Description
These Cream Cheese Cookies are pillowy, buttery, and just the right amount of sweet. Doubling the recipe gives you plenty to share (or not). We’ve added cozy vanilla, a dash of lemon zest, and an option for a cinnamon sugar coating to give this classic a little extra magic. Perfect for holidays, brunch tables, or a cozy night in.
Ingredients
16 oz full-fat cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
2 ½ cups granulated sugar
4 eggs
2 tsp vanilla extract
1 tsp almond extract (twist: adds depth & bakery-style flavor)
Zest of 1 lemon (twist: adds brightness)
5 cups all-purpose flour
4 tsp baking powder
1 tsp salt
Powdered sugar, for dusting (or optional: cinnamon sugar for rolling)
Optional Twists:
Roll dough balls in cinnamon sugar before baking
Add white chocolate chips or chopped dried cranberries
Sandwich two cookies with fruit jam or frosting
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Beat cream cheese, butter, and sugar until light and fluffy.
Add eggs, vanilla, almond extract, and lemon zest. Mix well.
In a separate bowl, whisk flour, baking powder, and salt. Gradually combine with the wet ingredients.
Scoop into 1-inch balls. Roll in cinnamon sugar if using.
Bake for 11–13 minutes, until edges are set and tops are puffed.
Cool and dust with powdered sugar or fill as sandwich cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes per batch
Nutrition
- Calories: 130 / Cookie
- Sugar: 10g / Cookie
- Sodium: 70mg / Cookie
- Fat: 7g / Cookie
- Carbohydrates: 16g / Cookie
- Protein: 2g / Cookie