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
- 3/4 cup unsalted butter softened (170g)
- 8 oz cream cheese softened 227g (use regular, brick-style cream cheese, do not use low-fat or the spreadable kind sold in tubs)
- 1 cup light brown sugar firmly packed (200g)
- 1 cup granulated sugar 200g
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour¹ 312g
- 1 Tablespoon cornstarch
- ½ teaspoon baking powder
- 3/4 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.
- Add egg and vanilla extract and stir to combine.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and 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.
- Transfer to 350F (175C) preheated oven and bake for 13-14 minutes. Allow to cool completely on baking sheet before enjoying.
Notes
Nutrition
Treat yourself to a FREE E-BOOK!
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!
Brikti W. says
Mine didn’t flatten out,they we’re cakey and tasted like flour. What did I do wrong?
Sam says
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. 🙂
Michelle says
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 says
Hi Michelle! I’m not sure why it isn’t coming up. Here’s what you are looking for. 🙂
Michelle says
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 says
I think you’ll love them! And the scale, too! <3
Arrow says
They are so good!
Sam says
I am so glad you enjoyed them so much! 🙂
Siggi says
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 says
🤣 I am so glad everyone enjoyed them so much, Siggi! 🙂
Eden says
What if I use spreadable cream cheese
Sam says
I can’t guarantee results, unfortunately. I mention this in the post.
Eden says
Ok thank you
Meg says
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 says
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 says
Can I add coco powder
or roll in coco powder?
Sam says
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 says
One of the best cookies I’ve ever tried. Perfectly crispy on the outside and chewy on the inside. Definitely a keeper.
Sam says
I am so glad you enjoyed them so much, Betsey! 🙂
Sandra says
These are a hit with my family! No doubt, I’ll be making these again!
Jairo Sosa says
My kids and I make these cookies last week for the family and they were a big hit. Thank You!!!
Sam says
I am so happy to hear this! Thanks for letting me know how they turned out for you, Jairo! 🙂
Alexis says
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!