Cream Cheese Cookies Recipe + Video
These fluffy, sweet and tangy cookies are loaded with cream cheese and sprinkles, or chocolate chips! They are easy to make, and super fun to enjoy with kids or anyone that loves a delicious homemade cookie.
Servings: 36 - 40 cookies
Calories: 116kcal
Ingredients
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 1 ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup sprinkles
Instructions
- Preheat the oven to 375°F. Set out several baking sheets in line them with parchment paper.
- Set out an electric mixer. Combine the cream cheese, softened butter, and sugar. Beat on high speed for 3-5 minutes until very light and fluffy.
- Meanwhile, set out a separate mixing bowl. Combine the flour, salt, and baking powder. Mix well.
- Once the cream cheese mixture is light and fluffy, turn off the mixer. Scrape the bowl with a rubber spatula. Then turn the mixer on low speed and beat in the eggs and vanilla extract.
- Slowly mix in the dry mixture. Once all the flour is incorporated and the dough is smooth, turn off the mixer. Do not over mix the dough.
- Place the sprinkles in a small bowl. Using a 1 ½-tablespoon cookie scoop, portion out a dough ball. Drop the dough ball in the sprinkles, then gently lift the dough ball out of the sprinkles and place it sprinkle-side-up on the baking sheet. Repeat, placing the cookies about 1 ½ inches apart on the baking sheets. The dough will be very sticky. Use the cookie scoop as needed to move the doughballs around.
- Bake the cookies for approximately 9-11 minutes, until the edges are just barely golden and the center looks slightly underbaked. Allow the cookies to cool completely on the baking sheets so they continue to bake as they cool.
Video
Notes
Store the cookies in an airtight container and keep in the fridge for up to 5 days.
To Freeze: Let them cool completely before wrapping individually in plastic wrap, or stack with a piece of parchment paper between each cookie to keep them from sticking. Place the wrapped or stacked cookies in an airtight freezer bag and freeze for up to 3 months. Thaw on the counter at room temperature for 10-20 minutes.
Nutrition
Serving: 1cookie | Calories: 116kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 113mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 95IU | Calcium: 31mg | Iron: 1mg