Cream Cheese Cookies

Cream Cheese Cookies – light and so delicious, these cookies are super simple to make and don’t require much work. They’re extra tasty sprinkled with colored sugar for special occasions or for cookie trays.

These Cream Cheese Cookies are most definitely one of my all-time favorites.

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Grandma made these a lot when I was growing up. And I do me A LOT! They’re just so easy to put together and they’re gone in a flash every single time I make them. You just seriously can’t. stop. eating. them.

They’re a perfect cookie any time of year, too.

When Grandma made them during the holidays she’d sprinkle red and green sugar on top to make them more festive. It really just made me eat more of them because I loved how they looked.

You don’t want to leave them in the oven too long because the bottoms and edges can darken quickly. I like mine just a bit golden around the edges. If they’re a little darker they’re fine, too, but more than that they’ll taste burnt.

And ain’t nobody like a burnt cookie!

Please note that the amount of cookies this recipe usually makes is about 48 and it will make that many if you use a level TEASPOON. They will be small cookies and they won’t spread. We love them this size and it’s the way Grandma made them, so I’m sticking with it.

I’ve only made them a little bit bigger a time or two, maybe two teaspoonfuls, but watch the baking time. They may need to bake a minute or two longer depending on the size.


  • 3 oz. Cream Cheese
  • 1/2 cup shortening you can also substitute butter in the same amount, but I’ve always used shortening.
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 cup sifted flour
  • 1/4 tsp. kosher salt
  • 1/2 tsp.vanilla
  • colored sprinkling sugar


  • Preheat oven to 350 degrees F.
  • In a mixer, cream together cream cheese and shortening.
  • Add sugar, egg yolk, flour, salt, and vanilla and thoroughly combine.
  • Drop by level teaspoons onto cookie sheet.
  • Sprinkle with colored sugars to decorate before placing into the oven.
  • Bake for 13-15 minutes or until edges are lightly golden.

Recipe Notes

In order to get the amount of cookies described in this recipe, you MUST use a level TEASPOON. They’re small, but we really like the size.


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Cream Cheese Cookies