5 Ingredients or Fewer
Best Cream Cheese Cookies
Popular on Food52
188 Reviews
Sbck
September 24, 2024
I’m not sure about these…. I added in vanilla extract per the reviews and rolled the tops in cinnamon sugar for a snickerdoodle flavor. The flavor is good, but the consistency is weird - I had to cook them for 17 mins until just browning on the edges (at 12 mins they looked very wet and soft) and they’re very chewy on the bottom (like jaw hurts chewy) but still soft on the inside. My dough was shaggier than I expected so I’m not sure what the consistency was meant to be, but I triple checked my measurements and added a touch of extra flour to balance the vanilla extract.
Soil A.
April 16, 2024
My first batch didn’t spread like the ones in the picture. I flattened my second batch which helped a lot. I also think next time I’m going to add some vanilla or almond flavor. I like the recipe as is, but I feel like it just needs a little something more.
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.
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!
Made these over the weekend. Great cookie/crowd pleaser. Will make again!
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.
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!
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.
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...
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.
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!
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