Decadent Cream Cheese Cookies
I first made these cookies on a rainy afternoon when I needed something soft, buttery and a little nostalgic. They’re tender, slightly cakey cookies thanks to the cream cheese, and they take minutes to mix yet feel fancy enough for guests. If you want a simple drop cookie that stays soft for days, this is it — and it pairs beautifully with coffee or an after-school snack. For a savory cream-cheese twist to serve alongside cookies at a brunch board, see this baked cream cheese chicken recipe that uses the same creamy ingredient in a different direction.
Why you’ll love this dish
There’s something irresistible about cookies that are both rich and delicate. These cream cheese cookies have a melt-in-your-mouth texture you don’t get from plain butter cookies, and the recipe is forgiving: no chilling required, minimal hands-on time, and easy ingredient swaps.
“Buttery, soft, and a little tangy — the perfect cookie to make when you want something impressive without a lot of fuss.”
Reasons to choose these cookies:
- Quick to pull together — about 10 minutes of prep and a short bake.
- Kid-approved texture and sweetness.
- Works as a base: stir in honey-walnut filling, chocolate, or jam.
- Keeps softer than many drop cookies (thanks to the cream cheese).
If you’re building a party menu with creamy components, you might also like this savory cream cheese chicken chili as a contrasting main dish.
How this recipe comes together
This is a straightforward drop-cookie method. You cream the fat and cream cheese until smooth, add sugar and vanilla for lift and flavor, then fold in the dry ingredients until just combined. Optionally stir in a filling (honey-walnut or chocolate) before scooping tablespoon-sized mounds and baking until the edges barely color. Expect soft centers and gently golden edges.
Prep time: ~10 minutes.
Bake time: 12–15 minutes.
Yield: ~24 cookies (depending on your scoop size).
I find it helps to let the cookies cool on the sheet for a few minutes so they set without overbaking.
What you’ll need
- 1 cup cream cheese, softened (full-fat for best texture)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- Honey-walnut filling or chocolate filling (optional; about 1/2 cup)
Notes and substitutions:
- For a tangier bite use a mix of cream cheese and 2–3 tablespoons sour cream.
- If you prefer a less sweet cookie, drop sugar to 3/4 cup and add a dusting of powdered sugar after cooling if desired.
- For gluten-free, substitute a 1:1 gluten-free flour blend and check texture — you may need a tablespoon less flour.
How to prepare it
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Use medium speed and scrape the bowl once.
- Add the granulated sugar and vanilla. Beat until the mixture looks lighter and slightly fluffy — about 1–2 minutes.
- In a separate bowl, whisk the flour, baking powder, and salt until evenly combined.
- Gradually add the dry ingredients to the wet mixture. Mix on low just until a soft dough forms; stop as soon as there are no streaks of flour (overmixing will make the cookies tough).
- If using, gently fold in the honey-walnut or chocolate filling so it’s distributed but the dough remains pillowy.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. A small cookie scoop keeps sizes even.
- Bake for 12–15 minutes, watching for the edges to just begin turning golden — centers will still look slightly soft.
- Let cookies rest on the sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Pro tip: If the dough is very soft, chill it 10–15 minutes so the cookies spread less and keep shape.
Best ways to enjoy it
- Serve warm with a glass of milk or an espresso for an afternoon pick-me-up.
- Make a sandwich cookie: spread a thin layer of cream cheese frosting or Nutella between two cooled cookies.
- For a brunch spread, plate with fresh fruit, plain yogurt, and savory cheese for contrast.
- Dress them up: dust with powdered sugar or drizzle melted chocolate over cooled cookies.
Storage and reheating tips
- Room temperature: Store in an airtight container for up to 3 days. Place a slice of bread inside to help maintain softness.
- Refrigerator: Keeps up to 7 days; bring to room temp before serving.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
- Reheating: Warm a cookie for 6–8 seconds in the microwave or 3–4 minutes at 300°F (150°C) in the oven to refresh softness.
Food safety note: Because these contain dairy, don’t leave cookies at room temperature for more than a day in a warm environment.
Pro chef tips
- Soften (don’t melt) the cream cheese and butter to get a smooth emulsion — too-warm fats can make the dough greasy.
- Use room-temperature ingredients for better integration and even bake.
- Measure flour correctly: spoon into the measuring cup and level off. Too much flour makes dense cookies.
- Rotate the baking sheet halfway through if you’re making multiple batches to ensure even browning.
- If you like crisp edges, bake another 1–2 minutes; for extra-soft centers, err on the shorter bake time.
Creative twists
- Lemon cream: add 1 tsp lemon zest and swap vanilla for lemon extract.
- Nutty honey: fold in chopped toasted walnuts and a tablespoon of honey for pockets of chew.
- Chocolate chips: replace the filling with 1/2 cup semisweet chips for a classic upgrade.
- Vegan-ish: use vegan butter and a vegan cream cheese; texture will differ but still tasty.
- Sandwich cookie idea: press a dollop of jam into the center right after baking for a thumbprint-style version.
Common questions
Q: Can I make the dough ahead of time?
A: Yes — you can refrigerate the dough up to 24 hours. Bring it to room temperature for 20 minutes before scooping and baking. Alternatively, scoop and freeze the dough balls on a tray, then bake from frozen, adding 1–2 minutes to the bake time.
Q: Why are my cookies flat?
A: Flat cookies come from over-softened butter/cream cheese, too little flour, or overmixing. Chill the dough briefly and measure flour accurately. Also ensure baking powder is fresh.
Q: Can I use low-fat cream cheese?
A: You can, but the texture will be different: low-fat cream cheese often yields less tender cookies and a slightly drier crumb. Full-fat gives the best flavor and mouthfeel.
Q: How do I keep these cookies soft for longer?
A: Store in an airtight container at room temperature with a slice of bread or a damp paper towel (replace daily). Avoid refrigerating unless you plan to keep them for several days.
Q: Are these safe for kids?
A: Yes — the recipe doesn’t use raw eggs. The only perishable is cream cheese, so follow storage guidance and don’t leave them in hot conditions for extended periods.
Conclusion
These cream cheese cookies are a quick, indulgent bake when you want something soft and slightly tangy without fuss. If you want a recipe with a similar soft cookie texture but a different flavor profile, try the Sour Cream Sugar Cookies with Cream Cheese Frosting for a tangy-sweet variation. For an autumnal spin that uses cream cheese in the frosting rather than the dough, see the pumpkin cookies with cream cheese frosting recipe.
Enjoy these as a simple everyday treat or dress them up for a special occasion — they’re reliably tender and easy to make.
Cream Cheese Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add the granulated sugar and vanilla. Beat until the mixture looks lighter and slightly fluffy — about 1–2 minutes.
- In a separate bowl, whisk the flour, baking powder, and salt until evenly combined.
- Gradually add the dry ingredients to the wet mixture. Mix on low just until a soft dough forms.
- If using, gently fold in the honey-walnut or chocolate filling so it’s distributed but the dough remains pillowy.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, watching for the edges to just begin turning golden.
- Let cookies rest on the sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
