Easy Cream Cheese Cookies




The subtle harmony of sweetness and tanginess in these fluffy cream cheese cookies has a special quality. They simply disappear in your mouth after one mouthful, leaving the seductive dance of vanilla and cream cheese on your palette.

It is no secret that I adore cream cheese. Cream cheese has always been the headliner, whether it be in the velvety layers of a carrot cake, the rich attraction of red velvet cupcakes, or the traditional beauty of a homemade red velvet cake. So, when I say that these cookies have won my heart, I really mean it. They have a flavor profile that is flawlessly balanced, dreamy soft (much like clouds), and blessed by the mellow aromas of cream cheese and vanilla.

These cream cheese mints are the BEST you’ll ever taste; they’re not just any mints! Each mouthful of these simple mints that melt in your mouth is a delicious treat thanks to the simple preparation.


  • At room temperature, one-half cup of unsalted butter‏
  • ‏Regular cream cheese, 3 ounces, at room temperature
  • Confectioners’ sugar, 1 1/2 cups‏
  • Baking powder, 1/2 tsp.
  • a single egg, room temperature
  • Purified vanilla extract, 1/2 tsp.
  • all-purpose flour, 13.5 cups
  • For dredging, use caster sugar or superfine sugar.



Getting ready: Set your oven to 375°F. Use parchment paper to line cookie sheets for simple removal and cleanup.
Butter and cream cheese should be thoroughly combined in a mixing basin. Add sugar little by little while beating the mixture until it becomes fluffy.
Blend in the egg before adding the last ingredients. Make sure the dough is thoroughly incorporated before adding the flour, baking powder, and vanilla to the mixture.
Refrigerate the dough for at least one hour to chill it out. This makes handling it simpler.

Shape the dough into 1-inch balls, then roll them in caster sugar or superfine sugar before baking. Place on the cookie sheet after it has been preheated, leaving at least 112 inches between each item. For a uniform shape and texture before baking, lightly press each dough ball. Bake for 8 to 10 minutes, or until the edges start to turn a light golden color. Keep in mind that they ought to appear slightly under-baked for the ideal chewiness.

Cooling Period: Let the cookies cool for about a minute on the baking sheet before moving them to wire racks to finish cooling.

Add a finishing touch by delicately sprinkling powdered sugar over the cooled cookies if you’re feeling particularly fancy. However, tread gently because of their innate sweetness.

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