Cream Cheese Cookies

Since dough for cream cheese cookies freezes very well, I often have a batch in my freezer. Whenever unexpected company drops by, I only have to thaw, bake, and serve. Making delicious, almost-instant-treat could not be easier.

ingredients for cream cheese cookies

Egg yolk, room T. 1 large
Unsalted butter, room T. ½ cup or 1 stick
Cream cheese, room T. 2 oz
Sugar ½ cup
Vanilla extract ½ tsp
All purpose flour 1¼ cups
A pinch of salt

  • Preheat oven to 325 degree Fahrenheit, and line cookie sheets with parchment paper.

  • Separating egg yolk from its white and set aside.

    Creaming butter, cream cheese, and sugar

  • Using an electric mixer, cream butter, cream cheese, and sugar together until smooth.

    Dough for cream cheese cookies

  • Add egg yolk and vanilla extract. Mix well.

  • Fold in flour and salt until just incorporated.

    shaping cookies
  • Roll dough into 1-inch balls. Place them on parchment-lined cookie sheets, and flatten each into a flat disk using a drinking glass bottom.

  • Cooling cream cheese cookies
    Bake for about 15 minutes or until golden brown. If your oven gives off strong heat from the bottom like mine, you may want to double pan the baking sheet to keep cookies from burning.

  • Let cream cheese cookies cool in baking pan for 2 minutes before transferring them to wire racks to cool completely.

Other Easy Recipes for Drop Cookies


SALLY SAMPSON. 1st Edition. Bake Sale Cookbook – Quintessential American Desserts.Simon & Schuster, Inc. 2000.