cream cheese cookies

These easy cream cheese cookies MELT In your mouth and have a perfect balance of sweetness, tang and vanilla.

Cream Cheese Cookies

unsalted butter (113 grams, room temperature)

cream cheese (113 grams, room temperature)

sugar (200 grams)

egg (room temperature)

tsp vanilla extract (10 milliliters)

all-purpose flour (210 grams)

baking powder

tsp salt

Whisk together the flour, salt and baking powder in a medium bowl and set aside.

Using a stand mixer fitted with a paddle attachment, or an electric hand mixer, cream the butter and cream cheese together. Add the sugar in and beat until light and fluffy. Add the egg and vanilla in and mix until combined. Scrape the bowl down and miix one more time to combine.

Add the dry mixture into the wet and mix on low until just combined. Use a spatula to scrape the bottom and give the mixture one last mix then cover and chill for at least an hour.

Heat oven to 375F then portion out roughly two tablespoon-sized pieces and roll into a ball. The dough will be sticky so It&#039;s best to dampen your hands a bit and just wash them when they get a bit covered. Place about two inches apart on a baking sheet lined with parchment paper or a silpat and bake for 10 minutes or until the edges are set and just turning golden.

These delicious, fluffy cream cheese cookies MELT in your mouth and have the most delightful flavor; perfectly sweet with a nice tang from the cream cheese and a hint of vanilla.

Recipe: https://preppykitchen.com/cream-cheese-cookies/

These cookies are SO good! I've actually been making them quite a bit and leavning them on friend's doorsteps  as little cookie care packages. They're a must make recipe.

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These Cream Cheese Cut Out Sugar Cookies are my favorite cut out sugar cookie recipe. The cream cheese gives these classic cookies a great flavor and helps keep them soft!

Cream Cheese Cut Out Sugar Cookies

cream cheese, room temperature

butter, room temperature

sugar

vanilla

salt

flour

In bowl of stand mixer beat cream cheese and butter until creamy, about 2 minutes, scraping sides as necessary.

Add sugar and beat for an additional 3 minutes. Mixture should be fluffy and pale in color. Turn mixer to medium-low and add in egg yolks, vanilla and salt and mix until combined.

Finally turn mixer to low and slowly add in flour. Mix just until all flour is incorporated.

When ready to bake, preheat oven to 350° and line baking sheet with parchment paper.

Remove dough from fridge and in portions, roll dough to 1/2 inch thick on a floured surface. Using cookie cutters cut dough and place onto prepared baking sheet. Cookies won&#8217;t spread too much.

Bake for 10-12 minutes, depending on how large the cookies you are baking are.

Transfer to a wire rack to cool completely before icing.

Cream together butter and cream cheese until smooth. Slowly add in powdered sugar and turn the mixer up to medium high and beat until smooth and creamy.

Frosting

https://content.jwplatform.com/videos/HrBMD5Zd.mp4

CREAM CHEESE CUT OUT SUGAR COOKIES

Soft, chewy cream cheese sugar cookies. This easy cut out sugar cookie recipe stays soft for days.

Cream Cheese Sugar Cookies

butter

cream cheese ((softened))

vanilla extract

almond extract

Milk consistency

Blend butter and cream cheese.&nbsp;

Add sugar, egg and extracts.&nbsp;

Mix in remaining dry ingredients and blend into the creamed mixture. Chill for 1 hour.&nbsp;

Roll out dough on floured surface until 1/4 inches thick (a must!) . Cut with desired cookie cutter shape and bake at 375 for 8-10 minutes.

&nbsp;Let cookies cool.

Mix all your frosting ingredients and add some food coloring if desired. Frost cookies when cool.&nbsp;

https://content.jwplatform.com/videos/N0iQOny8.mp4

Delish.com brings you red velvet perfection.

Inside Out Red Velvet Cookies

(8-oz.) block cream cheese,

c. sugar

kosher salt

c. (1 stick) butter, softened

brown sugar

tbsp. red food coloring

pure vanilla extract

all-purpose flour

cocoa powder

Awful recipe. The dough isn't at all what they show in the video. I had to add a LOT more of flour to make it decent enough to handle. The filling was incredibly runny but I can give that to the fact that I used light cream cheese (the one I had), but it was impossible to do with the amount of ingredients of the dough (and I used a scale for everything). Thank God I did 1/3 of the recipe; I was planning on 6 and I managed to get 3 cookies.

I would make a little more dough. I had a hard time covering the filling. They taste good though.

The cookie dough was tasty...until death knocked on my door. Everything disintegrated in my house except for my oven and my cookie dough. The cookie dough was extremely crumbly when rolled out and persisted to break. The cookie dough would not close when the filling was put. It just turned out to be a big disastrous mess. I am an experienced baker and these absolute horrors make me reconsider my life choices and my profession choice. I am probably going to end my career here because of this. Least the cookie dough tastes nice and was really quick to make.

I had trouble enveloping the cream cheese filling cuz the dough was just too soft and wet. It might work better if you chilled the dough for maybe 30 minutes in the fridge before handling it. In the end, though fussy, it was still a good cookie.

These cookies are AMAZING! I just made a batch for Mother's Day, and they are a hit! I actually printed out this recipe after I finished making them, which I never do. There is a little bit of extra filling, but it's so good, we just dipped strawberries in it! They may not be "true red velvet," but they taste just like it! Will 100% make these again.

I LOVED them they had a great taste! A little hard to make but definitely worth it!

More like molding cake into cookie shape. Didn’t work out well.

The dough was much too wet & soft to flatten or roll so I refrigerated it until I could work with it.

Awesome cookies. Not too difficult to make and really good. I suggest making some cookie ‘patties’  first (maybe a dozen), then start adding the filling to each, then go back with clean hands and close them up. It’s hard to make a cookie from start to stop bc your hands get dirty. Also good news is when they came from the oven the filling was showing but when they cooled the open parts closed up! Seems I used too much cocoa powder bc these don’t have room for red but they’re tasty nonetheless.

https://streaming.hearstdigitalstudios.com/432ae164-4616-49bf-ae16-fa449e577cab/video_rover_16x9_1080p_hd_1523052761_8461.mp4

These Inside Out Red Velvet Cookies Are An Instant Classic

Stuffed cookies never looked more angelic than these Strawberry Cream Cheese Cookies from Delish.com.

Strawberry Shortcake Cookies

Cooking spray

strawberries

lemon juice

c. all-purpose flour

c. butter, softened

tbsp. cream cheese, softened

lemon

6 stars for yummy 😋 but the making into bars or just cookies with out filling as the dough is very sticky & hard to work with

These were so delicious.  I refrigerated the dough and filling for few hours before working on them.  It was not as messy as I expected.

The cookies are SOO delicious! But I do agree with everyone saying that they are very messy to make! If I try again, I’d probably cool the dough and filling. My turned out more like little biscuits rather than a cookie, but still delicious. I cooked them for 18 min at 350, but had to keep them in for like 15 extra minutes. Not sure if it’s just my oven or what.

The dough was a bit too dry so I had to add water and milk. I made a whipped cream frosting with the strawberry juice you were supposed to drain. I ended up making sandwich cookies from these and it was pretty good! I thought it was a fairly easy recipe and a great way to use up strawberries before they sour!

I agree with others that said the dough was difficult to work with- it was a bit sticky. BUT- as frustrating as these were (to me) to make, they were downright amazing! The lemon zest in the filling really works with the fresh strawberries. So incredibly good!

I wont be making these again. Dont get me wrong. They are super deelish but like others were saying...dough to sticky to work with. Just alot of work but they were yummy!!! Everyone loved them. Giving 5 stars for the yummy effect!! But a big fat ZER0 for convenience and ease cause they sure are not!

Tried this today and it’s oh soo yummy. The recipe is ready to follow, even for a first time baker like me!

Wanted to let everyone know. It isn’t difficult... follow the simple directions. Use a cookie mat, I mixed the butter & flour mix by hand & voila done. The picture isn’t deceiving. ( maybe your new at baking..if so give it time you’ll be a pro in no time) I didn’t shape them as again using a cookie scoop & the mats & that’s it as they shape themselves. Happy baking!!

These were so delicious. A bit more difficult than I thought. Would recommend chilling the filling and trying to keep the batter cool too as it got a bit goopy in my warm kitchen!

Im really surprised theres no step to chill the filling and dough?? I recommend this for anyone making these.

Failed attempt. Will look for another recipe.

I would not make these again. Too sticky and the dough was incredibly hard to work with

Cream cheese is the magical ingredient in these cookies from Delish.com. 

Best Blueberry Cream Cheese Cookies

c. granulated sugar

cream cheese, softened

baking soda

cornstarch

blueberries

tbsp. cream

Agree with all the earlier reviewers, these are really more like a scone (which I love), rather than a cookie and it's not a sweet as most cookie (which I also love). The mixture is thicker and stiffer than a cookie batter, so do yourself a favor and use a stand mixer when you make this, you'll be MUCH happier with the result, because while you can achieve the "fluffiness" desired with the butter/sugar mixture with a hand mixture, it's gets stiff quickly when you start to blend in the dry ingredients and you can only really get the incorporate, but don't over-mix result with a stand mixer . Lovely spring recipe, love these flavors, it is DELISH!

Followed the recipe exactly and these were soo good! Also visually very appealing! Thanks for the great recipe. I’ll be saving this one :)

I made these this morning.  They are delicious!  I added 1/2 tsp. of vanilla since I love vanilla.  I used frozen/thawed blueberries and would definitely recommend NOT using them.  Wait until you have fresh to make this recipe.

Wonderful, soft, Spring cookie! I wouldn't change a thing, made them exactly as instructed.  Easy and fresh.  Mine took a bit longer in the oven, about 20 min . I'll definitely make again.  Thank you for a great recipe!!

The best, we loved them and they also freeze well.

These cookies are the best! they are like a soft scone, would make for any party and everyone liked them!

Just made these tonight after I found blueberries on sale 😊 They turned out perfect and taste delicious! Very light and fluffy cookie that held its shape so well. The glaze is incredible. We will be having these for breakfast as well 😋

O made them and they we're delicious, bit It seems to be muffin-texture instead of cookie. Maybe more butter is necessary

The lemon glaze asks for cream... does this mean heavy cream? Or cream cheese

These are delicious and easy to make. I didn’t use a scoop but used a tablespoon (soup) and they came out great. I tried 3 different sizes. I let them out overnight in
a plastic container but were too soft. Next time I will put in frig & leave container top
ajar a bit.

I think they will be tasty, but definitely more like scones.  Pour some sugared fruit over the with cream!

https://streaming.hearstdigitalstudios.com/7e50e98d-4849-4613-9b22-76c915076d09/video_rover_16x9_1080p_hd_1553871479_75818.mp4

Blueberry Cream Cheese Cookies Taste Like Spring

These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious!

Softbatch Cream Cheese Chocolate Chip Cookies

(1 stick) unsalted butter, softened

cream cheese, softened*

light brown sugar, packed

salt,

semi-sweet chocolate chips

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).

Stop, scrape down the sides of the bowl,...

Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.

Add chocolate chips and chunks, and beat momentarily...

Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.

Using a medium 2-inch cookie scoop, form heaping mounds...

Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350F, line a baking sheet...

Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).

Bake for 8 to 9 minutes, or until...

Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool.

Allow cookies to cool on the baking sheet...

Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.***

Cookies will keep airtight at room temperature for...

Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Using a stand mixer fitted with a paddle attachment, or an electric hand mixer, cream the butter and cream cheese together. Add the sugar in and beat until light and fluffy. Add the egg and vanilla in and mix until combined. Scrape the bowl down and mix one more time to combine.

https://www.youtube.com/watch?v=4TEVFbCpsME

These cookies a light, fresh lemon flavor, juicy freshblueberries, and sweet white chocolate chips. The sugar on the outside givesthem a crispy exterior, while the inside stays nice and soft.

Blueberry Lemon Cookies

butter (room temperature)

cream cheese (room temperature)

lemon extract

lemon zest

flour (measured correctly)

white chocolate chips

Preheat oven to 350 degrees Fahrenheit and either grease or line 2 baking sheets, Cream together butter, 1 3/4 cups of sugar, cream cheese, for 2 minutes until smooth and fluffy. Add in egg, vanilla, lemon extract, lemon juice, and lemon zest and beat for 1 minute.

Mix in salt, baking soda, and flour by hand until flour is just combined. Then gently fold in chocolate chips and blueberries—try not to mash any of the blueberries.

Place 5 tablespoons of sugar in a small bowl. Scoop about ¼ cup of dough and roll the ball of dough in the sugar. Freeze the dough balls for at least 1 hour before baking (You need to the freeze the dough or you’ll end up with cookies that look like puddles).

Bake for 13-16 minutes until the edges of the cookies are just barely golden. Let cookies sit on the cookie sheet for at least 10 minutes before transferring to a cooling rack. If you make small cookies be sure to decrease the baking time.

These Classic Cream Cheese Cookies are soft &amp; buttery, a little bit dense but just melts away in your mouth with each bite. Top these cream cheese cookies with a buttery pecan or roll them in some festive sprinkles for a holiday treat. These easy Christmas Cookies are perfect for cookie exchanges and gift bags! 

Classic Cream Cheese Cookies

(226 grams) unsalted butter, softened

(190 grams) granulated sugar

(5 milliliters) pure vanilla extract

½ cups (350 grams) all-purpose flour

Pecans

Combine the butter and cream cheese and beat until well combined. Then add the sugar and beat on medium speed until well creamed together and fluffy.

Add the egg yolk and vanilla extract. Mix until it’s well combined.

Slowly add the flour and beat on medium low speed until well combined and dough forms.

Chill for at least 1 hour. Preheat the oven to 350° Shape the dough into 1 inch balls and place on a cookie sheet lined with parchment paper or silicone baking mat. Press a pecan into the top of each one or roll each ball in nonpareil sprinkles.

Bake at 350°F for 12-15 minutes. Store in an airtight container.

These cream cheese cookies are so light and delicious, They're super simple to make, and it's easy to eat more than one!

Cream Cheese

shortening (you can also substitute butter

colored sprinkling sugar (if desired)

Preheat oven to 350 degrees F.

In a mixer, cream together cream cheese and shortening.

Add sugar, egg yolk, flour, salt, and vanilla and thoroughly combine.

Drop by level teaspoons onto cookie sheet.

Sprinkle with colored sugars to decorate before placing into the oven.

Bake for 13-15 minutes or until edges are lightly golden.

Cream Cheese Cookies are a quick and easy way to turn a classic sugar cookie into the best batch of chocolate chip cookies with minimal ingredients.

sugar cookie mix

package cream cheese (softened)

chocolate chips

sour cream

Preheat your oven to 375 degrees Fahrenheit and line 2 large baking sheets with parchment paper.

Using a stand or hand mixer, mix together the sugar cookie mix, cream cheese, egg, chocolate chips and sour cream in a large mixing bowl on low until completely combined, about 3-4 minutes

You should have a firm, slightly sticky dough. It may look slightly crumbly, but will stick together when rolled into a ball.

Use a 1 ½ Tablespoon cookie scoop to scoop out cookies and roll them gently between your hands.

Place each cookie ball on the prepared baking sheets and flatten them on top just slightly.

Bake the cookies, one baking sheet at a time, for 10-12 minutes or until the cookies are set in the middle. They should not brown except perhaps just slightly on the edges.

Remove the cookies from the oven and allow them to cool on the baking sheet for 3-5 minutes before moving to a cooling rack to cool completely.

Serve at room temperature or chilled.

These cookies from Tajikistan and Uzbekistan are light, delicate and absolutely delicious.  Serve them with green tea for an authentic treat!

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Cream Cheese Sugar Cookies

Inside Out Red Velvet Cookies

Strawberry Shortcake Cookies

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The most viewed cream cheese cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine