Cream Cheese Cookies I

Cream Cheese Cookies I


"These cookies are delicate when made with a press, or hardy when dropped by spoonfuls. I fill centers of press cookies with preserves or a chocolate chip for added variety."


1 h {{adjustedServings}} servings 54 cals
Serving size has been adjusted!

Original recipe yields 72 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
  2. In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.
  3. Bake for 15 minutes in preheated oven. Cookies should be pale.
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  1. 207 Ratings


WHOA!!!!!! huge typ-o!! Thats reflected in the 3 star rating. I have been making cream cheese cookies for years and it should be 8 OUNCES of cream cheese, not 3!!!! I can only imagine why pe...

Great recipe as is or with some variations. After making it as submitted several times, today I managed to create "strawberry cheesecake" cookies by adding 2/3 of a 3 oz box of strawberry jello...

I just tried these cookies for the second time. Te first time I followed the recipe exactly, except added more vanilla, and they tasted like flour. This time I added 8 oz. cream cheese and did t...