Easy Cream Cheese Cookies

There’s something magical about the delicate balance of sweetness and tanginess in these fluffy cream cheese cookies. One bite, and they simply dissolve in your mouth, leaving behind the entrancing dance of vanilla and cream cheese on your palate.

My love for cream cheese isn’t a secret. Be it the moist layers of a Carrot Cake, the rich allure of Red Velvet Cupcakes, or the classic charm of a Homemade Red Velvet Cake, cream cheese has always been the star. So, when I say these cookies have captured my heart, it’s a profound confession. They’re dreamy soft—much like clouds—with a flavor profile that’s immaculately balanced: not overly sweet, but just right, graced by the harmonious notes of cream cheese and vanilla.

These aren’t just any cream cheese mints; they’re the absolute BEST you’ll ever savor! This straightforward recipe offers delectably soft, melt-in-your-mouth mints, making each bite an indulgent experience.


½ Cup unsalted butter (at room temperature)

3 oz. regular cream cheese (at room temperature)

1½ Cups confectioner’s sugar

½ tsp baking powder

1 egg (at room temperature)

½ tsp pure vanilla extract

1¾ Cups all-purpose flour

Superfine sugar or caster sugar, for dredging


Preparation: Preheat your oven to 375°F. Line cookie sheets with parchment paper for easy removal and cleanup.

Creaming Process: In a mixer bowl, blend the butter and cream cheese until smooth. Gradually incorporate sugar and continue beating until you achieve a fluffy consistency.

Adding the Essentials: Blend in the egg. Subsequently, add the flour, baking powder, and vanilla to the mixture, ensuring a well-integrated dough.

Chill Out: Refrigerate the dough for a minimum of 1 hour. This makes it easier to handle.

Shape and Bake: Roll the dough into 1-inch balls and coat them with superfine sugar or caster sugar. Arrange on the prepared cookie sheet, ensuring at least 1½ inches spacing between each. Gently flatten each dough ball before baking to achieve a consistent shape and texture. Bake for 8-10 minutes, or until you notice a slight golden hue on the edges. Remember, they should appear a tad under-baked for that perfect chewiness.

Cooling Time: Allow the cookies to cool on the sheet for about 1 minute before transferring them to wire racks for complete cooling.

Final Touch: If you’re feeling extra fancy, lightly sprinkle the cooled cookies with powdered sugar. But tread lightly; their inherent sweetness shines on its own.

This recipe yields roughly 2 dozen cookies. Store them in an airtight container, and they’ll remain fresh and delectable for 3-5 days.

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