by merrill
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8 tablespoons unsalted butter, at room temperature Ask a question about this ingredient
3 ounces cream cheese, softened Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
1 cup all-purpose flour Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
Heat the oven to 350 degrees. Using a standing mixer or hand beaters, cream together the butter, cream cheese and sugar until light and fluffy, 3 to 5 minutes. Mix in the flour and salt, just until incorporated. Scrape down the bowl and give it a quick stir with a spoon to make sure everything is evenly mixed.
Ask a question about this stepDrop the batter by tablespoonfuls onto baking sheets lined with parchment, leaving about 1 1/2 inches between each cookie (they will spread a little). Bake for about 12 minutes, until the edges are golden brown. Do not over-bake, or the cookies won't be chewy! Cool slight on the cookie sheet, and then remove the cookies with a spatula and let them finish cooling on a rack.
Ask a question about this stepI just made them last night for my boy friend. He absolutely loved them! Only thing I did differently is that I used little bit of vanilla. Thanks a lot!
I just made them last night for my boy friend. He absolutely loved them! Only thing I did differently is that I used little bit of vanilla. Thanks a lot!
I just made them last night for my boy friend. He absolutely loved them! Only thing I did differently is that I used little bit of vanilla. Thanks a lot!
I just made them last night for my boy friend. He absolutely loved them! Only thing I did differently is that I used little bit of vanilla. Thanks a lot!
I occasionally like to bring in homemade treats for my coworkers once in a while to give them a little unexpected bright spot. These cookies definitely fit the bill. Everyone thought they were wonderful! I almost felt guilty since they were so easy to make and definitely not my own recipe. Considering I still have more than 1/2 a brick of cream cheese in my fridge, I'll definitely be making more of these in the very near future. After all, I can't let my coworkers have ALL of the cookies!
I doubled the recipe so I could use up most of a brick of Neufchatel (light) cream cheese. A doubled recipe yielded about 40 cookies, using a slightly rounded 1.5" cookies scoop. They were great and DID have that yummy tang -- which sadly meant my kids were a little disconcerted by them. (The good news is I also got to try the Secret Cookies the day after making these so my kids had dessert for their lunches!) I added a tsp. or so of vanilla and imagine they'd be terrific with some lemon zest. They were soft on the inside, crisp on the outside and they disappeared at my husband's office to rave reviews.
I did a twist on these for one of the cookie batches I made today by adding chocolate powder, an egg (since I'm baking at drier high altitude) and a little vanilla extract. I love love love these!
WOW! I've never been a fan of "sugar" cookies - these are fantastic! Now I have to rethink giving them away :-)
So glad to hear it -- and now I know what to say when the next person asks!
Genius. Simply genius! These are fast, easy and awesome! I even managed to make they look vaguely presentable (not my forte with baking!) so I could give them as gifts!
Thank you SO much for this recipe!
You're so welcome -- glad you liked them!
HI. Do you think this dough is suitable for a cookie press?
Thanks!
I've never tried it, but it should work!
I made exactly 15 cookies with one batch (would have been 16 had I not eaten some raw batter) and they cooked for closer to 18 minutes. I'm guessing my version of a tablespoon is a little more generous than it should be. That said, they turned out great. Just the right amount of crunchy and soft. Perhaps a tad sweet but I could easily down the entire batch as-is. This recipe will definitely be added to my cookie rotation.
I think you probably did make bigger cookies than I usually do -- happy you liked them, though! These are definitely a little on the sweeter side. If you were to decrease the sugar by a tablespoon or two, they should still turn out fine.
Super recipe!
Loved by everyone, so simple to whip up.
Thank you for sharing!!!
I made these last night... Doubled the batch after reading those fantastic comments. Super delicious!!
These are addictive! My 3 yrs. old girl downed 2 already!
Keeper~~!!!!
This makes me want to start hosting Tupperware parties. I resisted the urge to add anything to the first batch (citrus, cardamom, etc.), and they really are terrific plain. I predict that when the family tastes these (i.e., consumes the entire first batch, I'll get requests for more soon.
At out house these have been renamed 'crack cookies'. I made some on Friday for the cookbook party on Sunday, a friend came over to dinner that night and she ate 1/3 of the cookies. She doesn't even like cookies. These are awesome and so easy. I made more the next day. I have the recipe memorized now.
OOHH.. I'm adopting that word.. Just went back for the last one & discovered that my ''cookie neutral other half beat me to it! How was your party Summer of eggplant?? that's the third consecutive party that these crack cookies were made for, Sdebrango & I both had them!
I just took my first batch out of the oven...'crack cookies' are definitely what they should be re-named...OMG! I love the chewy middle.
With apologies to Christina Tosi of Momofuku Milk Bar, who invented (and copyrighted) Crack Pie.
I don't think an apology is necessary. I have heard people put the word "crack" in front of all sorts of food items for years - since the word "crack" became a synonym for "addition"... crack brownies, crack cupcakes, etc.
Made these last weekend and they were a huge hit! Next time I'm thinking about making them thumbprints and topping them with a smidge of tangerine-ginger curd from Stonewall Kitchen that I'm loving lately....I'll let you know how they come out.
These are DeeeeeLish! I baked at 375 for 14 minutes, added a little vanilla, and both orange and lemon zest. Fantabulous!
These are doubly amazing with lemon zest and juice from 1/2 a lemon. My coworkers annihilated the bag I brought to the office
Just made a double batch of these so I could try a variety of flavors: one plain, one with lemon zest and almond extract, and one with lemon zest, almond extract and anise. Each one was incredible! Will be posting and sharing this recipe as soon as I can stop "taste testing" my samples. THANK YOU!!!
Now I HAVE to try these cookies!! I'm going to make them tonight. I love the almond extract suggestion :)
First saw this recipe in the Pittsburgh Post-Gazette in 1968 and have been making it since then. It was attributed to Carl Reiner. Dynamite cookie!
Merrill - I went to a Moroccan-themed potluck in the neighborhood last night and made these cookies and added lemon zest and cinnamon to get them 'on message.' Also made Moroccan Carrot Salad from the NYT cookbook and both were major hits. All credit to you guys!! Sarah
Many compliments and many requests for the recipe! A total keeper!!!
I just pulled a batch out of the oven and waiting for them to cool. Going to take them to an event this evening so am trying to resist tasting them! The dough reminds me exactly of cream cheese frosting, which is my all time favorite, so I'm sure I will love them.
BTW I was irresistibly drawn to this recipe via Amanda's tweet.
For some reason, we more frequently ate cream cheese and jelly, than PB&J, sandwiches when I was a kid. Loved them. So I made a batch of these cookies and turned them into 'CC&J sandwiches' with homemade apple cider jelly i got as a gift. Delicious. (I added vanilla and cardamom to the dough.) Btw, I also had better results with a 375 oven and reducing the sugar to about 3/4 c. They spread well when all ingredients were room temp - and even though I dropped them from a spoon, i smushed them down a little too. Great texture!
Sound nice, but confused how this got categorized in the: 'serves a crowd', when it only makes 2 dozen cookies?!
I understand what all of the buzz is about -- these cookies rock! So simple, and so delicious. I doubled the recipe and added the zest from two large lemons. I shared them with colleagues and they were a big hit.
I made these today, and they turned out wonderful
A nice crust and chewy in the centre... Almost perfect...
But like some readers, I thought they were to sweet.
I don't know if I can cut the sugar, or put 1/2 cup sugar and 1/2 cup almond powder which I love ?
I don't want to put cardamom or saffron like suggested because I love the taste as it is and I love the texture as well
I made these today, and they turned out wonderful
A nice crust and chewy in the centre... Almost perfect...
But like some readers, I thought they were to sweet.
I don't know if I can cut the sugar, or put 1/2 cup sugar and 1/2 cup almond powder which I love ?
I don't want to put cardamom or saffron like suggested because I love the taste as it is and I love the texture as well
Thanks for this great recipe, merrill! These looked so good I whipped up a batch of them for Sis' meeting of the San Ignacio Art League last Thursday. Thank goodness i tried one before I took them over there, because there weren't any left when they got done - and there were only three members there this week! What a wonderful little crunch on the outside and kind of a sweet-and-slightly-tart chewy-ness inside! I'm going to take a couple batches to the folks in the chemotherapy clinic on Tuesday, and I know they will love 'em...if they get past the doctors and nurses!
we're trying to cut white sugar intake, so I used 1/2 cup white sugar - with 1 teaspoon of lemon zest mixed in - and 1/4 cup of agave nectar. I think it worked great! 375 degrees for 12 minutes - they didn't spread very much but edges did get brown and center is soft & chewy. Thanks!
these loook quite scrumptious... I'm tempeted to try them!!!!!!!!
Made a double batch of dough. The last sheet of cookies came out perfectly. By the last batch I had upped the temperature to 375 and baked for 14 min. They are totally addictive, so I ate a few and had my husband take the rest to his job. He works at an elementary school. WHAT HAVE I DONE. They loved them so much they declared me the official school cookie baker.
These are lovely. We just made them and next time I'm going to add some poppy seeds and lemon zest! I baked them in convection oven at 325 for 12 minutes which was perfect.
hello fellow bakers. just made these with ricotta, vanilla & almond extracts. YUM
MWetzel, how did you change the other ingredients to use the ricotta? Very interested, as I often have homemade ricotta on hand. ;o)
When I met my husband he was baffled by my shakes from lack of homemade cookies in the house. He gets it now, because of cookies like these. I made them with half the sugar so that I could add a teeny spoon of raspberry jam on each for the Scott (husband) addicted to anything raspberry.
Well, maybe we're just getting used to the bland pastries here in Mexico, But the wife and I found these over-poweringly sweet. I'll try cutting the sugar back to 3/4 C, add some zest and maybe some ground green cardamom.
yep, it was a tad too sweet for me too, but the amount was just right when I made a version with saffron, cardamom & fresh grated coconut.. turned out beautifully!
..Just made a batch with 3/4C sugar, 8 pods fine ground cardamon & zest of 1 lemon....mighty tasty.
Wow! I just finished making these cookies. They are amazing, I added the zest of a lemon and it adds that extra something. I could eat the entire batch...they were super easy and very few ingredients, PERFECT!
These are delicious and incredibly easy! I made a double batch and experimented with rolling little balls of dough vs. just pushing the dough off the spoon in a little pile, and I recommend the latter. The rough, golden edges I got remind me of macaroons. Such a simple treat!
I had the opposite problem -- mine didn't spread at all! I used white whole wheat flour. Would that make a difference?
Ohhh my favorite cookie recipe is almost just like this! The only difference is that you swirl in melted chocolate --> it's perfection. I HIGHLY recommend it
As I type this I'm chewing one of these cookies that was baked by Merrill herself. I swear, they are ADDICTIVE.
Yes they are! But I feel like I got a "loaves and fishes" kind of experience out of this, if you know what I mean..
(Not that I'm complaining -- more is better, in this case. But I AM mystified!)
Made these last night. First, let me say that my experience demonstrates that one should follow instructions. I have parchment but I decided a silicone mat would work just as well. Ha! I watched with horror through the oven door as the little mounds of dough oozed and slid across the stick-free surface, ran together and emerged as one gigundo, scallopy-edged, very flat and thin cookie. (Tasty, though!) So out came the parchment paper -- which solved the oozing problem, but I still got cookies that are quite thin. I didn't get that nice little mound in the middle that we see in the picture. I added lemon zest to the next batches, an addition I find quite appealing. But quantity-wise, I had the opposite problem of djnvz -- using a one tablespoon scoop I got FIVE DOZEN 3-inch cookies! Merrill, where did I go wrong?? (No, I did not double the recipe.)
I am totally baffled! You're not at high altitude or anything, are you? How long did the cookies take to bake?
Nope! More like at sea level, by the South River in Annapolis. The only variable I can think of is that I used cream cheese from our nearby Amish market, rather than good ol' Philadelphia brand. It's sold by the pound, cut off of a big block, but I weighed the 3 ounces called for in the recipe. I baked them for about 11 to 12 minutes. I did up the temp to 375, thinking that might keep them from spreading so much. They look beautiful and they're delicious, but rather flat, thin and dainty. And you are so right about being careful not to over bake them -- I found that taking them out when they were still quite white except for the brown edges resulted in them looking much more done as they cooled.
Fascinating. Think it must be the cream cheese. Do you think it could have a slightly higher water content than the commercial kind?
Might be -- I'll get some Philadelphia and do a side-by-side comparison. In fact, I'll use it to make a second batch, just for the sake of experiment, of course -- not because we can't stop eating them! :-) Stay tuned!
Okay! I did the experiment and yes, the difference is in fact in the cream cheese. When I used good ol' Philadelphia brand, the cookies looked just like yours in the photo, Merrill. Not sure which I prefer, but now I have a choice. Next up -- your mom's Secret Cookies!
I was so happy to find a fan-freaking-tabulous egg free cookie for my allergic friend, I wish bakers here would put egg free tags for baking. I made these up right away. I ate one warm and one cold and they are excellent as is with a crisp edge and soft middle and chewy all around. I would have added lemon zest but I'm not in my house with a zester and they don't need it. I hope they stay crisp and chewy. Any tips on storage?
I was able to get the attractive ridge like in the picture by sweeping a leveled round tablespoon onto the baking sheet with my finger, and letting it lie as is. My batch produced 29 cookies. Took 13 to 14 minutes in the oven. I set the convection on after the first batch but it only reduced the time by a minute. I always ignore times and just bake till done, usually, just using the recipe as a guideline. Eveyone, make thise now!
Wow! This tastes just like the crust of my lemon bars, amazing. Will definitely use lemon zest next time. Ever put nuts in these?
I made these last night and after 12 mins they were still so pale I had to leave them in the oven for a little bit longer. Not sure if its coz I didn't use a mixer or a hand blender, or if my spoonfuls were too big (they did end up just being 16 cookies in all) but I wasn't too happy with this first batch. My hubby still liked them though, there's only 5 left as we speak. Is there a better technique? Should it be in the middle of the oven, higher or lower? Flatten the spoonfuls? I am making another batch so I hope this turns out more like the picture.
I think they were probably a little too big -- the dough should make about 24 cookies. Also, sometimes I find that in cooler ovens, it helps to turn the temp up to 375 -- might want to try that next time, but do keep an eye on them! They should be pale in the center but a nice dark brown on the bottom and edges. Also, I made them tonight, and they took more like 14 minutes to cook, so don't worry if you need to leave them in the oven a bit longer!
Today I baked your delicious banana bread & these yummy little cookies. Both tuned out perfect without substitutions.
The Cream Cheese Cookies are amazing! I shared the recipe on my Facebook page generating a ton of comments & some shares. Before my family eats them all up, I'm packing a few for some friends at the office.
Thanks Merrill & Food52, glad I found you. : )
You're very welcome, and thanks for sharing the recipe on FB!
I haven't made these yet, but I think when I do I will also dunk them in some melted semi-sweet chocolate!
Eager to make a batch, until I read it takes 1 cup of sugar. I was recently diagnosed with Type 2 diabetes. Anyone, clever enough to suggest a sugar substitute other than an artificial sweetener.
These are ridiculously good cookies - chewy on the inside, crumbly on the outside. Oh, and super fast which automatically adds three bonus gold star stickies in my book! I added a little bit of lemon zest (because I can't help myself) and as soon as the butter comes to room temperature I'm making a second batch....because the husband/kids performed a few too many 'quality checks' on the first batch!
These really hit the spot with their simplicity. We scooped out half and added a little lemon zest to the remaining half. Both are great and perfect for this cold rainy day. Boiling water for tea now! :)
this is the fastest cookie I've EVER come across. Just imagining the grin on my kindergarteners face as he comes home to these (they're in the oven right now..) PRICELESS!!
Fast and furious! Love all these people -- like you -- who are making cookies for their kids.
Yum, Yum! My kids will be so happy when they get home from school today!!
I just took these out of the oven, WOW! Easy and delicious. My kids think I am the best ever!!
I came home from a dinner stuffed, but couldn't resist making these. So simple and so delicious. You're so right, Merrill. The tang from the cream cheese make these irresistible + perfect w/the crisp, burnished edges. Total time: under 30 minutes. Genius.
You are unreal! So glad they turned out well.
I have a question about the recipe "Cream Cheese Cookies" from merrill.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
I just made them last night for my boy friend. He absolutely loved them! Only thing I did differently is that I used little bit of vanilla. Thanks a lot!