Description

These cheesecake cookies are soft, creamy, and absolutely irresistible. Made with real cream cheese and a few pantry staples, they blend the best parts of cheesecake and cookies into one perfect dessert. Whether you’re baking for a holiday gathering, cookie swap, or just craving something sweet, these cookies are guaranteed to impress. Customize them with your favorite mix-ins like chocolate chips, berries, or cookie crumbles for endless variation.

Ingredients

Scale

8 ounces full fat cream cheese room temperature
1/2 cup butter room temperature
1 1/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Powdered Sugar

Instructions

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Beat cream cheese and butter together at high speed until fluffy and smooth; 1-2 minutes. Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1 minute.
In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix.
Drop by rounded tablespoons onto the prepared baking sheets about 2 inches apart; batter will be sticky. *You can put the batter in the fridge for 10-20 minutes to help it firm up a bit.
Bake at 350 degrees for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven.
Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
If desired, sprinkle with powdered sugar or dip in chocolate once cooled.

Notes

Room Temperature Ingredients: Make sure the cream cheese and butter are fully softened before mixing. This helps create a smooth, lump-free dough.
Chilling the Dough (Optional): For thicker cookies with less spread, chill the dough for 30 minutes before baking.
Flavor Variations: Try adding ½ cup of crushed Oreos, chocolate chips, lemon zest, or a spoonful of jam for fun flavor twists.
Storage Tips: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. These cookies also freeze well for up to 2 months.
Freezer Instructions: Freeze raw dough balls on a baking sheet, then transfer to a freezer-safe bag. Bake straight from frozen, adding 1–2 extra minutes to the bake time.
Don’t Overbake: Cookies should look slightly underdone in the center — they’ll firm up as they cool for that perfect soft and creamy texture.