These light, fluffy and perfectly sweet Cream Cheese Cookies are loaded with rich flavor and can be topped with festive sprinkles. They are a perfect soft cookie recipe to bring to your next party or to add to your holiday baking list.
Preheat oven to 350° F and line a baking sheet with parchment paper.
In a medium bowl, add the flour, baking powder, baking soda and salt and stir to mix well.
2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In a separate large mixing bowl, add the sugar, cream cheese, and butter and beat on beat with an electric mixer on medium speed until creamy.
1 ½ cups sugar, 8 ounces cream cheese, ½ cup butter
Then, add the egg and vanilla extract and blend to incorporate.
1 large egg, 2 teaspoons vanilla extract
Gradually add the dry ingredients into the wet ingredients and mix just until the flour is barely mixed in, scraping down the sides of the bowl a couple of times. (careful not to over mix)
Cover the bowl with plastic wrap and refrigerate for at least 30-45 minutes so they bake nice and fluffy..
Using a cookie scoop to scoop about 1 ½ tablespoon of dough and roll into balls and place on the prepared cookie sheet 2 inches apart. (The dough will be sticky, so I like to lightly flour or dampen my hands to help it not stick).
Lightly press the cookie flat with your fingers.
Add sprinkles on top, if desired.
Sprinkles
Bake 10-12 minutes, until the edges are slightly brown.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack.
Notes
Store in an airtight container for only 2 days at room temperature since they have cream cheese. Refrigerate after that for another 2-3 days.Be sure to measure the flour using the spoon and knife leveling method or use a food scale if you have one.Swap the vanilla extract for almond extract if desired. or use a teaspoon of each.Sprinkle with powdered sugar instead of sprinkles.Drizzle with melted chocolate or white chocolate.