Are you in the mood for a sweet and simple cookie with an incredibly soft melt-in-your-mouth bite? If you’re anything like me, the answer is always and good news – I have just the cookie for you. These Cream Cheese Cookies take your basic baking ingredients and add – spoiler alert – cream cheese to the mix for a soft and nearly creamy cookie that’s a hit any time of year, anywhere.
I am partial to drop cookies, mostly because I tend to reserve cut-out and rolled cookies for more special occasions where I can justify the time that goes into them. These do have a chilling step, but it’s only an hour and once the dough is firm it’s just a matter of rolling it into small balls and gently pressing them down after placing them on a cookie sheet. (To me, that’s much easier than finding the rolling pin and the cookie cutters.)
The dough is pretty basic. You just cream together butter and cream cheese before you add in granulated sugar and then the egg, vanilla, baking powder, flour, etc. (You know the drill.) It only takes one bowl and there are no complicated techniques, just a basic cookie dough that the cream cheese brings to new heights.
What that cream cheese does is create a soft and cloudy texture – these are not chewy, not crisp in the slightest, just gentle and snowy and sweet. Because they have both butter and cream cheese, the flavor is buttery and just on the edge of richness but it’s straightforward and clean too, not gussied up with nuts or baking chips or fruit. Simple is often best and that’s definitely the case with these.
Cream Cheese Cookies
Yield 20 cookies
15m prep time
10m cook time
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 4 oz cream cheese, at room temperature
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- Powdered sugar, for dusting
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, cream the butter and cream cheese with an electric mixer.
- Add sugar and beat 1 minute. Add egg and vanilla and mix until combined.
- In three additions, add baking powder, flour, and salt, and mix to combine.
- Cover dough and chill 1 hour.
- Once chilled, dust hands with flour and roll dough into balls between 1-2 inches.
- Set out on prepared baking sheet 2-inches apart and flatten gently with your fingers.
- Bake 9-11 minutes. The top should remain pale while the bottoms should be golden.
- Transfer to a wire rack to cool, then dust with powdered sugar to serve. Enjoy!
Recipe adapted from Eat Well 101.