These cream cheese cookies have a pleasant tang from the cream cheese, and they bake up soft, moist, and chewy. They look especially lovely rolled in sprinkles or sugar. A how-to video is included in the recipe card below.
An Easy Cookie Recipe with a Little Something Extra
Before I dive into more seasonal recipes, I refreshed one of my oldest favorites: soft, chewy cream cheese cookies. The original version was missing a few small adjustments (like salt), so I updated the ingredients and instructions to improve texture and flavor. These cookies are simple to make and easy to adapt for holidays — roll them in red and green sprinkles for Christmas or use autumn spices for fall. Bookmark this one for cookie season.
What You Need
This recipe swaps some butter for cream cheese, which keeps the cookies tender yet rich. Key ingredients:
- Cream cheese: Use a full 8 oz (brick-style) cream cheese. Avoid low-fat or tub-style spreads.
- Unsalted butter: Adds richness; this recipe uses a bit less butter than many cookie recipes because of the cream cheese.
- Sugars: Both light brown sugar and granulated sugar are used. Brown sugar adds depth and chewiness.
- Egg: One large egg binds the dough.
- All-purpose flour: The base of the dough.
- Cornstarch: Keeps cookies soft and prevents excessive spreading.
- Baking powder and salt: For proper rise and balanced flavor, plus vanilla for aroma.
This overview explains why each ingredient matters. See the full recipe card below for exact amounts and the complete method.
Tip: Cornstarch helps keep cookies tender and prevents them from becoming too flat. If you don’t have it, you can add slightly more flour, but the texture won’t be quite the same.
Favorite Toppings
The cookies are delicious plain, but rolling them in a coating before baking enhances both appearance and texture. Try these:
- Cinnamon sugar: My top pick — it gives a warm, snickerdoodle-like flavor.
- Granulated sugar: Creates a pretty crackled surface.
- Powdered sugar: For a softer, snow-dusted finish.
- Sprinkles: Nonpareils or jimmies add color and fun — choose seasonal colors to match the occasion.
Tip: Roll each dough ball through your topping right after shaping. The warmth from your hands helps the sugar or sprinkles adhere better.
Frequently Asked Questions
If no substitutions were made, check your baking powder and how you measured the flour. Too much flour (from packing) can prevent spreading. Use a scale or spoon-and-level method for accurate flour measurement.
Common causes: dough wasn’t chilled, flour was under-measured, butter or cream cheese was too soft, or dough was placed on a warm baking sheet. Chill the dough and use properly cooled baking sheets.
Yes. The dough keeps covered in the refrigerator for up to 5 days. Baked cookies store in an airtight container at room temperature for up to a week. See freezing notes below for longer storage.
Yes. To freeze dough: shape into balls, roll in your topping, and freeze in an airtight container (wrap individually if you like). Bake from frozen, adding a minute or two to the baking time. To freeze baked cookies: store in an airtight container for up to 3 months.
More Recipes You Might Like
- Sprinkle Cookies
- Butter Cookies
- Chocolate Chip Cream Cheese Cookies
- Cookies & Cream Cookies
Enjoy!
Let’s bake together! Make sure to check the how-to video in the recipe card below.
Cream Cheese Cookies
Equipment
- Mixing bowls
- Cookie sheet
- Cookie scoop
- Kitchen scale (recommended)
Ingredients
- ¾ cup (170 g) unsalted butter, softened
- 8 oz (227 g) cream cheese, softened (regular brick-style)
- 1 cup (200 g) light brown sugar, firmly packed
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups (312 g) all-purpose flour
- 1 Tablespoon cornstarch
- ½ teaspoon baking powder
- ¾ teaspoon salt
- Additional granulated sugar for rolling (optional)
Instructions
- In a large bowl, cream together the butter, cream cheese, light brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet mixture until fully combined, scraping the bowl as needed.
- Cover the bowl and refrigerate the dough for at least 2 hours (up to 5 days).
- When ready to bake, preheat the oven to 350°F (175°C). Scoop dough using a 1½ tablespoon scoop, roll into smooth balls, and roll through granulated sugar or another topping. Place cookies 2 inches apart on parchment-lined baking sheets.
- Bake at 350°F (175°C) for 13–14 minutes. Allow cookies to cool completely on the baking sheet before serving.
Notes
¹Avoid over-measuring flour to keep cookies tender. Use a scale or stir the flour, spoon into the measuring cup, and level it.
²Rolling options: granulated sugar, sprinkles, or a mix of ¼ cup granulated sugar and 1–2 teaspoons cinnamon.
Return dough to the refrigerator between baking trays so it stays cool. Never place dough on a warm baking sheet.
Nutrition
Calories: 135 kcal |
Carbohydrates: 19 g |
Protein: 1 g |
Fat: 6 g
Nutrition information is an approximation.
This recipe was originally published 03/01/2014 and has been updated with improved instructions, photos, and a video.
