5 Ingredients or Fewer

Best Cream Cheese Cookies

October 11, 2022
4
51 Ratings
Photo by Julia Gartland
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Makes About 24 cookies
Author Notes

With the exception of Pepperidge Farm Mint Milanos, my mother made most of the sweet treats in our house growing up. I've written about her chocolate chip cookies, her banana bread, and her white chocolate snowflakes, but I realized that in all the years I've been writing about food—and poaching her recipes—I've never written about what is perhaps her most iconic cookie. Her cream cheese cookies are revered not just among my immediate family members, they're probably my mother's most requested recipe. Countless family friends have incorporated these into their repertoires over the years, and for good reason.

The cookies couldn't be easier to make, which makes them ideal for last-minute bake sales or houseguests. They're chewy in the center, where the texture is kind of like a coconut macaroon, with buttery, burnished edges that crumble like a sandcastle gently collapsing. The cream cheese gives the cookies a nearly unidentifiable tang that keeps you reaching for just one more.

My favorite part, though? My mother got the recipe at a Tupperware party in the '70s. One of the women brought a batch of the cookies with her, and at the end of the party, she dictated the ingredients and instructions to all of the other guests. Who knows how many subtle variations of this recipe exist today, legendary among countless other families? —Merrill Stubbs

Test Kitchen Notes

Blink, and you’ll miss the ingredients list for our best cream cheese cookie recipe. That’s because you only need five staple ingredients—granulated sugar, unsalted butter, cream cheese, all-purpose flour, and kosher salt. The two-step recipe is a breeze, too—whip the wet ingredients (sugar, butter, and cream cheese) until light and fluffy, then add the dry ingredients. Another easy step here—there’s no need to chill or shape the dough (though if you prefer a cakey cookie, you can chill it, which will help prevent spreading). Simply drop the cookie dough by tablespoonfuls onto baking sheets and bake for about 12 minutes, until the edges are golden brown and crackly but the center is still soft and puffy. Unlike some cream cheese cookies, which are soft and cakey, these are crispy on the edges and moist in the middle (the ultimate texture combo, in our opinion).

Since you’re using so few ingredients, it’s important to use the highest quality versions you can find. We recommend European butter, which has a higher butterfat content than American butter, meaning that it’s richer, butterier, and all-around better. To amp up the flavor even further, try adding citrus zest from a lime, lemon, or orange to the cookie dough. For the holiday season, add ¼ teaspoon of freshly grated nutmeg, per one baker’s suggestion; the warmth from the spice cuts the sweetness of the cookie and makes it that much more seasonal. A five-ingredient cookie recipe that feeds a crowd is all we need this holiday season (or any time of year, for that matter). —Food52

What You'll Need
Ingredients
  • 1 cup granulated sugar
  • 8 tablespoons unsalted butter, at room temperature (we recommend using Land O'Lakes)
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher salt
Directions
  1. Heat the oven to 350°F. Using a stand mixer or an electric mixer on medium-high speed, cream the the sugar, butter, and cream cheese for 3 to 5 minutes, until light and fluffy. Mix in the flour and salt just until incorporated. Scrape down the bowl and give it a quick stir with a spoon to make sure everything is evenly combined.
  2. Drop the batter by tablespoonfuls onto parchment-lined baking sheets, leaving about 1½ inches between each (they will spread a little). Bake for about 12 minutes, until the edges are golden brown. Do not overbake, or the cookies won't be chewy! Let cool slightly on the sheet, then transfer to a wire rack and let cool completely.

See what other Food52ers are saying.

  • Smaug
    Smaug
  • Carey Sakert
    Carey Sakert
  • rebecca22
    rebecca22
  • Sandra Nicole Roldan
    Sandra Nicole Roldan
  • debplusthree
    debplusthree

186 Reviews

Smaug December 7, 2023
This is basically an American style rugelach dough with a massive amount of sugar added; a typical rugelach recipe would have 4 oz cream cheese and 1 Tb. sugar. Most of the flavor comes from caramelized sugar around the edges; it might be a good idea to emphasize this by upping the temperature or making smaller cookies, but I didn't try it. I did try a variation that used 2/3c. brown sugar and some lemon oil and nutmeg (sorry, didn't measure those). They were really good (and still very sweet)- didn't spread quite as much, presumably because of less sugar and a little more moisture. I used Land O Lakes butter, that being what was in the refrigerator. As far as I know they don't make a European style butter, but considering that cream cheese is over half water, I don't see that European style would make much difference.
 
Smaug December 10, 2023
Tried again (with my modified dough)- this time I chilled the dough and rolled it out to 54/32" (I used guides, but this is basically pie dough thickness) and cut with a 1 1/2" cutter. This produced 56 bite sized cookies; I like my cookies firm; these were just right for me with 10 min. at 330 in a convection oven. Not quite as quick and easy a project as the original, but close- I liked them better this way.
 
Smaug December 10, 2023
That's "rolled it out to 5/32"...".
 
Carey S. November 23, 2023
Absolutely loved these. I added half a teaspoon of almond extract but otherwise followed the recipe precisely. Excellent result and so very easy to make. They turned out crisp on the edges and chewy in the middle. Best of both worlds!
 
Pattijnr October 29, 2023
Could not believe how simple yet wonderful these are. I sometimes add a hint of orange zest
 
Linda June 20, 2023
Delicious cookies. Crisp around the edges and soft in the middle. I will make then often.
 
rebecca22 May 30, 2023
For High Altitude Bakers - I'm just outside of Denver. I baked my cookies at 375F for 10 minutes in the middle rack, and they turned out great. Chewy still, not a lot of that golden color, but don't let that deter you. Smaller balls of dough did burn, so use a good 1-2 Tbsp of dough for each cookie.

Made these over the weekend. Great cookie/crowd pleaser. Will make again!
 
Kate May 8, 2023
so simple and SO delicious! A 'must make'
 
v-xJ#4#XCVuYH*9 March 18, 2023
i put my cookies in at 350 for 12 mins and they were still very jiggly, other than that they were THE BOMB and i defiantly recommend making this
 
Lookout February 8, 2023
Should this be 3 ounces crean cheese or 8. Three does not sound like alot?
 
Merrill S. February 8, 2023
3 ounces is correct! These cookies also have a lot of butter in them, and the cream cheese is there to add flavor.
 
Kim C. October 11, 2023
How do you store them??
 
Mimi December 10, 2023
My mom always stored them in tight-fitting cookie tins.
 
Sandra N. May 11, 2020
followed the recipe exactly but it turned out cloying and exceedingly sweet, almost inedible. could not taste any cream cheese at all, tasted of nothing but sugar. flat and bland, so very one dimensional. needs more salt, and perhaps more cream cheese. for next time, very tempted to use only half the sugar in the recipe—as nigella lawson suggests for american dessert recipes. and will probably turn this is into a parmesan cream cheese cookie, by adding 50g grated hard cheese, for more depth of flavor. this is the 2nd food52 recipe i’ve tried and i am again very disappointed at the lack of complexity and flavor.
 
[email protected] September 10, 2023
You must be having incredibly bad luck! Don’t give up on Food52.
And no, I’m not connected to them. I’m an 82-year-old Grannie in Spokane, still enjoying new recipes!
 
debplusthree April 11, 2020
Outstanding. Exactly as promised, completely addictive and I love that they use such a small amount of ingredients, lovely when we are trying not to leave the house during the shelter-at-home order. Another winner, Food52!
 
moseceltic April 8, 2020
Though I liked these, I was looking for a bit more flavor. I can see how the recipe can be modified/augmented and may try some. Has anyone tried using maple sugar for part of the granulated? What proportion do you thin might work?
 
Suzanne April 8, 2020
For additional flavor - I added citrus zest - did 1/2 batter with lemon and the other 1/2 with orange. It was an awesome zing of flavor and cut the richness a bit as well.
 
moseceltic April 12, 2020
Glad to hear it! I’ll give it a try. Thanks!
 
AKJess November 20, 2021
I used less sugar and a little pure maple syrup. They turned out really really good.
 
moseceltic April 8, 2020
Though I liked these, I was looking for a bit more flavor. I can see how the recipe can be modified/augmented and may try some. Has anyone tried using maple sugar for part of the granulated? What proportion do you thin might work?
 
BerettaFleur April 6, 2020
Mine came out very very flat - with no lift at all. Basically flat chewy sugar wafers like taffy. Was there supposed to be baking soda or powder in this? I’m not sure what I did wrong here...
 
v-xJ#4#XCVuYH*9 March 18, 2023
same with me
 
Aidonna April 4, 2020
Could almond flour be substituted for regular flour? Would like to make these as a Passover cookie.
 
Helen T. April 4, 2020
Would it be possible to have all of the recipes include metric weights in addition to standard dry measures?
 
samanthaalison April 2, 2020
I've had these bookmarked for a long time but they were never enough of a "project" for weekend baking - but perfect for a quick shelter-in-place afternoon baking session. These were so easy and sooo good. There are only two of us and they're more than half gone in less than 24 hours.

I didn't chill mine but had no issues with spreading. I hate measuring by volume - did 195 g sugar and 130 g flour. I used a #70 cookie scoop and I think I ended up with about 28 cookies.
 
Hallie November 13, 2019
This is the best cookie recipe! I use 6 TBSP each of butter and cream cheese and refrigerate dough for a while or even over night. I have made chocolate chip cookies by substituting half brown sugar and adding vanilla and of course choc chips. (And mini marshmallows) Also I have substituted half oat flour and added oats and cranberries. And can’t forget lemon zest and vanilla. Thanks so much for this great Basic recipe!
 
Stephanie W. August 23, 2019
So Good! Next time I will make a double batch! Thanks to the suggestions from others, I popped the dough in the frig until cold enough to make balls. Baked at 330 for about 15 minutes, just until starting to brown around the edges. A wonderful, tangy butter cookie!
 
Suzanne June 6, 2019
Would I be able to use greek cream cheese instead of the standard version? not sure how the less fat affects recipe
 
Erika April 24, 2019
Has anyone tried this recipe with almond flour or coconut flour?
 
KR December 20, 2018
In case anyone else is wondering...I haven't read all the comments (147 @ this pt in time)...
8 tablespoons of butter is a regular stick of butter (1/4 lb)
3 oz of cream cheese seems to be about 85 g per google conversion.
...Ok, so now I know, I can make these tomorrow. I'm looking forward to this cookie v much!
 
KR December 24, 2018
UPDATE: Made one batch tonight with 1/4 lb of butter & approx 85g of cream cheese and used an All Purpose GF flour mix from Kinnikinnick Foods to replace the full measure of reg flour. (I'm in Canada, & there are a few brands of GF available here in my local Safeway). Reduced the sugar to 2/3C, & it's plenty sweet for me. Finished mixing with a spatula bc it looked like it wasn't going to come together, but it did.
Also added about 1 tsp of Meyer lemon zest & 1/4 tsp lemon extract. Used Creamtea's suggestions below to form into small balls & refrigerate them (I just crammed them onto 2 dinner plates--more efficient than a tray at a time). The colder they are, the less they spread to give the delicate golden edge...still delish, though!
Baking at 325 for about 14 min seemed to be the best. *** SO GOOD!!***
...I'm v glad that I put the measure of butter & cream cheese into a covered dish in the fridge at the ready for my next batch.
Thanks so much for this recipe!!!!
 
Merrill S. December 24, 2018
So glad you were happy with the results -- can't wait to try your modifications!
 
Karen L. July 1, 2018
These cookies are amazing. We've made them a few years running now. Perfect for a snow white cookie at Christmas. I've also shared the recipe with many but it's perfect for those who are egg-free. One of our very favorites!
 
creamtea May 18, 2018
After reading the comments about spreading, here's what worked for me: I chilled the dough and formed small balls, between marble and walnut size. After the first batch spread and joined at the edges (I had flattened the balls into disks) I reduced oven temp to 300º, spaced them wider, ~3 inches apart without flattening, and baked for 12-14 minutes. They formed beautiful perfect round wafers with brown edges and are delicious.
 
KR December 24, 2018
Thanks for sharing your tips. I found 325 for 15 minutes worked very well for me. They spread beautifully for me. The marble size balls spread to be almost like a wafer. The walnut-sized balls still had a bit of a plump middle and bc they had been chilled longer, did not spread out as much.
 
KR December 24, 2018
forgot to say that this made more than the 2 dozen... maybe 32? (if I open the tin, I will have to sample again--quality control is a serious business!)
 
Laura W. March 3, 2018
I just made a batch of these, as written, minus 2 tablespoons of sugar. I have a cookie scoop that measures exactly 1 tablespoon, and I got 25 cookies out of the recipe. My oven bakes a little slow, so it took 14-15 minutes per cookie sheet, and the edges were just barely browned, but I let them sit on the cookie sheet for a bit longer than I intended, & they developed that beautiful, golden ring around the edges of the almost pure white cookies. We tried a couple while they were still a little warm, and thought, "What is everyone raving about?" BUT, after dinner we had a couple more, and, oh, my goodness! They have a scrumptious, wonderful, cheesecake-y flavor. Thank you so much, for a new family favorite! Can't wait to serve them to friends.
 
Carolyn B. January 4, 2018
Do these need to be refrigerated after baking?
 
Carolyn B. January 5, 2018
Thanks
 
Shannon December 17, 2016
These are crazy tasty. I made mine with mascarpone since I didn't have regular cream cheese and it started to separate in the stand mixer. Cookies came out oily, prob since I used the wrong cheese, but I ate five immediately anyway. So delicious and will use regular cream cheese next time.
 
Clee July 1, 2018
Marscapone separates if not chilled. So work quickly when using.
 
Rachel L. November 9, 2016
Hey everyone! this is my first time commenting on a recipe! I'm a self-taught baker and have recently been going through the food52 baking book! I used the 365 cream cheese brand regular, weighed all the dry ingredients and ended up with very mushy oily cookies. then i realized why. i only had Earth Balance butter and thats all OIL! so now i'm going to try an unsalted butter like Land O' Lakes and do this again later today.
 
Clee July 1, 2018
You’ve probably figured this out by now, but just like any art...the better the ingredients the better the outcome
 
Dania October 20, 2016
I read a few of the comments prior to baking these and thereby 1) reduced the sugar by 1/4 cup, 2) added a bit of nutmeg (about 1/4 tsp) and used a well known cream cheese brand. They turned out great - not too sweet, nutmeg added a bit of spice and spreading was minimal. Will add them to my Christmas cookies line up!
 
Jacqueline July 27, 2016
Really good cookie, excellent with a cup of tea! Might just be me, but they were a tad too sweet for such a rich cookie. I may cut back on the sugar next time even if just by a tablespoon. Also, some fresh grated nutmeg stirred in with the dry ingredients would take these to a whole new level!
 
Kathy March 15, 2016
Do you think after baking you could roll in crushed graham crackers? Or put them on crushed graham crackers to cool and kind of press the cookie into the graham cracker crumbs?
 
tatiana September 1, 2023
Why mix a home made cookie with a purchased item?
 
ItsBrooksie February 15, 2016
I made these and they were really delicious but mine did not spread at all! I think it's because I didn't wait for the butter to come to room temperature. But in the end, I kinda liked the "mistake" of button-shaped cookies. They did take longer in the oven, around 15 minutes. Here are some pictures: http://on13thstreet.tumblr.com/post/139359964842/five-ingredient-cream-cheese-cookies
 
ItsBrooksie February 15, 2016
Perfect! Didn't realize whipped versus regular would make such a difference. Thanks for the info! I imagine the consistency must be quite different then. I'll try again using Philadelphia.
 
Daisy January 19, 2016
I just made these. They're lovely. I'm wondering though: if I spoon out heaping tablespoons of batter, I only end up with about 12 cookies. Is there a mistake? Should it read heaping "tea-"spoons? Or should I just expect 12 cookies instead of 24? Thanks.
 
Daisy January 20, 2016
Never mind. I figured it out.
 
Allison C. September 13, 2015
I don't have unsalted butter. Can I omit the salt?
 
Manhattan T. September 13, 2015
I wouldn't omit it completely, even with salted butter. Maybe just cutt the salt back to 1/4 tsp.
 
tatiana September 1, 2023
Definitely! The cookies will be salted anyway due to the butter.
 
growinggourmand August 26, 2015
Has anyone tried freezing this cookie dough yet? Does it freeze well? Also, I've seen mixed comments on making more than one batch at a time . Has anyone tried making a triple batch or more at a time and did they come out ok?
 
Joelle B. January 18, 2020
I froze the dough balls, and pick some. They spread out so thin! I'm not sure what happened
 
growinggourmand August 26, 2015
Has anyone tried freezing this cookie dough yet? Does it freeze well? Also, I've seen mixed comments on making more than one batch at a time . Has anyone tried making a triple batch or more at a time and did they come out ok?
 
Pamela H. April 26, 2015
Can these be made gluten free?
 
Erica B. December 15, 2015
Yes, I make them all the time just substituting my GF flour blend. They are amazing.
 
Phyllis February 16, 2015
This is a keeper! I've made only the first dozen and we've already eaten 6 of those! The next dozen will be wrapped up asap then sent off to my husband's office tomorrow for them to enjoy. Unbeknownst to them, they help me stick my diet... I get the pleasure of baking and tasting a few then the rest go off to them!
 
richard P. December 6, 2014
This is my new favorite cookie! So easy to make and they are fantastic! Getting rave reviews since I put them out.
 
Frances E. September 3, 2014
These are fantastic.
 
Bill R. August 29, 2014
I just made these, but added @ 1/2 cup more flour ( I am at 8300 feet altitude in Cuenca, Ecuador and have learned to adjust for it). The cookies came out perfect...crisp on the outside/chewy on the inside as advertised. I gave each a slight dusting of powdered sugar. Thank you for a great recipe.
 
Maureen N. July 26, 2014
Oops! That butter measure should be 1 1/2 cups (3/4 of a 2 cup pkg). Sorry for the error >.<
 
Maureen N. July 26, 2014
I just made a triple batch with the following adjustments to create Confetti Coconut Cream Cheese Cookies

3/4 cup unsalted butter
3 oz pkg cream cheese
2 1/2 c sugar
2 1/2 c flour
1 cup shredded coconut
1/3 candy sprinkles

Baking time was the same, except for one note. This is the first time I've used a silicon baking sheet, and that required longer cooking. The cookies on the sheets where I used traditional parchment were great with the 12 minute time.
 
Karen L. July 1, 2018
fun! great version. thanks for sharing!
 
S B. June 26, 2014
My new favorite cookies. Served them with lime ice cream (recipe from Food52, of course) and guests went wild, refusing to leave without the recipes!
 
Merrill S. June 27, 2014
Have never thought to serve them together -- what a great idea! Glad they were both a success...
 
witloof June 11, 2014
Hi Merrill,
I'm going on a six hour road trip on Friday, and I asked what snacks I could bring. My friend's eyes lit up, and she said, "Make those amazing cream cheese cookies!"
{I brought them to a dance festival four years ago, and apparently she still remembers them!}
 
Merrill S. June 11, 2014
So glad to hear it -- thanks for letting me know!
 
Candace K. January 30, 2014
Used whole wheat flour and they were delicious! I finished them half an hour ago and they are nearly gone, my parents loved them!
 
Michelle D. December 17, 2013
I just have to add my voice to the chorus of praise--so good! Based on other reviews I used Philadelphia instead of my usual Organic Valley, and reduced the sugar to 3/4 cup. I worried that might affect the texture, but they came out just like the picture and are so fragrant and delicious. Was planning to give out as part of a Christmas cookie medley, now not so sure I can part with them...
 
Kelsey M. December 11, 2013
These are my FAVORITE cookies! I made them all the time while I was in college, and still make them when I just need a good cookie. I love the gooey, tangy middle coupled with the crunchy edges. From trial and error, I've done a lot of things wrong and a lot of things right with these cookies. Here's what I've found: 1) Baking directly onto a non-stick pan makes the cookies spread A LOT. This results in one giant cookie and/or cookies that aren't browned on the edges. Use an old cookie tin with a very, very thin layer of Crisco if you don't have parchment paper; 2) There's only 5 ingredients, so make sure those 5 ingredients are of high-quality. I couldn't always get the best ingredients in college, and this always resulted in inferior cookies; and 3) Take the butter and cream cheese out of the fridge and let them warm up to room temperature. Do not use them before they're ready. Do not warm or soften them in the microwave. Do not even think about it. If you're in a rush, you can put them at the back of your stove while your oven is preheating.
 
Lisa D. December 8, 2013
These cookies do taste good but mine look terrible. First off, don't use parchment paper. My cookies baked into it. I couldn't even peel it away. I was afraid to cook them directly on the cookie sheet. (If they stuck that bad to parchment paper...?) They didn't stick. In fact they were so greasy they slide into each other and baked together. Most of them baked out so flat the cookie actually separated giving it a snowflake look. What I'm left with are dozens of greasy, flat, separated cookies. I'm supposed to be taking these to a cookie exchange party this afternoon and I'm a little embarrassed by them. Don't get me wrong. They still taste good but I'm not sure I'll be able to get anyone to try one.
 
Count M. December 21, 2013
You might have terrible parchment paper. The first roll I got changed my life. The second roll, a different brand, stuck to everything. I was always peeling it off the bottoms of loaves of bread in strips. Then I got a good batch again, and it's a lifesaver.
 
Joelle B. January 18, 2020
I had the same greasy, lacy things. Bad on parchment. Really bad on my silpat. I froze my dough balls. Not sure what happened
 
Patte P. December 4, 2013
One of the problems some may be having is that this recipe does not scale well, therefore prepare the dough one batch at a time. It's a very easy recipe, so it doesn't take much extra time. I also rest mine in the fridge for a while, and the cookies don't spread. As always, with so few ingredients make sure the butter is top quality and you will have beautiful cookies!
 
Galapagos November 27, 2013
One of those variations came to me from a local cheese producer who printed up the same recipe but with fresh chèvre instead of the cream cheese. Look just like the photo. Cookies were good but I didn't think $5 of goat cheese added enough and I'd use cream cheese the next time.
 
Nutbutter November 18, 2013
These cookies are heavenly, and they always impress! Sophisticated flavor and texture with 5 ingredients.. 'nuff said.
 
Gina October 9, 2013
I made these last night. All gone as of this morning.
 
SusanR July 31, 2013
I made a double batch of these last week, and they were all gone in a few days. My cookies came out looking exactly like the picture. The crunch on the outside, the chewy center. These cookies are perfect. I am thinking of making them today with half lavender sugar, half regular sugar. Great recipe!
 
Merrill S. August 4, 2013
So glad you liked them!
 
SusanR October 16, 2013
I was going to post a picture of how perfectly mine came out following your directions exactly, but I cannot find a way to post a picture. Can someone help?
 
SusanR December 16, 2013
So I have to say these cookies are amazing. One thing you need to do to make them perfectly is use the right ingredients. First, use Philadelphia Cream Cheese only. Today, I used organic sugar, and they did not come out right, so, I am going to stick to regular C&H sugar. Still I maintain, best cookie, easiest cookie, ever!
 
SusanR December 16, 2013
Ugh. I think these cookies do benefit from particular ingredients, but... Following directions helps. I added the sugar after beating the cream cheese and butter for five minutes. Soooo the lesson here is don't be smug and make these from memory. :)
 
The G. June 25, 2013
How much do these cookies rise?
 
Lori J. June 27, 2013
Very minimal
 
The G. June 25, 2013
How much do these cookies rise?
 
PRST May 28, 2013
Made a double recipe yesterday with the addition of the zest from one large orange yielding a flavor reminiscent of a creamsicle! YUM! However, mine looked nothing like the ones photographed by Jennifer Causey. I was rather disappointed- they spread out more than just a little and hardly browned. I tried uping the oven temperature by 25 degrees to obtain the caramelized edges and tops to no avail. I think the amount of flour is critical in keeping the cookies from spreading more than just a little and wished weights would be given in addition to cup measurements. Also, my oven temperature is right-on so I wonder why they didn't brown like the photograph.
 
natashaepperson May 28, 2013
I found that if i didn't follow the order of the ingredients they did not bake right...
 
natashaepperson May 28, 2013
great idea on the orange zest though
 
PRST May 29, 2013
Thanks cookbookchick!!!! I did see your post but for some reason it didn't click with me. I used Organic Valley Cream Cheese -maybe that was the reason they spread more than a little- sad as my first choice is always to use organic ingredients. I'll try again with Philadelphia. Mine were not a total flop- they just didn't look as good as the picture. I've seen a big difference before in baking when using inexpensive butters but it makes sense that the cream cheese would make a difference too.
 
Lea_e April 17, 2013
Thanks for this lovely recipe. First time preparing cookies and it did turn out great! :)
 
Micah A. March 1, 2013
thank you! the were delish #Cream #cheese #Cookies pic.twitter.com/jIXt3PV9HO
 
Lee B. February 28, 2013
Just made these...OMG, they are wonderful. Taste like shortbread with a twist.
 
Sigita February 27, 2013
These are some of the most delicious and easy cookies one can make....but use the best ingredients - it will pay off in the flavor! Yum.
 
Michelle A. February 21, 2013
I made these and passed them around work today. People kept coming back to my desk asking if there were more. Great and easy recipe!
 
stingraystirs February 18, 2013
These cookies are delicious and fast. I have made them three times now. The last time I doubled the batch and added the juice and zest of a meyer lemon. Even better. Thanks for the recipe.
 
KellyinToronto February 4, 2013
This is one TRULY great recipe! I made one batch for a dinner party of four and one very pregnant friend last night for the Superbowl. As they came out of the oven, my husband bit into a cookie, looked at me and said "You need to make two more batches... seriously..." and made off with about 5.
Three batches and one evening later, there's only six left in my house!
 
pj72990 December 31, 2012
My mom used to make these and added a little almond e tract. I just made them that way and it took me way back! Thanks so much...I always wanted this recipe but she never wrote it down.
 
Ms.Martha December 8, 2012
I added orange zest and lavender. Yum E.
 
HalfPint September 19, 2012
Made this for a potluck. Big hit, many requests for recipe. I added a little bit of tangerine essential oil for an intoxicating fragrance. Next time, I'm adding peppermint oil and dipping them in dark chocolate.
 
Merrill S. September 19, 2012
Brilliant!
 
pqmommy September 9, 2012
Excellent cookies! I did add a bit of vanilla and lemon zest. I measured out .5 oz portions and baked them at 375 for 10 minutes. The recipe made 30 at that size. Thanks for a new addition to my Christmas platter!
 
mabeskoh August 8, 2012
Sorry for the silly question - Is one cup equivalent to 250ml or 300ml?
 
nutcakes August 9, 2012
250 ml, 300 would be 1 and 1/4 cup. Next time, instead of using a comment, click 'have a question about this recipe?' That will put the question on the hotline and you will likely get a faster answer.
 
erinrae July 21, 2012
These are incredible. I've made them for a few friend get togethers and they are now referred to as "The Cookies" and I'm not encouraged to bring anything but these.

I use 8 ounces of (light) Neufchâtel because that's the size of a brick (and obviously I double the recipe every time). I also use wheat flour, which seems to make them take slightly longer in the oven. And like some other readers, I prefer slightly less sweet desserts, so I use scant cups of sugar (probably a total of 1 2/3 cup for two batches).
 
natashaepperson May 28, 2012
i'm not sure what i am doing wrong. i've made these cookies 3 times. the first time I made them they came out perfect. The 2nd and 3rd time I've made them they were complete failures, they came out doey soft and never hardened, the edges were not set at all. they tasted too buttery yet i'm using the required amt of ingredients. Has anyone else had this problem?
 
Merrill S. May 28, 2012
Hmm. Are you using the same oven, baking sheets, etc.? I have to say I haven't heard of this happening before -- sounds like your oven heat might be too low?
 
Zaman April 25, 2012
I just made them last night for my boy friend. He absolutely loved them! Only thing I did differently is that I used little bit of vanilla. Thanks a lot!
 
Zaman April 25, 2012
I just made them last night for my boy friend. He absolutely loved them! Only thing I did differently is that I used little bit of vanilla. Thanks a lot!
 
Zaman April 25, 2012
I just made them last night for my boy friend. He absolutely loved them! Only thing I did differently is that I used little bit of vanilla. Thanks a lot!
 
Zaman April 25, 2012
I just made them last night for my boy friend. He absolutely loved them! Only thing I did differently is that I used little bit of vanilla. Thanks a lot!
 
Zaman April 25, 2012
I just made them last night for my boy friend. He absolutely loved them! Only thing I did differently is that I used little bit of vanilla. Thanks a lot!
 
Gastroguy March 6, 2012
I occasionally like to bring in homemade treats for my coworkers once in a while to give them a little unexpected bright spot. These cookies definitely fit the bill. Everyone thought they were wonderful! I almost felt guilty since they were so easy to make and definitely not my own recipe. Considering I still have more than 1/2 a brick of cream cheese in my fridge, I'll definitely be making more of these in the very near future. After all, I can't let my coworkers have ALL of the cookies!
 
Manhattan T. February 15, 2012
I doubled the recipe so I could use up most of a brick of Neufchatel (light) cream cheese. A doubled recipe yielded about 40 cookies, using a slightly rounded 1.5" cookies scoop. They were great and DID have that yummy tang -- which sadly meant my kids were a little disconcerted by them. (The good news is I also got to try the Secret Cookies the day after making these so my kids had dessert for their lunches!) I added a tsp. or so of vanilla and imagine they'd be terrific with some lemon zest. They were soft on the inside, crisp on the outside and they disappeared at my husband's office to rave reviews.
 
TheWimpyVegetarian December 23, 2011
I did a twist on these for one of the cookie batches I made today by adding chocolate powder, an egg (since I'm baking at drier high altitude) and a little vanilla extract. I love love love these!
 
DeArmasA December 17, 2011
WOW! I've never been a fan of "sugar" cookies - these are fantastic! Now I have to rethink giving them away :-)
 
mayuchico December 16, 2011
I tried with the cookie press. They came out fine! Thanks!
 
Merrill S. December 16, 2011
So glad to hear it -- and now I know what to say when the next person asks!
 
Cbug December 9, 2011
Genius. Simply genius! These are fast, easy and awesome! I even managed to make they look vaguely presentable (not my forte with baking!) so I could give them as gifts!
Thank you SO much for this recipe!
 
Merrill S. December 16, 2011
You're so welcome -- glad you liked them!
 
mayuchico December 8, 2011
HI. Do you think this dough is suitable for a cookie press?
Thanks!
 
Merrill S. December 8, 2011
I've never tried it, but it should work!
 
Paige L. November 20, 2011
I made exactly 15 cookies with one batch (would have been 16 had I not eaten some raw batter) and they cooked for closer to 18 minutes. I'm guessing my version of a tablespoon is a little more generous than it should be. That said, they turned out great. Just the right amount of crunchy and soft. Perhaps a tad sweet but I could easily down the entire batch as-is. This recipe will definitely be added to my cookie rotation.
 
Merrill S. November 20, 2011
I think you probably did make bigger cookies than I usually do -- happy you liked them, though! These are definitely a little on the sweeter side. If you were to decrease the sugar by a tablespoon or two, they should still turn out fine.
 
Yogicfioodie November 16, 2011
Super recipe!
Loved by everyone, so simple to whip up.
Thank you for sharing!!!
 
Yogicfioodie November 16, 2011
I made these last night... Doubled the batch after reading those fantastic comments. Super delicious!!
These are addictive! My 3 yrs. old girl downed 2 already!
Keeper~~!!!!
 
Merrill S. November 20, 2011
So glad you liked them!
 
Seattle S. November 3, 2011
This makes me want to start hosting Tupperware parties. I resisted the urge to add anything to the first batch (citrus, cardamom, etc.), and they really are terrific plain. I predict that when the family tastes these (i.e., consumes the entire first batch, I'll get requests for more soon.
 
Summer O. November 1, 2011
At out house these have been renamed 'crack cookies'. I made some on Friday for the cookbook party on Sunday, a friend came over to dinner that night and she ate 1/3 of the cookies. She doesn't even like cookies. These are awesome and so easy. I made more the next day. I have the recipe memorized now.
 
Panfusine November 1, 2011
OOHH.. I'm adopting that word.. Just went back for the last one & discovered that my ''cookie neutral other half beat me to it! How was your party Summer of eggplant?? that's the third consecutive party that these crack cookies were made for, Sdebrango & I both had them!
 
Katey501 November 6, 2011
I just took my first batch out of the oven...'crack cookies' are definitely what they should be re-named...OMG! I love the chewy middle.
 
chum December 16, 2011
With apologies to Christina Tosi of Momofuku Milk Bar, who invented (and copyrighted) Crack Pie.
 
Bevi December 16, 2011
I don't think an apology is necessary. I have heard people put the word "crack" in front of all sorts of food items for years - since the word "crack" became a synonym for "addition"... crack brownies, crack cupcakes, etc.
 
chum December 16, 2011
Sorry, I meant trademarked, not copyrighted.
 
jenniebgood October 25, 2011
Made these last weekend and they were a huge hit! Next time I'm thinking about making them thumbprints and topping them with a smidge of tangerine-ginger curd from Stonewall Kitchen that I'm loving lately....I'll let you know how they come out.
 
Bevi October 23, 2011
These are DeeeeeLish! I baked at 375 for 14 minutes, added a little vanilla, and both orange and lemon zest. Fantabulous!
 
User6789 October 22, 2011
Excellent cookies!
 
petrichor October 20, 2011
These are doubly amazing with lemon zest and juice from 1/2 a lemon. My coworkers annihilated the bag I brought to the office
 
cheesypennies October 19, 2011
Just made a double batch of these so I could try a variety of flavors: one plain, one with lemon zest and almond extract, and one with lemon zest, almond extract and anise. Each one was incredible! Will be posting and sharing this recipe as soon as I can stop "taste testing" my samples. THANK YOU!!!
 
Dubbskii December 14, 2011
Now I HAVE to try these cookies!! I'm going to make them tonight. I love the almond extract suggestion :)
 
shorenuf October 17, 2011
First saw this recipe in the Pittsburgh Post-Gazette in 1968 and have been making it since then. It was attributed to Carl Reiner. Dynamite cookie!
 
seisinger October 16, 2011
Merrill - I went to a Moroccan-themed potluck in the neighborhood last night and made these cookies and added lemon zest and cinnamon to get them 'on message.' Also made Moroccan Carrot Salad from the NYT cookbook and both were major hits. All credit to you guys!! Sarah
 
witloof October 16, 2011
Many compliments and many requests for the recipe! A total keeper!!!
 
witloof October 15, 2011
I just pulled a batch out of the oven and waiting for them to cool. Going to take them to an event this evening so am trying to resist tasting them! The dough reminds me exactly of cream cheese frosting, which is my all time favorite, so I'm sure I will love them.

BTW I was irresistibly drawn to this recipe via Amanda's tweet.
 
amysarah October 15, 2011
For some reason, we more frequently ate cream cheese and jelly, than PB&J, sandwiches when I was a kid. Loved them. So I made a batch of these cookies and turned them into 'CC&J sandwiches' with homemade apple cider jelly i got as a gift. Delicious. (I added vanilla and cardamom to the dough.) Btw, I also had better results with a 375 oven and reducing the sugar to about 3/4 c. They spread well when all ingredients were room temp - and even though I dropped them from a spoon, i smushed them down a little too. Great texture!
 
ImaChef October 14, 2011
Sound nice, but confused how this got categorized in the: 'serves a crowd', when it only makes 2 dozen cookies?!
 
EmilyC October 11, 2011
I understand what all of the buzz is about -- these cookies rock! So simple, and so delicious. I doubled the recipe and added the zest from two large lemons. I shared them with colleagues and they were a big hit.
 
Assya October 11, 2011
I made these today, and they turned out wonderful
A nice crust and chewy in the centre... Almost perfect...
But like some readers, I thought they were to sweet.
I don't know if I can cut the sugar, or put 1/2 cup sugar and 1/2 cup almond powder which I love ?
I don't want to put cardamom or saffron like suggested because I love the taste as it is and I love the texture as well
 
Assya October 11, 2011
I made these today, and they turned out wonderful
A nice crust and chewy in the centre... Almost perfect...
But like some readers, I thought they were to sweet.
I don't know if I can cut the sugar, or put 1/2 cup sugar and 1/2 cup almond powder which I love ?
I don't want to put cardamom or saffron like suggested because I love the taste as it is and I love the texture as well
 
WileyP October 8, 2011
Thanks for this great recipe, merrill! These looked so good I whipped up a batch of them for Sis' meeting of the San Ignacio Art League last Thursday. Thank goodness i tried one before I took them over there, because there weren't any left when they got done - and there were only three members there this week! What a wonderful little crunch on the outside and kind of a sweet-and-slightly-tart chewy-ness inside! I'm going to take a couple batches to the folks in the chemotherapy clinic on Tuesday, and I know they will love 'em...if they get past the doctors and nurses!
 
JKMurphy October 6, 2011
we're trying to cut white sugar intake, so I used 1/2 cup white sugar - with 1 teaspoon of lemon zest mixed in - and 1/4 cup of agave nectar. I think it worked great! 375 degrees for 12 minutes - they didn't spread very much but edges did get brown and center is soft & chewy. Thanks!
 
growinggourmand October 6, 2011
these loook quite scrumptious... I'm tempeted to try them!!!!!!!!
 
Gingerdaddy October 6, 2011
Made a double batch of dough. The last sheet of cookies came out perfectly. By the last batch I had upped the temperature to 375 and baked for 14 min. They are totally addictive, so I ate a few and had my husband take the rest to his job. He works at an elementary school. WHAT HAVE I DONE. They loved them so much they declared me the official school cookie baker.
 
barr October 5, 2011
These are lovely. We just made them and next time I'm going to add some poppy seeds and lemon zest! I baked them in convection oven at 325 for 12 minutes which was perfect.
 
MWetzel October 5, 2011
hello fellow bakers. just made these with ricotta, vanilla & almond extracts. YUM









 
AntoniaJames October 5, 2011
MWetzel, how did you change the other ingredients to use the ricotta? Very interested, as I often have homemade ricotta on hand. ;o)
 
MWetzel October 5, 2011
Just substituted the ricotta for the sour cream equally : )
 
fayehess October 5, 2011
When I met my husband he was baffled by my shakes from lack of homemade cookies in the house. He gets it now, because of cookies like these. I made them with half the sugar so that I could add a teeny spoon of raspberry jam on each for the Scott (husband) addicted to anything raspberry.
 
gbatrucks October 4, 2011
Well, maybe we're just getting used to the bland pastries here in Mexico, But the wife and I found these over-poweringly sweet. I'll try cutting the sugar back to 3/4 C, add some zest and maybe some ground green cardamom.
 
Panfusine October 4, 2011
yep, it was a tad too sweet for me too, but the amount was just right when I made a version with saffron, cardamom & fresh grated coconut.. turned out beautifully!
 
gbatrucks October 20, 2011
..Just made a batch with 3/4C sugar, 8 pods fine ground cardamon & zest of 1 lemon....mighty tasty.
 
Starkeisha October 3, 2011
Wow! I just finished making these cookies. They are amazing, I added the zest of a lemon and it adds that extra something. I could eat the entire batch...they were super easy and very few ingredients, PERFECT!
 
maclover October 3, 2011
These are delicious and incredibly easy! I made a double batch and experimented with rolling little balls of dough vs. just pushing the dough off the spoon in a little pile, and I recommend the latter. The rough, golden edges I got remind me of macaroons. Such a simple treat!
 
Thartge October 3, 2011
I had the opposite problem -- mine didn't spread at all! I used white whole wheat flour. Would that make a difference?
 
KingKelsey October 3, 2011
Ohhh my favorite cookie recipe is almost just like this! The only difference is that you swirl in melted chocolate --> it's perfection. I HIGHLY recommend it
 
Peter October 3, 2011
As I type this I'm chewing one of these cookies that was baked by Merrill herself. I swear, they are ADDICTIVE.
 
nutcakes October 3, 2011
I was so happy to find a fan-freaking-tabulous egg free cookie for my allergic friend, I wish bakers here would put egg free tags for baking. I made these up right away. I ate one warm and one cold and they are excellent as is with a crisp edge and soft middle and chewy all around. I would have added lemon zest but I'm not in my house with a zester and they don't need it. I hope they stay crisp and chewy. Any tips on storage?

I was able to get the attractive ridge like in the picture by sweeping a leveled round tablespoon onto the baking sheet with my finger, and letting it lie as is. My batch produced 29 cookies. Took 13 to 14 minutes in the oven. I set the convection on after the first batch but it only reduced the time by a minute. I always ignore times and just bake till done, usually, just using the recipe as a guideline. Eveyone, make thise now!
 
amy_saia_thompson October 2, 2011
Wow! This tastes just like the crust of my lemon bars, amazing. Will definitely use lemon zest next time. Ever put nuts in these?
 
djnvz October 2, 2011
I made these last night and after 12 mins they were still so pale I had to leave them in the oven for a little bit longer. Not sure if its coz I didn't use a mixer or a hand blender, or if my spoonfuls were too big (they did end up just being 16 cookies in all) but I wasn't too happy with this first batch. My hubby still liked them though, there's only 5 left as we speak. Is there a better technique? Should it be in the middle of the oven, higher or lower? Flatten the spoonfuls? I am making another batch so I hope this turns out more like the picture.
 
Merrill S. October 2, 2011
I think they were probably a little too big -- the dough should make about 24 cookies. Also, sometimes I find that in cooler ovens, it helps to turn the temp up to 375 -- might want to try that next time, but do keep an eye on them! They should be pale in the center but a nice dark brown on the bottom and edges. Also, I made them tonight, and they took more like 14 minutes to cook, so don't worry if you need to leave them in the oven a bit longer!
 
Lori J. October 2, 2011
Today I baked your delicious banana bread & these yummy little cookies. Both tuned out perfect without substitutions.

The Cream Cheese Cookies are amazing! I shared the recipe on my Facebook page generating a ton of comments & some shares. Before my family eats them all up, I'm packing a few for some friends at the office.

Thanks Merrill & Food52, glad I found you. : )
 
Merrill S. October 2, 2011
You're very welcome, and thanks for sharing the recipe on FB!
 
CandiceHope October 2, 2011
I haven't made these yet, but I think when I do I will also dunk them in some melted semi-sweet chocolate!
 
Gabriella R. October 2, 2011
Eager to make a batch, until I read it takes 1 cup of sugar. I was recently diagnosed with Type 2 diabetes. Anyone, clever enough to suggest a sugar substitute other than an artificial sweetener.
 
Niknud October 2, 2011
These are ridiculously good cookies - chewy on the inside, crumbly on the outside. Oh, and super fast which automatically adds three bonus gold star stickies in my book! I added a little bit of lemon zest (because I can't help myself) and as soon as the butter comes to room temperature I'm making a second batch....because the husband/kids performed a few too many 'quality checks' on the first batch!
 
Angela October 1, 2011
These really hit the spot with their simplicity. We scooped out half and added a little lemon zest to the remaining half. Both are great and perfect for this cold rainy day. Boiling water for tea now! :)
 
Panfusine September 30, 2011
this is the fastest cookie I've EVER come across. Just imagining the grin on my kindergarteners face as he comes home to these (they're in the oven right now..) PRICELESS!!
 
Merrill S. September 30, 2011
Fast and furious! Love all these people -- like you -- who are making cookies for their kids.
 
ashleychasesdinner September 30, 2011
Yum, Yum! My kids will be so happy when they get home from school today!!
 
ashleychasesdinner September 30, 2011
I just took these out of the oven, WOW! Easy and delicious. My kids think I am the best ever!!
 
Merrill S. September 30, 2011
So glad you liked them!
 
mcs3000 September 30, 2011
I came home from a dinner stuffed, but couldn't resist making these. So simple and so delicious. You're so right, Merrill. The tang from the cream cheese make these irresistible + perfect w/the crisp, burnished edges. Total time: under 30 minutes. Genius.
 
Merrill S. September 30, 2011
You are unreal! So glad they turned out well.