These Eggless Cream Cheese Cookies are soft, tender, and delightfully buttery, with a subtle tanginess from the cream cheese. A touch of cardamom adds a warm and aromatic flavor, while a light dusting of powdered sugar makes them extra special.
The recipe is easy to prepare with simple ingredients and does not require eggs. The dough needs to chill for only one hour before baking, making these Cream Cheese Cookies perfect for holidays, celebrations, or whenever you are craving a soft homemade cookie.
Eggless Cream Cheese Cookies are made with butter, cream cheese, flour, sugar, and a simple cornstarch mixture instead of eggs. They are soft, tender, slightly tangy, and lightly flavored with vanilla and optional cardamom.
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About Eggless Cream Cheese Cookies
If you enjoy cream cheese desserts, you must try these cookies. The combination of butter and cream cheese gives them a rich flavor and an exceptionally soft, delicate texture that almost melts in your mouth.
I love adding a little ground cardamom because its warm flavor pairs beautifully with the slightly tangy cream cheese. However, you can leave it out and make simple vanilla Cream Cheese Cookies instead.
Once the cookies are completely cool, I lightly dust them with powdered sugar. They are also delicious without a topping, or you can decorate them with a simple glaze or melted white chocolate.
Soft & Easy Cream Cheese Cookies
These cookies have been one of my favorite recipes because they are a little different from traditional cookies. The cream cheese gives them a delicate texture and subtle tanginess, while the butter makes them rich and tender. I especially love adding cardamom; it brings warm, aromatic flavor that pairs beautifully with the cream cheese.
The dough is naturally very soft and sticky, so don’t worry if it looks different from regular cookie dough. Chilling makes it much easier to shape, and avoiding extra flour keeps the baked cookies soft and melt-in-the-mouth. I like to finish them with a light dusting of powdered sugar, especially for the holidays, but they are equally delicious served plain with tea or coffee.
I hope you will enjoy baking these cookies as much as I do.
Why You Will Love These Cookies
- Soft, tender, and melt-in-the-mouth texture.
- Rich and buttery with a subtle cream cheese tang.
- Completely eggless and vegetarian.
- Easy to make with basic baking ingredients.
- Lightly flavored with vanilla and cardamom.
- Perfect for holidays, gifting, or afternoon tea.
Ingredients You’ll Need
- Cream Cheese: Use full-fat block-style cream cheese, not whipped cream cheese or cheese spread. Bring it to room temperature so it combines smoothly with the butter, but do not warm or melt it.
- Unsalted Butter: Soften the butter to room temperature. It should feel slightly soft when pressed but should not look greasy or melted. If using salted butter, reduce or omit the added salt.
- All-Purpose Flour: Measuring the flour correctly is especially important for this recipe. Too much flour can make the cookies dry and prevent them from spreading properly. For the best results, weigh 210g using a kitchen scale.
- Granulated Sugar: Sugar sweetens the cookies and helps create a light, tender texture. I do not recommend reducing it significantly without testing the recipe.
- Cornstarch and Water: This mixture adds moisture and helps provide structure in the absence of eggs. Mix it thoroughly before adding it to the dough so there are no lumps.
- Baking Powder: Gives the cookies a light, slightly puffy texture.
- Vanilla Extract: Vanilla complements the butter and cream cheese and gives the cookies a classic flavor.
- Ground Cardamom: Cardamom adds a warm, sweet, and aromatic flavor. It pairs beautifully with cream cheese, but it is entirely optional.
- Powdered Sugar: A light dusting of powdered sugar makes the cookies look festive. Wait until they are completely cool before adding it.
How To Make Eggless Cream Cheese Cookies
Prepare the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cardamom.
- Set aside.
- If you prefer plain vanilla cream cheese cookies, leave out the cardamom.
Make the Cornstarch Mixture
- Combine the cornstarch and water in a small bowl.
- Stir until completely smooth and set aside.
- Stir it again just before adding it to the cookie dough because the cornstarch may settle at the bottom.
Cream the Butter and Cream Cheese
- Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the softened butter and cream cheese together for about one minute, until smooth and creamy.
- Add the granulated sugar and continue beating for 2-3 minutes, until the mixture looks lighter and fluffy.
- Scrape down the sides and bottom of the bowl as needed.
Finish the Dough
- Add the cornstarch mixture and vanilla extract.
- Beat until everything is well combined.
- Add the dry ingredients and mix on low speed only until the flour is incorporated.
- Do not overmix.
- The dough will be very soft and sticky. Use a spatula to bring it together, cover the bowl tightly, and refrigerate it for one hour.
Shape and Bake Cream Cheese Cookies
- When ready to bake, preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Take the dough out of the refrigerator and scoop approximately 2 tablespoons for each cookie, then gently roll it into a ball.
- Flatten each ball slightly; don’t flatten too much, as these cookies spread well.
- Arrange the cookie dough balls on the prepared baking sheet, leaving about 2 inches between them.
- Bake for 10-12 minutes, or until the edges are set and very lightly golden.
- The centers may still look soft, but they will continue to set as the cookies cool.
- Allow the cookies to cool on the baking sheet for about five minutes before carefully transferring them to a wire rack.
- Once completely cool, dust them lightly with powdered sugar, if desired.
Storing and Freezing
Store the cooled cream cheese cookies in an airtight container at room temperature for up to two days.
For longer storage, refrigerate them in an airtight container for up to one week. Bring refrigerated cookies to room temperature before serving for the softest texture.
You can also freeze the baked cookies for up to two months. Place parchment paper between the layers and store them in a freezer-safe container. Thaw at room temperature and add powdered sugar after thawing.
Expert Tips For Soft Cream Cheese Cookies
Use a Kitchen Scale: Even a small amount of extra flour can change the texture of these cookies. Weighing the flour is the most reliable method.
Choose the Right Cream Cheese: Use full-fat block cream cheese. Cream cheese spread contains more moisture and may cause the cookies to spread differently.
Soften the Butter and Cream Cheese: Both should be soft enough to blend smoothly but should still feel slightly cool. If they become greasy, the cookies may spread too much.
Cream the Mixture Properly: Beat the butter, cream cheese, and sugar until lighter and fluffy. This incorporates air and helps give the cookies their tender texture.
Chill the Dough: The freshly mixed dough is intentionally soft and sticky. Refrigerating it makes it easier to shape and controls spreading in the oven.
Avoid Overmixing: Once you add the flour, mix only until combined. Overmixing can make the cookies less tender.
Do Not Overbake: Remove the cookies when the edges are set and barely golden. They will be very soft when warm and will firm up as they cool.
FAQs For Eggless Cream Cheese Cookies
This dough is naturally soft and sticky because of the butter, cream cheese, and added water. Chill it for at least one hour. If it is still difficult to shape, lightly flour or grease your palms and then roll the cookie dough.
The butter or cream cheese may have been too warm, or the dough may not have chilled long enough. If your dough is very sticky, place the dough back in the refrigerator until it feels firm enough to roll.
Too much flour is the most common reason. For the best results, weigh the flour. Also, an oven that runs too hot can set the edges before the cookies have time to spread.
Yes. Cover the dough tightly and refrigerate it for up to two days. Let it sit at room temperature for a few minutes if it becomes too firm to scoop.
More Eggless Cookies
Eggless Cream Cheese Cookies / Cream Cheese Cookies
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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
Prepare the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cardamom. Set aside. If you prefer plain vanilla cream cheese cookies, leave out the cardamom.
Make the Cornstarch Mixture
- Combine the cornstarch and water in a small bowl. Stir until completely smooth and set aside. Stir again just before adding it to the cookie dough because the cornstarch may settle at the bottom.
Cream the Butter and Cream Cheese
- Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the softened butter and cream cheese together for about one minute, until smooth and creamy.
- Add the granulated sugar and continue beating for 2-3 minutes, until the mixture looks lighter and fluffy. Scrape down the sides and bottom of the bowl as needed.
Finish the Dough
- Add the cornstarch mixture and vanilla extract. Beat until everything is well combined.
- Add the dry ingredients and mix on low speed only until the flour is incorporated. Do not overmix. The dough will be very soft and sticky. Use a spatula to bring it together, cover the bowl tightly, and refrigerate it for one hour.
Shape and Bake
- When ready to bake, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop approximately 2 tablespoons of dough for each cookie and gently roll it into a ball. If the dough sticks to your hands, lightly flour your palms. Avoid adding extra flour directly to the dough.
- Slightly flatten the cookie dough balls, and arrange them on the prepared baking sheet, leaving about 2 inches between them. Do not flatten the balls too much, as the cookies will spread well.
- Bake for 10-12 minutes, or until the edges are set and very lightly golden. The centers may still look soft, but they will continue to set as the cookies cool.
- Allow the cookies to cool on the baking sheet for about five minutes before carefully transferring them to a wire rack. Once completely cool, dust them lightly with powdered sugar, if desired.
Storing and Freezing
- Store the cooled cream cheese cookies in an airtight container at room temperature for up to two days.
- For longer storage, refrigerate them in an airtight container for up to one week. Bring refrigerated cookies to room temperature before serving for the softest texture.
- You can also freeze the baked cookies for up to two months. Place parchment paper between the layers and store them in a freezer-safe container. Thaw at room temperature and add powdered sugar after thawing.
Notes
- Use a Kitchen Scale: Even a small amount of extra flour can change the texture of these cookies. Weighing the flour is the most reliable method.
- Choose the Right Cream Cheese: Use full-fat block cream cheese. Cream cheese spread contains more moisture and may cause the cookies to spread differently.
- Soften the Butter and Cream Cheese: Both should be soft enough to blend smoothly but should still feel slightly cool. If they become greasy, the cookies may spread too much.
- Cream the Mixture Properly: Beat the butter, cream cheese, and sugar until lighter and fluffy. This incorporates air and helps give the cookies their tender texture.
- Chill the Dough: The freshly mixed dough is intentionally soft and sticky. Refrigerating it makes it easier to shape and controls spreading in the oven.
- Avoid Overmixing: Once you add the flour, mix only until combined. Overmixing can make the cookies less tender.
- Do Not Overbake: Remove the cookies when the edges are set and barely golden. They will be very soft when warm and will firm up as they cool.
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