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!
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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Bridget
Hi, I am thinking of making these for Support raising for Missionary trip and I wanted to pre-make the dough in the cookie cut outs. Would it be possible to freeze the dough uncooked cut in the correct shape so I can just bake them on the weekend that we’re doing the support raising.?
Sam
Hi Bridget! That should work just fine. 🙂
Heather
Hello! I am looking forward to making these for this year’s christmas sugar cookie! Was wondering if you could use 1tbsp of almond extract & 1tbsp of vanilla, in place of the 2tbsp of vanilla?
Or would you recommend omitting the vanilla altogether & replacing with 2 tbsp of almond extract? I love a hint of almond in my sugar cookies, but nothing overpowering.
Sam
Hi Heather! You do want teaspoons here not tablespoons. I would probably reduce the vanilla to 1 teaspoon and probably about a half teaspoon to one teaspoon on the almond extract. Almond extract is a little more potent so I typically go lighter with it. 🙂
Mariah
I made this recipe with just a few changes and added blueberries and white chocolate chips. Came out AMAZING! It is one of the most requested for the Christmas trays this year, thank you!
Sam
I’m so glad everyone enjoyed them so much, Mariah! 🙂
Cori
Hi there! Just finished making these and wow! Tastes great! I made them into 3″ and baked them for 8.5 minutes. Wondering if the bottom should come out soft as well? Not as soft as the top though. I will probably try to bake for 10 minutes next time. I also had to chill the dough first as it was too sticky and soft to handle after the mixer. Will be making a few more batches for my daughter’s 1st birthday! Great recipe, great cookie! My new go to!
Sam
I’m so glad you enjoyed them so much, Cori! They should be soft all the way through and not crisp on the bottom. If they are crispy on the bottom they likely just needed a little less time in the oven. 🙂
Shirin
Hi Sam,
Long time follower, first time commenting lol. THESE ARE AMAZING!!! I am obsessed with all things baking and honestly I have been searching for the perfect roll out sugar cookie that isn’t too sweet since 2006. No joke. And this is it!!! I added orange zest and a T of fresh orange juice. Delicious and THEY HELD THEIR SHAPE! And yes I’m yelling it from the roof tops lol. And by the way,this isn’t the first of your recipes. That completely delivers!!!! Thanks 😊
Sam
Thank you so much for taking the time to leave a comment, Shirin! I am so glad you enjoyed them so much! 🙂
Jessica Gibbons
Baked the cookies already, how long do you think they’ll keep in the freezer?
Emily @ Sugar Spun Run
Hi Jessica! We’d estimate they’ll stay fresh for about 3 months when stored properly 😊
Danna
How many heart shaped cookies will this recipe make? 2 inches
Sam
Hi Danna! Mine are about 3 inches in diameter, and I got about 30 cookies out of the dough. If yours is only 2 inches you’ll likely get a few extras. They may need to bake for slightly less time. 🙂
Molly
Hey Sam! I am going to make these cream cheese cookies and use your sugar cookie icing on top, instead of the cream cheese frosting, (just because I need to make a lot and stack them).
1.) Do you think that combination will be good?
2.) Can I make the cream cheese cookie batter a day or two before I bake them? (I have so many things to make for the Super Bowl, including your Buttercream Vanilla cupcakes, so I am trying to prep as much as possible!)
Sam
Hi Molly! Sorry for the delayed response. The sugar cookie frosting will taste good, but it will certainly knock down the cream cheese flavor in these cookies. You could make the dough a few days in advance. I hope you enjoyed them! 🙂
Yaz
Hi! Thanks for the recipe! Its the only one Ive tried that hold its shape and taste delish!!!
How do you store them to keep them fresh and soft?
Sam
I’m so glad you enjoyed them so much, Yaz! They can be stored in an air tight container at room temperature. 🙂
Lucy
I made these over the weekend and they are delicious!
Sam
I’m so glad you enjoyed them so much, Lucy! 🙂
Kris
Thank you for sharing both of these delicious recipes. I liked the cookies and the frosting, but found the combination had too much cream cheese flavor for my taste. Like a delicious piece of cheesecake with no topping. I like cheesecake with a little topping. I added a couple teaspoons of pumpkin spice and a teaspoon of cinnamon powder to the cream cheese frosting. It paired well with the perfectly soft cream cheese cookies. I will also be experimenting to see what other cookies and frosting I like these with. They’re delicious!
Lynne
Made these today. They are devine!! Thank you all the way from Western Australia 😊
Emily @ Sugar Spun Run
Wonderful! Thanks for trying our recipe, Lynne 😍
Steff
Do you think these could be portioned out with a cookie scoop, and then flattened using the bottom of a drinking glass coated with powdered sugar? I made cut out sugar cookies a couple years ago for the first time and haven’t completely healed emotionally from it LOL.
Sam
Hi Steff! That should work just fine. I’m sorry about your experience. 🙁
Michelle
Will these cookies taste like cream cheese? also can you use a different type of frosting?
Sam
HI Michelle! They have a subtle tanginess to them from the cream cheese. You can use any frosting you’d like, including my easy sugar cookie icing or royal icing. Enjoy!
Stella wilson Wilson
Love making these cookies and my family loves them. Question, can you make dough and freeze and if so for how long.
Thank you, Stella
Sam
Hi Stella! The dough should freeze just fine. It will keep for a couple of months once frozen. 🙂
Stella wilson Wilson
Thank you so much this is the best sugar cookie recipe I’ve tried and I’ve tried alot! 😊
Samantha
Hi, Sam.
These are excellent! Made them for Valentine’s Day and my whole family enjoys!! I checked the recipe but I didn’t see any mention of storage- should these be stored at room temp or in the refrigerator?
Sam
Hi Samantha! I’m so glad you enjoyed. I’ll have to add a note to the recipe to clarify this, but I store at room temperature in an airtight container for up to a week. Because of the amount of sugar in the icing I am comfortable not refrigerating them and never have, but if you are worried about it you can refrigerate in an airtight container instead.
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!
Mary
Love this cookie so delicious. I would like to know to store them should they be refrigerated since the frosting has cream cheese in it?
Sam
Hi Mary! I typically don’t refrigerate them due to the amount of sugar in the frosting. They will hold up well in the refrigerator. 🙂