Tuesdays have become my favorite day of the week—not for any grand reason, just because that’s when our little neighborhood cooking club meets at the old community center near the library. It’s nothing fancy: a couple of long tables, a whistling kettle that never seems to stop, and the comforting sound of pans clinking while friends swap stories and recipes.
Last week, Marlene, who always wears a brooch shaped like a teacup, brought in a yellowed index card tucked into a plastic sleeve. The handwriting was careful and a little shaky—her mother’s, she said. The recipe read: Philadelphia Cream Cheese and Vanilla Cookies. I’d never heard of them before. Cream cheese in cookies? I was curious.
So, I took the recipe home and made them that evening, apron still dusted in flour from earlier. The kitchen warmed up with a soft buttery scent, laced with vanilla, while my dog Charlie snored under the table. As I pressed cookie cutters into the dough—hearts, stars, little teapots—I thought of how many times that recipe had probably been made in someone else’s kitchen, by someone else’s hands. And now it had found its way into mine.
Sometimes the quiet, passed-down things have the most staying power. These cookies reminded me of that. Not overly sweet, soft in the middle, and tender like old memories. I tucked a few into a tin for Marlene the next morning.
Short Description
Soft, creamy, and fragrant with vanilla, these Philadelphia Cream Cheese Cookies are melt-in-your-mouth delicious. They’re easy to make, ideal for any season, and perfect for pairing with your favorite warm drink.
Key Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz (225g) Philadelphia cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2½ cups (315g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional: powdered sugar for dusting
Tools Needed
- Electric hand mixer or stand mixer
- Large mixing bowls
- Rubber spatula
- Whisk
- Rolling pin
- Cookie cutters
- Baking sheets
- Parchment paper or non-stick spray
Cooking Instructions
Step 1: Prepare the Dough
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy—about 2 minutes.
Add in the granulated sugar and continue mixing for another 2 minutes until light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix—it should come together easily without feeling sticky.
Step 3: Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This makes the dough easier to roll out and helps the cookies hold their shape during baking.
Step 4: Preheat the Oven
Preheat your oven to 325°F (165°C). Line your baking sheets with parchment paper or lightly grease them to prevent sticking.
Step 5: Shape the Cookies
On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Use cookie cutters of your choice to cut out shapes. Place the cookies about 2 inches apart on the prepared baking sheets.
Step 6: Bake
Bake for 12 minutes or until the edges are just beginning to turn golden. The centers should look pale but set. Let the cookies cool on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely.
Step 7: Optional Finishing Touch
Once the cookies are fully cooled, dust with powdered sugar for an extra touch of sweetness and charm.
Why You’ll Love This Recipe
– Silky soft interior with a light vanilla scent
– No need for fancy ingredients—just pantry basics and cream cheese
– Versatile for all occasions and holidays
– Easy to shape and decorate
– Bakes evenly and stays tender for days
– Kid-friendly and freezer-friendly
– Subtle sweetness, perfect for pairing with drinks
Mistakes to Avoid & Solutions
Mistake 1: Overmixing the dough
Problem: Tough or dense cookies.
Solution: Mix just until combined after adding the dry ingredients.
Mistake 2: Skipping the chill time
Problem: Cookies spread too much or lose their shape.
Solution: Chill for at least an hour. For warmer kitchens, up to 2 hours is better.
Mistake 3: Rolling dough too thick or thin
Problem: Uneven baking.
Solution: Aim for consistent ⅛-inch thickness. Use guide sticks if needed.
Mistake 4: Overbaking
Problem: Dry, crumbly texture.
Solution: Bake just until edges are lightly golden. They’ll continue firming as they cool.
Mistake 5: Using cold butter or cream cheese
Problem: Lumpy batter and poor texture.
Solution: Always start with room-temperature butter and cream cheese for a smooth mix.
Serving and Pairing Suggestions
Serve these cookies:
Lightly dusted with powdered sugar for tea parties or brunch
Alongside a cup of earl grey, cappuccino, or warm cider
Layered with jam or dipped in chocolate for a fancier twist
Arranged on a holiday cookie tray or dessert platter
With whipped cream or berries for a soft, shortcake-style dessert
Storage and Reheating Tips
Store cookies in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate in a sealed container for up to 1 week.
Freeze in a single layer, then transfer to freezer bags. Best used within 2 months.
To thaw, let sit at room temperature for 20 minutes.
If reheating, warm gently in a 300°F oven for 3–5 minutes to refresh their softness.
FAQs
1. Can I make the dough ahead of time?
Yes! The dough can be chilled for up to 48 hours or frozen for up to 2 months. Just thaw in the fridge overnight before rolling.
2. Can I skip the powdered sugar?
Absolutely. They’re delicious plain or even with a glaze instead if you prefer.
3. Why are my cookies spreading too much?
Most likely the dough was too warm. Be sure to chill it thoroughly and use cool baking sheets.
4. Can I add mix-ins like chocolate chips or nuts?
Yes, though it will change the texture. Stick to ½ cup add-ins and gently fold them in after the dough is mixed.
5. What kind of vanilla extract should I use?
Pure vanilla extract gives the best flavor. Avoid imitation varieties for this delicate cookie.
Tips & Tricks
Always measure your flour using the spoon-and-level method to avoid dry dough.
If your kitchen runs hot, chill the cut cookies on the baking sheet for 10 minutes before baking.
For a firmer texture, roll the dough slightly thicker (¼ inch).
Add a splash of almond extract for a floral note.
Use decorative stamps or sugar for extra flair at holidays.
Recipe Variations
1. Lemon Cream Cheese Cookies
Swap the vanilla extract for 1½ tsp lemon zest and 1 tsp lemon juice. Add 2 tbsp extra sugar for brightness. The flavor becomes fresh and zesty.
2. Chocolate-Dipped Cookies
After baking, dip half of each cookie in melted dark or white chocolate. Let set on parchment. Sprinkle with chopped nuts or coconut if desired.
3. Almond Spice Cookies
Use almond extract (1 tsp) instead of vanilla. Add ½ tsp cinnamon to the flour mixture for a cozy flavor twist.
4. Sandwich Cookies
Roll the dough thinner (⅙ inch) and bake smaller rounds. Fill with raspberry jam or vanilla buttercream for a beautiful treat.
5. Gluten-Free Version
Use a 1:1 gluten-free baking flour blend with xanthan gum. Check dough texture—it may need an extra tablespoon of flour.
Final Thoughts
By the end of our next club meeting, the tin was empty. Marlene smiled and said her mother would’ve been pleased. We all agreed the cookies felt like something you’d find in a grandmother’s kitchen, somewhere between a holiday and an ordinary Tuesday. They weren’t flashy, but they were heartfelt—and those are the kinds of recipes that make you slow down and linger.
I’m planning to make another batch this weekend, maybe with a dusting of powdered sugar and a fresh pot of tea nearby. The recipe’s earned a spot in my own tin of family favorites now. And who knows? Maybe one day, someone else will pull it out, flour on their sleeves, passing it along once more.
Philadelphia Cream Cheese And Vanilla Cookies
Print ThisIngredients
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz (225g) Philadelphia cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2½ cups (315g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional: powdered sugar for dusting
Instructions
Step 1: Prepare the Dough
Beat softened butter and cream cheese until smooth (about 2 minutes). Add sugar and beat another 2 minutes until fluffy. Mix in egg and vanilla until fully combined.
Step 2: Combine Dry Ingredients
Whisk flour, baking soda, and salt in a separate bowl. Gradually add to the wet mixture and mix until a soft dough forms. Do not overmix.
Step 3: Chill the Dough
Wrap the dough in plastic wrap and chill for at least 1 hour to firm up.
Step 4: Preheat the Oven
Preheat oven to 325°F (165°C). Line baking sheets with parchment or lightly grease.
Step 5: Shape the Cookies
Roll dough to ⅛-inch thick on a floured surface. Cut with cookie cutters and place 2 inches apart on baking sheets.
Step 6: Bake
Bake for 12 minutes until edges are lightly golden. Cool 1 minute on the sheet, then transfer to a wire rack.
Step 7: Optional Finishing Touch
Dust cooled cookies with powdered sugar for a sweet, elegant finish.
