Cream Cheese Sugar Cookies Recipe

I absolutely adore this Cream Cheese Sugar Cookies Recipe because it combines the rich, tangy cream cheese right into the dough, making the cookies incredibly soft, buttery, and tender. Every bite melts in your mouth with just the perfect balance of sweetness and subtle cream cheese flavor. I love how these cookies hold their shape beautifully, which makes decorating a total joy. Whether for the holidays or just a cozy treat, this recipe never fails to impress my family and friends.

Why You'll Love This Cream Cheese Sugar Cookies Recipe

I have tried countless sugar cookie recipes, but this one really stands out because of the amazing flavor and texture that the cream cheese adds. It turns the cookies moist and soft without sacrificing the classic buttery cookie taste we all adore. I find myself reaching for these cookies any time I want something that feels a bit more special and indulgent, yet familiar enough to satisfy that cookie craving.

Beyond the taste, what I truly appreciate about this recipe is how straightforward and accessible it is. The ingredients are simple pantry staples, and the steps are easy to follow, making it perfect even if you’re fresh in the kitchen. I especially love that you can make the dough ahead of time and chill it overnight, which means less stress on the day you want fresh cookies. These cookies are perfect for holiday gatherings, birthday parties, or just a comforting afternoon snack, and they store beautifully so you can make them in advance.

Ingredients You'll Need

The ingredients in this Cream Cheese Sugar Cookies Recipe are thoughtfully chosen to create the perfect balance of flavor and texture. Each one plays an essential role—from the cream cheese that adds richness and tenderness, to the cream of tartar that helps the cookies keep their fluffiness and shape. You’ll find that these common ingredients transform into something truly exceptional once they come together.

• Unsalted butter: Using room temperature butter ensures the dough blends smoothly and bakes into tender cookies.
• Full fat cream cheese: This is what makes these cookies irresistibly moist and adds a slight tang.
• Granulated sugar: Sweetens the dough and helps achieve that crisp yet soft texture.
• Egg and egg yolk: Provide richness and structure, helping the cookies hold their shape.
• Vanilla extract: Adds a warm, aromatic depth to every bite.
• Kosher salt: Enhances the sweetness and balances flavors perfectly.
• Baking powder and cream of tartar: These leavening agents give the cookies just the right lift and tenderness.
• All-purpose flour: The base of the dough, spooned and leveled for precise texture.
• Powdered sugar (for frosting): Creates a silky smooth cream cheese frosting that’s the perfect topping.
• Gel food coloring and sprinkles (optional): Fun additions that really let you personalize your cookies.

Directions

Step 1: In a large mixing bowl, beat together the room temperature unsalted butter, cream cheese, and granulated sugar on medium speed until the mixture is light, fluffy, and well combined—about 1 minute.

Step 2: Scrape down the sides of your bowl, then add the large egg, egg yolk, and vanilla extract. Mix everything until the batter is smooth and homogenous.

Step 3: Again, scrape the bowl and incorporate the kosher salt, baking powder, and cream of tartar. Mix just until everything is combined.

Step 4: Start adding the all-purpose flour to the bowl. Because the dough will be thick and sticky, once the mixer struggles, switch to a rubber spatula and fold the remaining flour in by hand until the dough is fully mixed and uniform.

Step 5: Turn the dough out onto a sheet of plastic wrap that’s been lightly dusted with flour. With floured hands, pat it into a 1-inch thick rectangle, then wrap it tightly and place it in the fridge to chill for at least 1 hour or overnight.

Step 6: When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 7: On a floured surface, roll out the chilled dough to about ¼ inch thickness. Use cookie cutters to cut out shapes, then carefully place them about 1 inch apart on the prepared baking sheet. Store any extra cut cookies in the refrigerator until ready to bake.

Step 8: Bake the cookies for 8 to 10 minutes—9 minutes worked perfectly for me. You’ll want to see that the surface looks dry, but the centers are just barely set.

Step 9: Let the cookies rest on the baking sheet for around 1 minute before transferring them to a wire rack to cool completely. Repeat the process with any leftover scraps, rolling and cutting again while keeping unused dough refrigerated.

Step 10: To prepare the frosting, beat together the butter and cream cheese until smooth. Add powdered sugar one cup at a time, mixing well, then stir in vanilla extract. If you want, add gel food coloring and mix until evenly tinted.

Step 11: Once the cookies are completely cooled, spread a generous layer of cream cheese frosting on top and immediately decorate with sprinkles so they stick well. Work quickly by frosting and decorating one cookie at a time.

Step 12: Allow the frosting to set until firm and enjoy your beautiful, soft, and utterly delicious cream cheese sugar cookies!

Servings and Timing

This recipe yields about 26 medium-sized cookies, perfect for sharing or gifting. The prep time is roughly 15 to 20 minutes, plus at least 1 hour of chilling time for the dough. Baking time per batch is around 8 to 10 minutes. All told, you’re looking at about 2 hours and 30 minutes total when you include cooling and frosting, which is perfect if you plan to spread out your baking session or prep the dough the day before.

How to Serve This Cream Cheese Sugar Cookies Recipe

When I serve these cream cheese sugar cookies, I love presenting them on a festive platter or a rustic wooden board to highlight their classic shapes and colorful decorations. They look gorgeous when sprinkled with holiday-themed sprinkles or simple sanding sugar for a more elegant approach. For portion size, I usually suggest 2 or 3 per person alongside a hot cup of tea or coffee, especially during chilly months.

These cookies are so versatile—I’ve served them at family gatherings, casual weekend get-togethers, and even holiday cookie swaps. They pair wonderfully with a creamy hot chocolate or a chilled glass of milk. For a more adult twist, I sometimes enjoy them alongside a glass of dessert wine like Moscato or a creamy Irish coffee for a cozy finish.

The frosting sets firm enough that these cookies can be stacked neatly, making them easy to transport for parties or to tuck into gift boxes. I generally let them come to room temperature before serving to enjoy the soft, melt-in-your-mouth texture, but I’ve also enjoyed them chilled if I want a bit of firmness on a warm day.

Variations

I love getting creative with this Cream Cheese Sugar Cookies Recipe, and you can too by switching up a few ingredients. For instance, swapping out half of the all-purpose flour with whole wheat pastry flour adds a lovely nuttiness without compromising softness. For those who prefer a dairy-free or vegan version, using vegan cream cheese and butter alternatives works well, just be mindful it might affect the dough’s consistency slightly.

If you want to experiment with flavors, try adding a teaspoon of lemon zest or almond extract for a fresh twist. You can also skip the vanilla and add a little cinnamon and nutmeg to make warm, autumn-inspired cookies. If decorating isn’t your style, these cookies are fantastic simply dusted with powdered sugar or dipped partially in melted chocolate for a classy finish.

For something different, I have sometimes shaped the dough into small balls, rolled them in colored sugar, and baked as drop cookies instead of rolled and cut. They bake slightly faster and have a delightful crumbly texture but still maintain that signature cream cheese softness.

Storage and Reheating

Storing Leftovers

I store any leftover cream cheese sugar cookies in an airtight container at room temperature. They keep beautifully soft and fresh for up to 5 days this way. If you’ve frosted them, I recommend placing parchment paper between layers to prevent sticking. A cookie tin or a glass container with a tight seal is ideal to lock in moisture and maintain that fresh-baked texture.

Freezing

This recipe freezes really well, whether it’s the dough or the baked cookies. For dough, I wrap the chilled rectangle tightly in plastic wrap, then place it inside a freezer bag. It can freeze for up to 3 months, so you can bake fresh cookies whenever you want. For baked cookies, freeze them unfrosted in a single layer on a baking sheet, then transfer to a freezer bag or container once solid. Thaw them at room temperature overnight before frosting for the best results.

Reheating

If you want to freshen up leftover cookies or thawed frozen ones, I find warming them in a 300°F oven for 3 to 5 minutes does the trick perfectly. It softens them and wakes up the flavors without drying them out. Avoid microwaving as it tends to make them tough or rubbery. If frosted, only warm unfrosted cookies and frost them fresh to keep that perfect creamy texture.

FAQs

Can I make this dough ahead of time?

Absolutely! I often prepare the dough the night before and chill it overnight. This not only develops the flavors more deeply but also makes rolling and cutting out shapes much easier. Just be sure to wrap it tightly to prevent drying.

Can I use low-fat cream cheese or butter?

I recommend sticking with full-fat cream cheese and unsalted butter for the best texture and flavor. Low-fat versions tend to change the dough consistency and the moist, tender crumb of these cookies might be compromised.

Can I skip the frosting?

Definitely! These cookies are delicious on their own, with a subtle cream cheese tang and soft texture. The frosting is just a fun way to decorate and add a creamy sweetness, but the cookies themselves are delightful plain or simply dusted with powdered sugar.

What’s the best way to cut the dough to prevent sticking?

I find that rolling out the dough on a well-floured surface and dusting my cookie cutters with flour helps prevent sticking. Also, working quickly and returning unused dough scraps to the fridge helps keep the dough firm and easier to work with.

Can I add mix-ins like chocolate chips or nuts?

Sure! While the classic version is stunning on its own, I’ve added mini chocolate chips or finely chopped nuts into the dough with great results. Just fold them in gently after mixing the dough to maintain the right texture and ensure even baking.

Conclusion

I truly hope you’ll give this Cream Cheese Sugar Cookies Recipe a try and fall in love with it like I have. It’s such a wonderful combination of simplicity and indulgence, creating a soft, tender cookie with a rich, buttery flavor that’s hard to resist. Whether you frost them up beautifully or enjoy them plain, these cookies are sure to brighten up your baking routine and become a beloved favorite for any occasion.

Cream Cheese Sugar Cookies Recipe

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4.4 from 10 reviews

These Cream Cheese Sugar Cookies are the ultimate Christmas treat with a soft, buttery texture and a perfect shape hold. The dough chills to develop flavor and ease handling, then bakes to tender, thick cookies with just the right amount of softness. Finished with a creamy, smooth cream cheese buttercream frosting that dries firm, these cookies are perfect for stacking and gifting during the holidays.

• Author: Zara
• Prep Time: 20 minutes
• Cook Time: 10 minutes per batch
• Total Time: 2 hours 30 minutes
• Yield: About 26 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Cream Cheese Sugar Cookies

• 1 cup (224g) unsalted butter, room temperature
• 6 oz (170g) full fat cream cheese, room temperature
• 1 ½ cups (300g) granulated sugar
• 1 large egg + 1 egg yolk
• 2 tsp vanilla extract
• ½ tsp kosher salt
• ½ tsp baking powder
• ½ tsp cream of tartar
• 3 ½ cups (450g) all-purpose flour, spooned and leveled, plus more for dusting

Cream Cheese Frosting

• ½ cup (112g) unsalted butter, room temperature
• 2 oz full fat cream cheese, room temperature
• 2 cups (220g) powdered sugar, spooned and leveled
• 1 tsp vanilla extract
• Gel food coloring (optional)
• Sprinkles, for decorating

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Instructions

1. Mix Butter, Cream Cheese, and Sugar: In a large bowl, use a hand or stand mixer with the paddle attachment on medium speed to beat the butter, cream cheese, and granulated sugar until light and fluffy, about 1 minute. Scrape down the bowl.
2. Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract until the mixture is smooth. Scrape down the bowl again.
3. Add Dry Ingredients: Incorporate the kosher salt, baking powder, and cream of tartar until combined. Then gradually mix in the flour. When the dough becomes very thick and sticky and the mixer struggles, remove the bowl and finish combining the dough with a rubber spatula, using some elbow grease to ensure all flour is incorporated.
4. Chill the Dough: Transfer the dough onto a piece of plastic wrap lightly dusted with flour. Flour your hands and pat the dough into a 1-inch thick rectangle. Wrap tightly and chill in the refrigerator for at least 1 hour or up to overnight.
5. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
6. Roll and Cut Cookies: On a floured surface, roll out the chilled dough to about ¼ inch thickness for nice, thick cookies. Use cookie cutters to cut shapes and place them about 1 inch apart on the prepared baking sheet. Store any leftover cut cookies in the refrigerator until baking.
7. Bake the Cookies: Bake for 8 to 10 minutes, with 9 minutes being ideal, until the cookies look dry on the surface but are just barely cooked in the center.
8. Cool the Cookies: Let cookies rest on the baking sheet for about a minute before transferring them to a wire rack to cool completely. Repeat rolling, cutting, and baking with remaining dough.
9. Prepare Frosting: In a clean large bowl, beat the butter and cream cheese with a hand or stand mixer until smooth. Gradually add powdered sugar one cup at a time, then add vanilla extract and mix until thick and creamy. Add a few drops of gel food coloring if desired.
10. Decorate Cookies: Spread frosting on cooled cookies and immediately add sprinkles. Work one cookie at a time since frosting thickens quickly and sprinkles stick best right after frosting.
11. Serve and Store: Once decorated, the cookies can be enjoyed immediately or stacked and stored for later, as the frosting sets firm.

Notes

• Chilling the dough helps the cookies hold their shape while baking and improves flavor.
• Use room temperature butter and cream cheese for easy mixing and smooth dough.
• Do not overbake; cookies should look set but still slightly soft in the center for the best texture.
• Frosting dries firm, so cookies can be stacked and stored in an airtight container.
• You can prepare the dough the day before and chill overnight for convenience.
• For best results, flour surfaces and hands generously to prevent sticking during rolling and shaping.