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Cream Cheese Cookies

  • Author: Meagan


Tangy and delightful, this super simple cookie from the Kitchn can be easily dressed up and used for any occasion – though sitting on your couch and tucking into a plate is never a wrong option.  Enjoy!



1 3/4 c. (228 g) flour AND 1/2 t. baking powder

1/2 c. (114 g) butter AND 125 g/4 oz cream cheese – both room temperature

1 c. sugar AND 1/4 t. kosher salt

1 egg

2 t. vanilla (or 1 t. vanilla paste – this is what I used)

icing sugar for dusting before serving (if you wish)


Whisk together the flour and baking powder in a small bowl and set aside.  Using your electric mixer. beat together the butter, cream cheese, sugar and salt for a couple of minutes until fluffy, then with the mixer on low, drop in the egg and vanilla.  Scrape down the sides of the bowl, add in the flour mix and beat on low until just combined.

Weigh out the dough to achieve 24 even perfect cookies (for myself and this batch it was 30 grams/cookie), roll the portions into balls and then refrigerate for about a half hour.

Preheat the oven to 350 and line a large baking sheet (or 2) with parchment.  The cookies won’t spread very much so fill the pan as you wish and bake for about 12 minutes.  You want the cookies to look dry, be set, and have lightly golden bottoms.

Allow the cookies to rest on the baking sheet for several minutes before removing to a rack to cool completely, dust with sugar and serve.  These also freeze beautifully!