Easy Cream Cheese Cookies
Easy Cream Cheese Cookies
These delicious, fluffy cream cheese cookies melt in your mouth and have the most delightful flavor—perfectly sweet with a nice tang from the cream cheese and a hint of vanilla.
I love everything with cream cheese, from carrot cake to red velvet cupcakes and homemade red velvet cake, so it will come as no surprise that I am obsessed with these cookies. They’re so soft, like clouds, and the flavor is just on point—not too sweet, just right, with lovely notes of cream cheese and vanilla.
Why You’ll Love This Recipe
If you’re a fan of cream cheese desserts, these cookies will quickly become your new favorite treat. They’re incredibly easy to make, requiring only a few simple ingredients. Plus, their melt-in-your-mouth texture and perfect balance of sweetness make them irresistible. Whether you’re baking for a special occasion or just because, these cookies are sure to impress.
Kitchen Equipment You’ll Need
- Oven
- Mixing bowl
- Electric mixer
- Cookie sheets
- Parchment paper
- Wire racks
Ingredients
- ½ cup unsalted butter (room temperature)
- 3 oz. regular cream cheese (room temperature)
- 1½ cups confectioner’s sugar
- ½ tsp baking powder
- 1 egg (room temperature)
- ½ tsp pure vanilla extract
- 1¾ cups all-purpose flour
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and line your cookie sheets with parchment paper.
- Cream the butter and cream cheese together in a mixing bowl using an electric mixer. Gradually add the confectioner’s sugar and continue to beat until the mixture is fluffy.
- Beat in the egg, then add the flour, baking powder, and vanilla extract. Mix well until all ingredients are fully combined.
- Chill the dough in the refrigerator for at least 1 hour. Once chilled, shape the dough into 1-inch balls and roll them in superfine or caster sugar.
- Place the dough balls on the lined cookie sheets about 1½ inches apart. Slightly flatten each ball before baking.
- Bake the cookies for 8-10 minutes, or until the edges are slightly golden brown. They should appear slightly under-baked for a chewy texture.
- Allow the cookies to cool on the cookie sheet for 1 minute before transferring them to wire racks to cool completely.
- If desired, sprinkle with powdered sugar once cooled, but be careful not to overdo it as the cookies are already sweet enough.
- This recipe yields at least 2 dozen cookies. Store them in an airtight container for 3-5 days.
Tips for Success
- Ensure all your ingredients are at room temperature before you start. This helps them blend together more smoothly.
- Chilling the dough is crucial for achieving the right texture, so don’t skip this step!
- Flattening the dough balls slightly before baking helps them bake evenly and attain the right thickness.
Additional Tips and Variations
- For a festive touch, try adding a few drops of food coloring to the dough or rolling the cookies in colored sugar.
- Add a hint of citrus by incorporating a teaspoon of lemon or orange zest into the dough.
Nutritional Highlights (Per Serving)
- Calories: 150
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g
Frequently Asked Questions (FAQ)
Q: Can I use low-fat cream cheese?
A: While you can use low-fat cream cheese, the texture and flavor might slightly differ. Full-fat cream cheese is recommended for the best results.
Q: Can I freeze the dough?
A: Yes, you can freeze the dough. Shape it into balls and freeze on a baking sheet before transferring to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
Conclusion
I hope you enjoy making and devouring these easy cream cheese cookies as much as I do. They’re a delightful treat that’s sure to please anyone who loves a good cookie. Give this recipe a try, and don’t forget to share your experience in the comments below!
