Cream Cheese Swirl Cookies

by Sarah

in Cookies, Desserts

cream cheese swirl cookiesSorry for the break in posts — I’ve been busy finishing up medical school interviews last month. But I’m now back and ready to post more recipes! Now onto the recipe. This cookie is a cream cheese cookie (so yes, it will have lots of lactose. Please have a lactaid before eating these for those of you who are lactose intolerant) and is a great simple treat to make. It requires few ingredients, minimal baking technique, and comes out tasty.

Taste: Slightly crispy on the outside, and very soft in the inside. A cookie  you can sink your teeth into, but won’t have it sticking all over your teeth.

Uses: It’s a great treat to bring to dinner parties because it packs so easily (no leaks, no crumble!) and the swirls make it seem a lot harder to make than it actually was. This cookie also ships very well! I have mailed these cookies before, and as long as you keep them in a tupperware within the cardboard box, they are hardy enough to ship without cracks (Make sure you use some bubble wrap and cotton stuffing to make sure your tupperware doesn’t move too much on the trip over!). This cookie is also great for Valentine’s day. The swirls make it look like a rose, and I bet if you put a little bit of pink food coloring in it or red food coloring in it, you can achieve beautiful rosettes. If you don’t want to do swirls, you can also plop the cookies onto a cookie pan for a more uneven and natural look.

*NOTE* I recently heard from readers that this cookie does not hold its shape very well after baking. I just tested the recipe again and it is now fixed! — Dec 20, 2014.

Let me know what you think or if you have any questions!

Cream Cheese Swirl Cookies
Prep time
Cook time
Total time
  • 4 tablespoons unsalted butter, room temp
  • 3 ounces cream cheese, softened
  • 1 cup sugar
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  1. Preheat oven to 350 degrees F.
  2. Butter and flour a cookie sheet. Or cover the cookie sheet with parchment paper.
  3. Using an electric mixer, cream together the butter, cream cheese and sugar until light and fluffy, about 3-5 minutes.
  4. Mix in flour and salt, until just incorporated.
  5. Get a large decorating bag and cut the tip of the bag to make room for your largest star tip. I used the Wilton Tip #2110 to make the swirls.
  6. Put the bag with the tip attached into a large water glass, and fold the top of the bag over the glass. About 3 inches should fold over the glass. Fill the bag with batter. You will have much more batter than will fit into the bag at once, so pipe in batches. Only fill the bag ½-3/4 full!
  7. Pipe the Pastry in swirls onto your buttered and floured baking sheet. Freeze swirls in freezer for 15-20 minutes to help them hold their shape while baking.
  8. The cookies will spread a little bit as they bake so I recommend swirls 1.5 in - 2 in in diameter.
  9. Bake for ~12 minutes. The cookies are ready when the edges and bottoms are golden brown.
  10. Let cool on baking sheet for a few minutes. Then remove cookies from baking sheet using a spatula, and let them cool completely on a cooling rack. They also taste great warm!
Recipe Yields about 15 cookies, each 3-3.5 inches wide.

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{ 7 comments… read them below or add one }

1 Luo February 19, 2013 at 6:12 am

I love those cookies! They are so yummy. I eat 2-3 of them everyday, hehehe 😀


2 Marta February 20, 2013 at 2:16 am

What beautiful cookies! And delicious too. :)


3 Grace February 20, 2013 at 4:42 am

These look delicious! My family loves anything with cream cheese in it so this recipe is definitely going on my list of “Thing To Bake Post-Boards!” :)


4 Angel December 21, 2013 at 6:41 pm

Tried making these today and their shapes didn’t stick after baking ): Very disappointed even after I mixed in more flour and even added cornstarch till they were hurting my hands to pipe out. They were delicious though!!


5 Sarah December 22, 2013 at 7:18 pm

Hi Angel! I’m so sorry the cookies did not turn out as you had hoped! I’ve made them a few times now, and one time I had the same issue of the cookie shape not sticking after baking. When I tried to figure out why, I found out I had accidentally doubled the amount of butter. Once I corrected the amount of butter, the cookies stuck together pretty well after baking. Do you think maybe you might have used a bit more butter than 8 tablespoons? Let me know if you have any questions — I’d love to help make these cookies work for you.


6 Rachel December 8, 2014 at 11:10 pm

Hi Sarah,

I’d love to try these….they look so yummy! Do you think the batter would work in a cookie press? My cookie press prefers non sticky dough.



7 Sarah December 8, 2014 at 11:31 pm

Hi Rachel! I’m not sure if these would work well in a cookie press. The dough is pretty soft, soft enough to pipe. You can drop the cookies on a cookie sheet too, if you want to try something different from the swirls!


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