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.
Cream Cheese Cookies
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 Moist 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!
Ingredients:
- butter
- cream cheese
- egg
- vanilla extract
- almond extract
- sugar
- flour
- baking powder
- salt
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 to 375 degrees F.
- Scoop 1.5 tablespoons of dough and roll 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.
Tips for the best cream cheese cookies:
- 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 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.
Storing cookies:
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.
More cookie recipes:
For more recipes like this one, feel free to browse our cookies category.
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!
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.
- 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
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In a large mixing bowl, mix butter and cream cheese for 30 seconds with a hand mixer.
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Add sugar and mix in for 1 minute.
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Add egg, vanilla, and almond extract. Mix in well.
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In another mixing bowl, whisk together flour, baking powder, and salt. See note below on properly measuring out the flour.
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Add dry ingredients to the cream cheese mixture and mix at low speed just until combined. The dough will be sticky.
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Cover the bowl with dough and chill in the fridge for 30 minutes. This will make it easier to roll.
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In the meantime, line baking sheets with a silicone baking mat or parchment paper and preheat the oven to 375° F.
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Scoop 1 ½ tablespoons of dough and roll in your hands.
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Place balls of dough on a prepared baking sheet and bake for 9 to 11 minutes.
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Once done, cool cookies on the pan for 5 minutes, then remove onto a cooling rack to cool completely.
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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.
Sandy says
Can the dough be frozen to bake them later?
Pam Kohart says
I followed the recipe exactly. The only thing I did different was while they were all on the parchment paper, and after they were cooled, I used a tablespoon and drizzled some chocolate ganache over the top of each of them. Somehow, I don’t seem to be able to give up my chocolate, although I love cream cheese! Thank you, and Merry Christmas! 🎄
Teresa says
Hi! 😊
Could these be made with Almond Flour? If so what kind, Please!! Also could Granulated Swerve be used instead of granulated sugar? Its a 1:1 ratio to substitute with it. I Don’t want to mess the recipe up, but with Diabetics in the Family, I was Hoping to make these for them! Thank You! Teresa
wilhelmina says
I really love the delicate almond flavor of these cookies. Really really delicious!
Rob Shallt says
So easy to make! I froze a bunch for Christmas, they are delicous!
Kristyn says
I am a fan of chocolate, but these cookies are one of my favorites!! I make them all the time. Any time I do, I get requests for the recipe.
Bernice says
How long will these cookies last do they have to be refrigerated? I would like to make them and mail them to my niece and nephew.
Richard says
This sounds great, I’m going to try this soon. I’m a new widower and retired, so I get into the kitchen, make myself nice meals, and desserts, helps me move on.