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!
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 salted butter softened, 6 oz 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 powdered sugar, 2 tsp cornstarch**
Spread or pipe frosting over completely cooled cookies.
Sprinkles for decorating optional
Video
Notes
*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.