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Cream Cheese Cookies

These Cream Cheese Cookies are simple to make with a soft texture and rich flavor, perfect for any occasion and easily customizable.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1/2 lb butter, softened Ensure butter is softened to room temperature.
  • 4 oz cream cheese, softened Ensure cream cheese is softened to room temperature.
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla Vanilla extract can be replaced with other extracts for variations.
  • Food coloring (optional) Add food coloring for a fun appearance.
For the Frosting
  • 3 tablespoons butter, softened
  • 1 1/2 cups powdered sugar
  • 1 to 2 tablespoons milk Add milk gradually to reach desired frosting consistency.
  • Food coloring (for frosting) Optional for decorating.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, cream cheese, and granulated sugar until smooth and fluffy.
  3. Add vanilla extract and mix well.
  4. Gradually add the all-purpose flour, mixing until fully incorporated into a soft dough. Add food coloring if desired and mix until color is even.
  5. Roll dough into 1-inch balls and place them on an ungreased baking sheet about 2 inches apart. Flatten each ball slightly with your fingers or a fork.
Baking
  1. Bake for 12-15 minutes, or until edges are lightly golden.
  2. Remove from oven and let cool completely on a wire rack.
Frosting
  1. In a bowl, beat softened butter until creamy.
  2. Gradually add powdered sugar and mix until combined.
  3. Add milk, one tablespoon at a time, until desired consistency is reached. Add food coloring if desired and mix well.
  4. Once cookies are completely cooled, spread or pipe frosting on top. Let set before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week. They can also be refrigerated for an extended shelf life. Freeze in a bag with parchment paper between layers.