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Easy Cream Cheese Cookies Recipe: Soft, Buttery and Irresistible

Easy Cream Cheese Cookies

Soft, buttery drop cookies made with full-fat cream cheese, vanilla, and a tender sugar-cookie-style dough. The cookies stay pale and soft in the center when baked just until the edges are set.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 36 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (226 g) Unsalted butter, softened
  • 1 package (8 oz/226 g) Full-fat brick cream cheese, softened
  • 1 cup (200 g) Granulated sugar
  • 1 Large egg yolk
  • 1 teaspoon Vanilla extract
  • 2 1/2 cups (300-315 g) All-purpose flour
  • 1/4 teaspoon, optional Salt

Method
 

Step-by-Step
  1. Soften the butter and brick cream cheese, then beat them together until completely smooth and creamy. Add the sugar and beat until the mixture looks light, followed by the egg yolk and vanilla.
  2. Add the flour and optional salt gradually, mixing only until a soft dough forms. Cover the bowl and refrigerate the dough for 30 to 60 minutes.
  3. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop approximately 1-inch balls of dough onto the sheets, spacing them about 2 inches apart.
  4. Flatten each dough ball slightly with the bottom of a glass, or leave the portions rounded for a thicker cookie. Bake for 10 to 12 minutes, until the edges are set and only very lightly colored.
  5. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Cool completely before glazing or storing.

Notes

Use full-fat brick cream cheese rather than tub or whipped cream cheese. Do not overbake; the cookies should remain pale with soft centers. If the chilled dough is sticky, refrigerate it for another 15 to 20 minutes instead of adding a large amount of flour.