One batch from this recipe will make over 2 dozen cookies. It keeps my small army and their friends happy. The great thing about this recipe as well is that it’s really easy to make bigger or smaller batches based on what you need them for. You can cut the recipe in half for a smaller get-together, or double the recipe for a big event!
Why We Love These Cookies
- They are so easy to make!
- There is hardly any prep time.
- You can make as many or as little as you’d like!
- They are absolutely delicious!
Here are more delicious treats to try:
Get ready to have these amazing cookies ready at a moment’s notice!
What do you need?
- Stand mixer or hand mixer
- Mixing bowl
- Parchment lined baking sheet
- Cookie scoop
- 1/2 cup unsalted butter, room temperature
- 3 oz cream cheese
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla
- 2 1/2 cups cake flour
- 2 tsp baking powder
- 1/2 tsp salt
If you love this recipe be sure to download and print the recipe card below! It’ll be a great addition to your recipe book!
- Cream butter, cream cheese, and sugar until fluffy, about 5 mins.
- Add in the eggs and vanilla. Mix until incorporated,
- Sift flour, baking powder, and salt. Then add them to the bowl.
- Mix until fully incorporated.
- Scoop even balls of dough onto a parchment lined baking sheet.
- Let them chill in the fridge for 30 mins.
- After 30 mins, preheat the oven to 350 °F.
- Roll the cookie dough into balls and lightly press down on the tops.
- Bake for 12-14 mins.
- Top with store-bought or homemade buttercream frosting and sprinkles.
Tips, Tricks, and FAQ’s
- Chilling the dough is a very important step! It may seem unimportant, but you won’t want to skip it! Otherwise, the dough will be too sticky to roll and you won’t get that perfectly smooth surface that you see in the store-bought cookies.
- If you’re like me and often find yourself too busy to bake the things you actually want to bake you’ll be happy to know that you can make this dough in advance! The uncooked dough can last up to 3 days in the fridge. You’ll just want to pull it out a couple of minutes before you plan on baking them so that they’ll be easier to mold into balls.
Once the frosting has hardened (30-60 minutes after being frosted onto a cookie) you can place the cookies in an airtight container with parchment paper between the layers. They will last a week like this in the fridge. For long-lasting cookies, you can keep them in the freezer for 3 months!
Frequently Asked Questions
How do I know when they’re done?
- These cookies should be taken out before they start changing color. They’ll still have that light pale color you see in the dough. They should be baked through, but not brown in order to keep their wonderful texture and flavor!
Could I use all-purpose flour instead of cake flour?
What makes these cookies so good?
More Desserts to Try
What did you think of this recipe? Let us know in the comments below!
- unsalted butter, room temperature
- cream cheese
- granulated sugar
- large eggs
- cake flour
- baking powder
Cream butter, cream cheese, and sugar until fluffy, about 5 mins.
Add in the eggs and vanilla. Mix until incorporated,
Sift flour, baking powder, and salt. Then add them to the bowl.
Mix until fully incorporated.
Scoop even balls of dough onto a parchment lined baking sheet.
Let them chill in the fridge for 30 mins.
After 30 mins, preheat the oven to 350 °F.
Roll the cookie dough into balls and lightly press down on the tops.
Bake for 12-14 mins.
Top with store bought or homemade buttercream frosting and sprinkles.
Michele is a mom of 5 with her degree in marriage and family studies. She believes that one of the best ways you can spend time with your family is doing fun things together.