Return the butter to room temperature, add the sugar and mix with a whisk.
Add the room temperature cream cheese and mix as if kneading.
Add milk and mix, then sprinkle in the flour. Mix with a spatula until it all comes together.
Wrap and shape, then put it in the freezer for 15 minutes.
Slice the cookies 5mm thick and spread out on a baking tray lined with parchment paper.
Bake for 20 minutes in an oven pre-heated to 340°F/170°C.
This is the cream cheese I used.
Here is a caramel version (Recipe ID: 1577051).
Story Behind this Recipe
I often have leftover cream cheese, so I came up with an easy cookie recipe.
The dough is easier to cut if it has been in the freezer. It should be a little on the hard side. The baking time will depend on your oven, so you should adjust it while watching over your cookies. Use as much cream cheese as you like.