Cream Cheese Sugar Cookies
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!
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 30 cookies
- ½ cup unsalted butter softened to room temperature
- 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
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
Cream Cheese Frosting
- 6 Tablespoons salted butter softened 170g
- 6 oz cream cheese softened 170g
- 1/2 tsp pure vanilla extract
- 2 1/4 cups powdered sugar 280g
- 2 tsp cornstarch**
- Sprinkles for decorating optional
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.
*Baking time will vary if you use smaller or larger cookie cutters. I used heart cutters that were about 3” in diameter.
**This is to help your frosting to crust and firm up more than it would otherwise. It will never be completely hard, but adding the cornstarch makes it easier to handle and transport the cookies without the frosting getting ruined.
Serving: 1frosted cookie | Calories: 195kcal