Cream Cheese Cookies

Oxmoor House
Cream cheese and toasted pecans enhance this cookie dough. The result is a delicious alternative to chocolate chip cookies.
3 1/2 dozen


+ Add To Shopping List
3/4 cup butter, softened
1 (3-ounce) package cream cheese, softened
3/4 cup sugar
3/4 cup firmly packed light brown sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups pecan pieces, toasted
1/4 cup cream cheese, softened
2 tablespoons powdered sugar
1 1/2 tablespoons milk


Beat butter and 3 ounces cream cheese at medium speed with an electric mixer until creamy; gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour, baking powder, and salt; add to butter mixture, beating well. Stir in vanilla and pecans. Cover and chill 1 hour.

Drop dough by rounded tablespoonfuls 2" apart onto ungreased baking sheets. Bake at 350° for 10 to 12 minutes or until edges are golden. Cool 2 minutes on baking sheets; remove to wire racks to cool.

Beat or whisk together softened cream cheese, powdered sugar, and milk until smooth. Drizzle glaze over cookies. Let stand 1 hour or until set.

Created date

October 2007