Easy Cream Cheese Cookies (Soft & Melt-In-Your-Mouth!)

These soft cream cheese cookies are impossibly tender and melt in your mouth with every bite. The cream cheese creates the most delicate texture while adding a subtle tang that perfectly balances the sweetness. I've been making these with my kids Logan and Ellie for years, and they're always the first cookies to disappear from the cookie jar!

Looking for a cookie that's a little different from your standard sugar cookie? These cream cheese cookies bring something special to the table. The cream cheese doesn't just add flavor – it transforms the entire texture, making them incredibly soft and almost cloud-like. The moment you pull them from the oven and that buttery vanilla aroma fills your kitchen, you'll know these are going to be good.

What I love most about this easy recipe is how simple it is. Just eight basic ingredients and about 20 minutes of active time (plus an hour to chill the dough), and you've got the most tender, flavorful cookies. They're perfect with a cold glass of milk after school, and they stay soft for days when stored properly.

Jump To

Why You'll Love This Cream Cheese Cookie Recipe
Ingredients for Cream Cheese Cookies
How to Make Cream Cheese Cookies (Step-by-Step)
Cream Cheese Cookie Texture Troubleshooting
Expert Tips for Perfect Cream Cheese Cookies
10 Delicious Cream Cheese Cookie Variations
How to Store Cream Cheese Cookies
Frequently Asked Questions
Cream Cheese Cookies: Final Thoughts
📖 The Complete Recipe
💬 Reviews

Ready to bake? Here's what makes these cookies so special:

Melt-in-your-mouth texture – The cream cheese creates an incredibly tender crumb
Perfect flavor balance – Sweet with a gentle tang and warm vanilla notes
Stays soft for days – Unlike some cookies that get hard overnight
Simple ingredients – Everything you probably already have in your kitchen
No fancy equipment needed – Just a bowl and a mixer

Let's bake some cookies together!

What makes cream cheese cookies different from regular sugar cookies? It's all about the texture and flavor! The cream cheese adds moisture and richness that creates an incredibly soft, almost cake-like cookie – but in the best possible way. You get that delicate, tender crumb that literally melts on your tongue.

The subtle tang from the cream cheese balances perfectly with the sweetness, so these cookies never taste overly sugary. Add a hint of vanilla extract, and you've got a cookie that's both comforting and a little bit special.

I started making these when Logan complained that our regular sugar cookies were "too crunchy." He wanted something softer, something that didn't hurt his loose tooth. These cream cheese cookies were the perfect answer, and now they're a family favorite even when everyone's teeth are firmly in place!

They're perfect for so many occasions – cookie exchanges, holiday baking, afternoon snacks, or just because it's Tuesday and you need something sweet. Plus, they're incredibly versatile. Once you master the basic recipe, you can add chocolate chips, change up the extracts, or dust them with powdered sugar for a pretty finish.

Ingredients for Cream Cheese Cookies

Here's what you'll need to make about 28 soft, delicious cookies:

½ cup unsalted butter (113g, room temperature) – Creates richness and helps with spreading
4 ounces cream cheese (113g, room temperature) – The secret to that melt-in-your-mouth texture
1 cup granulated sugar (200g) – Provides sweetness and structure
1 egg (room temperature) – Binds everything together
2 teaspoons vanilla extract (10mL) – Adds warm, sweet flavor
1 ¾ cups all-purpose flour (210g) – The base of your cookie dough
½ teaspoon baking powder – Helps them rise just a touch
½ teaspoon salt – Balances the sweetness

Ingredient Substitutions & Alternatives

Can I use salted butter? Yes! If you only have salted butter on hand, just skip the ½ teaspoon of salt in the recipe. I prefer unsalted butter because it gives you more control over the final flavor, but salted butter works in a pinch.

What about low-fat cream cheese? I recommend sticking with full-fat cream cheese for the best texture and flavor. Low-fat versions have more water content, which can make your cookies spread more and affect that perfect tender texture we're after. Trust me, the full-fat is worth it here!

Can I substitute the sugar? You can try replacing the granulated sugar with brown sugar for a deeper, almost caramel-like flavor (several readers have loved this variation!). However, I don't recommend using sugar substitutes in this recipe as they can affect the texture significantly.

What about gluten-free flour? Yes! Readers have had great success using Bob's Red Mill 1-to-1 Gluten-Free Baking Flour in the exact same measurements as the all-purpose flour. The texture comes out beautifully soft and tender.

How to Make Cream Cheese Cookies (Step-by-Step)

Making these cream cheese cookies is easier than you might think! Just follow these simple steps, and you'll have perfect cookies every time.

Time needed: 1 hour and 20 minutes

Prepare Your Dry Ingredients
In a medium bowl, whisk together the flour, salt, and baking powder. Set this aside while you work on the wet ingredients.
Cream the Butter and Cream Cheese
Using a stand mixer fitted with the paddle attachment (or an electric hand mixer), beat the butter and cream cheese together until smooth and well combined. This is important – you want these two fats to be completely blended before moving on.
Add Sugar and Beat Until Fluffy
Add the granulated sugar to your butter-cream cheese mixture and beat on medium-high speed for about 3-4 minutes. You're looking for a light, fluffy texture. The mixture should be noticeably paler in color and have increased in volume.
Mix in Egg and Vanilla
Add the egg and vanilla extract, then mix on medium speed until everything is well combined and smooth. Scrape down the sides and bottom of the bowl with a rubber spatula, then give it one more quick mix. You want to make sure there are no pockets of unmixed cream cheese hiding at the bottom.
Combine Wet and Dry Ingredients
Add your flour mixture to the wet ingredients and mix on low speed until just combined. This is crucial – you don't want to overmix at this stage! As soon as you don't see any more dry flour streaks, stop mixing. Use your spatula to scrape the bottom of the bowl and give it one final gentle fold to make sure everything is incorporated.
Chill the Dough
Cover your bowl with plastic wrap or transfer the dough to an airtight container, and refrigerate for at least 1 hour. I know it's hard to wait, but this step is essential!
Shape and Bake
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or a silicone baking mat.
Scoop about 2 tablespoons of dough and roll it into a ball. Yes, this dough is sticky – that's normal! Here's my trick: dampen your hands slightly with water before rolling each ball. When your hands get too covered with dough, just rinse them off and start fresh.
Place the dough balls about 2 inches apart on your prepared baking sheet. They'll spread just a little bit during baking.
Bake for 10 minutes, or until the edges are set and just starting to turn a light golden color. The centers might look slightly underdone – that's perfect! They'll continue to firm up as they cool.

Having texture issues with your cookies? This guide will help you get perfect cream cheese cookies every time:

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Cause	Solution	Result
Under-baked or oven temperature too low	Bake 1–2 minutes longer; verify oven temp with a thermometer	Edges set with a tender, chewy center
Over-baked or too much flour	Reduce bake time by 1 minute; spoon and level flour	Soft, melt-in-your-mouth texture
Dough too warm or not chilled long enough	Chill dough for at least 1 hour; keep dough cold between batches	Thick, puffy cookies that hold shape
Dark baking sheet or oven rack too low	Use parchment or silicone mat; bake on the upper-middle rack	Even golden color all over
Old baking powder or overmixed dough	Use fresh baking powder; mix until just combined	Light, fluffy texture with gentle lift

💡 Pro Tip: If your cookies turn out too soft or "cake-like," your oven may be running cool. Use an oven thermometer to confirm it's truly at 375°F and bake 1–2 minutes longer until edges are golden.

Expert Tips for Perfect Cream Cheese Cookies

Want to make sure your cookies turn out perfect every single time? Follow these tried-and-true tips!

Measure Your Flour Correctly

This is the number one thing that affects cookie texture! Too much flour makes dry, crumbly cookies. The best way to measure flour is with a kitchen scale (210g = 1 ¾ cups).

If you don't have a scale, use the spoon-and-level method: fluff up your flour with a spoon, gently spoon it into your measuring cup (don't pack it down!), and use the back of a knife to level it off. Never scoop directly from the bag with your measuring cup – that packs in way too much flour.

Room Temperature Ingredients Are Key

Both your butter and cream cheese need to be at room temperature for proper creaming. Cold butter and cream cheese won't mix properly, and you'll end up with lumpy dough instead of a smooth, fluffy mixture.

Quick tip: Need to soften them faster? Cut your butter and cream cheese into small cubes and let them sit at room temperature for 15-20 minutes. Don't microwave them – that makes them too soft and can even start melting them, which ruins the texture.

Don't Skip the Chill Time

I know waiting an hour feels like forever when you want warm cookies NOW, but trust me – this step makes all the difference. Chilled dough spreads less, which means thicker, softer cookies instead of thin, crispy ones.

If you're really in a rush, you can chill for 30 minutes minimum, but an hour is better!

Watch for Doneness

These cookies should come out of the oven when the edges are just set and barely turning golden, even if the centers look slightly underdone. They'll firm up as they cool. If you wait until they're golden all over, they'll be overbaked and dry.

Decoration Ideas

Keep these cookies simple with a dusting of powdered sugar after they cool, or drizzle them with melted white chocolate for something a bit fancier. Ellie loves when I let her add colorful sprinkles to a few before baking – just press them gently into the dough balls before they go in the oven!

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Variation	What to Add or Change	Best For	Difficulty
🍯Brown Sugar	Replace white sugar with brown sugar (1:1 ratio)	Caramel lovers, deeper flavor	Easy
🍫Chocolate Chip	Fold in 1 cup mini chocolate chips	Chocolate lovers, classic cookie fans	Easy
🎃Spiced	Add 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon each cloves & ginger	Fall baking, cozy flavor	Easy
🌰Almond	Replace vanilla with ½ teaspoon almond extract	Elegant, nutty flavor, wedding cookies	Easy
🥃Rum Spice	Use rum extract instead of vanilla + add cinnamon blend	Holiday cookie trays	Medium
✨Glazed	Drizzle with vanilla or lemon glaze after cooling	Pretty presentation, gifting	Easy
❄️Powdered Sugar	Dust generously with powdered sugar after cooling	Classic look, delicate texture	Easy
🎉Sprinkle Fun	Fold in colorful sprinkles before chilling dough	Birthday parties, kids' baking	Easy
🌾Gluten-Free	Use 1:1 gluten-free flour blend (like Bob's Red Mill)	Dietary-friendly option	Medium
🍫Chocolate Drizzle	Drizzle melted dark or white chocolate over cooled cookies	Special occasions, dessert platters	Easy

💡 Baking Tip: Mix and match variations — for example, try Brown Sugar + Chocolate Drizzle for a rich, bakery-style twist!

Once you've mastered the basic recipe, try these reader-favorite variations! Each one has been tested and loved by home bakers. All use the base recipe with the modifications listed below.

How to Store Cream Cheese Cookies

Proper storage keeps these cookies soft and delicious for days!

Room Temperature Storage

Store your completely cooled cookies in an airtight container at room temperature for 2-3 days. Place a piece of parchment paper between layers to prevent sticking. The cookies will stay wonderfully soft!

I usually put them in a large plastic container with a tight-fitting lid, and they stay perfect for after-school snacks all week.

Refrigerator Storage

Because these cookies contain cream cheese, you can extend their freshness by refrigerating them. Place them in an airtight container and refrigerate for up to 1 week.

Should you refrigerate cream cheese cookies? It's not necessary for short-term storage (2-3 days), but if you want them to last longer or your kitchen is very warm, refrigeration is a good idea.

Let them come to room temperature before serving, or warm them in the microwave for 8-10 seconds for that fresh-from-the-oven softness.

Freezing Cream Cheese Cookies

Freezing Baked Cookies: These cookies freeze beautifully! Let them cool completely, then place them in a single layer on a baking sheet and freeze until solid (about 1 hour). Transfer the frozen cookies to a freezer-safe bag or container, placing parchment paper between layers. They'll keep for up to 3 months.

To thaw, let them sit at room temperature for 30 minutes, or warm them in a 300°F oven for 5 minutes.

Freezing Cookie Dough: You can also freeze the unbaked dough! Roll the chilled dough into balls and freeze them on a baking sheet until solid. Transfer to a freezer bag and store for up to 3 months.

Bake from frozen – just add 1-2 minutes to the baking time. No need to thaw!

Quick Reference: Cookie Storage Times

Room Temperature: 2-3 days in an airtight container
Refrigerated: Up to 1 week in an airtight container
Frozen (baked): Up to 3 months in a freezer-safe container
Frozen (dough): Up to 3 months; bake from frozen

Frequently Asked Questions

Do cream cheese cookies need to be refrigerated?

Not necessarily for short-term storage. These cookies will stay fresh at room temperature in an airtight container for 2-3 days. However, because they contain cream cheese, refrigerating them can extend their shelf life to about a week. If your kitchen is very warm or humid, I'd recommend refrigerating them.

Can you use cream cheese instead of butter in cookies?

You can, but I don't recommend replacing ALL the butter with cream cheese. The best results come from using both – the butter provides structure and the classic cookie flavor, while the cream cheese adds tenderness and that subtle tang. If you're looking to substitute because of dietary restrictions, you might have better luck with a different type of oil-based recipe.

Why are my cream cheese cookies flat?

The most common reasons are: (1) the dough wasn't chilled long enough before baking, (2) your oven temperature is too low, or (3) you used melted or too-soft butter. Make sure to chill your dough for the full hour, verify your oven temperature with an oven thermometer, and use room-temperature (not melted) butter and cream cheese.

What makes cream cheese cookies soft?

The cream cheese is the secret! It adds moisture and fat to the dough, which creates an incredibly tender, soft texture. The acid in cream cheese also tenderizes the gluten in the flour, making the cookies delicate and melt-in-your-mouth. Plus, proper measuring (not too much flour) and not overbaking helps keep them soft.

Can I make cream cheese cookies without eggs?

You can try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or ¼ cup unsweetened applesauce as a substitute. However, the texture will be slightly different – possibly a bit more cake-like. The egg helps bind everything together and adds structure, so it's hard to perfectly replicate that without it.

Serving Suggestions

These soft cream cheese cookies are perfect on their own, but here are some of my favorite ways to serve them:

With Drinks: Serve them warm with a cold glass of milk for the ultimate after-school snack. They're also wonderful with coffee or tea for a more grown-up treat. The subtle tang from the cream cheese pairs especially well with a latte.

For Special Occasions: Dust them with powdered sugar for a beautiful, elegant presentation at baby showers, bridal showers, or holiday cookie exchanges. Or drizzle them with white chocolate and add a few sprinkles for birthday parties.

As Gifts: Stack them in a pretty tin or cellophane bag tied with ribbon. They travel well and stay soft for days, making them perfect for gift-giving. I love making big batches around the holidays to share with neighbors and teachers.

Cookie and Ice Cream Sandwiches: Let the cookies cool completely, then sandwich a scoop of vanilla ice cream between two cookies. Roll the edges in mini chocolate chips or sprinkles and freeze until firm. So good!

Pairing Ideas: These cookies go beautifully with fresh berries or sliced fruit. The slight tang from the cream cheese complements strawberries, raspberries, and peaches especially well.

If you love these tender cookies, you might also enjoy our white chocolate macadamia nut cookies or coconut cookies for more unique flavor combinations. And for a bright citrus twist, try our lemon cookie recipe!

Cream Cheese Cookies: Final Thoughts

There's something truly special about these soft cream cheese cookies. They're not your everyday cookie – that tender, melt-in-your-mouth texture and subtle tang makes them stand out in the best way. Every time I make a batch, they disappear so fast! Logan and Ellie have declared them "better than store-bought" (which is high praise coming from kids who love their Oreos).

The best part? They're actually quite simple to make. Yes, you need to wait an hour for the dough to chill, but that's the hardest part – and you can use that time to clean up the kitchen or prep for dinner. The actual mixing and baking? So easy.

I hope these cream cheese cookies become a favorite in your home like they are in mine. There's nothing quite like pulling a batch of warm cookies from the oven and watching your family's faces light up. That moment when someone takes their first bite and says "Wow, these are good!" – that's why I love baking.

So grab your mixing bowl and give these a try! And when you do, I'd love to hear how they turn out. Leave a comment below and let me know which variation you tried, or if you came up with your own creative twist. Did your kids love them? Did you bring them to a party? Share your experience!

Don't forget to:

Rate this recipe – it helps other bakers find it!
Pin it to your favorite cookie board on Pinterest so you can make them again
Share with a friend who loves soft, tender cookies

Happy baking!

📖 The Complete Recipe

Easy Cream Cheese Cookies (Soft & Melt-In-Your-Mouth!)

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Soft, pillowy cream cheese cookies with a delicate vanilla flavor—perfectly sweet and easy to make for any occasion.

Author: Sophie
Total Time: 1 hour 20 minutes
Yield: 28 cookies 1x
Category: cookies
Method: Baking
Cuisine: American

Ingredients

Units Scale

½ cup unsalted butter (113g, room temperature)
4 ounces cream cheese (113g, room temperature)
1 cup granulated sugar (200g)
1 egg (room temperature)
2 teaspoons vanilla extract (10mL)
1 ¾ cups all-purpose flour (210g)
½ teaspoon baking powder
½ teaspoon salt

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Instructions

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 until smooth.
Add the sugar and beat until light and fluffy, about 3-4 minutes.
Add the egg and vanilla, mixing until combined. Scrape down the bowl and mix once more.
Add the dry mixture into the wet ingredients and mix on low until just combined. Use a spatula to scrape the bottom and give one last gentle fold.
Cover and refrigerate the dough for at least 1 hour (or up to 3 days).
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Portion out 2-tablespoon-sized pieces and roll into balls. Dampen your hands to help with the sticky dough.
Place dough balls 2 inches apart on prepared baking sheets.
Bake for 10 minutes or until edges are set and just turning golden.
Let cool on the pan for 5 minutes, then transfer to a wire rack.

Notes

Measure flour correctly! Use a scale (210g) or the spoon-and-level method to avoid dry cookies. Room temperature ingredients are essential for proper creaming and smooth dough. Don't skip chilling – it prevents spreading and creates thicker, softer cookies. Sticky dough is normal – dampen hands with water before rolling each ball. Storage: Room temperature for 2-3 days, refrigerate up to 1 week, or freeze up to 3 months.

Nutrition

Serving Size: 1 cookie
Calories: 74
Sugar: 7g
Sodium: 57mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0g
Protein: 1g
Cholesterol: 19mg