Cream Cheese Cookies

Starting with a classic butter cookie and replacing some of the butter with cream cheese and using an egg yolk instead of a whole egg makes these cookies very rich, very dense and very creamy.

Cream Cheese Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • 4 ounces (1 small package) cream cheese, at room temperature
  • 1 cup sugar
  • 1 large egg yolk, at room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups all purpose flour
  • ¾ teaspoon kosher salt
  1. Preheat the oven to 325 degrees.
  2. Place the butter, cream cheese and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the egg yolk and vanilla, mixing well between additions.
  4. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl and mix again.
  6. Drop large teaspoons of dough onto an ungreased cookie sheet and bake until the edges are just brown, about 14- 16 minutes.
  7. Let cool on the sheet. Cool the cookie sheet between batches. Repeat with remaining dough.