20 Delicious Cream Cheese Cookie Recipes Irresistible

Who can resist the creamy, dreamy goodness of cream cheese in their cookies? Whether you’re a baking novice or a seasoned pro, our roundup of 20 Delicious Cream Cheese Cookie Recipes is sure to inspire your next sweet adventure. From classic snickerdoodles to innovative flavor twists, these treats are perfect for any occasion. Get ready to preheat your oven and dive into a world of irresistible delights!

Classic Cream Cheese Sugar Cookies

Dusk settles softly outside, and with it comes the quiet urge to bake something sweet, something that carries the warmth of nostalgia in every bite. Classic cream cheese sugar cookies, with their tender crumb and delicate sweetness, are just the thing to fill the kitchen with comfort.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 3/4 cup unsalted butter, softened to room temperature
• 3 ounces cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 teaspoons pure vanilla extract

Instructions

1. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until well combined. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, cream cheese, and granulated sugar on medium speed until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised egg and pure vanilla extract to the butter mixture, mixing on low speed until just incorporated.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Tip: Avoid overmixing to ensure tender cookies.
5. Divide the dough in half, shape each half into a disk, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour, or until firm enough to roll.
6. Preheat the oven to 350°F and line baking sheets with parchment paper.
7. On a lightly floured surface, roll out one disk of dough to 1/4-inch thickness. Use cookie cutters to cut into desired shapes, re-rolling scraps as needed.
8. Place the cut-out cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 10-12 minutes, or until the edges are just beginning to turn golden. Tip: Rotate the baking sheets halfway through for even baking.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra sweetness, dust with powdered sugar while still warm.

Zesty yet tender, these cookies melt delicately on the tongue, their vanilla-kissed flavor a perfect canvas for royal icing or a simple sprinkle of colored sugar. Serve them stacked high on a vintage plate for a touch of whimsy at your next afternoon tea.

Lemon Cream Cheese Thumbprint Cookies

Perhaps there’s no better way to savor the quiet moments of a lazy afternoon than with a batch of these delicate, tangy-sweet cookies. Their tender crumb and bright lemon cream filling whisper of summer’s gentle embrace, a perfect companion to your favorite cup of tea.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 2 1/2 cups all-purpose flour, sifted
• 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 1/2 cup high-quality lemon curd
• 4 ounces cream cheese, softened
• 1 tablespoon powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Fold in the sifted flour, fine sea salt, and pure vanilla extract, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them 2 inches apart.
6. Using your thumb or the back of a teaspoon, make an indentation in the center of each dough ball. Tip: Dip your thumb in flour to prevent sticking.
7. Bake for 10-12 minutes, or until the edges are just beginning to turn golden. Remove from the oven and gently redefine the indentations if necessary.
8. While the cookies cool, whisk together the lemon curd and softened cream cheese until smooth. Spoon or pipe this mixture into the indentations.
9. Allow the cookies to set for at least 30 minutes before dusting lightly with powdered sugar. Tip: For a glossy finish, brush the lemon cream with a thin layer of warmed apricot jam.

Unassuming yet unforgettable, these cookies boast a melt-in-your-mouth texture with a vibrant lemon cream that dances on the palate. Serve them alongside a dollop of whipped cream and fresh berries for an elegant dessert, or enjoy them as they are, a simple testament to the beauty of homemade treats.

Red Velvet Cream Cheese Cookies

Softly, as the morning light filters through the kitchen window, the idea of baking something uniquely comforting takes shape. Red Velvet Cream Cheese Cookies, with their deep crimson hue and tender crumb, promise a moment of sweet solitude.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/4 cup unsweetened cocoa powder, Dutch-processed
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 tablespoon red food coloring, gel-based
• 4 ounces cream cheese, cold and cubed
• 1/2 cup powdered sugar, for rolling

Instructions

1. Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, Dutch-processed cocoa powder, baking soda, and fine sea salt until well combined.
3. In a large bowl, cream the room-temperature butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
4. Add the lightly beaten egg, pure vanilla extract, and gel-based red food coloring to the butter mixture, mixing until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Gently fold in the cold, cubed cream cheese, being careful not to overmix to maintain small pockets of cream cheese.
7. Using a 1 1/2 tablespoon scoop, portion the dough, roll into balls, then coat each in powdered sugar.
8. Place the dough balls 2 inches apart on the prepared baking sheets and bake for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Delightfully, these cookies emerge with a crisp exterior giving way to a moist, velvety interior, punctuated by creamy bursts of cheese. Serve them alongside a glass of cold milk or crumbled over vanilla bean ice cream for an indulgent twist.

Pumpkin Cream Cheese Cookies

Under the soft glow of the kitchen light, there’s something deeply comforting about blending the earthy sweetness of pumpkin with the creamy tang of cheese in a cookie that feels like autumn itself. These pumpkin cream cheese cookies are a tender embrace of flavors, perfect for those moments when you crave a little warmth and sweetness.

Ingredients

• 1 cup pure pumpkin puree
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, clarified
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened cream cheese, clarified butter, and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually incorporate the lightly beaten eggs into the mixture, ensuring each addition is fully blended before adding the next.
4. Fold in the pure pumpkin puree until the mixture is uniformly orange and smooth.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, sea salt, ground cinnamon, ground nutmeg, and ground cloves.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
8. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set but still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cooling these cookies properly ensures they achieve the perfect texture—soft and cake-like with a slightly crisp edge. The interplay of spices with the creamy cheese creates a depth of flavor that’s both rich and comforting. Serve them with a dollop of whipped cream for an extra indulgent treat.

Chocolate Chip Cream Cheese Cookies

Kneading the dough for these Chocolate Chip Cream Cheese Cookies feels like a quiet morning ritual, where each fold and press brings you closer to something truly comforting. The cream cheese adds a subtle tang and richness, making these cookies a tender, melt-in-your-mouth experience that stands out from the ordinary.

Ingredients

• 1 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 2 tsp pure vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp fine sea salt
• 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, cream cheese, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs and vanilla extract to the creamed mixture, beating until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt.
5. Slowly add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies.
6. Fold in the semisweet chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a measuring tablespoon.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Tip: Cookies will continue to set as they cool, so it’s okay if they seem underdone.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

The cookies emerge with a delicate crispness at the edges, giving way to a soft, chewy center studded with molten chocolate. Serve them slightly warm with a glass of cold milk for a classic pairing, or crumble over vanilla ice cream for an indulgent dessert twist.

Strawberry Cream Cheese Cookies

Today, as the early summer light filters through the kitchen window, I find myself drawn to the simplicity and sweetness of baking. There’s something profoundly comforting about combining the tartness of strawberries with the creamy richness of cream cheese, especially when they come together in a cookie that’s both tender and vibrant.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 8 oz cream cheese, softened to room temperature
• 1 1/2 cups granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 3 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1 cup fresh strawberries, finely diced
• 1 tbsp lemon zest

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy, about 3 minutes on medium speed.
3. Gradually add the lightly beaten eggs and vanilla extract to the creamed mixture, ensuring each addition is fully incorporated before adding the next.
4. In a separate bowl, whisk together the sifted flour, baking powder, and sea salt.
5. Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Gently fold in the finely diced strawberries and lemon zest until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set but still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Perfectly balanced, these Strawberry Cream Cheese Cookies offer a delightful contrast between the crisp edges and the soft, chewy centers. The fresh strawberries provide bursts of juiciness, while the lemon zest adds a subtle brightness that elevates the entire experience. Serve them alongside a dollop of whipped cream for an extra indulgent treat.

Blueberry Cream Cheese Cookies

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where these blueberry cream cheese cookies will soon come to life. There’s something deeply comforting about the process, a quiet moment of creation that feels both personal and universal.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 4 ounces cream cheese, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries, rinsed and patted dry

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking powder, and sea salt until well combined.
3. In a large bowl, cream together the butter, cream cheese, and sugar on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the beaten egg and vanilla extract to the butter mixture, mixing until fully incorporated.
5. Fold the dry ingredients into the wet mixture with a spatula, being careful not to overmix.
6. Gently fold in the blueberries, ensuring they are evenly distributed without breaking them.
7. Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 12-14 minutes, or until the edges are lightly golden but the centers remain soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Now, these cookies emerge from the oven with a tender crumb and bursts of juicy blueberries, their flavor a delicate balance of sweet and tangy. Serve them slightly warm with a dollop of whipped cream for an indulgent twist, or enjoy them as they are, a simple pleasure on a quiet afternoon.

Raspberry Cream Cheese Cookies

How quietly the morning unfolds, much like the delicate process of creating these Raspberry Cream Cheese Cookies. There’s a gentle harmony in the way the tartness of raspberries meets the creamy richness of cheese, nestled within a tender cookie that whispers of summer mornings and quiet afternoons.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 4 oz cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup raspberry jam, preferably seedless
• 1/2 cup fresh raspberries, gently crushed

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy, about 3 minutes on medium speed.
3. Add the lightly beaten egg and vanilla extract to the creamed mixture, blending until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Gently fold in the crushed fresh raspberries, being careful not to overmix. The dough should be soft but manageable.
7. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
8. Make a small indentation in the center of each cookie with your thumb or the back of a spoon. Fill each indentation with about 1/2 tsp of raspberry jam. Tip: A piping bag can make this step cleaner and more precise.
9. Bake for 12-14 minutes, or until the edges are just beginning to turn golden. Tip: The cookies will continue to set as they cool, so it’s okay if the centers seem slightly soft.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Unassuming at first glance, these cookies reveal a complex play of textures—crisp edges giving way to a soft, jammy center. Serve them alongside a dollop of whipped cream for an indulgent twist, or enjoy them as they are, with a cup of tea, as the day slowly unwinds.

Peanut Butter Cream Cheese Cookies

Delving into the quiet of the kitchen, the simple act of blending peanut butter with cream cheese unfolds into a tender cookie, rich with nostalgia and comfort. These cookies, with their creamy heart and crisp edges, invite a moment of pause, a sweet interlude in the rush of days.

Ingredients

• 1 cup smooth peanut butter, preferably organic
• 4 oz cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper, ensuring even heat distribution and easy cleanup.
2. In a medium mixing bowl, combine the peanut butter and softened cream cheese, stirring until the mixture is homogenous and smooth, about 2 minutes.
3. Gradually add the granulated sugar to the peanut butter mixture, mixing thoroughly to incorporate fully, which should take about 1 minute.
4. Incorporate the lightly beaten egg and vanilla extract into the mixture, stirring until just combined to avoid overworking the dough.
5. Sprinkle the baking soda and fine sea salt over the dough, folding gently to distribute evenly without deflating the mixture.
6. Using a tablespoon measure, scoop the dough onto the prepared baking sheet, spacing the mounds 2 inches apart to allow for spreading.
7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still soft, rotating the sheet halfway through for even baking.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they firm up properly.

Offering a delightful contrast of textures, these cookies boast a crisp exterior that gives way to a soft, creamy center. Serve them alongside a cold glass of almond milk for a comforting treat, or crumble over vanilla bean ice cream for an indulgent dessert twist.

Oatmeal Cream Cheese Cookies

Oatmeal cream cheese cookies whisper of comfort, their presence a gentle nudge towards the simple joys of baking. They carry the warmth of shared kitchens and the promise of soft, chewy bites that linger in memory.

Ingredients

• 1 cup unsalted butter, softened
• 8 oz cream cheese, room temperature
• 1 1/2 cups granulated sugar
• 1 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 1/2 cups old-fashioned rolled oats
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy, about 3 minutes.
3. Gradually add the granulated and light brown sugars, beating until the mixture is light and airy.
4. Incorporate the lightly beaten eggs one at a time, followed by the vanilla extract, ensuring each is fully blended before adding the next.
5. Whisk together the rolled oats, all-purpose flour, baking soda, sea salt, and ground cinnamon in a separate bowl.
6. Slowly fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough.
7. Using a cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

With their tender crumb and a hint of cinnamon, these cookies are a delightful paradox of richness and lightness. Serve them alongside a dollop of whipped cream cheese frosting for an extra indulgent treat, or enjoy them as they are, with a cup of tea in the quiet of the morning.

Snickerdoodle Cream Cheese Cookies

Sometimes, the simplest pleasures come from the softest cookies, especially when they’re a twist on a classic. Snickerdoodle Cream Cheese Cookies blend the familiar warmth of cinnamon sugar with the subtle tang of cream cheese, creating a treat that feels both comforting and a little indulgent.

Ingredients

• 1 cup unsalted butter, softened
• 4 oz cream cheese, room temperature
• 1 1/2 cups granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 2 tsp pure vanilla extract
• 3 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 2 tbsp ground cinnamon
• 1/4 cup granulated sugar (for rolling)

Instructions

1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, cream cheese, and 1 1/2 cups sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs and vanilla extract to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and sea salt.
5. Slowly add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies.
6. In a small bowl, mix the remaining 1/4 cup sugar with the ground cinnamon for rolling.
7. Scoop the dough into 1-inch balls, roll each in the cinnamon sugar mixture, and place them 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft. Tip: The cookies will continue to cook on the baking sheet out of the oven.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra soft cookies, slightly underbake them.

Warm from the oven, these cookies offer a delightful contrast between the crisp cinnamon sugar exterior and the tender, slightly tangy interior. Serve them alongside a cold glass of milk or crumbled over vanilla ice cream for an extra special treat.

Almond Cream Cheese Cookies

Amidst the quiet hum of the morning, there’s something deeply comforting about the thought of almond cream cheese cookies, their tender crumb and rich flavor a testament to the simple joys of baking.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 8 oz cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure almond extract
• 2 1/2 cups all-purpose flour, sifted
• 1/2 tsp fine sea salt
• 1/2 cup sliced almonds, for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy, about 3 minutes on medium speed.
3. Gradually add the granulated sugar to the butter mixture, beating until fully incorporated and the mixture is light in color.
4. Mix in the lightly beaten egg and pure almond extract until just combined, ensuring not to overmix.
5. Sift together the all-purpose flour and fine sea salt, then gradually fold into the wet ingredients until a soft dough forms.
6. Using a tablespoon, scoop the dough and roll into balls, placing them 2 inches apart on the prepared baking sheets.
7. Gently press sliced almonds onto the top of each dough ball for garnish.
8. Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden but the centers remain soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Whispering of almond and rich cream cheese, these cookies offer a melt-in-your-mouth texture that’s irresistibly tender. Serve them alongside a cup of Earl Grey tea for an afternoon treat that feels both elegant and comforting.

Coconut Cream Cheese Cookies

How quietly the morning unfolds, with the soft hum of the kitchen beckoning. Today, we’re embracing the tender dance of flavors in Coconut Cream Cheese Cookies, a recipe that whispers of tropical breezes and creamy indulgence.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 8 oz cream cheese, softened to room temperature
• 1 1/2 cups granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 1/2 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1 cup shredded coconut, unsweetened

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy, about 3 minutes on medium speed.
3. Gradually add the granulated sugar to the butter mixture, beating until fully incorporated and the mixture is light in color.
4. Mix in the lightly beaten eggs one at a time, followed by the vanilla extract, ensuring each is fully blended before adding the next.
5. In a separate bowl, whisk together the sifted flour, baking powder, and sea salt.
6. Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
7. Gently stir in the shredded coconut until evenly distributed throughout the dough.
8. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Each bite of these cookies offers a delicate crunch from the coconut, giving way to a soft, creamy center that melts in your mouth. Serve them alongside a cup of Earl Grey tea for an afternoon that feels like a gentle embrace.

Maple Cream Cheese Cookies

Zephyrs of early summer bring with them a craving for something sweet, yet comforting. Maple cream cheese cookies, with their tender crumb and rich, nuanced sweetness, are just the answer to these quiet yearnings.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 8 oz cream cheese, softened to room temperature
• 1 cup pure maple syrup, grade A dark amber
• 1 large pasture-raised egg, lightly beaten
• 2 cups all-purpose flour, sifted
• 1/2 tsp fine sea salt
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and cream cheese until light and fluffy, about 3 minutes on medium speed.
3. Gradually add the maple syrup to the butter mixture, beating until fully incorporated.
4. Mix in the lightly beaten egg and vanilla extract until just combined.
5. Sift together the flour and sea salt, then gently fold into the wet ingredients until a soft dough forms. Tip: Avoid overmixing to ensure tender cookies.
6. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheets. Tip: For uniform cookies, use a cookie scoop.
7. Bake for 12-14 minutes, or until the edges are lightly golden but the centers remain soft. Tip: Rotate the baking sheets halfway through for even baking.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Buttery and rich, these cookies melt in your mouth with a hint of maple warmth. Serve them alongside a dollop of whipped cream for an indulgent treat, or enjoy them as they are, letting their subtle sweetness linger on your palate.

Espresso Cream Cheese Cookies

Curling up with a warm cookie and a cup of coffee is one of life’s simple pleasures, especially when the cookie in question is as indulgent as these Espresso Cream Cheese Cookies. The rich, velvety cream cheese paired with the deep, aromatic espresso creates a symphony of flavors that’s both comforting and sophisticated.

Ingredients

• 1 cup unsalted butter, softened
• 4 oz cream cheese, room temperature
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 2 tbsp finely ground espresso beans

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs and vanilla extract to the creamed mixture, ensuring each addition is fully incorporated before adding the next.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, fine sea salt, and finely ground espresso beans.
5. Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are just beginning to turn golden but the centers remain soft.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Lightly dust these cookies with powdered sugar or drizzle with a simple espresso glaze for an extra touch of elegance. The texture is perfectly tender with a slight chew, while the espresso lends a bold contrast to the sweet, creamy backdrop. Serve them alongside a shot of espresso or a glass of cold milk for a truly decadent treat.

Carrot Cake Cream Cheese Cookies

Kneading the dough for these cookies feels like a quiet morning ritual, where each ingredient is a whisper of comfort and nostalgia. The blend of warm spices and creamy cheese frosting transforms the humble carrot into a dessert that feels both familiar and extraordinary.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, room temperature
• 3/4 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup finely grated carrots
• 4 ounces cream cheese, softened
• 1 cup powdered sugar, sifted

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, and nutmeg until well combined.
3. In a large bowl, cream the room temperature butter and light brown sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg and vanilla extract until fully incorporated.
5. Gently fold in the finely grated carrots, ensuring they are evenly distributed throughout the dough.
6. Gradually add the dry ingredients to the wet, mixing until just combined to avoid overworking the dough.
7. Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 12-14 minutes, or until the edges are lightly golden but the centers remain soft.
9. While the cookies cool, beat the softened cream cheese and sifted powdered sugar together until smooth to create the frosting.
10. Once the cookies have cooled completely, spread a generous layer of cream cheese frosting on top of each.

Delicate and moist, these cookies carry the essence of carrot cake in every bite, with the cream cheese frosting adding a tangy contrast. Serve them alongside a cup of chai tea for an afternoon treat that comforts the soul.

Banana Cream Cheese Cookies

Kneading the dough for these Banana Cream Cheese Cookies feels like a quiet morning ritual, where the simplicity of ingredients transforms into something unexpectedly delightful. The aroma of ripe bananas and the tang of cream cheese promise a treat that’s both comforting and sophisticated.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 4 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup ripe banana, mashed

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until well combined.
3. In a separate large bowl, cream together the room-temperature unsalted butter and softened cream cheese with the granulated sugar until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten pasture-raised egg and pure vanilla extract to the butter mixture, beating until fully incorporated.
5. Fold in the mashed ripe banana until the mixture is uniformly mixed.
6. Gently incorporate the dry ingredients into the wet mixture, stirring just until the flour disappears to avoid overworking the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden but the centers remain soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cooling these cookies properly ensures a perfect texture—soft and chewy with a subtle crispness at the edges. The interplay of banana sweetness against the cream cheese’s tang makes them irresistible, especially when served slightly warm with a dollop of whipped cream.

Apple Cinnamon Cream Cheese Cookies

Amidst the quiet hum of the morning, there’s something deeply comforting about the idea of blending the crispness of apples with the warmth of cinnamon, all nestled within the tender embrace of cream cheese cookies. It’s a recipe that feels like a gentle hug, perfect for those moments when you crave a touch of sweetness with a hint of nostalgia.

Ingredients

• 1 cup unsalted butter, softened
• 8 oz cream cheese, room temperature
• 1 1/2 cups granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 medium Granny Smith apple, finely diced
• 2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy, about 3 minutes.
3. Gradually add the granulated sugar to the butter mixture, beating until fully incorporated and the mixture lightens in color.
4. Mix in the lightly beaten eggs and pure vanilla extract, ensuring the mixture is homogenous.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
7. Gently stir in the finely diced Granny Smith apple and ground cinnamon until evenly distributed throughout the dough.
8. Using a cookie scoop, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden but the centers remain soft.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Lightly spiced with cinnamon and dotted with tender bits of apple, these cookies offer a delightful contrast between the crisp edges and the soft, chewy centers. Serve them warm with a dollop of whipped cream for an extra indulgent treat, or enjoy them as they are, with a cup of tea on a quiet afternoon.

Cherry Cream Cheese Cookies

Falling into the rhythm of the morning, the thought of baking something sweet and tender crosses my mind, a quiet celebration of the season’s bounty. These cherry cream cheese cookies, with their delicate crumb and bursts of fruity tartness, seem just right for a reflective moment like this.

Ingredients

• 1 cup unsalted butter, softened
• 8 oz cream cheese, room temperature
• 1 1/2 cups granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup dried cherries, finely chopped
• 1 tbsp lemon zest

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy, about 3 minutes.
3. Gradually add the granulated sugar to the butter mixture, beating until fully incorporated and the mixture lightens in color.
4. Mix in the lightly beaten eggs and vanilla extract until just combined.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Slowly add the dry ingredients to the wet mixture, mixing until a soft dough forms.
7. Fold in the finely chopped dried cherries and lemon zest until evenly distributed throughout the dough.
8. Using a cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 12-14 minutes, or until the edges are lightly golden but the centers remain soft.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Cherry cream cheese cookies emerge from the oven with a tender texture that melts in your mouth, punctuated by the bright acidity of cherries and the subtle hint of lemon. Serve them alongside a dollop of mascarpone for an extra layer of indulgence, or simply enjoy their comforting warmth with a cup of tea.

Mint Chocolate Cream Cheese Cookies

Beneath the quiet hum of the kitchen, where the morning light spills softly across the counter, there’s a recipe that feels like a whispered secret between friends. Mint chocolate cream cheese cookies, with their tender crumb and refreshing hint of mint, are a delightful paradox of richness and lightness, perfect for those moments when you crave something sweet yet subtly sophisticated.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup unsalted butter, softened to room temperature
• 4 oz cream cheese, softened to room temperature
• 1/2 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure peppermint extract
• 1/2 cup high-quality dark chocolate chips
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted flour and fine sea salt until well combined.
3. In a separate large bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy, about 3 minutes on medium speed.
4. Gradually add the lightly beaten egg and pure peppermint extract to the butter mixture, mixing until just incorporated.
5. Fold in the dry ingredients with a spatula, then gently stir in the dark chocolate chips until evenly distributed throughout the dough.
6. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
7. Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Remarkably tender with a melt-in-your-mouth texture, these cookies boast a harmonious blend of cool mint and rich chocolate. Serve them alongside a glass of cold milk for a classic pairing, or crumble over vanilla ice cream for an indulgent dessert twist.

Conclusion

We hope this roundup of 20 Delicious Cream Cheese Cookie Recipes has inspired your next baking adventure! Each recipe offers a unique twist on the classic cookie, ensuring there’s something for every taste. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next sweet treat. Happy baking!