Eggless Cream Cheese Cookies / Cream Cheese Cookies
These Eggless Cream Cheese Cookies are soft, buttery, and wonderfully tender, with a delicate cream cheese tang. Flavored with vanilla and optional cardamom, they are easy to make and perfect with a light dusting of powdered sugar.
Servings: 18 Cookies
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
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.
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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