These cream cheese cookies are the cookies of your sweet dreams. They are soft, creamy, and dusted with a snowy layer of powdered sugar. Each bite will melt in your mouth. They are perfect for your next holiday party, or be like me and make them just because it is Tuesday. These soft cookies are made with simple ingredients you likely already have in the house and are really simple to make. Let’s get baking!
Ingredients You’ll Need for These Soft Cream Cheese Cookies:
This is your quick list so you can check the kitchen to see if you have everything you need. I like to gather all the ingredients and the tools required before I get started. That way, if I need to run to the grocery store, I know in advance.
- Unsalted butter (or salted butter if omitting additional salt)
- Cream cheese
- Powdered sugar (plus extra for dusting)
- Large egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
Tools You’ll Need:
✓ Electric mixer (hand or stand mixer) for creaming the butter and cream cheese
✓ Mixing bowls (large and medium) for wet and dry ingredients
✓ Parchment paper to line the baking sheet
✓ Baking sheet to bake the cookies
✓ Wire cooling rack for cooling the cookies evenly
✓ Sifter (optional) for dusting powdered sugar
How to make cream cheese cookies step-by-step
Step 1: Soften the butter and cream cheese. You can do this by planning and setting them both out on the counter for about 30 minutes at room temperature. If you need to speed up the process, cut them into small pieces and allow it to come to room temperature.
Step 2: Preheat your oven and cover a large baking sheet with parchment paper. Then, set the baking sheet aside. This is crucial because you want the cookies to cook evenly.
Step 3: Cream the butter and cream cheese. Add the softened butter and cream cheese to a large mixing bowl. Mix together on medium speed, until the mixture is smooth and creamy.
This step will ensure that your cookies have that perfect melt-in-your-mouth text.
Step 4: Add Powdered sugar, egg and vanilla. Slowly add the sugar to the bowl and mix on low speed until it is fully incorporated.
Step 5: Then add the egg and vanilla extract. Beat the mixture on medium speed until it is fluffy and well combined.
Step 6: Combine the Dry Ingredients In a medium mixing bowl, sift together the flour, baking powder, and salt. Sifting might seem unnecessary, but it prevents lumps and evenly distributes the leavening agent (baking powder) if you don’t have a sifter, whisking works, too!
Step 7: Combine the ingredients. Slowly add the dry ingredients to the wet mixture in batches, mixing on low speed. The dough will start crumbly but come together into a soft, slightly sticky dough as you mix. Scrape down the sides of the bowl with a spatula to make sure everything is well incorporated.
Step 8: Shape the cookies. Scoop out small portions of the dough and roll them into 1” balls. You should have enough dough to make about 24 cookies. The dough will be sticky, so I recommend lightly flouring your hands.
Step 9: Bake the cookies for about 9 to 10 minutes. They are ready when the bottoms of the cookies are lightly golden brown. The tops should still look pale. Be careful not to overbake them.
Step 10: When the cookies are done, transfer them to a cooling rack. They must be completely cooled before you dust them with powdered sugar to keep the sugar from melting into the cookies.
Step 11: Dust the cookies. Using a fine-mesh sieve, dust the cookies with powdered sugar so they have that snowy look.
A Few Tips For This Recipe
Experiment with flavors. You can add zest of lemon or orange and change the flavor. You could also add a hint of almond extract for a twist on the flavor. Also, consider adding a dash of cinnamon to your powdered sugar dust.
Storage tips. These cookies can be kept for up to a week in an airtight container at room temperature. You can freeze them for more extended storage, but I recommend that you freeze them in a single layer so they don’t stick together.
Powdered sugar magic. To achieve that ideal snowy effect, using a strainer or a sieve to dust the cookies with powdered sugar is vital. You don’t want snow piles on top of the cookies; you just want a fine dusting.
Keep a close eye on when baking. These cookies cook quicker than you would expect. An extra minute or two in the oven can impact the cookies, so take them out the moment you think they are ready.
Soft Cream Cheese Cookies
These soft cream cheese cookies are light, fluffy, and dusted with powdered sugar for a touch of sweetness. Perfect for holidays or anytime you need a melt-in-your-mouth treat!
Ingredients
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 4 ounces cream cheese, softened to room temperature
- 1 ½ cups powdered sugar, plus additional for dusting
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 375F. Cover a large baking sheet with parchment paper; set aside.
- In a large mixing bowl, beat the butter and cream cheese together with an electric mixer on medium speed until well combined.
- Mix in the powdered sugar on low speed, then add the egg and vanilla extract and beat until incorporated.
- In a medium mixing bowl, sift together the flour, baking powder, and salt. Add this dry mixture to the wet and mix with the electric mixer until fully combined.
- Form the dough into 24 balls and place on the prepared baking sheet leaving at least 1-inch of space between each.
- Bake the cookies at 375F for 9-10 minutes until set and lightly golden brown on the bottom.
- Remove the cookies from the baking sheet and cool to room temperature on a wire cooling rack.
- Once cooled, dust the cookies with powdered sugar.
Notes
- Cookies can be stored at room temperature in an airtight container for up to a week or frozen for up to three months.
- If using salted butter, omit the additional salt from the recipe.
- For a festive touch, mix in a bit of lemon zest or a dash of almond extract.