Dreaming of melt-in-your-mouth, chocolate-kissed cookie perfection? This small batch of chocolate cream cheese sugar cookies delivers! The cookies are soft, hold-their-shape delights, full of rich cocoa flavor and topped with a vibrant raspberry cream cheese frosting. These homemadetreats are sure to be your new favorite holiday cookie!
Prep Time15 minutesmins
Cook Time9 minutesmins
Chill2 hourshrs
Total Time2 hourshrs24 minutesmins
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cream Cheese, Soft, Sugar Cookie, Valentine's Day
Make the frosting according to the recipe. You can make ahead of time and refrigerate until ready to use.
Chocolate Cream Cheese Cookies
In a small mixing bowl, whisk together the flour, cocoa powder, and salt.
¾ cup all-purpose flour, ¼ cup unsweetened cocoa powder, Dutch process, ¼ teaspoon salt
In the mixing bowl of a stand mixer (use a 3-quart mixing bowl for best results), add the butter and cream cheese. Mix on medium-high speed until smooth. Add the sugar, egg yolk, and vanilla. Continue to mix on medium-high speed for 2 to 3 minutes until smooth and creamy.
¼ cup unsalted butter, room temperature, 2 ounces cream cheese, room temperature, ⅓ cup organic cane sugar, 1 large egg yolk, room temperature, 1 teaspoon vanilla extract
In increments, sprinkle the dry ingredients over the wet and mix on medium speed until a thick sticky dough forms.
Pour the dough onto a piece of plastic wrap and shape into a disc. Wrap tightly and chill the dough for at least 2 hours, or overnight.
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line 2 baking sheets with a piece of parchment paper.
Lightly dust your work surface with cocoa powder - so as not to discolor the cookies. Tip - Roll and cut the cookie dough directly on the sheets of parchment paper for ease and less mess! Roll the dough to a 1/4 inch thick and use a cookie cutter to cut into shapes. Arrange the cookies at least 2 inches apart. Use a pastry brush to brush off excess cocoa powder. Carefully transfer your parchment full of cookies to the baking sheet.
One baking sheet at a time, bake the cookies for 9 to 10 minutes or until the edges are set. Refrigerate the other sheet of cookies while the first batch is baking.
Cool the cookies on the baking sheet set on a wire rack for 5 minutes, then transfer to the rack to cool completely.
Frosted cookies can be kept at room temperature for up to 6 to 8 hours. Beyond that, if using cream cheese frosting, cover and store the cookies in the refrigerator. The cookies will stay soft for up to 5 days - beyond that and they may start to dry out.
Notes
Serving Size - This is a small batch recipe. If attempting to double the recipe, I recommend 1 whole egg vs. 2 egg yolks.
Yield - The recipe as written will yield approximately 12 cookies. The number of cookies will depend on how thick the dough is rolled and size of cookie cutter.
Cocoa Powder - I prefer Dutch process because it is less acidic and has a strong cocoa flavor. You can swap in natural cocoa. Note the cookies may not be as dark.
Bake Time - The cookies are soft. If you prefer a crunchier cookie, bake for 1 to 2 minutes longer.
Storing - Unfrosted cookies can be stored covered at room temperature for up to 5 days. If using cream cheese frosting, the cookies are fine at room temp for 6 to 8 hours. After that, they should be refrigerated.
Freezing - The cookie dough and baked cookies can be frozen. Dough: chill for 2 hours, shape into a disc, wrap tightly in plastic, place in a freezer bag, and freeze for up to 3 months. Thaw in the refrigerator. Cookies: gently place in a freezer bag and freeze for up to 3 months. Thaw at room temperature.