Plate of cream cheese pear and lemon cookies

Easy Cream Cheese Cookies with Pear and Lemon Jam

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My easy cream cheese cookies topped with lemon or pear jam are so simple to make.  I prefer drop cookies because my kitchen prep space is tiny and, it’s a hassle to roll out dough in such a small space. When making a recipe that call for rolling the dough, instead of rolling and cutting, I’ll lightly knead and pat the dough into the desired size and shape using my hands.  I found this works almost as well as rolling out the dough for some recipes,  except you might not have such a perfectly formed cookie.

The taste and consistency of these cream cheese cookies are part cookie, part biscuit.

With the jam in the middle you want to make sure the center is cooked properly.  I usually sacrifice one cookie by taking it out of the oven after twenty minutes and cutting it in half.  Before baking, it’s always a good idea to  check you ovens temperature before baking with an accurate oven thermometer.  For a smaller cookie reduce the cooking time to around 15 minutes.

Cream Cheese cookies are equally good with any other jam you might have hanging around in your refrigerator.  I always have five or six different varieties and when I start getting overwhelmed with jams and preserves I make up a batch or two of these cookies.


Cream Cheese Pear and Lemon Cookies

Cream Cheese Pear and Lemon Cookies

Yield: 12
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

These scrumptious cream cheese cookies are part cookie, part biscuit. A less sweet treat that pairs well with coffee or tea.


  • 8 ounce cream cheese
  • 1 3/4 cups flour
  • 8 tablespoons butter
  • 1/2 teaspoon vanilla
  • 3 tablespoons powdered sugar
  • 1/4 cup pear preserves
  • 1/4 cup lemon preserves


  1. Preheat oven to 375 degrees
  2. In a large bowl cream the cream cheese, powdered sugar, and butter.
  3. Add in the flour to form a stiff batter.
  4. Line a half baking sheet with parchment paper
  5. Scoop out dough into equal size balls onto baking sheet.
  6. Lightly knead each ball and pat down into a roughly 2 inch diameter cookie and 1/4 inch thick. Place back on cookie sheet.
  7. Make a small impression in center of cookie dough and spoon in 1 teaspoon of preserves into the middle and spread being careful not to reach the ends.
  8. Bake in 375 degree oven for about 25 minutes. Cookies will be lightly browned.
  9. Remove from oven and sprinkle lightly with powdered sugar. Let cool slightly before serving.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 227Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 121mgCarbohydrates: 22gFiber: 1gSugar: 7gProtein: 3g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.
If you make this recipe, be sure to snap a photo to share and hashtag it #AWEEKENDCOOK

One Comment

  1. Really tasty cookies.

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