Cream Cheese Cookies

"A delicate, not oversweet cookie"
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by jamiez6359 photo by jamiez6359
photo by jamiez6359 photo by jamiez6359
photo by whyamiawake photo by whyamiawake
photo by whyamiawake photo by whyamiawake
Ready In:
36-40 cookies




  • Preheat oven to 325 degrees F Lightly grease cookie sheets.
  • In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy.
  • Beat in egg yolk and vanilla.
  • Stir in flour until well blended.
  • Drop dough by spoonfuls onto cookie sheet (or use a cookie press). If desired, make an indentation in the center with your thumb or other object; fill with preserves, or press candy into center.
  • Bake for 15 minutes in preheated oven.
  • Cookies should be pale.

Questions & Replies

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  1. Nadine L.
    I wanted to make Hershey Kiss cookies... do you think that these cookies would allow me to add a kiss when done baking?
  2. Solis L.
    Can I make these with almond flour?


  1. Andeey
    These were so easy to make! We loved them!! We sprinkled them with a little colored sugar before we put them in the oven. They were done in exactly 15 minutes!! I didn't get more than 30 cookies out of this recipe though....still a great cookie and we will make these again FOR SURE!
  2. Sam 3
    Oops! I totally screwed up and used a whole 8oz block of cream cheese, but you know what? They were still great! If you try this though, roll into a ball and flatten because they stay the exact shape that you put them on the cookie sheet. Very good! I will have to try using the proper amount of cream cheese as well.
  3. Kittencalrecipezazz
    OMG these are soo rich and buttery, I just dropped mine from a spoon, I can't stop eating these, I plan on making lots of these for my holiday cookie platter, great recipe Tish, thanks for sharing hon...KItten:)
  4. Donna Lv.
    Made the dough a month ago and popped it in the freezer. Today we thawed it, rolled it out to 1/4", used a 2" round cutter with scalloped edge, and baked for 14 minutes on parchment (turning the pan midway). Yield: 42 cookies.<br/><br/>My changes: 1) used unsalted butter, so added 3/4 t. kosher salt; 2) increased vanilla to 2 t.; 3) increased flour to 350 g (about 2 3/4 c). <br/><br/>This is a nice crisp sugar cookie. The dough was easy to work with and held its shape well during baking. My personal preference tends more toward shortbread, so next time I'm going to try cutting back on the sugar a little (175 g instead of 200) and mixing in chopped toasted pecans. Thanks, Tish!
  5. carrie sheridan
    the version my mother got from an early 1960s Family Circle Christmas Cookie special edition adds a bit of lemon zest which is very slight and very refreshing... you can also try a hint of almond extract


  1. LoveCookingSue
    Back in 1967 I found this recipe in a Betty Crocker cook book. The recipe was as a Christmas cookie with a chocolate glaze for cookies. Glaze: 2T Sweet butter 3 oz semi-sweet bits Multicolored sprinkles Melt sweet butter & semi-sweet bits in a double boiler. Let cookies (Christmas tree cookies) cool a bit and then dip some in glaze. Do no more 10 at a time. This is so glaze is still wet to let sprinkles set in it. Repeat with all your cookies 10 at a time.
  2. Yvonne H.
    Cookies are very delicious, my tweak was coating the cookies with some sesame seeds prior to baking them, mmmm, yummy.
  3. Katrina P.
    I added a pinch of salt. I do this to all of my cookies.


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