If you need an Easter Egg treat to bake with your kids, let this Cream Cheese Easter Egg Cookies be the one. The cookie dough is easy to put together and kids always love cutting out cookie dough. There is no frosting needed and that makes it mess-free work for the parents. Last weekend, I baked these with Avyan. The boy loves colors, so you can imagine his excitement. He was a happy bunny!
The recipe is similar to Easter Egg Sugar Cookies, except it’s tastier because of the addition of cream cheese in it. Cream cheese makes the cookies tender and the texture is slightly chewy.
Tools you need for this Cream Cheese Cookies Recipe
Stand or Hand mixer: You can surely whisk and make the batter using a wooden spoon and a whisk but having a stand or hand mixer will make the task faster and easy
Cookie Sheet and Parchment Paper: It’s important to layer the cut-out cookies on the cookie sheet lined with parchment paper so that the bottom of the cookie doesn’t get burnt
Wire Rack: It’s always a good idea to let the cookie cool down on a wire rack.
Food Color: I used Wilton food colors, but you could avoid it if you like
How to prepare these Cream Cheese Cookies
It’s like any other sugar cookie recipe except it’s with cream cheese. The ingredients that goes in are very basic.
The butter and cream cheese are whisked, followed by sugar, egg and vanilla extract. Then, all-purpose flour with baking soda are added. All mixed using the paddle attachment of the stand mixer. You can surely use a hand mixer or even try mixing everything using a rubber spatula.
I divided the cookie dough into four portions and added different food colors in each.
The cookie dough will be sticky and it’s important to let it chill in the fridge for a minimum 2 hours before you roll and cut it out.
Few key notes to follow
When you are adding the food color, add very little the first time, mix it into the dough and if you feel the color is not dark enough, add more.
When rolling the cookie dough, sprinkle a little flour. Because of the cream cheese, the texture of the dough is sticky as compared to a normal sugar cookie dough.
Dip the cookie cutter in a little bit of flour when cutting out the shape. I also prefer to keep the cut-out cookie in the fridge just for 15 minutes before putting it in the oven to bake.
Storing the cookies and the cookie dough
Make sure you cool the cookies completely before storing in an airtight container.
The cookie dough can be wrapped and kept in the freezer for three months.
It’s one of those cookies that are fun to bake with your kid. By adding all the colors, it’s looked quite playful and Avyan thoroughly enjoyed the whole process. I kept the cookies plain without any sugar icing, but feel free to do so.
Cream Cheese Easter Egg Cookies
- ½ cup butter (softened at room temperature)
- 4 oz cream cheese softened at room temperature
- ¾ cup white granulated sugar
- 1 egg
- 1- teaspoon vanilla extract
- 1 and ¾ cup all-purpose flour (plus a little bit more while rolling the cookie dough and cutting out the cookies)
- ½ teaspoon baking powder
- Using a stand mixer, hand mixer or a rubber spatula, whisk the butter and cream cheese until it’s combined.
- Add the sugar, egg and vanilla extract. Mix again to incorporate everything.
- Sift the dry ingredients (flour and baking powder) and mix it to form a sticky dough.
- If you planning to add colors, divide the dough into four portions and add your choice of food colors into the dough. Mix the color evenly in the cookie dough.
- Cover the colored cookie dough into separate clear wraps or zip lock packs and keep in the refrigerator for a minimum of 2 hours.
- When you are ready to bake the cookies, place one colored cookie-dough between two sheets of parchment paper. Sprinkle a little flour and roll it lightly to ¼ inch thick. If the dough feels too sticky, place the rolled cookie dough in the fridge for 30 minutes before you cut out the cookies.
- Dip the cookie cutter in flour, dust off the excess and cut out the cookies. Place it on a cookie sheet layered with parchment paper. The cookies don’t expand so you can keep the cookies close to one another.
- Preheat the oven 375 F and while the oven preheats, keep the cookie sheet in the fridge.
- Bake for 10 minutes (please note that depending on the size of the cookies, you will need more or less time)
- Place the warm cookies on wire rack and let it cool completely before you store it in an airtight jar.