These easy Cream Cheese Cookies are soft, delicious cookies that are perfect for Easter, Mother's Day, or Christmas! Make these pretty little cream cheese cookies with a cookie press and top with sprinkles for simple, classic cookies that are perfectly tender every time.
These pretty little Cream Cheese Cookies are another classic cookie recipe given to me by my mother-in-law. I was hooked on them after my first bite and they continue to be a family favorite!
Cream Cheese Cookies are made with a blend of cream cheese and shortening, giving you a light, soft, cookie that is less sweet than your usual sugar cookie thanks to the slightly tangy flavor of the cream cheese.
- 1 cup Shortening
- 3 ounces Cream cheese softened
- 1 cup Sugar
- 1 Egg yolk
- ½ teaspoon Vanilla
- 2 ½ cups Sifted Flour
- Sprinkles optional
- Preheat oven to 350 degrees F.
- Place shortening in the bowl of your mixer and whisk on high until it is fluffy.
- Gradually add the cream cheese and sugar continuing to mix until smooth.
- Beat in egg yolk, vanilla and sifted flour.
- Place the cookie dough in a cookie press or drop by teaspoon on a greased cookie sheet. Optional: Add sprinkles.
- Bake for 8-10 minutes or until the edges just begin to brown.
- Let the cookies cool on the baking sheet for 2-3 minutes and then transfer them to a cooling rack until fully cooled.
Tips for Using a Cookie Press:
- A cookie press isn’t required to make Cream Cheese cookie but I think they are so much prettier when you use one. A cookie press can be electric or manual and both are simple to use with a little practice. I use my trusty Wilton cookie press and it never lets me down!
- Remove the air from the press – Before using your cookie press make sure to press it in a few times until the dough is firmly packed inside of it, with no space. I like to press out one or two test cookies to get out any air bubbles.
- Use an unlined, ungreased baking sheet – You want the dough to stick to the pan to help form the shape so you don’t want to add any grease, butter, or parchment paper to the cookie sheet. Don’t worry they will easily come off the baking sheet once they are baked.
- Chill your baking sheet – Place your baking sheet in the refrigerator for 5-10 minutes to chill it. This helps the dough stick.
- Press the cookie press firmly, and flatly, against the baking sheet – Pressing down firmly and squeezing the trigger helps the dough form the perfect shape, and stick firmly enough to the baking sheet to help the dough neatly break away from the press.