These Cream Cheese Cookies are soft and chewy little treats that melt in your mouth! The cream cheese and almond extract make them stand out and shine on your cookie platter.
Why This Recipe Works
Cream cheese is one of those ingredients I always have on hand. I use it to make my perfect cheesecake or the frosting for my carrot cake. But if you happen to have extra cream cheese on hand and crave cookies at the same time, this recipe will check both boxes!
These Cream Cheese Cookies are so delicious, you won't be able to resist them. They are easy to make with basic pantry ingredients. They make for a perfect addition to your holiday cookie platter or for your next holiday cookie swap! The combination of cream cheese and almond extract makes them special among others. Soft, sweet, and delicious!
- butter: use unsalted to control the flavor
- cream cheese: full fat, not Neufchatel
- egg: makes sure it's room temperature
- almond and vanilla extracts: the combination of both gives the cookie a special flavor
- sugar: necessary for flavor and proper browning of the cookies
- flour: use all-purpose and make sure to measure it properly
- baking powder: helps the cookies keep their shape; they are like little cakes, not chocolate chip flat cookies.
How to make cream cheese cookies?
- Start by mixing butter and cream cheese for 30 seconds.
- Add sugar and mix in.
- Add egg and both extracts. Mix in well.
- Whisk together dry ingredients: flour, baking powder, and salt.
- Add dry ingredients to the cream cheese mixture and mix at low speed just until combined.
- Cover the bowl with dough and chill in the fridge for 30 minutes.
- In the meantime, line baking sheets with a silicone baking mat or parchment paper and preheat the oven.
- Scoop the cookie dough and roll it in your hands. Place balls of dough on a baking sheet and bake for 10 minutes.
- Cool cookies completely. Dust with powdered sugar before serving.
- Make sure to soften the butter and cream cheese. If they are cold, they won't whip properly. To speed up the process a little bit, cut both up into small chunks.
- The egg should be at room temperature. That goes for any baking recipe that calls for eggs.
- Whisk the flour in your storing container, then spoon it into a measuring cup. This will ensure you have the proper amount of flour for the recipe.
- I highly recommend using the almond extract for this recipe. It gives the cookies that special flavor!
- The dough is sticky after mixing so chilling makes it easier to roll into balls.
To keep the cookies soft and prevent drying out, store them in a container with a lid or on a cookie platter with a cloche lid. They should last well at room temperature for about 2 days.
These cookies are soft and pillowy. They melt in your mouth and have a specific cheesecake-like flavor, thanks to the cream cheese.
In this recipe, the cookie dough is sticky after mixing. It needs to be chilled so you can scoop it. Plan ahead and don't preheat the oven as soon as you pull out the ingredients to make this recipe.
More cookie recipes:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!
Easy Cream Cheese Cookies
- 4 oz cream cheese softened
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ teaspoon almond extract
- 1 ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- In a large mixing bowl, mix butter and cream cheese for 30 seconds with a hand mixer.½ cup unsalted butter, 4 oz cream cheese
- Add sugar and mix in for 1 minute.1 cup granulated sugar
- Add egg, vanilla, and almond extract. Mix in well.1 large egg, 1 teaspoon vanilla extract, 1 ¼ teaspoon almond extract
- In another mixing bowl, whisk together flour, baking powder, and salt. See note below on properly measuring out the flour.1 ¾ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
- Add dry ingredients to the cream cheese mixture and mix at low speed just until combined. The dough will be sticky.
- Cover the bowl with dough and chill in the fridge for 30 minutes. This will make it easier to roll.
- In the meantime, line baking sheets with a silicone baking mat or parchment paper and preheat the oven to 375° F.
- Scoop 1 ½ tablespoons of dough and roll in your hands.
- Place balls of dough on a prepared baking sheet and bake for 9 to 11 minutes.
- Once done, cool cookies on the pan for 5 minutes, then remove onto a cooling rack to cool completely.
- Dust with powdered sugar before serving.
- Make sure to soften the butter and cream cheese. If they are cold, they won’t whip properly. To speed up the process a little bit, cut both up into small chunks.
- Whisk the flour in your storing container, then spoon into a measuring cup. This will ensure you have the proper amount of flour for the recipe.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.