Cream Cheese Cookies

These easy cream cheese cookies are pillowy soft and melt in your mouth. They have a delicate flavor and a sprinkling of powdered sugar on top for a cookie that's not too sweet, but incredibly addictive.

Course Dessert

Cuisine American

Keyword Cream Cheese Cookies

Prep Time 15

Cook Time 8

Chilling 2

Total Time 2 30

Servings cookies

Calories 100kcal

Author Fiona Dowling

Ingredients

½ cup unsalted butter softened
4 oz cream cheese* softened
1 cup white sugar
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
1 large egg
2 cups cake flour*
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon powdered sugar

US Customary - Metric

Instructions

In a large bowl, beat together the butter and cream cheese until evenly combined.
Beat in the sugar.
Mix in the vanilla extract, almond extract and egg.
Sift together the flour, baking soda and salt in a medium bowl.
Beat the flour mixture into the butter about ½ at a time.
Cover the bowl and refrigerate for 2 hours.
When ready to bake, preheat the oven to 350F degrees. Line 2 baking sheets with parchment paper.
Scoop the dough into balls about the size of a ping pong ball, and roll into a small ball. Place 2 inches apart on the lined cookie sheet.
Bake 1 sheet at a time on the middle rack of your oven for 7-9 minutes, or until the tops are set.
Remove from the oven and cool for about 10 minutes, then dust the top with a little powdered sugar through a sieve.

Notes

Use full-fat, brick style cream cheese

2 cups cake flour can be substituted with 1 ¾ cup all-purpose flour and ¼ cup cornstarch. Sift together 3 times before using.

Cookie dough can be kept covered in the fridge for up to 24 hours. Let sit at room temperature for 5-10 minutes befor forming into balls and baking.

To freeze cookie dough, form the dough into balls and place on a lined cookie sheet. Place the dough in the fridge for 1 hour for the dough to firm up in ball shape. Then place in a freezer bag and freeze for up to 2 months. Bake freeze for up to 2 months. Bake from frozen for 1-2 extra minutes.

Nutrition