Cream Cheese Cookies : Irresistible & Soft

There’s something deeply comforting about baking cookies—especially the kind that fill the kitchen with the scent of vanilla and butter. This Cream Cheese Cookies Recipe holds a special place in my heart. It’s inspired by my Aunt Linda’s weekend bakes when I was growing up in New Jersey. She’d always make these airy, melt-in-your-mouth cream cheese cookies every time we visited for the holidays. The secret? Cream cheese and cake flour. Together, they create an irresistibly soft texture that’s impossible to forget.

Whether you’re a novice baker or a seasoned cookie fanatic, this American-inspired recipe is your ticket to year-round cookie bliss.

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Why You’ll Love This Cream Cheese Cookies Recipe

• Incredibly Soft Texture: The combination of cream cheese and cake flour makes these cookies ultra-tender.
• Versatile Flavor Base: Easily customize with lemon zest, almond extract, or chocolate chips.
• Perfect for Any Occasion: From lunchbox treats to holiday cookie trays, these cookies never disappoint.
• Make-Ahead Friendly: The dough refrigerates well and can be frozen for future batches.

Recipe Timing

• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Cook Time: 10–12 minutes
• Total Time: ~55 minutes

Ingredients

Here’s everything you’ll need to make approximately 22 cloud-like cookies:

• ½ cup (113g) unsalted butter, softened
• 4 oz (113g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 ½ cups (180g) cake flour (can substitute with all-purpose + cornstarch, see tips)
• ½ tsp baking powder
• ¼ tsp salt
• Optional: extra sugar for rolling

Instructions

1. Prep Your Oven and Baking Sheet

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. Cream the Butter and Cream Cheese

In a large mixing bowl, beat together the softened butter and cream cheese until smooth and fluffy.

3. Add Sugar, Egg, and Vanilla

Mix in the granulated sugar, beating until light and creamy. Then add the egg and vanilla extract, mixing until well incorporated.

4. Sift and Combine Dry Ingredients

In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add this to the wet mixture, mixing on low speed until a soft dough forms.

5. Chill the Dough

Cover the bowl and refrigerate the dough for at least 30 minutes.

6. Scoop and Shape

Using a cookie scoop or tablespoon, roll the dough into balls. Optionally, roll each in granulated sugar.

7. Bake

Place on the baking sheet, spacing 2 inches apart. Bake for 10–12 minutes, until edges are set and tops are slightly crackled.

8. Cool and Enjoy

Let cool on the sheet for 5 minutes, then transfer to a wire rack. These are best at room temperature and even better the next day.

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Nutritional Facts (Per Cookie, approx.)

• Calories: 105 kcal
• Carbohydrates: 14g
• Protein: 1g
• Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 20mg
• Sodium: 55mg
• Sugar: 8g
• Calcium: 10mg
• Iron: 0.3mg

Note: Nutritional values are estimates.

Variations and Add-Ins

• Lemon Cream Cheese Cookies: Add 1 tsp lemon zest and replace vanilla with lemon extract.
• Chocolate Chip Cream Cheese Cookies: Fold in ½ cup mini chocolate chips before chilling the dough.
• Almond Twist: Use almond extract and sprinkle with slivered almonds before baking.

Tips for Perfect Cream Cheese Cookies

• No Cake Flour? Make your own by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch.
• Don’t Overmix: After adding the flour, mix gently to avoid tough cookies.
• Keep It Cool: Cold dough yields thicker cookies.
• Storage: Store in an airtight container for up to 4 days or freeze for 2 months.

Serving Suggestions

Pair with afternoon tea, hot cocoa, or a glass of milk. They’re also perfect on a dessert tray with fruit compote or whipped cream.

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Frequently Asked Questions

Can I freeze the dough for later?
Yes! Roll into balls and freeze on a tray. Once solid, transfer to a zip-top bag. Bake directly from frozen, adding 1–2 minutes to the bake time.

Do I need to use cake flour?
Cake flour gives a softer texture. You can substitute by removing 2 tbsp from 1 cup of all-purpose flour and replacing with 2 tbsp cornstarch.

Why do my cookies spread too much?
Likely the dough wasn’t chilled enough. Always refrigerate for at least 30 minutes.

Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free baking flour. The result might be slightly different but still delicious.

How do I know when they’re done?
When the tops crack slightly and the edges are set. They should still look pale in the center when removed.

Further Reading and Resources

• King Arthur Baking – Cake Flour Substitute
• Serious Eats – Cookie Science
• AllRecipes – Storing Cookies Properly
• Food52 – Cream Cheese Baking Tips

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