Easy Cream Cheese Cookies

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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