Soft, fluffy, and lightly sweet, these Cream Cheese Cookies are a simple treat made with everyday ingredients. Perfect for holidays, bake sales, or cozy coffee breaks.
These cream cheese cookies are not super sweet like my frosted sugar cookie bars. These are lightly sweet, with a subtle tang from the cream cheese that gives each bite a little something-something.
The texture is what really sets them apart: tender, slightly cakey, and melt-in-your-mouth soft. The creaminess that reminds me of a cross between a sugar cookie and a cheesecake bite. Simple, nostalgic, and downright cozy.
They’re simple enough for a weekday bake but elegant enough to add to a holiday cookie tray. Around here, that makes them a keeper.
Why You’ll Love These Cream Cheese Cookies
- Soft and Fluffy: Cream cheese gives the dough a pillowy texture that stays soft for days.
- Perfectly Sweet: Not too sugary — just the right balance of sweet and tangy.
- Simple Ingredients: No fancy stuff here. You probably have everything in your kitchen already.
- Freezer-Friendly: Bake now, enjoy later — you know a make ahead cookie is my favorite kind of recipe!
Also try my cream cheese chocolate chip cookies!
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🛒 Ingredients & Why They Matter
These are a basic cookie dough formula with a star ingredient.
- All-purpose flour: The base of the cookie. Use a 1:1 gluten-free blend if needed.
- Baking soda: Helps the cookies rise and stay light.
- Salt: A pinch brings out all the flavors.
- Granulated sugar: Adds sweetness and structure.
- Cream cheese: The star of the show! Use full-fat for the fluffiest texture and best flavor. During the holiday season we always have plenty on hand to make these cookies and oreo ball truffles.
- Unsalted butter: Brings richness; room-temperature butter creams best.
- Eggs: Help bind the dough and add moisture.
- Vanilla extract: For that classic cookie flavor.
- Powdered sugar: A light dusting on top gives a pretty finish and just a touch more sweetness.
See recipe card below for specific quantities and ingredient list.
🥣 How to Make Cream Cheese Cookies
Preheat your oven to 350°F and line two baking sheets with parchment paper. I love using these parchment paper sheets.
- Step 1: Mix the dry ingredients. In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- Step 2: Cream the butter, cream cheese, and sugar. In your mixer, beat until light and fluffy, about 3–4 minutes.
Add the eggs and vanilla. Mix until smooth.
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- Step 3: Combine everything. Gradually add the dry ingredients, mixing just until combined — don’t overmix! This is key for tender cream cheese cookies.
- Step 4: Scoop and chill. Scoop heaping tablespoons of dough onto the baking sheets, spacing them an inch apart. Chill for about 20 minutes.
- Step 5: Bake. Bake 13–15 minutes, until the edges are just golden.
- Cool and dust. Cool completely on a rack, then sprinkle with powdered sugar.
They’ll smell heavenly — and taste even better once cooled.
📋 Variations
- Cinnamon Sugar: Roll each dough ball in cinnamon sugar for a snickerdoodle-style cookie.
- Jam Thumbprints: My mom makes these! Make a small indent in each scoop and fill it with your favorite jam before baking.
- Lemon Cream Cheese Cookies: Add 1 about a lemon zest and 1 teaspoon lemon juice for a fresh twist.
- Holiday Cookies: Skip the powdered sugar and drizzle with melted white chocolate or top with sprinkles.
🍽 Serving Suggestions
I love these cookies with my morning coffee (especially when the house is quiet for five minutes). They’re also a sweet addition to a dessert table, bake sale, or after-dinner snack.
They pair perfectly with a glass of milk, or a cozy mug of hot chocolate
Farm Girl Tip
Pro tip: add a piece of bread to your cookie container — it keeps cookies soft longer!
Storage & Freezer Tips
Store in an airtight container for up to 7 days.
Freeze baked cookies (or dough balls) for up to 3 months. For dough, freeze scooped balls on a baking sheet for 2–4 hours, then transfer to a bag or airtight container. To bake: thaw in the fridge overnight and bake as directed.
FAQ
Nope! They have a nice balance — the cream cheese adds a subtle tang that keeps them from being too sugary. You can also skip the powdered sugar if you want them even less sweet.
Yes! Chill the dough for up to 48 hours, or freeze the scoops for up to 3 months. Defrost in the fridge before baking.
Make sure your butter and cream cheese are soft (not melted), and don’t underbake the cookies — slightly golden edges are your cue they’re done.
Tried this cream cheese cookie recipe? Tell me about it in the comments below! ⭐
More Cookies You’ll Love
- Soft Sour Cream Cookies
- Cream Cheese Chocolate Chip Cookies
- Chewy Oatmeal Raisin Cookies
- Scotcharoos — because sometimes, we just need chocolate and peanut butter in our lives.
Recipe
Cream Cheese Cookies
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Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ¼ cups granulated sugar
- 8 ounces cream cheese softened but not melted
- ½ cup unsalted butter room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F and line two sheet pans with parchment paper.
- Combine the 2 ½ cups all-purpose flour, 2 teaspoons baking soda, and ½ teaspoon salt in a large mixing bowl. Set the mixture aside.
- In the bowl of your mixer, cream together the 1 ¼ cups granulated sugar, 8 ounces cream cheese, and ½ cup unsalted butter until light and fluffy, about 3-4 minutes. Add the 2 large eggs and 1 teaspoon vanilla extract.
- Slowly add the flour mixture to the cream cheese mixture.
- Scoop heaping tablespoons of dough onto the sheet pan, leaving about 1 inch between each cookie.
- Bake for 13-15 minutes, or until the edges of the cookies begin to turn golden brown. Transfer the cookies to a cooling rack and let them cool completely.
- Sprinkle ¼ cup powdered sugar over the cookies and enjoy.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
