Cream Cheese Sugar Cookies
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Cream Cheese Sugar Cookies are a perfectly soft, melt-in-your-mouth cutout cookie! Cut them into any shape you please but make sure to top them off with a generous topping of cream cheese frosting! Be sure to check out the simple how-to video at the bottom of the post!!
Today’s recipe is a thicker, softer, and cream-cheese infused version of my favorite sugar cookies. You might also recognize the icing, it’s a firmer, smaller batch of my popular cream cheese frosting!
Cream Cheese Sugar Cookie Recipe
I’ve shared quite a few soft sugar cookies on the blog.
From soft frosted sugar cookies, chocolate sugar cookies, and sugar cookie bars, to notes on how to make my classic sugar cookies thick and soft, we’ve covered a lot of ground. However, these cream cheese sugar cookies are in a league of their own.
Not only are they melt-in-your-mouth soft and topped with the best frosting in existence (hint, also try them with chocolate cream cheese frosting!), but there’s also no chilling required! They’re one of the easiest cut out cookies I’ve shared yet.
No Chilling Necessary
One of my favorite things about this cream cheese sugar cookie recipe is that there is no chilling! Despite the 6 oz of cream cheese we’ve worked into the dough, it’s thick and not very sticky (in fact, if you’re not using a stand mixer it can take some time to work all the ingredients together into a smooth dough).
You’ll transfer your dough onto a clean floured surface and use your hands to work the dough together until it is smooth and cohesive. If it does seem too sticky and is sticking to the counter or to your hands, just add additional flour beneath and on top of the dough. A few dustings of extra flour should help you get to a point where the dough is easily manageable.
Keep the Dough Thick
If you don’t care for thick cookies, you can of course make these any thickness you’d like, but I think cream cheese sugar cookies taste best when they are thick. I roll my dough out until it is just shy of 1/2″.
This makes for a soft, thick, cookie base that you can really sink your teeth into. It’s also nice to have a cookie that is thick enough to be accented by the cream cheese frosting, rather than overwhelmed by it.
Enjoy!
Other Recipes You Might Enjoy:
- Chocolate Chip Cream Cheese Cookies
- Carrot Cake Cookies (uses the same frosting!)
- Coconut Cream Bars
- Valentine Cookies
Cream Cheese Sugar Cookies
Ingredients
- ½ cup (113 g) unsalted butter, softened to room temperature
- 6 oz (170 g) cream cheese, softened
- 1 cup (200 g) sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 3 cups (375 g) all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking powder
- ¾ teaspoon salt
Cream Cheese Frosting
- 6 Tablespoons (85 g) salted butter softened
- 6 oz (170 g) cream cheese softened
- ½ tsp pure vanilla extract
- 2 ¼ cups (280 g) powdered sugar
- 2 tsp cornstarch**
- Sprinkles for decorating optional
Instructions
- Preheat oven to 350F (175C) and line two cookie sheets with parchment paper
- Combine butter and cream cheese and use an electric mixer (or stand mixer) to stir until creamy and well-combined.½ cup (113 g) unsalted butter, 6 oz (170 g) cream cheese
- Add sugar and stir again until thoroughly combined.1 cup (200 g) sugar
- Stir in egg and vanilla extract.2 teaspoons vanilla extract, 1 large egg
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.3 cups (375 g) all-purpose flour, 1 teaspoon cornstarch, ¾ teaspoon baking powder, ¾ teaspoon salt
- Gradually add dry ingredients to wet until completely combined.
- Transfer dough to a clean surface that’s been generously dusted with flour. Working with just half of the dough at a time, transfer dough to surface and use your hands to form into a ball (add additional flour to the surface if it’s sticky).
- Use a rolling pin to roll dough to just under ½” thick. Use cookie cutters to cut into shapes and transfer to prepared baking sheets.
- Bake in 350F (175C) oven for 8-10 minutes* Allow to cool completely on baking sheet before covering with frosting.
Cream Cheese Frosting
- Once your cookies have cooled, prepare your frosting by combining butter, cream cheese, and vanilla extract. Use an electric mixer (or a stand mixer) to cream ingredients together until well-combined.6 Tablespoons (85 g) salted butter softened, 6 oz (170 g) cream cheese softened, ½ tsp pure vanilla extract
- Gradually (with mixer on low-speed) add powdered sugar until completely combined. Stir in cornstarch (make sure it's well incorporated into the frosting).2 ¼ cups (280 g) powdered sugar, 2 tsp cornstarch**
- Spread or pipe frosting over completely cooled cookies.Sprinkles for decorating optional
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I should have read the reviews. Not sweet enough. They look pretty and it was easy to roll but disappointing. Oh well.
I’m so sorry to hear this happened, Nancy! Is it possible they were over-baked?
This was awful, I have made cream cheese cookies before and they were amazing…these tasted like a biscuit!!
Hi Brenda! Is it possible they were over-baked? That will ruin the flavor. 🙁
No I did not overbake them, I originally used a different recipe and couldn’t remember what was in it because it was years ago-I know there was no corn starch and not 3 cups of flour-I should have went with my gut that this was not it. The flour is what you could taste not the cream cheese. I ended up finding the original which called for one cup less flour, no corn starch and an entire pack of cream cheese. This recipe is more like a biscuit!
If you didn’t weigh your flour, it’s likely you accidentally added too much flour. 🙁
I agree! my have no taste, no sweetness!
Did you weigh your flour? Did you make any substitutions?
can the dough be refrigerated for 2 days successfully ahead of baking?
Hi Robin! That should be fine as long as the dough is wrapped tightly to prevent it from drying out. 🙂
Just made these!
Delicious!