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June 5, 2018 by: Courtney Whitmore

Cream Cheese Cookies (Pillow Soft Cookies)

Jump to Recipe

Cream cheese cookies are the most heavenly little bites of sweetness! They’re addicting; you’ve been warned!

Cream Cheese Cookies Recipe

Cream Cheese Cookies

If you have never tried cream cheese cookies, you’re in for a TREAT! Something magical happens when you add cream cheese to a cookie! You get this soft, moist, chewy cookie that feels like you’re eating a cloud. They puff right up, and they’re addicting!

I “fussed” quite a bit with this recipe to make it absolutely perfect. First, it was too dry and we can’t have that. Second, it wasn’t fluffy enough.

Finally, I found the perfect combination of all of the ingredients! Let me let you in on a little secret, there are THREE secrets in these cookies. Three. Pay close attention.

Cream Cheese Cookies

The 3 Secrets to Cream Cheese Cookies

  1. The cream cheese. Naturally. It’s the “key” ingredient that makes these cookies so good! Don’t leave it out! Well, except out on your counter to come to room temperature before baking, of course. ;)
  2. Cake Flour. You can find in the regular flour section. I tend to buy Swans Down brand (red box). This is the key to making a soft cookie that feels like a cloud!
  3. Baking time! This will vary by a lot of factors for your oven from altitude to what type of pan you use but this trick will help you! Watch for the very edges of these cookies to begin turning a golden brown, then pull them!
Cream Cheese Cookies, soft as a cloud!

Now that we have the two secrets out of the way, let’s get on with more reasons why I love these cream cheese cookies.

These cookies are not an overly sweet cookie so they do lend themselves to being glazed or iced. You can also keep it simple and just dust with powdered sugar. You don’t even have to do that, but if you want an extra touch of sweetness, go for it. You only live once.

Easy Cream Cheese Cookies

My daughter helped me with this shoot, my little apprentice is home all summer. Not only did she help me bake these cream cheese cookies, but she stood over my shoulder to watch behind the camera so I could teach her about lighting and photography. She is also 4, so she was really doing all of this so she could get in on the “eating” action.

Cream Cheese Cookies Recipe

After we wrapped up the shoot, I let her frost some with buttercream frosting (and of course, her weight in sprinkles). I noticed that the flavor reminded me of the grocery store “Lofthouse Cookies”, do you know the ones I’m talking about? Heavenly. These cream cheese cookies take just fine on their own, but we enjoyed the frosting!

cream cheese cookies

You’ll notice I used vanilla and almond extracts. This combination is my personal preference, but play around with your favorite extracts. Stick to all vanilla, all almond, add in a little lemon. You can’t go wrong.

“These cookies, with out a doubt, are the best I’ve ever made. My whole family absolutely raves over them.” – Jan Heller

Keep in mind that the dough DOES need to be refrigerated for at least an hour, so plan ahead! It’s worth the wait!

Cream Cheese Cookies Recipe

Cream Cheese Cookies

Author: Courtney Whitmore – Pizzazzerie
Pillowy soft cream cheese cookies that melt in your mouth! 
4.86 from 55 votes
Print Recipe Pin Recipe
Prep Time 1 hr 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 22 cookies
Calories 75 kcal

Ingredients
  

  • 1/2 cup butter, softened (1 stick)
  • 4 ounces cream cheese, room temperature
  • 1 cup granulated white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon baking powder
  • 1 3/4 cup cake flour

Instructions
 

  • Line baking sheet with parchment paper. Cream together butter and cream with electric mixer. 
  • Add sugar and beat for 1 minute. Add egg and beat to combine. Add extracts and beat until combined. Add in baking powder and cake flour (in three sections), mixing to combine. 
  • Once incorporated, refrigerate dough for at least an hour.
    Preheat oven to 375 degrees F. Dough is sticky so use flour on your hands to roll out 1-2 inch balls. You can use the bottom of a cup/glass dipped in flour to gently flatten the balls. Don't flatten too much or the cookies won't puff up. 
  • Bake for 9-11 minutes. Important: Pull them out when you see the underside edges turning golden! This might vary for your oven and altitude. Watch these cookies carefully. 

Notes

If you want, you can cut back on the almond extract, leave it out, or swap it for vanilla or even a lemon extract! 

Nutrition

Calories: 75kcalCarbohydrates: 16gProtein: 1gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 7mgSodium: 3mgPotassium: 23mgFiber: 1gSugar: 9gVitamin A: 11IUCalcium: 7mgIron: 1mg
Keyword cookies
Tried this recipe?Let us know how it was!

There you have it! Cream cheese cookies! The dough stores very well in the refrigerator so you can prep it a couple of days in advance if needed. For the baked cookies, I keep them in an airtight container on the counter for up to 3 days! I hope you enjoy these as much as my family does.

I am already looking forward to the Christmas baking season so we can add these cream cheese cookies to the rotation this year!

Find this recipe and more in my latest book, The Southern Entertainer’s Cookbook!

If you’re looking for more dessert ideas, check out these other faves:

  • Chocolate Chip Walnut Cookies
  • Almond Pastry Cookies
  • Cinnamon Sugar Star Cookies

Pizzazzerie is a participant in the Amazon Services LLC Associate Programs and other affiliate services. This means that pizzazzerie.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

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Comments

  1. Alexandra says

    June 6, 2018 at 8:32 am

    How many eggs? They’re not in the list

    Reply
    • Sibi says

      June 10, 2018 at 8:54 pm

      Look again. 1 egg

      Reply
      • Melba Neeley says

        November 6, 2018 at 3:27 pm

        about haw many cookies will this make

        Reply
        • Linda says

          November 6, 2018 at 3:39 pm

          It made 34 cookies for me

          Reply
          • Keysplz says

            May 31, 2019 at 8:44 pm

            My recipe made 19 medium cookies.

        • Natalie says

          January 2, 2020 at 7:55 pm

          I just made this recipe and made 42 cookies, but on the smaller size, like a two bite.

          Reply
      • Sigean says

        December 18, 2020 at 2:18 pm

        Do you use salted or unsalted butter??

        Reply
        • Linda says

          December 18, 2020 at 3:09 pm

          Either can be used, but I used unsalted-personal preference.

          Reply
  2. Mister Lapin says

    June 7, 2018 at 4:07 am

    It seems delicious! I pin it for later. Thanks for the recipe. :-)

    Reply
  3. Angel says

    June 23, 2018 at 12:37 pm

    Salted or unsalted butter??

    Reply
    • Linda says

      November 6, 2018 at 3:40 pm

      I used unsalted butter

      Reply
      • Keysplz says

        May 31, 2019 at 8:45 pm

        I used salted and they were great.

        Reply
    • Ayesha says

      December 2, 2019 at 4:58 am

      Can u use flour instead of cake flour?

      Reply
      • Linda K Viernes says

        December 2, 2019 at 1:19 pm

        I wouldn’t. It’s easy enough to make cake flour if you don’t have any. Take a cup of flour, minus 2 Tbsp. and in place of the 2 TBSP add 2 TBSP of cornstarch. Mix it well and you have cake flour.

        Reply
        • Veronica says

          December 9, 2019 at 11:40 pm

          Great tip! Thanks! Does it work well with hot cake flour like Aunt Jemima for example? Although your tip for cake flour is great! I really want to try them…. they look amazing

          Reply
          • Linda says

            December 10, 2019 at 6:14 am

            These cookies are amazing. Make a double batch if possible because they won’t last long! If there are other ingredients in the hot cake flour, it won’t work for these cookies, I don’t think. You need regular flour to make the cake flour with the cornstarch. I am making a double batch this morning and will hide half of them in the freezer to have some for Christmas. Everyone in my family loves these cookies.

      • Natalie says

        January 2, 2020 at 7:59 pm

        I just made these and used regular flour. They were not sticky at all to roll and were still fluffy inside. Had a little fun and did some with coloured sprinkles, some with different coloured sugars. Looked colourful for an entertaining platter. Too bad you can’t post pictures here.

        Reply
        • Shereen says

          January 28, 2021 at 2:32 am

          Does the recipe call for 3/4 cup flour only or 1cup AND 3/4 cup flour?

          Reply
          • Courtney says

            January 28, 2021 at 2:14 pm

            It’s 1 and 3/4 cup totally 1 3/4 cup flour. 1.75 cups flour.

  4. Patricia says

    June 28, 2018 at 10:07 am

    These sound delicious! Can you tell me about how many cookies this recipe makes?

    Reply
    • Courtney says

      June 28, 2018 at 1:11 pm

      Hi Patricia! I’ll have to remake to get an exact count, but I believe it was not quite 2 dozen. I love any excuse to make these, haha, so stay tuned!

      Reply
      • Jazmyne says

        March 29, 2019 at 12:32 pm

        Is it possible ro not use the egg?

        Reply
        • Courtney says

          March 29, 2019 at 1:16 pm

          Jazmyne, that would change the make-up of the batter and it might not create the same type of cookie. I haven’t tried it without the egg, so I can’t say for certain. But it’s worth a try!

          Reply
          • Shannon says

            December 14, 2019 at 12:30 pm

            What could you use in place of the egg?

      • Kelly says

        December 13, 2020 at 8:01 pm

        I added crushed pecans to my cookie dough (our family loves nuts in all cookies!) and sifted powdered sugar on them once they came out of the oven. So good!!

        Reply
    • Jordyn says

      November 13, 2019 at 7:45 pm

      I used a tablespoon and it gets me a little over 30 cookies.

      Reply
  5. Carolina says

    July 2, 2018 at 5:22 pm

    You forgot to account for the refrigeration time in your recipe card. My bad for not reading ahead, but it would have been nice to see that part at the beginning, and not get caught by surprise in the middle of everything…

    Reply
    • Anne says

      December 22, 2018 at 8:33 pm

      Just a tip. All recipes should be read thoroughly before attempting. The instructions are part of the recipe and just as important;)

      Reply
      • DeAnna N. Hobbs-Walker says

        December 20, 2020 at 1:03 pm

        So do you bake it on the parchment paper?

        Reply
        • Courtney says

          December 28, 2020 at 3:29 pm

          Yes!

          Reply
      • Lana says

        December 23, 2020 at 12:03 pm

        Absolutely true!

        Reply
    • Tammy says

      December 19, 2020 at 9:28 am

      Really Caroline!

      Reply
  6. Diana says

    July 7, 2018 at 12:13 pm

    can I freeze these cookies?

    Reply
    • Courtney says

      July 8, 2018 at 3:16 pm

      Hi Diana! I haven’t tried to freeze them yet but I don’t see a reason why they wouldn’t freeze well!

      Reply
  7. Jenkins says

    July 10, 2018 at 2:52 am

    For anyone without cake flour, remove 2 TB of flour, replace with 2 TB of cornstarch. It works (;

    Reply
    • Natasha says

      January 3, 2020 at 1:17 am

      Hi, I was wondering if I could use this recipe to make thumbprint cookies?

      Reply
  8. Connie McNabb says

    July 10, 2018 at 8:00 am

    Hand mixer or stand mixer? Does it matter?

    Reply
    • Courtney says

      July 10, 2018 at 9:59 am

      I used a stand mixer. I imagine that you could use a mixing bowl with an electric hand mixer just the same though.

      Reply
      • Vanessa says

        March 8, 2020 at 4:39 pm

        Do I have to wait to powder them with sugar once they come out of the oven or can I powder them right away?

        Reply
  9. Mimi says

    August 6, 2018 at 8:45 am

    You misread the recipe there is one cup of sugar listed

    Reply
    • Ginnee Berg says

      August 6, 2018 at 11:06 am

      I sincerely apologize. I totally missed the cup of sugar in the recipe. Please delete my comment as it was my error. Thank you!

      Reply
      • Courtney says

        August 6, 2018 at 11:34 am

        Thanks Ginnee, I appreciate it.

        Reply
  10. Jessica says

    August 9, 2018 at 8:43 am

    These look heavenly!! Can’t wait to try them out!

    Reply
    • Paula Eyford says

      September 6, 2019 at 11:09 pm

      I agree. And it could happen tomorrow as I watch Bianca beat Serena!

      Reply
  11. Barb says

    August 14, 2018 at 11:40 am

    If not using the almond extract, should I increase the vanilla or leave it at one teaspoon?

    Reply
    • Courtney says

      August 16, 2018 at 5:01 pm

      Barb, you can go either way. I’d likely increase because I love the extra boost of flavor.

      Reply
      • Janet says

        August 27, 2018 at 3:23 pm

        If you wanted to give this a lemon twist, would you leave out the almond flavoring and use lemon zest?

        Reply
        • Courtney says

          August 30, 2018 at 3:31 pm

          Hi Janet! Yes, I’d leave out the almond, add lemon zest and perhaps lemon extract, depending on how “Lemony” you wanted it.

          Reply
  12. Christine says

    August 14, 2018 at 5:11 pm

    I didnt refrigerate dough and they still turned out. Very moist almond flavored cookie. Reminded me of the mexican wedding cookie….

    Reply
    • Courtney says

      August 16, 2018 at 5:01 pm

      Thanks Christine!!

      Reply
  13. JoAnn mccaffrey says

    August 22, 2018 at 3:29 pm

    These are delicious but mine came out skinny and flat. Not to mention the mess I had making them. They were delicious but the mess in my kitchen as incredible. I just found them impossible to roll in m hands. I had flour everywhere.

    Reply
    • Sandy says

      August 23, 2018 at 12:01 am

      Mine also turned out flat. Yummy tho’. What can I do to make them puff and not flatten!

      Reply
      • Angie says

        August 25, 2018 at 5:12 pm

        When i made these cookies Last weekend I increase the cream cheese to an 8oz block I added one and a half cups of sugar 2 eggs and 2 and 1/2 cups of flour. I also refrigerated it for a bit longer and had no problem rolling the dough into balls. I however did not flatten them out when I bake them and they turned out very nice thick soft pillowy delicious cookies

        Reply
      • Linda says

        October 28, 2018 at 12:20 pm

        I flattened mine to about 3/8″. If you flatten too much they won’t be puffy.

        Reply
  14. Nancy A Hahn says

    August 25, 2018 at 12:47 pm

    Can this recipe be successfully doubled….does not look like one batch will suffice at our house!

    Reply
    • Courtney says

      August 27, 2018 at 11:24 am

      Hi Nancy, I haven’t doubled it myself but I imagine it should work out just fine. :)

      Reply
  15. Ena says

    September 1, 2018 at 5:18 am

    May I know if my top and bottom heating element should be on? I have an electric oven without fan

    Reply
  16. Marny says

    September 12, 2018 at 4:33 pm

    Great cookies, thanks for the recipe. I will be making more pretty soon…

    Reply
  17. Bridget says

    October 1, 2018 at 7:08 am

    GREAT COOKIES! Easy to make. Froze well. A new favorite!

    Reply
    • Courtney says

      October 2, 2018 at 2:06 pm

      Thank you Bridget, so glad you loved them!

      Reply
  18. Jan Heller says

    October 12, 2018 at 9:53 pm

    These cookies, with out a doubt, are the best I’ve ever made. My whole family absolutely raves over them.

    Reply
    • Courtney says

      October 14, 2018 at 7:52 pm

      So glad you loved it, Jan! Thank you!

      Reply
      • Aarti says

        January 25, 2021 at 6:39 am

        Can we make them without eggs

        Reply
  19. Jacquie says

    October 20, 2018 at 1:13 pm

    Can’t wait to make them

    Reply
  20. Marie Proffitt says

    October 23, 2018 at 12:03 pm

    Have you tried sprinkling cookies with colored sugar, red and green for Christmas, orange for Halloween, red, white, and blue…..?

    Reply
    • Cheryl says

      December 19, 2019 at 9:12 pm

      Just wondering if I need to refrigerate. By the way, awesome. I undercooked 1 batch but good even though the center is like a filling lol..

      Reply
  21. Linda says

    October 28, 2018 at 12:13 pm

    I didn’t believe you when you said these cookies are addicting. I believe you now. I just made a batch and will need to double it next time or no one else will get any. I love soft cookies and these are the best.

    Reply
    • Courtney says

      October 30, 2018 at 12:33 pm

      So glad you loved them!

      Reply
  22. Linda says

    October 30, 2018 at 12:56 pm

    ran out of the cookies this morning and my granddaughter needed more of them to take to school in her lunch. Thanks again for a wonderful recipe.

    Reply
    • Courtney says

      October 30, 2018 at 4:30 pm

      So glad you love it! ;)

      Reply
  23. Bahareh says

    November 7, 2018 at 12:05 am

    Thank you so much for the great recipe i have already made twice and it’s just wonderful it’s easy to make and yummy to eat ????????????????

    Reply
  24. Desiree says

    November 11, 2018 at 9:28 pm

    Great recipe, I don’t care for almond flavor so I substituted the almond extract with lemon. They came out perfect. Just the right amount of lemon flavor. Just and fyi for those who have commented on flat cookies. I rolled mine into balls, used a small glass coated in flour to flatten just a little. I also make sure the edges are not flat I shape them with the glass they come out with the right amount of puffiness and shape.

    Reply
    • Courtney says

      November 13, 2018 at 9:10 am

      Thanks, Desiree! Love the idea of the lemon swap in!

      Reply
  25. Yacqueline says

    November 18, 2018 at 7:20 am

    BUENOS DÍAS QUE GALLETAS TAN LINDA SE VE BIEN RICA. LA HARÉ PARA LA CASA GRACIAS

    Reply
  26. Maria Soler says

    November 18, 2018 at 3:00 pm

    This cookies are simply perfect!! I made it just a moment ago! Doesnt need even powder sugar!!!

    Reply
    • Courtney says

      November 19, 2018 at 1:28 pm

      Thank you, Maria! :)

      Reply
  27. Meg says

    November 25, 2018 at 8:08 pm

    I had a heck of a time with the baking time and am not sure I got them 100% right, but it was a fun experiment and they’re tasty nonetheless! Thank you for the fun recipe!

    Reply
  28. Anne says

    December 2, 2018 at 6:25 pm

    How do you “ roll “ dough into a “ball”? ?

    Reply
    • Linda says

      December 2, 2018 at 7:08 pm

      You put a little in your palm and put your other palm over that and roll it around into a ball. Remember every playing with play dough and making balls?

      Reply
  29. Mary says

    December 13, 2018 at 8:31 am

    Hi– sounds like a really great recipe. I’ve saved it to try. I have 2 questions- I see there is no salt in this recipe. Unusual for a cookie. Any reason why?
    Also- If I roll them in colored sugar do you feel they will not puff up as much??
    Thanks!!!

    Reply
    • Courtney says

      December 13, 2018 at 5:10 pm

      Hi Mary! Cream cheese has sodium in it, so I didn’t find it necessary to add extra, but you certainly could test it out with 1/2 tsp or 1 tsp. I haven’t rolled mine in colored sugar before, but looks like Linda left a comment that she did that and they puffed up just fine! :)

      Reply
  30. Linda says

    December 13, 2018 at 9:07 am

    i didn’t use salt and they taste great. Last batch I made it put colored sugar on top of them and they puffed up just fine.

    Reply
    • Courtney says

      December 13, 2018 at 5:09 pm

      So glad to hear it, Linda!

      Reply
  31. Jo says

    December 16, 2018 at 9:11 am

    Do these need to be refrigerated after baking or can they be stored on the counter?

    Reply
    • Linda says

      December 16, 2018 at 9:34 am

      My cookies haven’t lasted more than 3 days, so they’ve been fine on the counter. I think I would refrigerate if they lasted longer than that. I just doubled the recipe and think I will freeze half so they will last longer.

      Reply
      • Michelle Iverson says

        December 21, 2019 at 3:15 am

        Excellent cookie recipe! And very simple to make. I gotta admit, i got quite the chuckle out of some of the “different” questions you got asked tho. Thanks for the great recipe!

        Reply
  32. Jean F. says

    December 17, 2018 at 3:36 pm

    I’m not a fan of almond extract can I use any other kind?

    Reply
    • Linda says

      December 18, 2018 at 8:28 am

      I love almond extract so haven’t used any other, but I think you could use whatever kind you wanted.

      Reply
      • Courtney says

        December 18, 2018 at 9:02 am

        Hi Linda! So glad you love these cookies too! Thanks for the review!

        Reply
    • Deborah Fresne says

      January 27, 2019 at 1:58 pm

      I agree, I made these with the almond extract and I feel like it overpowered the flavors of the cookie. I looked up other cream cheese cookie recipes and most only call for vanilla extract so I will try again without the almond. Other than that these cookies are fabulous!

      Reply
      • Courtney says

        January 28, 2019 at 1:12 pm

        Hi Deborah! I’m a big almond fan, but you can absolutely use any extract you prefer.

        Reply
    • Shay says

      February 17, 2019 at 4:10 pm

      I’m not crazy about Almond extract, either…but I am a huge fan of vanilla, so I doubled it rather than using almond or a different flavor, and if these aren’t the best cookies in the world, I don’t know what is! I’m serious. I almost regret making them because now nothing else is good enough for me & I want to replace every meal with just these cookies. I have people coming over for my birthday today, so I made these cookies…then I immediately hid them because I don’t want to share them. Let those peasant’s eat Oreos!

      Reply
      • Courtney says

        February 20, 2019 at 12:33 pm

        Shay, thanks so much for review! It gave me a good laugh. Glad you love them!

        Reply
  33. Rose says

    December 20, 2018 at 8:36 am

    I am on my second go-round of making these cookies. They were a huge hit to the point I quadrupled the recipe to make sure everyone gets some. Thank you for this wonderful recipe!

    Reply
    • Erin says

      July 9, 2019 at 5:51 pm

      Has anyone tried these with a sugar substitute? My diabetic mother-in-law is coming to stay with us so I’m searching for dessert recipes.

      Reply
  34. Lisa bogan says

    December 21, 2018 at 9:01 pm

    Wow, these are good!

    Reply
  35. Heather says

    January 5, 2019 at 12:38 am

    I made these cookies and I think Courtney described them perfectly! They’re truly that good.
    I didn’t have cake flour so I made some by combining 1 & 3/4 cup flour with 1/4 cup cornstarch, saving the extra. That worked just fine.
    I also used kerigold butter,
    subbed the almond extract for Simply Organic lemon flavor (1:1),
    chilled the dough overnight,
    rolled the dough-balls in finely ground graham cracker (used my food processor for this) creating a crunchy crust,
    and put a (store-bought, premade) lemon curd thumbprint in the middle.
    Easy-peasy! Like a lil cheesecake bite with amazing texture and lemon flavor!

    Reply
    • Heather says

      January 5, 2019 at 12:39 am

      Kerrygold*

      Reply
      • Linda says

        January 5, 2019 at 6:59 am

        That sounds delicicous. Can’t wait to try it, thanks.

        Reply
  36. Vidya says

    January 21, 2019 at 2:11 pm

    I made these cookies and they were divine. Thank you so much for sharing the recipe.

    Reply
  37. Lori says

    January 23, 2019 at 4:13 pm

    Is it possible to make these with almond/coconut flour?

    Reply
    • Courtney says

      January 28, 2019 at 1:13 pm

      I haven’t tried that, Lori, but if I give it a shot, I will update with how it turned out.

      Reply
  38. Karen says

    January 25, 2019 at 8:36 pm

    I used a #40 scoop. Didn’t bother to flatten. Baked 10 minutes. Simple and delicious. Looking forward to trying with lemon extract in place of the vanilla (maybe a little zest in the dough).

    Reply
  39. sandra mcfarland says

    February 6, 2019 at 7:32 pm

    how would these cookies do if i were to mail them. i’d pack them in an air tight container. just curious about how long before they might lose texture, flavor. thanks

    Reply
    • Courtney says

      February 7, 2019 at 9:54 am

      Hi Sandra! I have never mailed them, and I prefer them eaten within 36 hours (usually they don’t even last that long, haha) so I’m not sure they would hold up, but you could always try!

      Reply
    • Linda says

      February 7, 2019 at 9:59 am

      i think it would all depend on how far you will mail them and how long it would take. I have frozen these cookies and they are delicious when they thaw. Maybe you could freeze them before you pack them and mail them off.

      Reply
  40. Linda says

    February 7, 2019 at 10:01 am

    I forgot to add that if you wrap them in aluminum foil when you take them out of the freezer, it might help keep them fresh while in the mail

    Reply
  41. Shiela says

    February 11, 2019 at 7:24 pm

    Hi! Can I add sprinkles and white choco chip to the recipe? Would it work?

    Reply
    • Courtney says

      February 12, 2019 at 2:02 pm

      Shiela – I haven’t tried either of those but I think it might make them less fluffy (especially) the chips but you could always give half a batch a try to see?

      Reply
  42. Dotrye says

    February 23, 2019 at 8:44 pm

    Thank you soooo much for this fabulous recipe. Everything that you said do I did it, and I added Lemon flavoring delicious!!! There cooling now!! The batter was scrumptious. Thanks again

    Reply
  43. Joni says

    March 11, 2019 at 7:55 pm

    I have a question. I don’t have cake flour. But I do have bread flour. Could I use that instead and it still be just as puffy?

    Reply
    • Linda says

      March 12, 2019 at 8:25 am

      If you have regular flour you can make cake flour. Put 2 TBSP in a 1 cup measuring cup and add enough regular flour to make 1 cup. Sift it together or mix it well with a whisk and you have cake flour. I don’t really know the difference between bread flour and cake flour, but you could google it and see if it will work.

      Reply
      • Linda says

        March 12, 2019 at 8:27 am

        I am so sorry, I forgot to say to use 2 TBSP of cornstarch in the measuring cup, then add the regular flour. It’s early yet and I’m not completely awake yet.

        Reply
    • Courtney says

      March 17, 2019 at 7:51 pm

      Joni – Bread flour is a different consistency. You’ll want to use cake flour.

      Reply
  44. Marilu says

    March 30, 2019 at 4:47 pm

    Awesome. It’s easy to make and taste great. I invited my cousin, who doesn’t eat to sweet stuff. I found her eating more than two cookies. They are soft, tasty, fluffy, and delicious cookies. I will make more today to take to churcu tomorrow. Thank you for share the recipe.

    Reply
  45. Katie says

    May 8, 2019 at 6:15 pm

    So delicious!!! Thank you so much for the recipe.
    I followed it exactly as written and it was perfect.
    Light and fluffy! I love the almond.

    Reply
  46. Ava says

    May 13, 2019 at 11:16 am

    It says to preheat the oven right away but then to refrigerate the dough for an hour. Just something annoying i noticed. I also did not have enough regular cream cheese so I used blueberry cream cheese for half of it and it turned out delicious. great recipe.

    Reply
    • Linda says

      May 13, 2019 at 11:42 am

      Using the blueberry cream cheese sounds like a great idea. Did you use the almond or vanilla flavoring or both for the cookies? I’ve found a few recipes that say to preheat the oven right away, but then to refrigerate the dough for an hour or longer. I never preheat until I start putting the dough on the cookie sheets. My oven takes 15 minutes to preheat some take longer.

      Reply
    • Courtney says

      May 15, 2019 at 5:47 pm

      Hi Ava! Thanks so much, I made that adjustment, definitely don’t want the oven sitting hot while dough is chilling. Blueberry cream cheese sounds like a delish twist!

      Reply
  47. Allie says

    May 29, 2019 at 12:44 pm

    Hello there, I’m just about to try this yummy-looking recipe. But my electric mixer is down, tho. Do you think it’ll work the same if I do it by hand or should I not bother?

    Reply
    • Courtney says

      May 29, 2019 at 4:18 pm

      Allie, I’ve never made it without a mixer so I can’t say for certain. I’d probably wait though unless you don’t mind trial and error if they don’t turn out exactly the same?

      Reply
  48. Belinda says

    June 18, 2019 at 7:40 am

    These cookies are right up there with my own Italian pizzelles, ricotta cookies and cannolis. Be.
    Best easy delicious lite fluffy cookies I’ve found yet. Thank you. In fact made them this morning since I’m having company for a few days & these ALWAYS turn out beautifully

    Reply
    • Courtney says

      June 18, 2019 at 9:35 am

      Hi Belinda! Thank you SO much!

      Reply
  49. Penny says

    August 2, 2019 at 7:56 pm

    I made these this evening. They are DELICIOUS! I followed the recipe exactly & they came out picture perfect. The dough is sticky, but I dipped a spoon in the flour to scoop out a portion & made sure I floured my hands each time I rolled a cookie. I made 2 inch balls & only flattened to about 3/4 inch, which made 20 cookies. I did have to bake longer, but followed the recipe suggestion of looking for the light brown edges. They came out puffy, soft & yummy. I had a cream cheese cookie from a local bakery that was very good & was wanting to make some since. This recipe made an even better cookie!

    Reply
  50. Marilu says

    August 20, 2019 at 6:11 pm

    Great recipe!
    I got 37 cookies out of this recipe. Next time I’ll double it. My grandchildren love them. Your instructions were perfect. Thank you so much.

    Reply
  51. Stacye Hollomon says

    August 30, 2019 at 1:25 pm

    Followed your recipe perfectly and these are about the best little cookies we’ve ever tasted! Thank you so much!!!

    Reply
  52. CHRISTINE says

    October 15, 2019 at 7:22 pm

    LOVE THEM VERY SOFT I DONT GET YOUR E-MAILS ANYMORE THIS IS A OLD ON E

    Reply
    • Candy says

      April 1, 2020 at 10:11 am

      Can u Ice these I want to try

      Reply
  53. Karen says

    October 15, 2019 at 7:54 pm

    First time baker and super disappointed, this is why I don’t bake ???? Not sure what I did wrong as I followed every step to a T, my dough is super super sticky, I couldn’t form balls with it. I took a picture, let me know if I could send it somewhere as I would like some feedback.

    Reply
  54. Sof says

    October 16, 2019 at 1:16 pm

    What’s cake flour? Thank you.

    Reply
    • Kate says

      October 16, 2019 at 1:25 pm

      You can find it as your local supermarket as cake flour. The author posted a linked in the recipe.

      Reply
  55. rouissi saida says

    November 4, 2019 at 5:02 am

    Bonsoir,SVP est-ce qu’on peut remplacer le fromage par la crème fraîche le fromage je ne l’aime pas
    merci pour la recette elle a l’ai bonne surtout après avoir lu les commentaires, je voudrais l’essayer mais j’attend votre réponse pour le fromage.
    merci

    Reply
  56. Patty says

    November 21, 2019 at 10:24 pm

    I made these cookies taste testing for a charity bake sale next month. WOW…they were a hit and made the list for one of the twelve cookies I plan to bake. These will also be in my holiday gift boxes.

    I doubled the recipe with no issues. I refrigerated the dough for the suggested time, but the dough was still a bit sticky/soft, so it spent another hour chillin’.

    I decided to use a cookie scoop instead of rolling into balls, and not to flatten just to see the outcome. 90% of the cookies came out perfectly shaped.

    Reply
  57. Amie says

    November 23, 2019 at 7:53 pm

    I’ve made these cookies a few times and I always double the recipe so that my cookies are larger and so that I have plenty :-) The man, likes a “man sized” cookie LOL
    I also do half plain, and put chocolate ganache on the other half once they cool. I haven’t actually tried the recipe with almond extract yet because I don’t have any but I’ve used vanilla each time I’ve made them and they are fantastic! Thanks for this killer recipe! :-)
    Amie

    Reply
  58. Patti says

    December 17, 2019 at 8:16 am

    In you recipe,#1, you say cream. Do you mean cream cheese?

    Reply
  59. Debbie says

    December 18, 2019 at 8:13 pm

    How do you store these after they are baked?

    Reply
  60. Linda says

    December 18, 2019 at 8:36 pm

    I store mine in a covered container or in zip lock baggies. I do put some in a freezer bag and in the freezer so I don’t eat them all at once. They taste like fresh baked once they thaw.

    Reply
  61. Lynn says

    December 18, 2019 at 9:36 pm

    I made these today, and we like them very much. They have just the right amount of sweetness, and the light texture is perfect. I wondered what they would be like if I didn’t flatten them, so on the first ones I left 2 of them in balls without flattening. When they came out of the oven, I couldn’t tell which ones had not been flattened with the glass! So I didn’t flatten any of the second batch. I used confectioners sugar on my hands instead of flour. And also I had to bake them much longer than 9 – 11 minutes. About 14 minutes I think but didn’t keep track, as I kept adding 1 minute at a time. I didn’t make them very large; I got about 34 cookies. Will double the recipe next time. Thanks for a great recipe!

    Reply
  62. Donna says

    December 19, 2019 at 2:07 pm

    Delicious cookies!!!! My husband calls them the deadly cookies. We can’t stop!

    Reply
  63. Carmen Hunter says

    December 19, 2019 at 10:19 pm

    I made this today and they turned out wonderfully fluffy and light. I couldn’t see the sides turning golden, so when I took them out the first time, after 10 minutes, they were very dark on the bottom. I baked them for 9 minutes the next time. The bottoms were still darker than “golden” but they were light, fluffy and baked. Thank you for sharing the recipe. I love them!

    Reply
  64. D Mazzanti says

    December 20, 2019 at 8:01 am

    Can these be “balled” and frozen to bake later?

    Reply
  65. D Mazzanti says

    December 20, 2019 at 8:10 am

    Can dough be frozen and cooked later

    Reply
  66. Rose says

    December 26, 2019 at 12:54 pm

    I was really excited to try out this recipe. Sadly, like most recipes I see on Pinterest or Instagram, this is NOT a recipe that adapts well to high altitude baking :(

    Reply
  67. Linda says

    December 26, 2019 at 1:39 pm

    Rose, I live at 6580 feet and had no problem using this recipe. Cookies came out perfect for me. Are you up higher and what problem did you have?

    Reply
  68. Mike R. says

    December 27, 2019 at 9:17 pm

    Cookies came out perfect!! Thanks.

    Reply
  69. Jo says

    January 4, 2020 at 4:48 pm

    I have been looking for a vanilla cookie recipe & hadn’t really found any that looked like what I was after. A friend has a wonderful recipe for Strawberry Cream Cheese Cookies so, when I came across these, I had to stop in for a look. I haven’t tried these yet but, they will be the first ones I do & judging by the reviews, it might be the only one I try.

    Reply
  70. Uma says

    January 12, 2020 at 10:40 am

    I made these cookies for Christmas! It came out delicious! They were gone in no time. Will be one of our favorite and I made it about 4 times already. Thank you for this recipe!!

    Reply
  71. Veronica says

    January 27, 2020 at 1:37 pm

    Can you please let me know in grams how much is one stick of butter or half cup? I live in Mexico and I think butter sticks are different then in the US. One stick of butter in Mexico is 90 grams (most of them) and there is one brand which is 100grs….. Just to be sure I’m using the right weight….. Thanks in advance!

    Reply
  72. Katie says

    March 16, 2020 at 7:51 pm

    I enjoy this recipe as is but adding a little bit of lemon zest to this really brightens it up for spring time! Yummm!!

    Reply
  73. Cherry says

    March 21, 2020 at 4:44 am

    I’m a chocolate lover. Can i add choco powder in this recipe? How much?

    Reply
  74. Linda K Viernes says

    March 23, 2020 at 7:12 am

    Sounds like something I would try. I would just sprinkle some in until it looks like the right color. I would start by putting cocoa powder in 1/4 cup, then sprinkle maybe half of that in the dough and mix it. You can always add more, but can’t take it out. If you try it, let us know how it comes out.

    Reply
  75. Samantha says

    April 2, 2020 at 5:13 pm

    Lovely texture but quite sweet

    Reply
  76. Sam says

    April 16, 2020 at 3:42 am

    These are amazing!! Are they really supposed to have a cakey texture though? They look like cookies but are soft and fluffy like cakes!

    Reply
  77. JC says

    May 3, 2020 at 5:15 am

    I adapted these into chocolate cookies because I wanted to double the batch but make it easy for me to make my own cake flour.

    3 cups AP flour – 6 tbsp + 6 tbsp corn flour = 3 cups cake flour
    Divide into 1 3/4 cups homemade cake flour + 1 1/4 cups cake flour, then add 1/2 cup Dutch processed cocoa powder to make up 1 3/4 cups total

    The cocoa ones turned out fudgey, like little light brownie bites. Delicious! Made total 42 per batch of cookies. I prefer them small.

    Reply
  78. Sarah says

    May 5, 2020 at 6:49 pm

    Just made these, followed the recipe to a T , and they came out SOOOO good. Best cookie I’ve had for so long! Nice and pillowy and soft.

    Reply
  79. Claudia says

    May 15, 2020 at 1:01 pm

    What did I do wrong?????
    It all melted!!! Its one big flat cookie
    I left tge dough over night but it was still very hard to work with it.
    I thought if I put on Ziploc bag and make the ball out of the bag like to decorate you know with a hole on the bottom.
    It look good when it went in the oven, they were spaced out!!!! Its just one big flat I don’t know what?! What did I do wrong??

    Reply
    • Linda says

      May 16, 2020 at 8:06 am

      Could you have accidentally used either too much butter or too much cream cheese? You would need to use real butter, too.

      Reply
  80. Claire Davidson says

    July 15, 2020 at 10:59 pm

    I mixed in about 1&1/2 tablespoons of lemon juice and the zest from one lemon and they were absolutely wonderful! The lemon wasn’t too overpowering, and they turned out perfect!

    Reply
  81. Stephanie DeRose says

    July 31, 2020 at 12:48 pm

    These are so delicious, I had to give some to my neighbor so I wouldn’t eat the whole batch. I don’t bake much, so everytime I do it’s like learning all over again. Thanks for the advice on knowing when they have cooked long enough. With my oven, I went 9 minutes and they were perfect.I didn’t have cake flour so I did the “-2 Tbs flour, +2 Tbs cornstarch” trick and it worked great. Thank you for such a little taste of heaven!

    Reply
  82. Ronda says

    August 17, 2020 at 8:53 pm

    These cookies are AMAZING! I did not have any lemon extract so I used almond extract, and I’m glad I did. I did add a bit more lemon juice and zest to the icing. I love Paula’s recipes and this is my “go to” site for recipes.

    Reply
  83. Janelle says

    September 6, 2020 at 8:00 am

    SO DELICIOUS. I love this recipe! It’s my third time making them and I swear they get better each time!

    Reply
  84. Samantha says

    September 17, 2020 at 8:36 pm

    Hands down, my favorite recipe to bake. I’ve baked these so many times I have so many family friends requesting these. Thank you!!

    Reply
  85. Lisa says

    September 29, 2020 at 8:58 pm

    Hubby approved!! He said it’s the best cookies we’ve ever made!

    Reply
  86. Chelle Thompson says

    November 29, 2020 at 10:53 pm

    I followed the recipe exactly and these cookies are delicious!!! I like that they aren’t extremely sweet, kids loved them and I will definitely make them again!!

    Reply
  87. Kumuda says

    December 13, 2020 at 5:59 am

    Is there an eggless version of this recipe? What can we replace for the one egg?

    Reply
  88. Amy says

    December 13, 2020 at 11:58 pm

    Can you add cocoa to these?

    Reply
  89. Susan F says

    December 14, 2020 at 11:40 am

    Do these freeze well? Will they stay soft?

    Reply
    • Courtney says

      December 14, 2020 at 11:45 am

      Hi Susan, I have not tried to freeze these, so I’m not positive. They don’t last long around our house :) I’d have to try it to give you a full answer, will try to do this sometime soon!

      Reply
  90. Linda says

    December 14, 2020 at 12:50 pm

    I have frozen them many times and when they thaw at room temp, they are back to soft again and are great. I put them in a freezer bag to freeze them.

    Reply
  91. Sel says

    December 15, 2020 at 4:50 pm

    I love making cookies and these are delicious. I followed the recipe to the letter and worked just fine. Like the peanut blossom who takes a chocolate kiss on top of each cookie, I used the red and white peppermint kisses on top of each cookies. They taste great together. Thank you for the recipe.

    Reply
  92. Isabella says

    December 17, 2020 at 6:51 pm

    I tried this recipe tonight and I didn’t have cake flour. I made my own and when it was time to bake them they spread out and didn’t get puffy for some reason. I don’t think I’ll make these again.

    Reply
  93. Amy says

    December 17, 2020 at 7:23 pm

    Let me start by saying, I never leave comments.
    THIS IS THE BEST COOKIE EVER…LIKE IN THE HISTORY OF EVER!!!!
    I was perusing Pintrest looking for a recipe for cookie exchange. I saw the picture of these babies and thought I’d take a look. When I saw they had ALMOND in them… DONE! I had a few left over and I ate all of them through the night! They really do melt in your mouth. I made exactly as written and they were perfection. I have been jonesing for them hard! I am currently making a batch for ME. My husband hates almond. YAAAAAY!! ALL FOR THIS GIRL!! Thank you so very much for posting.

    Reply
  94. Teresa Villarreal says

    December 18, 2020 at 12:32 pm

    The first time I made this recipe the cookies came out perfect fluffy delicious so the next day I double the batch and the cookies came out that same good taste just flat what did I do wrong or is it just better to make one batch at a time

    Reply
    • Linda says

      December 18, 2020 at 1:49 pm

      You might have flattened the cookies too much before you baked them. I always double the batch of cookies and never had a problem. I usually freeze half for a few weeks so I don’t eat too many at once.

      Reply
    • Shan says

      December 31, 2020 at 7:59 pm

      Did you use real butter, or margarine? It does make a difference in baking.

      Reply
  95. Deedrah says

    December 20, 2020 at 7:42 am

    These are delicious! I didn’t have cake flour so I used your method for making cake flour from scratch. Ty! Seriously, these cookies are delightful!

    Reply
  96. Silvana says

    December 20, 2020 at 10:45 am

    Amazing cookies definitely a keeper! Thank you for sharing

    Reply
  97. Dustin says

    January 4, 2021 at 1:52 am

    I am always looking for new recipes and I am so glad I tried this one! Thank you for this recipe!! We will be making again for sure.

    Reply
  98. Long says

    January 12, 2021 at 2:45 am

    So easy and quick. Love it! Thank you so much.

    Reply
  99. Marion says

    January 19, 2021 at 5:53 am

    Thanks for a great recipe. I made these with a gluten free flour mix and they came out beautifully. I used vanilla extract only as some family members aren’t keen on almond, but other than that and the flour mix I followed the recipe. They were a “hit” with the family so I will definitely be making these again.

    Reply
  100. Pam says

    January 26, 2021 at 9:39 am

    Best cookie ever! So soft. I didnt have the flour called for so I sifted regular flour and it still turned out great. I even tried this recipe with different extracts with great success. This will be my forever soft cookie recipe. Thanks.

    Reply
  101. Vicki Nazelrod says

    February 2, 2021 at 1:51 pm

    This is an amazing recipe. I got 34 cookies out of the recipe and used vanilla extract only. Just a great little cookie to have around. I used the cake flour replacement off, less 1 TBS flour replaced with 1 TBS corn starch.( I adjusted accordingly for the 3/4 cup) It worked beautifully. Nice soft cookie. Thanks for the recipe!!!

    Reply
  102. Kim says

    February 5, 2021 at 7:54 am

    Thank you so much for sharing these cookies, Courtney! I’m already addicted to them, and I haven’t even made them yet. Cream cheese makes everything better, and it’s so heavenly in desserts. I’m going to whip up a batch of these this weekend! :)

    Reply
  103. Sharon Kneubuehl says

    February 22, 2021 at 3:59 pm

    Delicious! Will want these on a Christmas list of cookies to make! I might cut back just a tad on the almond extract, that is it!

    Reply
    • Courtney says

      February 24, 2021 at 7:41 pm

      I’m glad to hear you love them, Sharon!

      Reply
  104. Joyce says

    April 1, 2021 at 2:29 am

    I can’t wait to make these. I made cream cheese cookies from another recipe that I can’t find. I am so glad to have seen your recipe. In the ones I made previously, I used orange zest as I am allergic to lemon and they were awesome. I am going to do the same with this recipe. Can’t wait to make these especially after seeing all the great reviews! Thanks!

    Reply

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