Cream Cheese Cookies

Cream Cheese Cookies
Well, well. I know, I know… is still  January, but I couldn’t help but post these fun cookies! I found them at the wonderful site My Kitchen Cafe. There are fabulous recipes galore over there! I tried these cookies this past December and my kids loved them. They were actually even better the second day and taste a bit like a danish. They would be fun to make for Valentines Day. I only added a couple of things to the original recipe.  I added a bit of glaze on the top and a bit of cinnamon and sugar to the graham cracker cookie crumbs. These would be fun to make with your kids!
Cream Cheese Cookies
Yield: about 24 cookies
3 1/2 cups all-purpose flour

2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
1/2 t cinnamon
1 T sugar
2 cans (20-ounce) cherry or blueberry pie filling

Glaze: You could easily use a jar of canned vanilla frosting for the glaze, if you prefer.
2-3 C powdered sugar
1/2 t vanilla
1-2 T milk
dash of salt

1.Combine the flour, baking powder and salt in a bowl.
2. In another bowl with an electric mixer, beat cream cheese, butter and 1 1/2 C sugar until smooth and creamy, about 2 minutes.
3. Add eggs and vanilla and mix until incorporated.
4. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
5. Place graham cracker crumbs, 1/2 t cinnamon and 1 T sugar in a shallow dish, and stir until combined.
6. Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets.
7. Using a tablespoon measuring spoon, make an indentation in the center of each ball. Place 3 cherries in the dimple.
8. Bake at 350 degrees until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.
9. Mix glaze ingredients together in a stand mixer, or with hand held beaters. To make it thicker add more powdered sugar, and to thin it out add a little more milk. Put the glaze in a small zip lock bag. Cut a very small hole in the tip of the bag. Drizzle the glaze over the cookies when they are completely cool.

Post a comment!


  1. 1
    January 21, 2010 at 2:37 pm

    So, I come over here and just LOOK at those cookies and gained 10 pounds!! Thanks a lot!!

  2. 2
    January 21, 2010 at 11:43 pm

    Hey Jamie,
    Those cookies look delicious!

  3. 3
    January 22, 2010 at 8:40 pm

    Woowee those look GOOD! Yum, yum. Thanks for swinging by my way today. Have a great weekend.

  4. 4
    January 25, 2010 at 8:42 pm

    Look how pretty your cookies are with the drizzle on top! Love it!

  5. 5
    November 20, 2012 at 1:49 pm

    These cookies taste delicious and will be part of my christmas cookie platter. I however got 84 cookies out of this recipe instead of the 24. I may have made them smaller but I am soooo happy i got more than 24! They turned out wonderfully! Thanks for sharing this recipe. I found your blog not too long ago and have made alot of your recipes and my family loves them. Keep em coming!

  6. 6
    Danielle D.
    December 11, 2012 at 7:02 am

    I think I will make these for the hubby’s office party coming up! They look and sound delish!

  7. 7
    December 18, 2012 at 2:30 pm

    Yummy, im a sucker for cream cheese and cookies, but together im in heaven!!

Your email is never published nor shared. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>