If you’ve never had a Cream Cheese Cookie, boy, are you in for a real treat!
These cookies are full of delicious butter, cream cheese, and vanilla flavors. They’re just sweet enough that you can slather them with raspberry jam (like you’ll find me doing sometimes around 3 a.m. when I can’t sleep!!) for a delicious super-sweet contrast to their slightly savory, cream cheese flavor.
Making Cream Cheese Cookies is so easy. You can really just use one bowl for everything. The instructions are simple and take no more than 25 minutes to complete, from prep to serving them warm on a plate with dishes of sprinkles, sanding sugar, or jelly for spreading.
What If I Don’t Have Cake Flour?
We use cake flour here, which should give you a sense of just how delicate these cookies will be. If you don’t have cake flour, you can make your own by sifting the all-purpose flour onto a paper plate. Then sift that again. Now, remove 3 1/2 tablespoons from the sifted flour and replace it with 3 1/2 tablespoons of cornstarch. Voila! Your cake flour is good to go!
How do I store these cookies?
You can store cream cheese cookies for about three days in an airtight container. It’s better to refrigerate these cookies and warm them for serving. They’ll keep in the fridge for about four days and in the freezer for about three months.
Serving Suggestions
Serve these delicious cookies with some cold milk or, better yet, a cold milkshake, like my Delicious Vanilla Milkshake, my Triple Chocolate Cake Batter Milkshake, or a delicious chocolate-mint Grasshopper Milkshake.
Cream Cheese Cookies
Ingredients
- 1/2 cup butter softened (1 stick)
- 4 ounces cream cheese at room temperature
- 1 cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon baking powder
- 1 3/4 cups cake flour
Instructions
- Prepare for baking. Line a baking sheet with parchment paper to prevent sticking.
- Combine butter and cream cheese. Using an electric mixer, cream together the softened butter and cream cheese until smooth and well blended.
- Add sugar and egg. Beat in the granulated sugar for about one minute, then add the egg and continue to beat until fully combined.
- Incorporate extracts and dry ingredients. Mix in the vanilla and almond extracts. Gradually add the baking powder and cake flour in three parts, mixing just until the dough comes together.
- Chill the dough. Cover the dough and refrigerate for at least one hour to firm up, which will make handling the dough easier.
- Preheat and shape cookies. Preheat the oven to 375°F. With floured hands, roll the dough into 1-2 inch balls. Use a floured cup bottom to slightly flatten each ball on the prepared baking sheet.
- Bake until golden. Bake the cookies for 9-11 minutes, or until the edges just start to turn golden. Keep a close eye on them to prevent over-baking.
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