There’s something incredibly heartwarming when baking cookies, especially when they are easy to make, and come out perfectly. Not to mention all that love and work you put into them just happens to put a smile on everyone’s face. Because…cookies.

This is a cookie that’s light and fluffy, and when you bite into it reminds you exactly of a rich creamy cheesecake. It might just be the best of both worlds – cookies, AND cheesecake.

Closer to the holiday season, cookie-baking becomes a seemingly regular indoor activity. Between potlucks, cookie exchanges, bake sales and sweet treats for the neighbors…it can certainly be hard to stay original and stand out while remaining simplistic and relatively fail-proof.

What I love about these cookies is that while they aren’t necessarily “holiday” cookies, they still look like sweet snowballs, and most certainly will stand out on a dessert table.

This recipe is one of the easiest “new” cookies I’ve ever made. The only thing you’ll really need to “babysit” is the baking time. For best results, you want a lightly browned bottom, but not a browned cookie. This recipe should yield you around 3 dozen cookies or more and with a 10 minute bake time, you can complete all your batches easily in about 45 minutes!

Servings: 3-4 dozen


  • 8oz (1 block) cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 1/2 cup granulated white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 cup powdered sugar


  • 2 medium sized mixing bowls
  • Parchment paper lined baking sheets
  • Electric mixer/beaters
  • Cookie scoop or tablespoon
  • Non-Stick Cooking Spray (helpful)


  • Preheat oven to 350 degrees Fahrenheit.
  • Beat together your cream cheese and butter until fluffy and well blended. Add in your white sugar, and continue mixing. Next, add eggs & vanilla and mix until smooth. Set aside.
  • In a separate bowl, combine your flour, baking powder & salt. Add the dry mixture into your cream cheese mixture, adding just a bit at a time, until it's well blended.
  • Using a tablespoon or cookie scoop, spray the inside and begin scooping the dough onto your parchment-lined baking sheets, about 1-inch apart from the next.
  • Bake for about 10 minutes or until the bottoms are lightly browned. Add or subtract a minute of time if needed, as some oven temperatures may vary.
  • Let cool for a minute or two before transferring to a cooling rack.
  • Sprinkle/dust with powdered sugar. Enjoy!
Sarah Nicole

Since successfully losing 100lbs by changing her relationship with food and her body, Sarah has taken her passion for food and balanced it between cucumbers and cupcakes. When she's not bustling her way around a kitchen, you can find her working out or winding down at home with her 3 kids and pug. Follow Sarah's journey on Instagram @TheBirdsPapaya.

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