Cream Cheese Cookies

Y’all, I just pulled a batch of these Cream Cheese Cookies out of the oven, and the smell alone is pure heaven. The kids are already circling the kitchen island like vultures, which is a sure sign of a successful recipe around here! I’ve made this particular cream cheese cookie recipe at least a dozen times in my kitchen (sometimes with “help” from tiny hands!), and they disappear faster than I can say “sugar rush.” These cookies are soft, chewy, and have this delightful tang from the cream cheese that makes them utterly irresistible. I promise, these will become a family favorite.

Why This Recipe Works

As a busy mama of two, I’m always on the hunt for recipes that are quick, easy, and, most importantly, delicious. These Cream Cheese Cookies tick all the boxes! Here’s why they work so well:

• Simple Ingredients: You probably already have most of these ingredients in your pantry and fridge.
• Quick to Make: From start to finish, you’re looking at about 30 minutes – perfect for a weeknight treat or a last-minute bake sale contribution.
• Soft and Chewy Texture: The cream cheese adds a wonderful tenderness to the cookies that keeps them from being too sweet or dry. They stay soft for days!
• Kid-Approved: My kids devour these! They love helping me roll the dough in sugar before baking.

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar, plus more for rolling
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Ingredient Notes

Cream Cheese: Make sure your cream cheese is properly softened. This is key to a smooth batter and prevents lumps in your cookies. I usually let mine sit out for about an hour. You can also use a microwave on 50% power in short bursts until softened, but watch it carefully so it doesn’t melt.

Butter: Like the cream cheese, your butter should be softened, but not melted. Softened butter creams best with the sugar. If you use salted butter, omit the ¼ teaspoon of salt.

Vanilla Extract: Use pure vanilla extract for the best flavor. Imitation vanilla just doesn’t quite cut it in these cookies.

All-Purpose Flour: I use all-purpose flour for this recipe, but you can substitute with a 1:1 gluten-free flour blend for a gluten-free option (see substitutions section below).

Step-by-Step Instructions

Step 1: Cream the Butter and Cream Cheese. In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl to ensure everything is evenly mixed.

Step 2: Add Sugar and Egg. Gradually add the sugar to the creamed mixture, beating until light and fluffy. Beat in the egg and vanilla extract until well combined. The mixture should be light and airy at this stage.

Step 3: Combine Dry Ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour.

Step 4: Gradually Add Dry Ingredients to Wet Ingredients. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to tough cookies. The dough will be soft.

Step 5: Chill the Dough. Cover the dough and chill in the refrigerator for at least 30 minutes. This is a crucial step! Chilling the dough prevents the cookies from spreading too thin while baking. I’ve tried skipping this step before, and the cookies came out flat. Been there, done that, learned my lesson!

Step 6: Preheat Oven and Prepare Baking Sheet. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents the cookies from sticking and makes cleanup a breeze.

Step 7: Shape and Roll Cookies. Roll the chilled dough into 1-inch balls. Roll each ball in granulated sugar until fully coated. Place the sugared dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8: Bake the Cookies. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Keep a close eye on them, as baking times can vary depending on your oven.

Step 9: Cool and Enjoy. Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed slightly warm, if you can resist the temptation!

Expert Tips from My Kitchen

• Don’t Overmix the Dough: Overmixing develops the gluten in the flour, which can lead to tough cookies. Mix until just combined.
• Chill the Dough: Chilling is crucial for preventing the cookies from spreading too thin. Don’t skip this step!
• Use a Cookie Scoop: A cookie scoop ensures that all your cookies are the same size, which helps them bake evenly.
• Adjust Baking Time: Baking times can vary depending on your oven. Keep a close eye on the cookies and adjust the baking time as needed.
• Add a Pinch of Citrus Zest: For an extra burst of flavor, add a teaspoon of lemon or orange zest to the dough.
• Make it Kid-Friendly: Let your kids help roll the dough in sugar! It’s a fun and easy way to get them involved in the baking process.
• Storage Trick: To keep the cookies extra soft, store them in an airtight container with a slice of bread. The bread will absorb any excess moisture, keeping the cookies fresh.

Storage & Meal Prep

Storage: Store these Cream Cheese Cookies in an airtight container at room temperature for up to 3-4 days. They stay incredibly soft!

Freezing: You can also freeze these cookies for longer storage. Place them in a freezer-safe container or bag, and they will keep for up to 2-3 months. Let them thaw at room temperature before enjoying.

Make-Ahead: The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Just wrap it tightly in plastic wrap to prevent it from drying out. When ready to bake, let the dough sit at room temperature for about 15 minutes to soften slightly before rolling and baking.

Substitutions & Variations

Gluten-Free: To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. I’ve used Bob’s Red Mill 1-to-1 Baking Flour with great success. The texture might be slightly different, but they’ll still be delicious.

Dairy-Free: For a dairy-free version, use a dairy-free cream cheese alternative and a dairy-free butter alternative. I haven’t personally tested this variation, but I’ve heard good things about using Kite Hill cream cheese alternative.

Flavor Variations:

• Lemon Cream Cheese Cookies: Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice to the dough.
• Chocolate Chip Cream Cheese Cookies: Fold in 1 cup of chocolate chips to the dough.
• Snickerdoodle Cream Cheese Cookies: Add 2 teaspoons of cinnamon to the sugar before rolling the dough balls.

Frequently Asked Questions

Can I use low-fat cream cheese?

I don’t recommend using low-fat cream cheese, as it can affect the texture of the cookies, making them drier. Full-fat cream cheese is best for achieving that soft and chewy texture we’re after.

How do I know when the cookies are done?

The cookies are done when the edges are lightly golden brown and the centers are set. They should still be soft to the touch. They will continue to set as they cool.

Can I make the dough ahead of time?

Absolutely! The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Just wrap it tightly in plastic wrap to prevent it from drying out. When ready to bake, let the dough sit at room temperature for about 15 minutes to soften slightly before rolling and baking.

What if my cookies spread too thin?

If your cookies spread too thin, it could be due to a few factors: not chilling the dough long enough, using too much butter, or not measuring the flour correctly. Make sure to chill the dough for at least 30 minutes and measure your ingredients accurately.

Are these cookies kid-friendly?

Yes! These cookies are a huge hit with kids. They love the soft texture and the sweet, slightly tangy flavor. Plus, they’re easy to make and fun to decorate!

Can I add sprinkles to these cookies?

Of course! Add sprinkles to the sugar before rolling the dough balls for a festive touch. This is a great way to customize the cookies for holidays or special occasions.

Can I freeze the baked cookies?

Yes, you can freeze the baked cookies. Allow them to cool completely, then place them in a freezer-safe container or bag. They will keep for up to 2-3 months. Thaw at room temperature before enjoying.

Y’all, I truly hope you give these Cream Cheese Cookies a try. They’re a little slice of heaven, perfect for sharing with family and friends (or keeping all to yourself – I won’t judge!). Once you make these cream cheese cookies once, you’ll keep coming back to this recipe! If you do, be sure to leave a comment below and let me know how they turned out! And don’t forget to sign up for my newsletter for more delicious and easy family recipes, straight from my Texas kitchen to yours!

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