The Best Soft, Mouth Watering Cream Cheese Cookies
There’s a quiet kind of joy in pulling out a recipe that’s been well-loved—baked cookies that bring back memories from last year or better yet, even further back. Decades. These cream cheese cookies have lived in my recipe box longer than most. I originally whipped them up for the holiday season, and they were such a hit, they’ve become a regular. Every time of year, guests still ask for them.
Soft, with a delicate mouth texture and a hint of that subtle tang from the addition of cream cheese, these are the kind of soft cookies you want with tea, coffee, or just because it’s a Tuesday.
Why You’ll Love This Recipe
– Easy cream cheese cookie recipe with everyday ingredients from the grocery store
– Soft and slightly chewy, almost like cream cheese sugar cookies
– Delicious on their own or topped with cream cheese frosting
– Cookie dough balls freeze well for baking a second batch later
– Works great with a cookie press or cookie cutter
– The best cookie recipe for sharing or keeping all to yourself
Ingredient Notes + Substitutions
- Salted butter – Be sure it’s at room temperature for best creaming.
- Cream cheese – I always use full-fat. That cream cheese mixture gives it a rich softness.
- Granulated sugar – You can use white sugar or swap half for brown sugar for a deeper flavor.
- Egg yolk – Adds richness without making them cakey.
- Vanilla extract – A must! You can also add a little almond extract or lemon zest for a twist.
- All-purpose flour – Spoon and level it or try cake flour for a tender crumb.
- Kosher salt – Balances the sweetness.
Variations + Ways to Use the Dough
- Holiday cut-outs: Chill the dough, roll it ¼-inch thick, and use your favorite cookie cutter.
- Add-ins: Try chocolate chips, confectioners’ sugar glaze, or jam.
- Next time, try pressing a thumbprint in the center and filling with fruit preserves.
- Use in sugar cookie recipes as a soft variation with a vanilla flavor twist.
FAQ
How do I store cream cheese cookies?
Store in an airtight container at room temp for 3–5 days, or in a freezer-safe container up to 3 months.
Can I freeze the dough?
Yes! Wrap tightly in plastic wrap and freeze. Thaw in fridge before shaping.
What’s the texture like?
Soft, slightly chewy, and rich—perfect mouth texture thanks to the addition of cream cheese.
Can I substitute the flour?
You can use cake flour for a lighter cookie or stick with purpose flour for a classic result.
Storage + Reheating Tips
- Room temp: Store in a tin or airtight container
- Fridge: If frosted, refrigerate and bring to temp before serving
- Freezer: Wrap raw dough in plastic wrap, store in a freezer-safe container
- Let cooled cookies come fully to room temp before boxing or gifting
Cream Cheese Cookie Recipe
Cream Cheese Cookies
Ingredients
- 2 sticks 1 cup butter, room temperature
- 4 oz cream cheese room temperature
- 1 cup granulated sugar
- 1 egg yolk room temperature
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- ¾ tsp salt
- ½ tsp baking powder
Instructions
- Preheat oven to 325°F. Line a cookie sheet with parchment paper.
- In a large bowl or mixer, cream butter, cream cheese, and sugar using an electric hand mixer or electric mixer.
- Mix in egg yolk and vanilla.
- In a separate bowl, combine flour, baking powder, and salt.
- Slowly add dry ingredients to wet ingredients. Mix on low speed until dough forms.
- Roll dough into 1-inch cookie dough balls, flatten slightly.
- Place cookies on the prepared baking sheet. Bake 14–16 mins, or until golden brown.
- Cool on the cookie sheet 2 mins, then transfer to a wire rack to cool.
Closing Thoughts from the Homestead
It’s amazing how something so simple can go a long way. These cookies are easy to mix, freeze, and customize—just one of those great recipes you’ll come back to again and again. I’ve even made a first batch and had to mix a second batch right after because they disappeared so fast.
If you try them, I’d love to hear how they turn out. Share a photo or tag me over on Instagram. And if you love a cozy bake, check out these too:
Top Rated Chocolate Chip Cookies
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
