Vegan Cream Cheese Cookies

These Vegan Cream Cheese Cookies are soft and moist with a subtle tangy flavor! Simple yet flavorful cookies that are ridiculously easy to make with one bowl and 7 ingredients.

Why You’ll Love This Recipe

• Easy vegan cookie recipe. The dough is made of simple ingredients mixed using one bowl and is ready for chilling in less than 10 minutes. The fridge and oven will do most of the work afterward.
• Flavor. These melt-in-your-mouth cookies strike the perfect balance between sweet and tangy. The combination of vegan cream cheese and plant-based butter creates a luscious and flavorful base.
• Texture. These cookies provide all the richness and creaminess you’d expect from traditional cream cheese cookies but without any dairy. They are so luscious and dreamy!
• Customizable. Whether you prefer a classic look or want to get creative, these cookies are easily customizable. Add vegan sprinkles, chopped nuts, lemon glaze, coconut shreds, or vegan chocolate chips to add more flavor and texture.
• Versatile treats! These cookies can also be spruced up to match any celebration or holiday.

Key Ingredient Notes

• Vegan butter – using stick or block form makes cookies with better texture than the spreadable ones in tubs. I use Country Crock Plant Butter sticks but feel free to use other brands. You can also use vegan margarine as a substitute.
• Vegan cream cheese – softened at room temperature. This will give the cookies a soft, moist texture and slightly tangy flavor. I used Tofutti in this recipe.
• Granulated cane sugar – you can also use coconut sugar as a 1:1 replacement. Sweeteners like maple syrup and agave nectar are also good alternatives.
• Vanilla extract – this will enhance the overall flavor and aroma of the cookies. You may also use a quarter teaspoon of almond or citrus extracts.
• Unbleached all-purpose flour – this type of flour is perfect for making cookies that are chewier with more structure.
• Baking powder- leavens the dough to make the cookies soft and light texture.

How To Make Vegan Cream Cheese Cookies

1. Cream the butter. Cream the vegan butter, vegan cream cheese, and sugar in a large bowl with an electric mixer until light and fluffy. Dissolving the sugar fully into the butter and cream cheese mixture will make the dough fluffy and smooth resulting in delightfully chewy cookies.

2. Add the vanilla. Mix in the vanilla, scraping the sides of the bowl as needed.
3. Add the dry ingredients. Sift in the flour, baking powder, and salt. Mix until a dough begins to form, regularly scraping the sides of the bowl. Scraping will result in a consistent, evenly-mixed dough.

4. Chill the dough. Cover the bowl and chill the dough in the fridge for at least 1 hour or overnight. A chilled dough makes a huge difference in the taste, texture, and shape of the cookies.
5. Preheat the oven to 350°F (180°C) and line two or three cookie sheets with parchment paper. Preheating the oven will result in evenly baked cookies and the parchment paper will make it easier to lift the cookies without damaging them after baking.
6. Shape the dough. Scoop portions of the cookie dough and roll into balls using a #40 scoop (about 1.5 tablespoons). Place them on the cookie sheets, spaced 2 inches apart. This will give them space to spread without overlapping.

7. Bake! Bake one batch at a time for 10 to 12 minutes or until the edges are light brown and the cookies are matte. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Storage Tips

Keep your cookies fresh by storing them in an airtight container and placing them in a cool, dry place away from direct sunlight for up to 3 days.

If stored in the refrigerator, cream cheese cookies can last a bit longer, typically up to 1 to 2 weeks. For longer-term storage, wrap them individually and place them in freeze-friendly bags or storage containers and they should last for 2 to 3 months.

You can also freeze the dough, and bake as many as you like, any day of the week!

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5 from 2 votes

Vegan Cream Cheese Cookies

These Vegan Cream Cheese Cookies are soft and moistwith a  subtle tangy flavor! Simple yetflavorful cookies that are ridiculously easy to make using a bowl and 7ingredients only.

Prep Time:15 minutes minutes

Cook Time:10 minutes minutes

Total Time:25 minutes minutes

Course: Dessert, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Servings: 28 cookies

Calories: 108kcal

Author: Jhanelle Golding

Ingredients

• ½ cup vegan butter or margarine stick or block form, not unsalted
• 4 ounces vegan cream cheese softened, I used Tofutti
• 1 cup granulated cane sugar
• 2 teaspoons vanilla extract
• 2½ cups unbleached all-purpose flour spooned and leveled
• 1 teaspoon baking powder
• ⅛ teaspoon salt

Instructions

• Cream the vegan butter, vegan cream cheese, and sugar in a large bowl with an electric mixer until light and fluffy.
  ½ cup vegan butter or margarine, 4 ounces vegan cream cheese, 1 cup granulated cane sugar
• Mix in the vanilla, scraping the sides of the bowl as needed.
  2 teaspoons vanilla extract
• Sift in the flour, baking powder and salt. Mix until a dough begins to form, vehicle scraping the sides of the bowl.
  2½ cups unbleached all-purpose flour, 1 teaspoon baking powder, ⅛ teaspoon salt
• Cover the bowl and chill the dough in the fridge for at least 1 hour or overnight.
• Preheat the oven to 350°F (180°C) and line two or three cookie sheets with parchment paper.
• Scoop portions of the cookie dough and roll into balls using a #40 scoop (about 1.5 tablespoons). Place them on the cookie sheets, spaced 2 inches apart.
• Bake one batch at a time for 10 to 12 minutes or until the edges are light brown and the cookies are matte. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.