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decorated cream cheese sugar cookies

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.

Yield: 24 cookies 1x
Prep: 2 hoursCook: 8 minutesTotal: 2 hours 8 minutes


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 teaspoon vanilla extract (to taste)

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Make the Sugar Cookies:

  1. 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.
  2. Add in flour slowly, about 1/2 cup at a time. Continue mixing just until the dough forms as one solid ball. 
  3. Cover the dough with plastic wrap and refrigerate for 1-2 hours.
  4. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  5. 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.
  6. 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:

  1. 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.
  2. Gradually stir in the confectioner’s sugar until frosting reaches desired consistency. Store in refrigerator until ready to use.


  • There is no baking powder or baking soda in this cookie recipe. It works, I promise! 
© Author: Polly Conner
Cuisine: American Method: Baking