These soft & thick Butter Cream Cheese Almond Cookies are simple, comforting, and delicious. If you want a cookie that isn’t overly rich or cloyingly sweet, these will be your go-to.
Sometimes you crave a cookie that’s unpretentious but satisfying. These easy Cream Cheese Almond Cookies combine two great ingredients — butter and cream cheese — for a soft, tender texture. A generous splash of pure almond extract gives them a delicate nutty aroma; omit it if you prefer a vanilla version. This is a versatile, everyday cookie recipe that’s quick to make and perfect with a cold glass of milk.
The method is straightforward:
- Mix the dough.
- Drop scoops onto ungreased baking sheets.
- Bake until edges are lightly golden.
These cookies bake up soft and thick — irresistible if you love pillowy cookies. They’re easy to munch on, so have extra milk ready!
If you make this recipe, please rate it and leave a comment to let me know how you liked it. I love hearing from you!
Butter Cream Cheese Almond Cookies
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- Author: Cindy Gibbs
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 minutes
- Yield: 2 1/2 Dozen Cookies
- Category: Cookies
- Method: Bake
- Cuisine: American
Description
These soft, thick cookies are a great choice when you want something not too sweet but still very satisfying. They keep well and are easy to make in batches.
Ingredients
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- 3 1/2 cups cake flour
- 1 teaspoon baking powder
- 1 package (8 ounces) cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 teaspoons pure almond extract (optional for vanilla flavor)
- Powdered sugar, for dusting
Instructions
Preheat oven to 375°F (190°C).
- Whisk together the cake flour and baking powder in a large bowl; set aside.
- Beat the cream cheese in a stand mixer bowl or with a hand mixer on medium-high until smooth and lump-free. Add the softened butter and beat until light and well combined. Add the sugar, eggs, vanilla, and almond extract; mix until combined. Add the dry ingredients in three additions, mixing just until incorporated after each addition.
- Use a cookie scoop to drop portions of dough onto ungreased baking sheets. Bake about 9–11 minutes, until the bottoms and edges are lightly golden while the tops remain pale.
- Remove from the oven and let the cookies sit on the baking sheet for one minute, then transfer to a wire rack to cool. When fully cool, dust lightly with powdered sugar.
- Store cookies in an airtight container. They remain fresh for up to one week.
Notes
- These cookies freeze well. Layer them between sheets of wax paper in a freezer-safe container for up to 3 months.
- I used a 1.5-inch cookie scoop; use a larger scoop if you prefer bigger cookies, but you’ll get fewer cookies per batch.