking sheets.
- Transfer to 350F (175C) preheated oven and bake for 13-14 minutes. Allow to cool completely on baking sheet before enjoying.
Notes
- Measure flour carefully by stirring and leveling to avoid cakey cookies; a scale is best.
- Rolling cookie dough in granulated sugar or a cinnamon-sugar blend creates a crisp exterior.
- Keep dough chilled between baking batches to maintain texture and prevent spreading.
- Use regular, brick-style cream cheese—not low-fat or tub-style—to get the right consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 135kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 73mg | 3% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 210IU | 4% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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