Homemade Cream Cheese Shortbread Cookies Recipe

Cream Cheese Shortbread Cookies Ingredients

  • 3/4 cup (3/4 of an 8 oz. block) full fat cream cheese, room temperature (170g)
  • 3/4 cup (1 1/2 sticks) salted butter, room temperature (170g)
  • 1/2 cup granulated sugar (100g)
  • 1 tsp vanilla extract (4g)
  • 1 2/3 cups all-purpose flour (215g)
  • 1/3 cup rainbow sprinkles – optional (60g)

Source: baby


  1. Mix together 3/4 cup of cream cheese and 3/4 cup butter on a medium-high speed until fully combined.
  2. Add in 1/2 cup granulated sugar and 1 tsp vanilla extract. Mix on a medium-high speed for 1-2 minutes until the mixture becomes lighter in color.
  3. Slowly mix in 1 2/3 cup all-purpose flour on a low speed, scraping the sides of the bowl as need. The cookie dough should be thick and a bit sticky.
  4. Wrap the cookie dough in plastic wrap and chill for 2 hours or overnight in the fridge.
  5. Preheat your oven to 350 F / 175 C and take your cookie dough out of the fridge.
  6. Cut the block of cookie dough into 16 equal sized pieces.
  7. Toss each block of cookie dough in a small bowl filled with 1/2 cup of granulated sugar until lightly coated, then use the flat bottom of a glass to flatten each cookie to be about 1/3 inch thick. If your glass is sticking to your cookies as you flatten them, dunk the bottom of the glass in the bowl of granulated sugar.
  8. If desired, sprinkle 1-2 tsp of sprinkles on top of each flattened cookie and gently press them into the cookie using the bottom of the same glass.
  9. Bake for 15-16 minutes, or until the edges just start to brown. Keep an eye on these cookies, they brown quickly and you don’t want to overbake them.
  10. Let the cookies cool on the pan for 10 minutes, then move them to a wire rack to cool fully. Store in an airtight container for up to 3 days at room temperature or for up to a week in the fridge.