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Cream Cheese Cookies


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Rate this recipe 4.5/5 (31 Votes)
Cream Cheese Cookies 1 Picture


  • 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


Servings 2
Adapted from


Step 1

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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