Cream Cheese Sugar Cookies
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These Cream Cheese Sugar Cookies are to DIE for. They’re perfectly moist, ideal for cutting out and decorating, and have a tangy sweetness that will leave you coming back for more.
Much thanks to my sister-in-law Emily, for the great recipe!
Why You’ll Love This Recipe
- The cream cheese produces a richer, softer, and creamier sugar cookie. Above all else, it adds a little tang.
- They are perfect for cutting and decorating. Do a Christmas Craft while they bake!
- Either vanilla icing or cream cheese icing will work with cream cheese sugar cookies.
- You can make the dough in advance and refrigerate or freeze it. Same concept works for our Homemade Brownie Mix by the way!
Serve these Cream Cheese Sugar Cookies at a holiday meal with a Crockpot Soup or place them on a Charcuterie Board. They also pair nicely with our Stovetop Chili or Instant Pot Beef Stew.
Ingredients
The ingredients are incredibly simple.
Ingredient Notes:
- Salt – omit if using salted butter
- Almond extract – This adds such great flavor. If you don’t have any substitute with more vanilla.
- Vanilla extract – Here is how to make your own vanilla.
- Egg yolk – Using only egg yolks makes them more tender.
5 Tips for Great Cream Cheese Sugar Cookies
Chill the Dough
A big part of the success of this recipe is letting that dough chill. (Same goes for our Snickerdoodle Cookies!) Not only does it help it hold up better during baking, but it makes the dough much easier to work with when rolling out and cutting up.
Don’t Overmix
Mixing too long after adding the flour will create a dense, tough cookie. Mix until just combined and then turn off the mixer.
Go Easy on the Flour
When you roll the dough out on a floured work surface, do not over-flour. It will make the dough tough and dry.
Lightly flour the work surface just enough that the dough will not stick. Then, lightly flour the rolling pin.
Bake on Parchment Paper
The parchment makes for an easy removal of the cream cheese sugar cookies. Not to mention it makes cleanup a breeze.
Don’t Over Bake
Similar to our Raspberry Crumble Cookies, there is a fine line between when they are perfectly done and when they are overdone. When you see them start to get a touch of brown around the edges, take them out! They shouldn’t get brown on top.
They will look undercooked but, once they cool, they will solidify. Don’t overbake!
Time to Decorate!
Either vanilla icing or cream cheese icing will work with cream cheese sugar cookies.
You can easily make your own (instructions included in the recipe card) or opt for buying a can of frosting.
After adding a layer of icing, the possibilities are endless! If you want to get really detailed with your cookie decorating, try using royal icing.
Make Ahead and Freeze
There are a few make ahead options with this recipe.
Making the dough in advance
Wrap the cookie dough in plastic wrap and chill it in the refrigerator for up to 3 days or the freezer for up to 3 months. If freezing, place the wrapped dough in a freezer bag, too.
When ready to use, be sure to thaw it fully in the fridge and then let it sit on the counter until it’s close to room temperature.
Make the cookies in advance
Another option is freezing the unfrosted baked cookies for up to 3 months. Seal tightly in a freezer bag or container, squeezing out as much air as possible.
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FAQs
Yes, you can make the sugar cookie dough in advance and refrigerate for up to 3 days or freeze it for up to 3 months.
While the almond extract brings a delicious flavor, you can substitute vanilla extract if you need to.
Sugar cookies are often best stored at room temperature in an airtight container. Use layers of parchment paper if you need to layer the cookies.
Yes. Sugar cookies (undecorated) will freeze and thaw well. Be sure to let them fully cool and separate layers with parchment paper to avoid them sticking together and breaking.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Cream Cheese Sugar Cookies
These cream cheese sugar cookies are to DIE for. They are perfectly moist, ideal for cutting out and decorating, and have a tangy sweetness that will leave you coming back for more.
Ingredients
For Sugar Cookies:
- 1 cup sugar
- 1 cup unsalted butter, softened
- 3 ounces (about 6 tablespoons) cream cheese, softened
- 1/2 teaspoon salt (omit if using salted butter)
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 egg yolk, room temp
- 2 cups all-purpose flour
For Cream Cheese Frosting:
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 to 2 teaspoons vanilla extract (to taste)
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Instructions
Make the Sugar Cookies:
- In the bowl of a stand mixer, add all the sugar cookie ingredients EXCEPT the flour. Using the paddle attachment, mix on low until ingredients are light and fluffy.
- Add in flour slowly, about 1/2 cup at a time. Continue mixing just until the dough forms as one solid ball.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- On lightly floured surface, roll out 1/3 of the dough at a time to 1/4-1/8″ thickness. Using lightly floured cookie cutters, cut out shapes and place cookies 1″ apart on the baking sheet.
- Bake each batch for 8-10 minutes or until lightly browned around the edges. (They will not be brown on top. Do not over bake!) Remove cookies to a cooling rack and let cool completely before frosting.
Make the Cream Cheese Frosting:
- In a medium bowl (or in the stand mixer), stir the softened cream cheese and softened butter together until smooth and creamy. Stir in the vanilla.
- Gradually stir in the confectioner’s sugar until frosting reaches desired consistency. Either ice the cooled cookies right away or store in refrigerator until ready to use.
Notes/Tips
- There is no baking powder or baking soda in this cookie recipe. It works, I promise!
- The cream cheese produces a richer, softer, and creamier sugar cookie. And, above all else, it adds a little tang.
- Parchment paper makes for an easy removal of the cream cheese sugar cookies. Use it!
These are the best sugar cookies I’ve ever made and eaten. They will be my go to sugar cookie recipe from now on!
Awesome! Thanks for leaving a review Jennifer.
I wasn’t looking for a new sugar cookie recipe. I already have a good one. I was open to tweaking it, however, for a little something different, and when these popped up on your facebook page, we decided cream cheese sugar cookies would be just the thing for a little something different. Oh, were they yummy – my family’s favorite cookies this year at Christmas. So much so that I’ve had requests since Christmas to make another batch, and not just from the kids, from my hubby as well! So here we are at the beginning of January, making snow themed cutouts.
I made a recipe and a half to increase the amount of cookies, using a whole egg instead of an egg yolk. The dough can be a little stickier than I’m used to for sugar cookies (definitely keep it cold) and doesn’t always hold the shape as well – they can expand a little while baking. All of that may be something I’m doing, and in reality, doesn’t matter at all because the taste is what’s important to us. We top them with our own homemade cream cheese frosting (similar to the recipe that’s posted, but without butter.) So good.
Wow Abby! Thanks for the review and detailed information for others about your modifications and experience.