This recipe for cream cheese cookies has been my go-to when I want a bakery-style treat that’s quick to make but feels special. I first discovered this combination when testing ways to make cookies that stayed soft for days; the tang from cream cheese brightens the flavor and creates a tender crumb that practically dissolves on your tongue. The texture is pillowy and delicate—somewhere between a sugar cookie and a shortbread—so these are perfect for tea time, cookie swaps, or when you want a sophisticated cookie without fuss.

I remember baking these for a holiday gathering and watching them disappear faster than I could arrange them on the platter. The contrast between the slightly crisp edges and the cloud-like center, then the gentle dusting of powdered sugar, made them feel celebratory. They’re forgiving to make, don’t require chilling for long, and adapt beautifully to small variations like lemon zest or a sprinkle of flaky salt. Whenever I want a cookie that feels homemade and a little elevated, these are the ones I reach for.

Ingredients

• All-purpose flour (1 3/4 cups): Use a spoon-and-level method when measuring to avoid compacting the flour. I prefer a bleached or unbleached brand like King Arthur for consistent results; flour gives structure so these cookies hold their shape while staying soft.
• Baking powder (1/2 teaspoon): A small amount gives a gentle lift and slightly rounded top—fresh baking powder ensures light texture.
• Fine sea salt (1/2 teaspoon): Balances sweetness and enhances the cream cheese tang; use fine salt so it distributes evenly.
• Unsalted butter (1/2 cup), room temperature: Softened butter aerates with sugar to add lightness; don’t melt the butter—aim for 65–70°F so it creams properly.
• Cream cheese (4 ounces), room temperature: Full-fat cream cheese gives the best texture and flavor. Let it soften on the counter so it blends smoothly with the butter.
• Granulated sugar (1 cup): Provides sweetness and aids spreading. For a slightly softer edge, you can substitute up to 1/4 cup with light brown sugar for moisture.
• Large egg (1), room temperature: Acts as binder and contributes to tender crumb. Room-temperature eggs incorporate more evenly.
• Vanilla extract (1 tablespoon): Use pure vanilla for the best flavor depth; imitation will work but lacks subtle complexity.
• Powdered sugar, for dusting: A light dusting adds visual appeal and a whisper of sweetness—sift before dusting to avoid lumps.

Instructions

Dry ingredients: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon fine sea salt until evenly distributed. Whisking aerates the flour and breaks up any lumps; this helps the dry ingredients integrate quickly into the wet mixture without overmixing. Cream butter and cheese: In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup unsalted butter and 4 ounces softened cream cheese on medium speed until light and fluffy, about 2–3 minutes. Add 1 cup granulated sugar and continue beating on medium-high until the mixture is pale, airy, and the sugar has dissolved into the fats—about 2–3 more minutes. Scrape the bowl periodically with a rubber spatula to ensure even creaming. Incorporate egg and vanilla: Add 1 large room-temperature egg and 1 tablespoon vanilla extract and mix on medium speed just until combined. Overmixing once the egg is added can develop gluten and toughen the cookies, so stop as soon as the yolk and white are fully incorporated. Combine and chill: With the mixer on low speed, add the dry ingredients in two additions and mix until just combined—stop when you no longer see streaks of flour. Use a spatula to finish folding if needed. Cover the bowl and chill the dough for at least 1 hour; chilling firms the dough for neater scoops and allows flavors to meld. If you’re short on time, 30 minutes will help, but full chilling yields the best texture. Prepare to bake: Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat and arrange a rack in the center of the oven. Chilled dough holds shape better and yields the characteristic slightly domed cookie with tender interior. Scoop and bake: Using a medium cookie scoop (about 2 tablespoons), portion dough onto the prepared baking sheet, leaving 2 inches between each. Bake for 10 minutes, or until the edges are just starting to turn golden but the centers still look slightly soft—they’ll continue to set as they cool. Rotate the sheet halfway through baking if your oven has hot spots. Cool and finish: Transfer the cookies to a wire rack to cool completely. Once cool, dust generously with powdered sugar just before serving so the sugar remains dry and pretty.

Storage Tips

To keep these tender cookies at their best, let them cool completely before storing to avoid condensation, which can make them soggy. Store in a single layer or in layers separated by parchment in an airtight container at room temperature for up to 2 days. If you need longer storage, freeze baked cookies in a single layer until firm, then stack with parchment between layers in a freezer-safe container for up to 3 months. Reheat briefly in a 300°F oven for a few minutes to regain that freshly-baked softness, or thaw at room temperature for about 30 minutes.

Ingredient Substitutions

If you want to tweak the recipe, you can substitute up to 1/4 cup of the granulated sugar with light brown sugar to add caramel notes and slightly chewier edges. For a citrus lift, add 1 teaspoon lemon or orange zest to the batter. Swap vanilla with almond extract (use half the amount) for a different aromatic profile. For a lower-fat option, reduced-fat cream cheese will work but expect a slightly less tender texture. Gluten-free all-purpose blends can be used cup-for-cup, but choose a blend with xanthan gum for structure and chill the dough longer to prevent spreading.

Serving Suggestions

These cookies are lovely with afternoon tea or coffee; serve them on a simple platter dusted with extra powdered sugar and optionally topped with a small sprinkle of flaky sea salt for a sweet-salty contrast. Pair with fresh berries and whipped cream for a light dessert, or present them in a layered box for gifting. For a festive touch, sandwich a tablespoon of lemon curd or raspberry jam between two cookies for a small, elegant treat.

Cultural Background

Soft cream cheese cookies are an American adaptation of traditional buttery cookies, where cream cheese was introduced to add richness and moisture. They share lineage with cream cheese–based frostings and pastries popularized in home baking across the United States during the 20th century. The tang of cream cheese balances sweetness in a way that’s become a hallmark of many beloved American cookie variations.

Seasonal Adaptations

In spring, brighten the dough with lemon zest and a touch of poppy seeds for a light floral bite. For winter, fold in 1/2 cup chopped toasted pecans and 1/4 teaspoon ground cinnamon for warmth. Around the holidays, replace half the vanilla with 1/2 teaspoon almond extract and roll the dough balls in colored sanding sugar before baking for festive flair. The recipe’s forgiving nature makes it ideal to adapt to seasonal flavors.

Meal Prep Tips

For make-ahead baking, portion scoops of dough onto a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen—add 1–2 minutes to baking time and watch for the edges to turn golden. This lets you have freshly baked cookies on demand. If you prefer baked cookies ahead, freeze baked cookies; thaw at room temperature and refresh in a warm oven for a few minutes before serving. Use airtight, stackable containers to preserve softness during storage.

These cookies are a small bake that rewards with big flavor and tender texture—share them, gift them, and adapt them as you like. I hope they become a favorite in your kitchen as they are in mine.