Easy Cream Cheese Cookies Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chopped chocolate

Chopped chocolate can be more cost-effective.

nuts

🥗Healthier: seeds

💰Cheaper: none

Seeds can provide a nut-free option.

Combine dry ingredients: 1 and 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt in a bowl and whisk together.

In a stand mixer, add 113 grams of room temperature butter and 113 grams of cream cheese. Mix until combined and smooth.

Add 1 cup of granulated sugar to the butter and cream cheese mixture. Mix on medium-high until light and fluffy, scraping down the bowl as needed.

Add 1 large room temperature egg and 2 teaspoons of vanilla extract to the mixture. Mix until fully incorporated.

Gradually add the dry ingredients to the wet mixture, mixing until almost combined. Finish mixing by hand with a spatula to avoid overmixing.

Cover the dough and refrigerate for at least 1 hour, or overnight if desired.

Preheat the oven to 375°F (190°C) towards the end of the chilling time. Line two rimmed baking sheets with parchment paper.

Scoop out roughly two tablespoon-sized portions of dough. If sticky, use water on your hands to roll them into balls. Space them about 2 inches apart on the baking sheets.

Bake one tray at a time for about 10 minutes, until the edges are just turning golden. Start checking at 8 minutes to avoid overbaking.

Once cookies are cool, dust with powdered sugar or drizzle with a simple glaze. Store in a sealed container at room temperature for up to 2 days or freeze for up to 2 months.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens