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–+ servings

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Cream cheese sugar cookies decorated and piled on a plate for serving.

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.
5 from 2 votes
Yield: 24 cookies
Prep Time:15 minutes
Cook Time:8 minutes
Total Time:23 minutes
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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 teaspoon vanilla extract

Instructions
 

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 at least 1 hour.
  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. Either ice the cooled cookies right away or store in refrigerator until ready to use.

Freezer Instructions

Freeze for Later: Wrap the cookie dough in plastic wrap, and place that in a freezer bag. Store in the freezer for up to 3 months. You can also freeze unfrosted baked cookies for up to 3 months. (Be sure the cookies have cooled. Seal tightly in a freezer bag or container with parchment paper between cookies, squeezing out as much air as possible.)
Prepare from Frozen: When ready to use the frozen cookie dough, be sure to thaw it fully in the fridge and then let it sit on the counter until it's close to room temperature.

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!

Nutrition

Calories: 312 kcal (16%) | Carbohydrates: 33 g (11%) | Protein: 3 g (6%) | Fat: 20 g (31%) | Cholesterol: 61 mg (20%) | Sodium: 122 mg (5%) | Fiber: 0.3 g (1%) | Sugar: 24 g (27%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Polly Conner