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 ½″.
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!
Treat yourself to a FREE E-BOOK!
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 unsalted butter softened to room temperature (113g)
- 6 oz cream cheese softened (170g)
- 1 cup sugar (200g)
- 2 teaspoons vanilla extract
- 1 large egg
- 3 cups all-purpose flour (375g)
- 1 teaspoon cornstarch
- ¾ teaspoon baking powder
- ¾ teaspoon salt
Cream Cheese Frosting
- 6 Tablespoons salted butter softened (85g)
- 6 oz cream cheese softened (170g)
- ½ tsp pure vanilla extract
- 2 ¼ cups powdered sugar (280g)
- 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.
- Add sugar and stir again until thoroughly combined.
- Stir in egg and vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and 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.
- Gradually (with mixer on low-speed) add powdered sugar until completely combined. Stir in cornstarch (make sure it's well incorporated into the frosting).
- Spread or pipe frosting over completely cooled cookies.
Julia DeFranacesca
These cookies have been a hit with my whole family! I have been making them every holiday in different shapes and colours, and they never disappoint. For Thanksgiving I wanted to add a little pumpkin spice to the mix as well. Do you think 1 Tbsp would be enough? Too much? I would love to know what you think.
Thanks for all the great recipes!
Sam
I’m so glad to hear this, Julia! How much to add really depends on personal preference and how strong you’d like the flavor to be. 1 Tablespoon sounds like a lot to me and I would probably start with 1-2 teaspoons (I use 1 1/2 teaspoons in my pumpkin snickerdoodles and think it is plenty to flavor the dough), BUT if you like a stronger flavor you can certainly add more! 🙂
Julia DeFrancesca
Thanks for the insight, I’m glad I asked!