These cream cheese cookies are arguably one of the easiest treats you can bake, yet they deliver a sophisticated, perfectly balanced flavor profile. While they may have a rustic, understated appearance—sometimes described as the “ugly ducklings” of the cookie world—their texture is undeniably incredible. The addition of cream cheese creates a tender, melt-in-your-mouth consistency with a subtle tang that keeps them from being overly sweet. Whether served plain or dressed up with a dusting of powdered sugar, they are a guaranteed crowd-pleaser.
Ingredients
- 1 ¾ cups (210g) All-purpose flour
- ½ tsp Baking powder
- ½ tsp Salt
- ½ cup (113g) Butter, room temperature (soft enough to press into)
- 4 oz (113g) Cream cheese, room temperature (equal parts to the butter)
- 1 cup (200g) Granulated sugar
- 1 Large egg, room temperature
- 2 tsp Vanilla extract
- Optional: Powdered sugar for dusting, or ingredients for a simple glaze
Instructions
- Combine Dry Ingredients: In a bowl, measure out the all-purpose flour, baking powder, and salt. Whisk these together until they are well distributed, then set the bowl aside.
- Cream Butter and Cheese: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer and a large bowl), combine the softened butter and cream cheese. Mix them until completely combined; ensure your ingredients are at room temperature to avoid lumps.
- Add Sugar: Pour in the granulated sugar and mix on medium-high speed. Continue beating for a few minutes until the mixture is light, fluffy, and looks like a frothy cloud.
- Add Wet Ingredients: Add the egg and vanilla extract to the mixture. Scrape down the sides of the bowl to ensure everything is incorporated, then mix until combined.
- Finish the Dough: Dump the dry ingredients into the wet mixture. Mix on the lowest setting just until the flour is almost gone, then finish mixing by hand with a spatula. Do not overmix, as this will ruin the tender texture that allows the cookie to dissolve on your tongue.
- Chill: Cover the dough and refrigerate for at least one hour. You can also leave the dough to chill overnight if preferred.
- Prep: Towards the end of the chilling time, preheat your oven to 375°F (190°C) and line two rimmed baking sheets with parchment paper.
- Shape: Scoop the dough into roughly two-tablespoon portions. The dough contains the bare minimum amount of flour and will be sticky, so moisten your clean hands with a little water to roll the dough into balls without making a mess. Space the dough balls about 2 inches apart on the baking sheet, as they will spread.
- Bake: Bake one tray at a time for approximately 10 minutes, or until the edges are just turning golden. Start checking them around the 8-minute mark if your oven runs hot.
- Cool and Serve: Allow the cookies to cool completely. You can enjoy them plain, dust them lightly with powdered sugar, or drizzle them with a simple glaze or melted chocolate.
Baker’s Tips
- Handling Sticky Dough: Because this recipe uses just enough flour to hold the cookies together, rolling the balls can be messy. Using water on your hands helps create a smoother, prettier cookie that bakes more evenly.
- Flavor Variations: While delicious plain, these cookies are an excellent canvas for citrus flavors. For a twist, mix orange zest or the zest of a lemon and a half into the butter at the very beginning of the recipe.
- Storage: These cookies will keep in a sealed container at room temperature for two days. For longer storage, freeze them between layers of parchment paper for up to two months.
