Best-Ever Cream Cheese Cookies

CreamCheeseCookies_zps87c1558eMuch ado about nothing… Well, evidently it was something!  My dear friend, Diana, recently texted me about my cream cheese cookie recipe floating around on thousands of Pinterest boards.  At the time, it'd been pinned over fourty-nine thousand times.  I know, right?  Well, I'd posted those cookies originally about three years ago on my old, very old, blog.  The recipe is below but I realized no, there's no post in this new blog for it.  With all the attention I figured there should be a post so, here is the original where it can still be found (This was a guest post for Diana) and my thoughts below.

Anyway, it's one of my simplest and most favorite recipes, these Best Ever Cream Cheese Cookies. I love the way this dough mixes up in just a few minutes and is so versatile; you can drop these cookies, roll them into balls or even roll the dough for cut-out cookies. I went with the drop method and tossed the lumps of dough in some vanilla sugar before baking. These cookies truly are as good as they look, with a soft, dense inside and a lightly hardened, sugary outside to sparkle in the sunshine. The key to this cookie recipe is to not over-think it, just do what it says. There's not much beating time involved and the dough chills out in the fridge for thirty minutes, while you get your groove on to do some baking. For the cookies in the photo, I didn't even roll them;  just scooped and plopped them in sugar then dropped them on the cookie sheet. They really are the Best Ever Cream Cheese Cookies.

 

Best-Ever Cream Cheese Cookies
 

1/2 Cup Unsalted Butter (room temperature)
3 oz. Regular Cream Cheese (room temperature)
1 1/2 Cups Confectioner's Sugar
1/2 Tsp Baking Powder
1 Egg (room temperature)
1/2 Tsp Pure Vanilla Extract
1 3/4 Cups All – Purpose Flour

Heat your oven to 375 degrees and line your cookie sheets with parchment paper. Place butter and cream cheese in your mixer bowl and beat for 1 minute. Beat in the sugar and baking powder. Add the egg and vanilla and 'Beat Until Fluffy.' Beat in the flour. Chill for 30 minutes for drop/roll cookies, one hour for cut-out cookies. Scoop by rounded teaspoon full and dredge drop cookies (roll balled cookies) in superfine sugar. Bake for 7 minutes. Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely. You'll get no less than 2 dozen dropped or rolled cookies out of this dough. The yield on cut-outs will depend on how big the shapes are (baking time remains the same). I make these cut-outs about 1/4 inch thick.


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27 thoughts on “Best-Ever Cream Cheese Cookies

  1. How well does the dough freeze? Great recipe! I'm also looking for a recipe for peanut butter cookies with jam in the middle.

    • Hi Ana, I’ve frozen it after using the dough for a cut-out cookie.  I baked them, then froze them in layers.  They thawed well when I wanted to ice them for the holidays.  I’ll have to post a peanut butter cookie recipe soon.  I have a super easy one that’s delish from my cousins friend in college.

  2. Having some creamcheese left I searched for a recipe and stumbled upon the one above, really nice! I added a pinch of salt and a squeeze of lemon, the inside of a vanilla stick instead of extract, and added a few minutes baking time, they were great! Thank you very much for the recipe. 

    Thomas, the Netherlands

    ps i easily made 3 dozen cookies from this recipe

    • Thank you, Thomas for the vanilla bean idea.  I have some!  Love to keep them around and I honestly just never thought to swap them out – I certainly plan to next time.  So glad you loved the cookies. They’re one of my absolute favorites. 

  3. I just tried these today and they are awesome! I love cooking with cream cheese! :) I actually tried these rolled in cocoa powder and they’re yummy! So glad I came across this!

  4. Hello..

    I have been searching for cream cheese cookies recipe. I found this one. Looks very tasty! So, I made 2 batches today. I changed little bit the sugar, I only put 2 cups for 2 batches. Also I might not put in fridge long enough (less than 30 minutes, maybe only 25 minutes), so the cookies don't have "cracks" like in your picture. I did put extra 2 minutes in the oven. But, when my husband and I tasted them, OMG, they are deliscious…!!! Sweet enough for our taste buds.Yumm..!! Thanks for the recipe, definetely it's a keeper. 

  5. The first time I made thes they turned out wonderful. I substituted mint for the vanilla. The next two batches I have made did not spread at all. Just stayed in little lumps. Any ideas?

    • Hi Karen, I’m so glad you love the recipe.  What you can do, assuming you chill the dough, is either not chill it as long or, let it warm up a little longer before you bake.  When the butter is a little warmer, the cookies will spread a bit more.  Hope this helps you.  Love the mint idea!  I’ve tried almond for a ‘marzipan’ version.  It was a hit every time. 

  6. Thank you so much for your wonderful recipe. They were terrific. I did modify them a bit by adding finely chopped pecans and in the centre of the drop cookie, raspberry jam. A great Christmas cookie or all year round tea cookie. Your recipe reminds me of one my mother made many years ago and I had lost the recipe.

    Thanks

    • Yum, a thumbpint sounds like a delicious way to vamp up the recipe.  I love reading ideas other bakers have come up with to elaborate on the basic recipe.  It makes things so fun and inspring! I'm glad it filled a gap in your recipes from your Mom.  Makes it special. 

  7. My ex mother-in-law made a cream cheese cookie that was to die for.  She gave me the recipe as a wedding present and I promtly lost it.  She seemed to think that meant I didn't care and avoided/refused to ever give it to me again.  Years later, after her son and I divorced, time went by and we sorta became friends again, she gave me the recipe.  I carefully filed it where I'd never lose it.  My family and new husband moved from Nebraska to Texas and guess what, I've never found that darn recipe!  So today is Thanksgiving and I want to make those cookies and I find myself here, on a Nebraska gal's blog, being reminded of home and missing Nebraska desperately.  I find it interesting that in all the cream cheese cookie recipes I've found, yours sounds the most like the one I keep hunting, and low and behold, you are a fellow Heartlander. 

    Also, wanted to say what a beautiful blog you have and I look forward to reading it all :)   Happy Holidays and catch a snowflake for me :)

     

    • Thank you!  …and I so wouldn’t trade Nebraska for anywhere else in the world even after growing up in New York and Florida.  That sign on the interstate that says, ‘Wecome to Nebraska, the good life’ says it all.  Happy Holidays to you as well.  Play around with the recipe a bit.  You never know, you might be able to get it just like hers.  Thank you for such a nice comment.  Enjoy your Thanksgiving.

  8. I also found your recipe on a search for cream cheese cookies…..hmm, day after Thanksgiving and I want to bake?!  Anyway, I am going to try it as a slice and bake. We shall see! Thanks for the recipe, I'll let you know the results!

  9. While it’s not quite the texture I was looking for, it’s still a darned nice cookie!
    Fancied them up with some colored sugar and Christmas candies
    …very festive! Thank you for the recipe, it’s a keeper!

  10. Getting ready to make these with my teenage daughter for Christmas!!!  We are planning on making a 'cream cheese & conf sugar' filling to make them into sandwich cookies.  Thank you from Maine!

    • Thank you and Merry Christmas from Nebraska!  Wow, sandwich cookies.  THAT is the best idea I’ve seen in the comments yet with these! 

  11. Made these and topped them with a salted caramel frosting – perfect for the Grammy's tomorrow! I also had the problem of them not spreading as well so I just flatened the balls myself before sticking them in the oven. 

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