My cream cheese cookies have just the right touch of tanginess from the cream cheese, they’re soft, moist, and chewy, and they look beautiful wrapped up in a coating of pretty sprinkles! Recipe includes a how-to video!
An Easy Cookie Recipe with a Little Something Extra
Before I go to crazy with the pumpkin recipes (and I have quite a few more coming your way) I thought I’d refresh one of the oldest recipes on my blog: these soft and chewy cream cheese cookies! I’ll be honest, the recipe was in dire need of a refresh and the ingredient list needed a little tweaking, too (I used literally no salt in the original recipe… none!)!
I published it almost 7 years ago, I think it was my first ever cookie recipe so we’ve come quite a long way! I’ve carefully adjusted and improved upon the recipe (it’s amazing what a little salt can do! 😂) and I think it’s time they get a facelift and a chance to be re-shared.
They’re easy and can be easily customized for the holidays, so bookmark this recipe and save it (along with some red and green sprinkles) for Christmas cookie season! Let’s get to it!
What You Need
This recipe uses a bit more butter than
- Cream cheese. You’ll need a full 8 oz brick of cream cheese. Don’t substitute low-fat or the tub-style cream cheese or the cookies won’t turn out properly.
- Butter. We use a bit less butter than many of my cookie recipes and replace it with cream cheese (and quite a bit of cream cheese!)
- Sugar. Granulated and brown sugar are both used, the brown sugar adds a lovely depth of flavor to the cream cheese cookies!
- Egg. Just one! Large or extra large will work.
- Flour. Use all-purpose (plain) flour.
- Cornstarch. For soft and chewy cookies that don’t spread.
- Baking powder. Helps the cookies to both lift and spread properly.
- Vanilla extract and salt. for flavor.
This is just an overview of the ingredients I used and why I use them. For the full recipe please scroll down to the bottom of the post!
Tip: I recommend the cornstarch because it keeps your cookies soft and chewy while also keeping them from becoming too flat. If you don’t have it, you can substitute with additional flour (but your cookies won’t be quite as soft!)
Favorite Toppings
You can leave these cream cheese cookies plain, but for the best flavor I recommend rolling them in one of the following toppings before baking:
- Cinnamon/sugar. This is my favorite topping and makes the cookies reminds me a lot of Snickerdoodles (but better, believe it or not!)
- Granulated sugar. Gives the cookies a pretty, crackly coating.
- Powdered sugar. I use this for my lemon cookies and crinkle cookies and it works well here, too (but again, I really recommend the cinnamon/sugar!)
- Sprinkles! These are a close second favorite! Use jimmies, which will show some cookie in the space between them, or nonpareils (like I used in the photos) which will cover the cookie entirely! Use black, purple, orange and white sprinkles for Halloween or red and green for Christmas!
Tip: Always roll your cookies through your chosen topping right after rolling them. The warmth of your palms will warm the surface of the dough, making it easier for the sprinkles or sugar to stick.
Frequently Asked Questions
If your cookies don’t spread properly and no substitutions were made (you used the proper cream cheese I mentioned above, right??), either your baking powder was bad or, most likely, the flour was accidentally over-measured. Please make sure you see my post on how to measure flour properly if you haven’t already!
Not chilling the cookies properly, not measuring the flour properly, using butter or cream cheese that is too soft, or placing cookie dough on a warm baking sheet can all cause the cream cheese cookies to become flat when baking.
Cookie dough can be stored, covered, in the refrigerator for up to 5 days before baking. After baking, cookies should be stored in an airtight container at room temperature for up to a week. See below for notes on freezing.
Yes, they can be frozen before or after baking.
To freeze the cookie dough before baking: roll the dough into balls and roll through your preferred topping. Store these in an airtight container (sometimes I wrap the balls individually in plastic wrap so they don’t stick) in the freezer for several months, they will likely need a minute or two longer when baking from frozen and may not spread quite as much as they would otherwise.
To freeze after baking: store in an airtight container and freeze for up to 3 months.
More Recipes You Might Like
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
Cream Cheese Cookies
Ingredients
- ¾ cup (170 g) unsalted butter softened
- 8 oz (227 g) cream cheese softened (use regular, brick-style cream cheese, do not use low-fat or the spreadable kind sold in tubs)
- 1 cup (200 g) light brown sugar firmly packed
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups (312 g) all-purpose flour¹
- 1 Tablespoon cornstarch
- ½ teaspoon baking powder
- ¾ teaspoon salt
- Additional granulated sugar for rolling optional²
Recommended Equipment
Instructions
- In a large bowl using an electric mixer or in a stand mixer, cream together butter, cream cheese, brown sugar, and granulated sugar until light, fluffy, and well-combined.¾ cup (170 g) unsalted butter, 8 oz (227 g) cream cheese softened, 1 cup (200 g) light brown sugar, 1 cup (200 g) granulated sugar
- Add egg and vanilla extract and stir to combine.1 large egg, 1 teaspoon vanilla extract
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.2 ½ cups (312 g) all-purpose flour¹, 1 Tablespoon cornstarch, ½ teaspoon baking powder, ¾ teaspoon salt
- With mixer on low-speed, gradually add flour mixture to butter/cream cheese mixture until completely combined. Scrape down sides and bottom of bowl as needed to ensure ingredients are well-combined.
- Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least two hours and up to 5 days.
- Once dough has chilled and you are about ready to bake your cookies, preheat oven to 350F (175C).
- Scoop cookie dough by 1 ½ Tablespoon-sized scoop and roll between your palms to form a smooth ball. Roll through granulated sugar (or other topping, if using) and place cookies 2” apart on parchment paper lined baking sheets.Additional granulated sugar for rolling
- Transfer to 350F (175C) preheated oven and bake for 13-14 minutes. Allow to cool completely on baking sheet before enjoying.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This recipe was originally published 03/01/2014. I have updated it to improve the recipe and have added better photos and a video. See one of the original photos below for a good laugh!
Christa Willits
Could I make these with white chocolate chips rather than sprinkles?
Sam
Hi Crista! The chocolate chips won’t coat quite as nicely. If you do try it I would use mini chocolate chips and just know there will be some gaps. 🙂
Kelly
Hi, is it alright to reduce the amount of sugar required? And what about rolling the cookies in chopped almonds or sesame seeds?
Sam
Hi Kelly! I haven’t tried reducing the sugars so I’m not sure how much you could do it without hurting the cookies. Chopped almonds or sesame seeds would work fine here. 🙂
Ileen
I use a full cup of brown sugar,and 3/4 cup of granulated sugar.. ofI brown 1/2 of the butter for more flavor. They’re perfect and VERY popular!
Natasha
Made this today and I love it! Even my dessert hating daughter love it! Soft, chewy and the fact that your recipe uses the whole block of cream cheese, is a winner in my book!
Sam
I’m so glad you enjoyed it so much, Natasha! 🙂
Patience Coale Renzulli
I can’t wait to try these. I made your pumpkin cookies and they were heaven. I am a sourdough bread baker and *SO* appreciate your providing weight measurements! When measuring flour, I have learned it is the only way to go! Now in any recipe that doesn’t give measurements in grams, I feel like I’m flying blind.
Sam
I hope you love these too! I completely agree with using weights! It’s so much easier and more accurate. 🙂
Patience Coale Renzulli
They came out GREAT!!! The only problem is to keep my husband away so they can go to the charity bake sale. Exactly as instructed – perfection!
Sam
🤣 I know how hard that can be!
Brikti W.
Mine didn’t flatten out,they we’re cakey and tasted like flour. What did I do wrong?
Sam
O no! It sounds like there may have been too much flour. Make sure to check out my post on how to measure flour if you aren’t using weights. 🙂
Mary Djordjevich
I must tell you, these are unbelievably good!
I followed your recipe exactly ,rolled them in cinnamon and sugar.
They remind me of my Hungarian mother’s cream cheese apricot kolache cookies she made . Very awesome, I may try putting a bit of apricot jam in a “thumbprint “.
Thanks so much
Mary
Sam
That is so awesome! I’m so glad you enjoyed them so much. 🙂
Michelle
Hi! Clarifying question- am I missing the flour link in the ingredients list? I only see vanilla and butter. I plan on making then this weekend, my girls love sprinkles!
Sam
Hi Michelle! I’m not sure why it isn’t coming up. Here’s what you are looking for. 🙂
Michelle
Thanks Sam! I also used your link to purchase a scale. I plan on making them this weekend and let you know how they turn out. 🙂
Sam
I think you’ll love them! And the scale, too! <3
Ileen
I make these using 1/2 browned butter & 1/2 softened butter, 3/4 Cup white sugar, and 1/2 tsp almond extract. people have fits over them and even occasionally buy several dozen from me!! I’ve made thousands and they’re always perfect.
Emily @ Sugar Spun Run
Yum! We are so happy they are such a hit 😊
Arrow
They are so good!
Sam
I am so glad you enjoyed them so much! 🙂
Siggi
I made these cookies today and my husband said that they were the best cookies I had ever made. Then I took some across the street to our friends. When I walked back to our house, the neighbor came out of the house and yelled across the street: ”These are just delicious!” So, altogether a smashing success!
Sam
🤣 I am so glad everyone enjoyed them so much, Siggi! 🙂
Eden
What if I use spreadable cream cheese
Sam
I can’t guarantee results, unfortunately. I mention this in the post.
Eden
Ok thank you
Meg
these look great! One question though. In the blog you say 375 yet in the instructions you say 350. What is the correct temp? There are multiple differences in the blog portion vs the actual recipe. Very confusing.
Sam
Hi Meg! The written recipe in the card is actually correct, ignore the written stuff above. This was pretty much one of my first recipes I ever published so I am working on updating it. I’m sorry for the confusion. I hope you love the cookies!
Ingrid V verdon
Can I add coco powder
or roll in coco powder?
Sam
Hi Ingrid! You could add some cocoa powder but you’d have to reduce the flour a little bit. You could alternatively roll it in cocoa powder but I would recommend mixing that cocoa powder with a little bit of powdered sugar so it isn’t too bitter. 🙂
Betsey
One of the best cookies I’ve ever tried. Perfectly crispy on the outside and chewy on the inside. Definitely a keeper.
Sam
I am so glad you enjoyed them so much, Betsey! 🙂
Sandra
These are a hit with my family! No doubt, I’ll be making these again!
Jairo Sosa
My kids and I make these cookies last week for the family and they were a big hit. Thank You!!!
Sam
I am so happy to hear this! Thanks for letting me know how they turned out for you, Jairo! 🙂
Alexis
I just made these. They turned out great! They are moist and light. My husband said they are the best cookies he’s ever ate!