Cream Cheese Cookies

While cleaning out/purging my files recently, I rediscovered this recipe for these Cream Cheese Cookies. It was on an old index card, in my mother's handwriting. I'd always wanted to try these, but never did because after the list of ingredients there was this instruction: "bake and freeze."

I don't remember watching my Mom bake these cookies and I had no clue what "bake and freeze" meant other than that I had to chill the dough before doing anything with it. She also never wrote down the oven temperature.

So I tried several versions. I rolled clumps of dough into 1-inch balls and baked them. I made some crescent shaped. The best ones were when I rolled the dough into two long logs, refrigerated them overnight and cut the logs into 1/4-inch slices, baked at 325 degrees.

My mother never said to dust the baked cookies with confectioners' sugar. I tried them with and without and think the cookies taste better and look nicer with that final garnish.

Glad I finally tried the recipe! The cookies are rich and tender, lightly sweet (only 2 tablespoons of sugar!), a perfect snack for a coffee or tea break.

Here's the recipe, with instructions.


  • 1/2 pound butter
  • 1/2 pound cream cheese
  • 2 large egg yolks
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • confectioners' sugar

Beat the butter and cream cheese together in the bowl of an electric mixer set at medium (or use a hand mixer) for 2-3 minutes, until softened and completely blended. Add the egg yolks, sugar, salt and vanilla extract and beat them in thoroughly. Add the flour gradually, beating it in until a smooth, uniform dough has formed. Cut the dough in half and roll each half into a long log about 1-inch in diameter. Wrap in plastic wrap and chill for at least 4 hours, or until firm and cold. Preheat the oven to 325 degrees. Slice the logs into 1/4-inch slices and place the slices on cookie sheets. Bake for 23-25 minutes or until lightly browned. Remove from the oven and let cool. Dust with confectioners sugar (best if sifted over the cookies).

Makes about 60 cookies