I recently whipped up a batch of Simple Cream Cheese Cookies that quickly became a favorite in my kitchen. Using unsalted butter, 4 ounces of cream cheese, granulated sugar, and a hint of vanilla, these tender, chewy cookies boast a unique texture crowned with a light dusting of powdered sugar.

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I first encountered these Easy Cream Cheese Cookies when I was looking for a dessert that was both simple and a little off the beaten path. When I combined 1/2 cup of softened unsalted butter with 4 oz of cream cheese, my kitchen quickly filled with an inviting aroma that promised something special.

Adding in 3/4 cup of granulated sugar, a large egg, and a splash of vanilla extract made it clear that this was no ordinary recipe. Mixed with 1 1/2 cups of all-purpose flour and a pinch of salt, the dough came together in a delightfully soft texture perfect for drop cookies.

Each bite is tender yet chewy, with a sweet, tangy flavor that reminds me of my favorite cream cheese drop sugar cookies. Dusted lightly with powdered sugar, these treats are the perfect balance of flavors and textures, making them an easy cheese dessert that you won’t soon forget.

Why I Like this Recipe

1. I really like how the mix of cream cheese and butter makes the dough super soft and a little tangy, which gives it a unique flavor that stands out.
2. I also appreciate that this recipe is really simple and quick to whip up, so I can make these cookies even when I don’t have a lot of time.
3. The cookies always come out with a perfect texture, a bit crunchy on the edges and chewy in the middle, making every bite satisfying.
4. Plus, the finishing touch of powdered sugar on top not only looks awesome but also adds that extra bit of sweetness that I absolutely love.

Ingredients

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Unsalted butter gives rich flavor and tender texture; it’s pure fat boosting the cookie’s richness.
Cream cheese delivers a tangy, creamy note and adds protein with a velvety bite.
Granulated sugar is the main sweetener; pure carbs that makes the cookies pleasantly sweet.
The egg binds ingredients together, adds structure plus a slight protein boost.
Vanilla extract enhances overall flavor with a warm, aromatic sweetness and low calories.
All-purpose flour forms the cookie structure; mainly carbs that give body yet few nutrients.
Salt balances out sweetness and flavor, enhancing the other ingredients.

Ingredient Quantities

1/2 cup unsalted butter, softened

4 oz cream cheese, softened

3/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/4 tsp salt

Powdered sugar for dusting

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, beat the softened butter and cream cheese together until they are really well combined.

3. Stir in the granulated sugar until the mixture looks light and fluffy.

4. Add the egg and vanilla extract and mix until everything is smooth.

5. Gradually fold in the all-purpose flour and salt, stirring until a soft dough forms.

6. Scoop about one tablespoon of dough per cookie onto the baking sheet, leaving space between each.

7. Gently flatten each cookie a little with your hand or the back of a spoon.

8. Bake the cookies in the oven for about 12 to 15 minutes or until the edges are lightly golden.

9. Once out of the oven, let the cookies cool on the tray for 5 minutes then move to a rack.

10. Dust them with powdered sugar and enjoy your tender, chewy cookies that are perfectly sweet and just a bit tangy.

Equipment Needed

1. Oven (to preheat to 350°F)
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Electric mixer or a whisk for beating the butter and cream cheese
6. Measuring cups and spoons (for the sugar, flour, salt, etc.)
7. Spatula (for stirring and gently folding in the flour)
8. Tablespoon or cookie scoop (for portioning out the dough)
9. Cooling rack (to let the cookies cool after leaving them on the tray)
10. Small sieve or fine strainer (for dusting on powdered sugar)

FAQ

Q: How do I know if my butter and cream cheese are softened enough?

A: Just leave them at room temperature for about 30 minutes to an hour. They should be pliable but not melted.

Q: Do I need to chill the dough before baking?

A: No, you dont. Once you mix everything, you can scoop and bake right away.

Q: Can I substitute granulated sugar with another type?

A: You can try using superfine sugar, but dont use brown sugar since it will change the flavor and texture.

Q: What temperature should I bake these cookies at?

A: Preheat your oven to 350°F. This temperature helps the cookies bake evenly.

Q: How should I store my cookies to keep them fresh?

A: Store them in an airtight container at room temperature for up to 3 days, or pop them in the fridge if you need them to last longer.

Easy Cream Cheese Cookies Recipe Substitutions and Variations

Unsalted butter: Sometimes you can use salted butter instead but make sure to cut back on the added salt
Cream cheese: You might try mascarpone for a creamier twist even if its a little richer
Egg: A flax egg (1 tbsp flax meal mixed with 2.5 tbsp water) works pretty well when you need a vegan option
Vanilla extract: If you dont have any, a bit of almond extract can add a nice flavor change
All-purpose flour: You can experiment with a gluten-free flour blend if you want a version thats friendly for celiacs

Pro Tips

1. Make sure your butter and cream cheese are super soft, not melted, so they mix better.
2. When you add the flour, mix it in gently, cuz overmixing can make the cookies tough.
3. Use the same size scoop for each cookie to help them bake evenly, even if it’s just a heaping tablespoon.
4. If you can wait a bit longer on the tray after baking, do it, that way the cookies firm up before you dust them with powdered sugar.