Cream Cheese Cookies

36 Cookies
Prep Time 9 minutes
Cook Time 11 minutes
Refrigerate 1 hour
Total Time 1 hour 20 minutes

Cream Cheese Cookies are the ultimate simple, buttery, fluffy cookie. They’re an easy, rich treat with cream cheese and almond extract.

There’s nothing like a simple, buttery Cookie Recipe. They make an easy treat that you can enjoy any time. Just whip up some Chocolate Chip Cookies, Oatmeal Raisin, or these Cream Cheese Cookies for a snack to satisfy your sweet tooth.

Cream Cheese Cookies in stack


Cream Cheese Cookies are the perfect light and fluffy baked good. They’re sweet, but not too sweet. The cream cheese adds richness and a slight tang that you wouldn’t have otherwise. The mild, sweet, almond taste makes them a hit with everybody. These cookies are sure to become your go-to for a simple treat. 

This dessert is perfect for after-school snacks, to enjoy around the holidays, or as a dessert any time. You can enjoy a couple with a mug of coffee in the morning, or serve them over Vanilla Ice Cream for a rich, creamy dessert.

Cream Cheese Cookies dough balls on cookie sheet


Another option is dressing up your Cream Cheese Cookies with toppings. Add on some Cream Cheese Frosting for some more sweetness. You can always mix in different food colorings with the frosting to make it match the occasion you’re serving the cookies for, and top them off with sprinkles.

Cream Cheese Cookies in stack

If you want to move away from cream cheese, top the cookies off with a simple Buttercream or Chocolate Ganache. These Cookies are simple enough that they make a great base for a variety of flavors. 



  • Make sure to let the butter and cream cheese soften before starting the recipe. Take them out of the fridge a few hours in advance so that they mix in well. 
  • Start by combining the cream cheese, butter, and sugar. Put the stand mixer on medium speed and continue mixing for 1 minute to make sure they are creamed together and fluffy. 
  • When you add in the dry ingredients switch the stand mixer to low speed. Make sure not to overmix at this step. 
  • Don’t skip refrigerating the dough for a full hour. It will make the butter nice and cold which helps the cookies bake properly.
  • Put the dough at least 2 inches apart to make sure the Cream Cheese Cookies have room to spread.  
  • Bake them for 11-13 minutes. Keep your eye on the cookies and take them out of the oven when they start to become a little browned on top.
  • Let them cool on a baking sheet for 5 minutes.

Cream Cheese Cookies in pile on cookie sheet


  • Chocolate chips: You can try folding in some chocolate chips with the cookie dough. Semisweet, milk, white chocolate, or some combination of the three would all taste delicious. 
  • Flavors: For some different flavorings in the Cream Cheese Cookies you can replace the almond extract with different kinds of extract. Vanilla, lemon, or peppermint extract will mix in nicely. You can also add spices like ginger, nutmeg, cinnamon, and cloves. 
  • Mix-ins: There are plenty of other mix-ins you can try. For some crunch, fold in nuts like pecans, almonds, walnuts, or pistachios. You could also try dried fruit like cherries, cranberries, or raisins. Some other mix-ins to try are M&M’s, crushed peppermint, or toffee bits. 



  • Serve: You can keep Cream Cheese Cookies in your pantry for up to 1 week. Let them cool to room temperature then seal them in an airtight container. If you’re in a more humid area put a paper towel at the base of the container. 
  • Store: They can stay good in the fridge for up to 2 weeks. Seal them in a ziplock bag or another airtight container. 
  • Freeze: You can freeze Cream Cheese Cookies for up to 6 months. For the best results put them in a freezer bag with each layer of cookies separated by parchment paper.

top-down view of Cream Cheese Cookies in stack

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Cream Cheese Cookies

Cream Cheese Cookies are the ultimate simple, buttery, fluffy cookie. They're an easy, rich treat with cream cheese and almond extract.
Yield 36 Cookies
Prep Time 9 minutes
Cook Time 11 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/2 cup unsalted butter , softened
  • 8 ounces cream cheese , softened
  • 1 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon almond extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


  • Add butter, cream cheese, and sugar to your stand mixer on medium speed until fluffy, about 1 minute.
  • Add in the eggs and almond extract.
  • Sift together flour, baking powder and salt then add to the stand mixer on the lowest speed setting.
  • Cover and refrigerate the batter for 1 hour.
  • Preheat oven to 375 degrees.
  • Using a 1 tablespoon-sized cookie scoop add dough 2 inches apart.
  • Bake for 11-13 minutes until they are just beginning to brown.
  • Let cool 5 minutes before removing from the baking sheet.


Calories: 99kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 65mg | Potassium: 40mg | Fiber: 1g | Sugar: 6g | Vitamin A: 128IU | Calcium: 18mg | Iron: 1mg

Fluffy Cream Cheese Cookies

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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