What makes Cream Cheese Cookies so soft?
Cream cheese adds moisture, tenderness, and subtle tang, producing a plush cookie without extra leaveners. When beaten with butter, it traps tiny air pockets that help the dough bake up light instead of dense. Using just enough flour keeps the crumb delicate, while a moderate oven (350°F/175°C) prevents over-browning before the centers set. The short bake time maintains softness, and cooling on the sheet for five minutes finishes carryover cooking without drying. If you prefer extra pillowy cookies, avoid over-mixing once the flour goes in, and measure flour by weight or use the spoon-and-level method to prevent a stiff dough.
Do I need to chill the dough for Cream Cheese Cookies?
No chill is required for this dough as written, which keeps the workflow quick for weeknights and last-minute bakes. The fat balance and relatively low sugar help the cookies hold shape without spreading too thin. If your kitchen is very warm or you tinted dough with gel colors and mixed a bit longer, a brief 15–20 minute chill can help maintain neat edges. For thicker cookies, chill formed dough balls on the tray, then lightly press before baking. Conversely, if you like slightly crinkled tops, skip chilling and press just a touch flatter before the tray goes in.
Pro Tip:
“For thicker cookies, chill shaped dough 15–20 minutes.”
Can I add flavors or color to Cream Cheese Cookies?
Absolutely. Vanilla is classic, but almond extract, lemon zest, or a pinch of cardamom gives a signature twist. For the holidays, divide the dough and tint portions with gel coloring for marbled or two-tone effects. You can also roll edges in sprinkles, coconut, or finely chopped nuts before baking for texture. Keep add-ins small and minimal—this dough shines because it’s smooth and tender. If you want chocolate chips, choose mini chips so the cookies stay uniform. For a cocoa variation, swap 2–3 tablespoons of flour with Dutch-process cocoa and increase sugar by a teaspoon to balance the added bitterness.
How do I keep Cream Cheese Cookies from spreading too much?
Proper measuring is key. Weigh flour (240 g for 2 cups) or spoon and level so you don’t add excess; too little flour can cause spreading, while too much makes cookies dry. Beat butter and cream cheese just until fluffy—over-creaming can make dough overly airy and prone to collapse. Line trays with parchment for even heat and minimal grease. Space dough balls at least two inches apart and bake on the middle rack. If your oven runs hot, reduce to 340–345°F and extend the bake by a minute. Finally, let cookies cool on the sheet for five minutes to set shape.
What frosting works best—and do I have to frost them?
A simple butter–powdered sugar frosting is perfect: it spreads silky and sets softly, complementing the tender crumb. Add a splash of milk for spreadability and vanilla for aroma. For citrus lovers, swap vanilla for lemon or orange extract and add zest. You don’t have to frost—these cookies taste lovely plain or dusted with powdered sugar. If you want a firmer set for packing, add a teaspoon of light corn syrup to the frosting for shine, or make a thin glaze with powdered sugar and milk that dries to a gentle shell while keeping interiors soft.
Looking for more Christmas Cookie Recipes?
- Snow-Kissed Christmas Cheesecake Bites (No-Bake, Party-Perfect)
- Christmas Cookie Fudge — No-Bake, Festive, and Foolproof
- Gooey Brown Sugar Cinnamon Butter Cookies (Caramel-Filled & Bakery-Soft)
Can I make Cream Cheese Cookies ahead or freeze them?
Yes. The baked cookies keep well in an airtight container at room temperature for 3–4 days. For longer storage, freeze unfrosted cookies up to two months; thaw at room temperature and frost after thawing. You can also freeze portioned dough balls for fresh-baked convenience—freeze on a tray, then store in a zip-top bag up to two months. Bake from frozen at 350°F, adding 1–2 minutes. For frosted cookies, chill the tray to set the frosting, then layer between parchment in a rigid container; thaw uncovered to prevent condensation from softening the finish.
Can I make Cream Cheese Cookies gluten-free or lower sugar?
For gluten-free, use a quality 1:1 baking blend containing xanthan gum, and mix just to combine to avoid gumminess. The texture remains tender thanks to the cream cheese fat matrix. For lower sugar, reduce granulated sugar by 10–15% without major texture loss, but avoid large cuts that can affect spread and browning. The frosting offers flexibility: make it lightly sweet, add citrus for brightness, or skip frosting and dust with powdered sugar. If you’re experimenting, bake one test cookie first—adjust flour or bake time slightly to dial in spread and softness before baking the whole batch.
Use a small cookie scoop or weigh dough at about 25–28 g per cookie for uniform sizes and consistent bake times. Roll into smooth 1-inch balls and lightly press to about ½ inch thick for even tops. For ultra-neat edges, “cookie scoot” immediately after baking: place a round cutter or wide glass around a hot cookie and swirl gently to coax it into a perfect circle. This works especially well if you plan to frost and want bakery-style presentation. Consistent portioning also helps every cookie finish with the same soft center and lightly golden edges.
Print
Recipe: Cream Cheese Cookies
- Total Time: About 35 Minutes
- Yield: 24 Cookies 1x
Description
Tender, pillowy Cream Cheese Cookies with a silky vanilla frosting. No-chill dough, quick bake, and bakery-style results with minimal ingredients.
Ingredients
Cookies
- Unsalted butter, softened ½ lb (226 g)
- Cream cheese, softened 4 oz (113 g)
- Granulated sugar ½ cup (100 g)
- All-purpose flour 2 cups (240 g)
- Vanilla extract 1 tsp
- Food coloring optional
Frosting
- Unsalted butter, softened 3 Tbsp (42 g)
- Powdered sugar 1½ cups (180 g)
- Milk 1–2 Tbsp, as needed
- Food coloring optional
Instructions
- Prep: Heat oven to 350°F / 175°C.
- Cream: Beat butter and cream cheese 1–2 minutes until fluffy. Add sugar and vanilla; beat smooth.
- Mix: On low, blend in flour just until a soft dough forms. Divide and tint if desired.
- Shape: Roll 1-inch balls; place 2 inches apart on parchment-lined sheet. Lightly flatten.
- Bake: 12–15 minutes until edges are just lightly golden. Cool 5 minutes on sheet, then transfer to rack.
- Frost: Beat frosting ingredients to a smooth, spreadable consistency; tint if you like. Frost fully cooled cookies.
Notes
- For thicker cookies, chill shaped dough 15–20 minutes.
- Add almond extract or lemon zest for a flavor twist.
- Store airtight 3–4 days; freeze unfrosted up to 2 months.
- Prep Time: 15 Minutes
- Cook Time: 12–15 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 160Kcal
- Sugar: 9g
- Sodium: ~65mg
- Fat: 9g
- Carbohydrates: 18g
- Protein: 2g
Keywords: Cream Cheese Cookies
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