Cream Cheese Cookies are beyond easy to make, and the recipe comes together very quickly. It’s worth adding to your cookie list if you haven’t tried it yet. Jump to:Soft and Delicious Eggless Cream Cheese CookiesWhy You Will Love These CookiesIngredients and NotesHow To Make Eggless Cream Cheese CookiesStoring SuggestionsBaking TipsMore Eggless CookiesRecipe Card

Soft and Delicious Eggless Cream Cheese Cookies

You must try this recipe if you like cream cheese and cream cheesecake. Eggless Cream Cheese cookies are tender, slightly tangy, flavored with cardamom, and perfectly sweet. We need a few ingredients for this recipe. To make soft and tender cookies, measure the flour correctly, using the kitchen scale if possible.  I like to dust these cookies lightly with powdered sugar. The cookies are not too sweet, so sprinkling some icing sugar is fun and exciting. It will not make the cookies too sweet. Instead of dusting with powdered sugar, we can also drizzle some sugar glaze or melted white chocolate. However, you can enjoy the cookies as they are; they are still amazingly delicious and tempting.

How To Make Eggless Cream Cheese Cookies

Whisk flour, baking powder, and salt together in a medium bowl. Set aside.

Take 1 tablespoon cornstarch and 3 tablespoon of water in a small bowl. Mix well and set aside.

Cream the butter and cream cheese together for a minute using a stand mixer fitted with a paddle attachment or with an electric hand mixer.

Add sugar and beat on medium to high speed until the mixture is light and fluffy.  It will take about 2-3 minutes.

Then add the cornstarch mixture and pure vanilla and continue beating until well combined. Scrape down the bottom and sides of the bowl to mix everything evenly.

Add dry ingredients and ground cardamom. Mix at low speed until just combined. The dough will be very soft and sticky, so bring it together using a spatula. Transfer the dough to a bowl. Cover the dough tightly and place it in the refrigerator for an hour. You can keep it in the fridge for up to 24 hours.

Baking The Cream Cheese Cookies

Preheat the oven to 375° F when you are ready to bake. Line the baking sheet with a silicone mat or parchment paper. Take the dough out of the fridge.

Scoop approximately 2 tablespoon of dough and roll into a ball.  Flatten the ball slightly; don’t flatten too much, as these cookies spread well. Place all the cookie dough balls onto a baking sheet, keeping them 2 inches apart.

Bake the cookies for 10-12  minutes or until the edges are lightly golden. You may feel that cookies are not done but will be set upon cooling. So do not overbake the cookies. Remove the cookies from the oven and let them cool on the baking sheet for 3 minutes.

Transfer the cookies onto a wire rack and allow them to cool completely.

Once the cookies are completely cool, sprinkle some powdered sugar. However, you can also drizzle some white chocolate if you prefer.

More Eggless Cookies

Recipe Card

Cream Cheese: Use original cream cheese for the recipe, and do not use cream cheese spread. And it should be at room temperature. Butter: Butter should be at room temperature for a perfect creaming method. Ground Cardamom: I like the warm cardamom flavor with these cream cheese cookies. But you can skip this spice if you want. Dough: Don’t overwork the dough; once everything is combined, stop mixing. The dough will be soft and sticky, so bring it together with a spatula. Baking: Do not overbake the cookies; the cookies will be soft and will be set upon cooling.