Cream Cheese Cookies

It’s the most wonderful time of the year…cookie season! I’m a firm believer in a little bit of indulgence around the holidays. Deprivation results in anger, frustration and, eventually, bingeing. Therefore, it’s actually healthier to have what you want in moderation; it will help you stay on track in the long run, and help to develop a healthy relationship with food where YOU are in control.


There’s a good probability that I will post more cookie recipes in the coming weeks. One thing you may notice is that I always make small cookies. There’s a reason for that, and it has everything to do with wellness. Small cookies = less calories and less sugar = a big win. It’s so much easier to control portions when you have 2 or 3 small cookies instead of 1 or more large cookies.


These cream cheese cookies are light, fluffy and so, so good. They’re also incredibly simple to make. I left mine plain and dusted with powdered sugar, but there are several flavor combinations you could do with these to kick them up a notch. Some options include adding mini chocolate chips, rolling in cinnamon and sugar, or drizzling with a lemon glaze. Whatever you decide, they will surely be a hit with your family and friends this holiday season.



  • 1/2 stick of butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 4 oz. cream cheese, softened
  • 1/2 tsp. vanilla
  • 1 cup flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt



  1. Pre-heat oven to 375°. Line 2 baking sheets with parchment paper.
  2. In a large bowl, beat together the butter and sugar. Beat in the egg, cream cheese and vanilla until thoroughly combined. Tasty bonus: at this stage the batter taste like cream cheese frosting!
  3. Add in the flour, baking powder and salt, and mix to combine. Your batter should be pretty sticky.
  4. Drop by 1-2 teaspoonfuls onto the baking sheets, leaving at least 1″ in between. I have a 2-teaspoon cookie scoop that works perfectly for this.
  5. Bake for 12 minutes. The bottoms will start to brown and the tops may start to crack a bit; don’t overcook!
  6. Cool completely before transferring to a sealed container.

Yields 28 cookies







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