Eggless Cream Cheese Cookies are soft, light, melt in the mouth, and delightful. They are perfectly sweetened, have a slight signature tanginess of cream cheese, and are flavored with cardamom!
Cream Cheese Cookies are beyond easy to make, and the recipe comes together very quickly. It’s worth adding to your cookie list if you haven’t tried it yet.
Soft and Delicious Eggless Cream Cheese Cookies
You must try this recipe if you like cream cheese and cream cheesecake. Eggless Cream Cheese cookies are tender, slightly tangy, flavored with cardamom, and perfectly sweet.
We need a few ingredients for this recipe. To make soft and tender cookies, measure the flour correctly, using the kitchen scale if possible.
I like to dust these cookies lightly with powdered sugar. The cookies are not too sweet, so sprinkling some icing sugar is fun and exciting. It will not make the cookies too sweet.
Instead of dusting with powdered sugar, we can also drizzle some sugar glaze or melted white chocolate. However, you can enjoy the cookies as they are; they are still amazingly delicious and tempting.
Why You Will Love These Cookies
- Cream Cheese Cookies are tender, soft, and melt in the mouth.
- They have a unique cream cheese flavor.
- The recipe is beyond easy and straightforward.
- These cookies are buttery, delicious, and irresistible.
- Cream Cheese Cookies are eggless and vegetarian.
Ingredients and Notes
- Cream Cheese: Make sure to bring cream cheese to room temperature. But it should not be very soft and do not warm it. Just leave it on the counter for an hour or so, and you are good to go. Do not use a cream cheese spread. We need to use the original cream cheese for this recipe. And because these are cream cheese cookies, do not replace cream cheese with butter.
- Butter: Use the butter to soften at room temperature. Butter is an important element for these cookies; the combination of butter and cream cheese makes them like a soft cloud, melting in the mouth. Use unsalted butter, but if you want to use salted butter, skip the recipe’s salt.
- Flour: The key to a perfectly soft and tender cream cheese cookie is measuring the flour correctly. Even a bit more, and the recipe can go wrong. If you measure with a cup, fluff the flour first. And then, using a spoon, fill the cup with flour. Also, make sure to whisk the dry ingredients properly, at least for 30-40 seconds.
- Cardamom Powder: Adding this warm, sweet, and aromatic spice is optional. Its flavor goes incredibly well with cream cheese, so I recommend using it, but you can skip it if you don’t have it or don’t prefer it.
- Cornstarch Mixture: A mixture of cornstarch and water provides binding to the cookies. This is an eggless recipe; sometimes, we must add an extra element to cover the missing egg. So you can consider it an egg replacer, which we can easily make at home. Cornstarch mixture is absolutely required for this recipe to have soft, chewy, and moist cookies.
How To Make Eggless Cream Cheese Cookies
Making a Cookie Dough
- Whisk flour, baking powder, and salt together in a medium bowl.
- Set aside.
- Take 1 tablespoon cornstarch and 3 tablespoon of water in a small bowl.
- Mix well and set aside.
- Cream the butter and cream cheese together for a minute using a stand mixer fitted with a paddle attachment or with an electric hand mixer.
- Add sugar and beat on medium to high speed until the mixture is light and fluffy.
- It will take about 2-3 minutes.
- Then add the cornstarch mixture and pure vanilla and continue beating until well combined.
- Scrape down the bottom and sides of the bowl to mix everything evenly.
- Add dry ingredients and ground cardamom.
- Mix at low speed until just combined.
- The dough will be very soft and sticky, so bring it together using a spatula.
- Transfer the dough to a bowl.
- Cover the dough tightly and place it in the refrigerator for an hour.
- You can keep it in the fridge for up to 24 hours.
Baking The Cream Cheese Cookies
- Preheat the oven to 375° F when you are ready to bake.
- Line the baking sheet with a silicone mat or parchment paper.
- Take the dough out of the fridge.
- Scoop approximately 2 tablespoon of dough and roll into a ball.
- Flatten the ball slightly; don’t flatten too much, as these cookies spread well.
- Place all the cookie dough balls onto a baking sheet, keeping them 2 inches apart.
- Bake the cookies for 10-12 minutes or until the edges are lightly golden.
- You may feel that cookies are not done but will be set upon cooling.
- So do not overbake the cookies.
- Remove the cookies from the oven and let them cool on the baking sheet for 3 minutes.
- Transfer the cookies onto a wire rack and allow them to cool completely.
- Once the cookies are completely cool, sprinkle some powdered sugar.
- However, you can also drizzle some white chocolate if you prefer.
Storing Suggestions
- Store the cookies at room temperature for 2 days in an airtight container.
- Refrigerate the cookie for up to a week in an airtight container.
- Eggless Cream Cheese Cookies also freeze well. Store them in a freezer-safe container or bag for two months.
Baking Tips
Measuring: For the perfect cookies, correctly measure the flour and other ingredients. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Cream Cheese: Use original cream cheese for the recipe, and do not use cream cheese spread. And it should be at room temperature.
Butter: Butter should be at room temperature for a perfect creaming method.
Ground Cardamom: I like the warm cardamom flavor with these cream cheese cookies. But you can skip this spice if you want.
Dough: Don’t overwork the dough; once everything is combined, stop mixing. The dough will be soft and sticky, so bring it together with a spatula.
Baking: Do not overbake the cookies; the cookies will be soft and will be set upon cooling.
More Eggless Cookies
Recipe Card
Eggless Cream Cheese Cookies / Cream Cheese Cookies
Eggless Cream Cheese Cookies are soft, light, melt in the mouth, and delightful. They are perfectly sweetened, have a slight signature tanginess of cream cheese, and are flavored with cardamom!
Video
Ingredients
- ½ cup (113g) butter softened to room temperature
- ½ cup (115g) cream cheese softened to room temperature
- 1¾ cup (210g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pure vanilla
- 1 cup (200g) granulated sugar
- 1 tablespoon cornstarch
- 3 tablespoon (45ml) water
- ¼ teaspoon cardamom powder (optional)
- 1 teaspoon powdered sugar (optional)
Instructions
- Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
- Take 1 tablespoon cornstarch and 3 tablespoon of water in a small bowl. Mix well and set aside.
- Cream the butter and cream cheese together for a minute in a stand mixer using a paddle attachment or an electric mixer.
- Add sugar and beat until the mixture is light and fluffy.
- Add cornstarch mixture and pure vanilla and continue beating until well combined. Scrape down the bottom and sides of the bowl to mix evenly.
- Add dry ingredients, ground cardamom, and mix on low speed until just combined. The dough will be very soft and sticky.
- Bring the dough together using a spatula and transfer it to the bowl. Cover the dough tightly and place it in the refrigerator for an hour.
- Preheat the oven to 375°F (190°C) when ready to bake. Line the baking sheet with a silicone mat or parchment paper.
- Take the dough out of the fridge. Scoop approximately 2 tablespoon of dough and roll into a ball.
- If the dough is too sticky and hard to handle, very lightly flour your palm and roll it into a ball. Flatten the balls a little, do not flatten them too much, as cookies will spread well.
- Place all the cookie dough balls onto a baking sheet keeping them 2 inches apart. Bake the cookies for 10-12 minutes or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for 3 minutes. Transfer the cookies onto a wire rack and allow them to cool completely.
- Once the cookies are completely cool, sprinkle some powdered sugar.
Storing Suggestions
- Store the cookies at room temperature for 2 days in an airtight container.
- Refrigerate the cookie for up to a week in an airtight container.
- Eggless Cream Cheese Cookies also freeze well. Store them in a freezer-safe container or bag for two months.
Notes
- Measuring: For the perfect cookies, correctly measure the flour and other ingredients. I suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
- Cream Cheese: Use original cream cheese for the recipe, and do not use cream cheese spread. And it should be at room temperature.
- Butter: Butter should be at room temperature for a perfect creaming method.
- Ground Cardamom: I like this flavor with these cream cheese cookies. But you can skip this spice if you want.
- Dough: Don’t overwork the dough; once everything is combined, stop mixing. The dough will be soft and sticky, so bring it together with a spatula.
- Baking: Do not overbake the cookies; the cookies will be soft and will be set upon cooling.
Nutrition (Approximate Values)
Calories : 156kcalCarbohydrates : 21gProtein : 2gFat : 7gSaturated Fat : 5gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 2gTrans Fat : 0.2gCholesterol : 20mgSodium : 109mgPotassium : 23mgFiber : 0.3gSugar : 12gVitamin A : 243IUVitamin C : 0.01mgCalcium : 23mgIron : 1mg
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