The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Homemade Cream Cheese Cookies – Soft, Tender & Melt-in-Your-Mouth
Today I’m going to show you how to make one of my family’s favorite cookies. Easy homemade cream cheese cookies. They’re really, really simple to make and they are absolutely delightful.
They’re soft, they’re tender, they’re lightly sweet, they almost melt in your mouth, and then you dust them with a little powdered sugar. Last year, I made a beautiful display of all kinds of amazing cookies, and these were the first ones to go. Then everyone asked for more. So I’m pretty sure you need to know how to make them too.
If you love soft and delicate desserts like this, you would also enjoy this Two-Ingredient Japanese Cheesecake. It has that same light, airy texture that just melts away with every bite.
First, We Need the Dry Ingredients
First, we need 1 and 3/4 cups of all-purpose flour. That’s 220 grams. Add in 1/2 teaspoon of baking powder, about 2 grams. Give this a quick whisk and set it aside.
That’s all for the dry ingredients. Simple and straightforward.
Cream the Butter and Cream Cheese
Next, put one stick (8 tablespoons or 113 grams) of butter into your mixing bowl. Then add 4 ounces (113 grams) of cream cheese. Make sure both are very soft and at room temperature. Really soft. That makes all the difference.
Cream them together for about a minute. We just want everything blended nicely before adding the sugar. It won’t take long because everything is already soft.
With the mixer running on low, add in 1 cup (200 grams) of granulated sugar and 1/4 teaspoon of kosher salt. Let this mix for about 2 minutes. We’re not whipping it on high speed, but we do want it smooth, creamy, and fluffy.
Scrape the bowl down well, especially the bottom. Sometimes a little unmixed butter hides there. Give it another quick mix if needed. What you’re looking for is a lighter color and a fluffy consistency.
Add the Egg and Vanilla
Now add one egg and let it blend until fully incorporated. The mixture should stay smooth and fluffy.
Then add 2 teaspoons (10 ml) of vanilla extract. Scrape the bowl down again so everything is evenly mixed.
If you enjoy baking with cream cheese, you should also try this silky Lemon Custard Pie. It’s creamy, smooth, and just as comforting as these cookies.
Add the Flour Mixture
Now it’s time to add the flour and baking powder mixture. Turn the mixer on low and let it mix lightly — not even a full minute. About 20 seconds is enough.
It’s okay if there’s still a little flour not completely mixed in. I’d rather finish it by hand than overwork the dough and activate the gluten. We want these cookies to stay tender, soft, and fluffy.
Scrape the bowl down and gently fold everything together until just combined.
Chill the Dough
The dough will be pretty soft at this stage. Transfer it into a bowl and cover it with plastic wrap. Place it in the refrigerator for 30 minutes.
This little rest gives the dough exactly what it needs before we scoop the balls. It makes shaping easier and helps the cookies bake beautifully.
Preheat and Scoop
Preheat your oven to 350°F (180°C).
Use a 1 1/2 tablespoon scoop (size 40) to portion the dough. If you’re using a scale, each ball should be about 26 grams.
Scoop the dough, roll it gently between your hands to smooth it out, and place it on a lined baking sheet. Leave space between each one because they will puff up while baking.
This recipe makes about two dozen cookies, perfect for sharing. And if you’re planning a full comfort meal before dessert, something like this Michelin-Style Cottage Pie pairs beautifully with a soft homemade cookie to finish.
Bake Until Lightly Golden
Bake the cookies for 10 to 12 minutes. They will puff up, and you’ll see a nice light brown ring around the bottom. The tops should look dry but not browned.
They will continue to set while cooling, so don’t overbake them.
Cool and Finish
Let the cookies cool on the baking sheet for 3 to 5 minutes. Then transfer them to a wire rack to cool completely.
Once they’re nice and cool, lightly dust them with powdered sugar. It gives them a beautiful finish and just the right touch of sweetness.
If you love easy, no-fuss desserts, you might also want to try this No-Bake Blueberry Tiramisu Cake. It’s quick, impressive, and doesn’t even require an oven.
Taste Test
They’re soft. Almost cake-like. So tender and moist. They just melt in your mouth.
They’re lightly sweet, comforting, and incredibly satisfying. Once you bake them for your family, they’re going to ask for them again and again. The good thing? They’re easy to make and very quick.
If you love making cookies as much as I do, this one deserves a spot in your regular rotation.
More Baking Recipes To Explore
Baked Chickpea balls
Chocolate Croissant
Lemon Custard Pie
Banana Pudding Cake
Chocolate Chip Walnut Cookies
Cream Cheese Cookies
Soft, tender, and lightly sweet cream cheese cookies that almost melt in your mouth. Finished with a delicate dusting of powdered sugar, these easy homemade cookies are perfect for holidays, cookie trays, or everyday baking.
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Equipment
Ingredients
- 1 3/4 cups all-purpose flour 220 grams
- 1/2 teaspoon baking powder
- 1 stick unsalted butter 8 tablespoons (113 g), room temperature
- 4 oz cream cheese 113 g, very soft and room temperature
- 1 cup granulated sugar 200 grams
- 1/4 teaspoon kosher salt
- 1 large egg room temperature
- 2 teaspoons vanilla extract 10 ml
- powdered sugar for dusting
Instructions
- Step 1 – Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder until evenly combined. This ensures the baking powder is distributed throughout the flour so the cookies bake evenly. Set aside.
- Step 2 – Cream Butter and Cream Cheese: In a large mixing bowl, add the room temperature butter and very soft cream cheese. Using a hand mixer or stand mixer on low speed, beat for about 1 minute until fully blended and smooth. The mixture should look creamy with no lumps of cream cheese remaining.
- Step 3 – Add Sugar and Salt: With the mixer running on low speed, gradually add the granulated sugar and kosher salt. Continue mixing for about 2 minutes until the mixture becomes lighter in color and fluffy in texture. Scrape down the sides and bottom of the bowl to ensure everything is evenly incorporated.
- Step 4 – Incorporate the Egg: Add the egg and beat until completely blended into the mixture. The batter should remain smooth and fluffy. If needed, scrape down the bowl again to make sure no unmixed butter remains at the bottom.
- Step 5 – Add Vanilla: Pour in the vanilla extract and mix briefly until fully combined. This adds warmth and enhances the overall flavor of the cookies.
- Step 6 – Add the Dry Ingredients: Add the flour mixture to the wet ingredients. Mix on low speed for about 20–30 seconds, just until mostly combined. It’s okay if a small amount of flour remains visible. Finish mixing gently by hand using a spatula. Do not overmix, as this can activate gluten and make the cookies less tender.
- Step 7 – Chill the Dough: Transfer the soft dough to a bowl and cover tightly with plastic wrap. Refrigerate for 30 minutes. Chilling helps firm up the dough, making it easier to scoop and helping the cookies maintain their shape while baking.
- Step 8 – Preheat and Portion: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. Using a 1 1/2 tablespoon cookie scoop (about 26 grams each), scoop portions of dough and roll gently between your hands to form smooth balls. Place them on the prepared baking sheet, leaving space between each cookie.
- Step 9 – Bake: Bake for 10–12 minutes, or until the tops appear dry and the bottoms develop a light golden ring. The cookies should remain pale on top. Avoid overbaking, as they will continue to set while cooling.
- Step 10 – Cool and Finish: Allow the cookies to cool on the baking sheet for 3–5 minutes before transferring them to a wire rack to cool completely. Once fully cooled, lightly dust with powdered sugar for a beautiful, bakery-style finish before serving.
Notes
🔹 Make sure butter and cream cheese are very soft for a smooth batter.
🔹 Do not overmix after adding flour to keep cookies tender.
🔹 Cookies should look pale on top with a light golden base.
🔹 Store in an airtight container for up to 4 days.
🔹 Do not overmix after adding flour to keep cookies tender.
🔹 Cookies should look pale on top with a light golden base.
🔹 Store in an airtight container for up to 4 days.
Nutrition
Calories: 120kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 23mgSodium: 52mgPotassium: 21mgFiber: 0.2gSugar: 9gVitamin A: 192IUCalcium: 13mgIron: 0.5mg
