Cream Cheese Refrigerator Cookies
Delightfully crisp and tender, Cream Cheese Refrigerator Cookies are the ultimate make-ahead treat that combines the richness of cream cheese with a buttery cookie base. These slice-and-bake cookies are perfect for busy bakers, as the dough can be prepped in just 15 minutes and refrigerated or even frozen for future use. Infused with a hint of vanilla and made with simple pantry staples like all-purpose flour, granulated sugar, and softened butter, these cookies are a versatile canvas for your creativity — think festive sprinkles, chocolate drizzles, or a dusting of powdered sugar. Ideal for holiday cookie trays or everyday snacking, these easy-to-make cookies deliver melt-in-your-mouth perfection with every bite. Bake a batch and savor the joy of homemade goodness!
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Recipe Information
Ingredients
- 113 grams Unsalted butter (softened)
- 113 grams Cream cheese (softened)
- 200 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 260 grams All-purpose flour
- 0.5 teaspoon Salt
Instructions
In a large mixing bowl, use an electric mixer to cream together the softened butter and cream cheese until smooth and fluffy, about 2 minutes.
Add the granulated sugar and continue to mix until light and fluffy, about 1-2 minutes.
Mix in the vanilla extract until combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid over-mixing.
Divide the dough into two equal portions. Shape each portion into a log approximately 2 inches in diameter, and wrap tightly in plastic wrap.
Refrigerate the dough logs for at least 2 hours, or until thoroughly chilled. The dough can also be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Unwrap the dough and slice into 1/4-inch thick rounds. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Avoid over-baking to keep the cookies tender.
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1568 mg | 68% | |
| Total Carbohydrate | 405.5 g | 147% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 205.2 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 173 mg | 13% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 425 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
