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Cream Cheese Cookies

Soft, chewy cookies with a rich cream cheese flavor reminiscent of cherished family moments.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 stick unsalted butter, softened Use high-quality butter for the best flavor.
  • 4 oz cream cheese, room temp Full-fat cream cheese is recommended for richness.
  • 1.75 cup all-purpose flour You can substitute with gluten-free flour for a gluten-free option.
  • 1 cup granulated sugar Personal tip: organic cane sugar adds a lovely texture.
  • 1 ea egg Ensure it’s at room temperature for easier blending.
  • 1 tsp vanilla extract Pure vanilla extract will elevate the sweetness beautifully.
  • 0.5 tsp baking powder Ensure it’s fresh for optimal fluffiness.

Method
 

Preparation
  1. In a mixing bowl, combine the softened butter and cream cheese. Use an electric mixer to beat until fluffy—about 3-4 minutes.
  2. Gradually add the granulated sugar, egg, and vanilla extract to the bowl. Beat on medium speed until everything is smooth and well combined—about 2 minutes.
  3. With the mixer on low, gradually add the baking powder and flour. Mix until just combined, being careful not to overmix.
  4. Cover the bowl with plastic wrap and refrigerate the dough for 1 hour.
  5. About 10 minutes before baking, preheat your oven to 375°F (190°C).
  6. Roll the chilled dough into 1–2 inch balls and place them on a baking sheet lined with parchment paper.
  7. Use the palm of your hand to gently flatten each ball.
  8. Place in the preheated oven and bake for 9–11 minutes, or until the edges are a lovely golden brown but the centers remain soft.
  9. Once out of the oven, let them cool slightly on the baking sheet. Dust with icing sugar while still warm.

Notes

These cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for a week or freeze them for up to three months!