Cream Cheese Sugar Cookies

So here’s the thing—these cream cheese sugar cookies? They’re soft, buttery, and melt-in-your-mouth good. Way better than the store-bought kind, I promise.

I first made them when I ran out of butter and grabbed some cream cheese instead. Didn’t expect much… but wow. They came out so soft and rich, I’ve been hooked ever since.

They hold their shape, they don’t dry out, and they taste like a cozy little hug. Just simple ingredients, one bowl, and no chill time needed.

If you’re craving something sweet but easy, this is it. Let’s bake a batch together—you won’t regret it.

Why You’ll Love This Recipe

• Soft-Baked Perfection: The cream cheese changes everything—it makes the cookie dough smooth, the crumb ultra-soft, and the finished cookies almost pillowy without being cakey.
• Easy to Work With: The dough is sturdy but forgiving. It rolls smoothly, cuts cleanly, and holds its shape while baking. No spreading into unrecognizable blobs.
• Customizable Flavor and Look: While the base is a classic sugar cookie, you can tint the dough, add citrus zest, or top with sanding sugar, royal icing, or glaze.
• Simple Ingredients, No Fuss: Everything you need is likely in your fridge and pantry—nothing fancy or hard to find.
• Great for Make-Ahead Baking: The dough actually improves as it chills. You can refrigerate overnight or freeze it for up to 2 months without quality loss.

What You Need to Know Before You Start

Prep Time & Chill Time

• Active prep: About 20 minutes to make the dough
• Chill time: At least 1 hour (for best texture and easier rolling)
• Bake time: 8 to 10 minutes per batch
• Total time: About 1 hour and 30 minutes from start to finish

Why chilling matters: Because of the butter and cream cheese, this dough is quite soft right after mixing. Chilling solidifies the fat and hydrates the flour, making it easier to roll and preventing the cookies from spreading too much in the oven.

Yield / Servings
This recipe makes about 30 medium-sized cookies (using 2.5–3-inch cutters). If you go smaller or larger, expect more or fewer cookies.

Skill Level
Beginner to Intermediate. If you’ve never made rolled cookies before, this is a great place to start. If you’re experienced, you’ll appreciate how smoothly the dough handles and how well the cookies bake up.

Required Kitchen Tools

To get the best results (and the most enjoyable baking process), make sure you have the following:

• Stand Mixer or Hand Mixer: To cream the butter, cream cheese, and sugar thoroughly—this step builds the cookie’s structure and texture.
• Mixing Bowls: A large bowl for wet ingredients and a medium bowl for dry ingredients.
• Measuring Cups and Spoons: Accuracy matters in baking—level your flour and measure your leavening carefully.
• Rolling Pin: Any kind works, but chilled dough is easier to roll with a non-stick or lightly floured rolling pin.
• Cookie Cutters: Choose shapes that aren’t too detailed for easier cutting and cleaner edges.
• Baking Sheets & Parchment Paper: Line sheets with parchment for even baking and easy cleanup.
• Cooling Racks: Allow cookies to cool fully so they don’t steam and soften on the tray.
• Spatula or Dough Scraper: To lift cookies cleanly off the counter when transferring to baking sheets.

Ingredients for the Cream Cheese Sugar Cookies

Every ingredient here serves a specific purpose—nothing is filler. Here’s what each one does in this recipe:

• ¾ cup (170g) unsalted butter, softened
  Butter gives these cookies flavor, structure, and just a bit of crispness on the edges. Make sure it’s soft, but not melted—around 65–67°F is ideal.
• 4 ounces (113g) full-fat cream cheese, softened
  Cream cheese adds moisture and tenderness without making the dough sticky. Brick-style (not whipped or spreadable) is key for proper consistency.
• 1 cup (200g) granulated sugar
  Provides sweetness and also helps with the cookie’s golden color and crisp edges. We use only white sugar to keep the crumb delicate.
• 1 large egg, at room temperature
  The egg binds everything and helps the cookies rise just slightly. Room temperature eggs blend more easily and create a smoother dough.
• 2 teaspoons pure vanilla extract
  Classic vanilla flavor that gives the cookies warmth. If using imitation vanilla, reduce to 1½ teaspoons.
• 2 and ¾ cups (343g) all-purpose flour, spooned and leveled
  This amount creates a firm but pliable dough. Don’t pack your flour—fluff it up, spoon it into your cup, then level it off.
• ½ teaspoon baking powder
  A gentle lift to keep the cookies light without puffing too much. This helps maintain shape without sacrificing texture.
• ¼ teaspoon salt
  Salt sharpens the flavors and balances the sweetness.

Optional: If you want a more decorated finish, you’ll also need:

• Powdered sugar (for icing)
• Milk (or water) to thin the icing
• Food coloring or sprinkles if decorating

Variations for Cream Cheese Sugar Cookies

These cookies are easy to customize depending on the season, your pantry, or the occasion. Here are a few ways to change them up:

• Add Citrus Zest: Try adding 1–2 teaspoons of lemon, orange, or lime zest to the dough. It brightens the flavor and complements the cream cheese beautifully.
• Almond Extract Swap: Substitute ½ teaspoon of vanilla with almond extract for a nutty, bakery-style twist.
• Toss in Some Spice: Add ¼ teaspoon of ground cinnamon or nutmeg for a warm, cozy vibe—especially nice during fall or winter.
• Holiday-Ready: Divide the dough and tint portions with gel food coloring. Roll out and cut into shapes, then decorate with icing or colored sugar for Christmas, Halloween, Valentine’s Day, etc.
• Frosted Version: After baking and cooling, spread with a cream cheese glaze or royal icing for an extra rich treat.
• Cut-and-Bake Logs: Instead of rolling and cutting, shape the dough into logs, wrap in plastic, chill, then slice and bake for quick rounds.

How to Make Cream Cheese Sugar Cookies – Step-by-Step Instructions

1. Cream the Butter, Cream Cheese, and Sugar

In a large mixing bowl, use a stand mixer or hand mixer to beat the softened butter and cream cheese together on medium speed until completely smooth and creamy—about 2 minutes.

Add in the granulated sugar and continue to beat until the mixture looks light and fluffy. This step is key: creaming incorporates air, giving your cookies structure and tenderness.

2. Add the Egg and Vanilla

Crack in the egg and add the vanilla extract. Beat on medium speed until everything is fully combined and smooth, about 30–45 seconds. Scrape down the sides of the bowl as needed.

3. Mix the Dry Ingredients

In a separate medium bowl, whisk together the flour, baking powder, and salt. Stir well to make sure the leavening is evenly distributed.

4. Combine Wet and Dry

Turn the mixer to low speed and gradually add the dry ingredients to the wet mixture. Mix just until everything comes together into a soft dough—don’t overmix.

If the dough feels sticky or too soft, add 1–2 tablespoons of flour until it’s easy to handle but still smooth.

5. Chill the Dough

Divide the dough into two discs, flatten slightly, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour, or up to overnight.

Why this matters: Chilled dough is firmer, easier to roll, and holds cookie cutter shapes better. It also enhances the flavor as the ingredients have time to meld.

6. Roll and Cut

Once chilled, preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.

On a lightly floured surface, roll the dough to ¼-inch thickness. Cut out your desired shapes with cookie cutters. If the dough gets too soft as you work, return it to the fridge for 10 minutes.

Transfer cookies to baking sheets, leaving about 2 inches between them.

7. Bake

Bake for 8 to 10 minutes, or until the edges are just beginning to turn lightly golden. The centers should still look pale—they’ll finish setting as they cool.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serving and Decoration

Once cooled, these cookies are delicious as-is, but they also make a perfect canvas for decorating. Here are a few ideas:

• Classic Glaze: Mix 1 cup powdered sugar with 1–2 tablespoons milk. Drizzle or brush over cookies.
• Royal Icing: Use egg whites or meringue powder for crisp, pipeable decorations.
• Buttercream Frosting: Pipe swirls or spread thickly for a rich bakery feel.
• Sprinkles: Add before baking for subtle texture or press gently into icing for colorful sparkle.
• Sugar Coating: Roll dough balls in granulated sugar before baking for a simple but elegant finish.

These cookies are perfect for parties, gifts, cookie swaps, or just a quiet evening with tea or coffee.

Storing Cream Cheese Sugar Cookies

These cookies store exceptionally well, whether plain or decorated. Here’s how to keep them fresh:

• Room Temperature: Store in an airtight container for up to 4 days. Keep away from direct sunlight and heat.
• Refrigerator: Extend freshness to about 7 days. This is especially helpful for frosted cookies made with cream cheese-based icing.
• Freezing (Dough): Freeze unbaked cookie dough (wrapped in plastic, then placed in a zip-top bag) for up to 2 months. Thaw overnight in the fridge before rolling.
• Freezing (Baked Cookies): Freeze plain, unfrosted cookies for up to 2 months in layers with parchment paper between. Thaw at room temperature before decorating or serving.

Tips and Tricks for Success

• Measure flour carefully. Too much flour makes the cookies dry or tough. Spoon and level rather than scooping.
• Use full-fat cream cheese. The lower-fat versions have more water and can make the dough too soft.
• Chill your dough. This isn’t optional—it helps with clean cuts and a better bake.
• Don’t overbake. Pull the cookies when the edges are just barely golden. They’ll firm up as they cool.
• Keep it cool. If your dough starts sticking or softening too quickly, refrigerate it in batches while working.
• Decorate after cooling. Always allow cookies to fully cool before frosting or glazing.

Nutrition

Nutrient	Per Cookie (1 of 30)
Calories	120
Total Fat	6g
Saturated Fat	3.5g
Cholesterol	25mg
Sodium	50mg
Total Carbohydrate	14g
Sugars	7g
Protein	1g

Values are approximate and based on plain, undecorated cookies.

Cream Cheese Sugar Cookies FAQs

Q: Can I make the dough ahead of time?
Yes. You can refrigerate the dough for up to 2 days or freeze it for up to 2 months. Thaw overnight in the fridge before using.

Q: Why are my cookies spreading too much?
The dough may be too warm or you added too little flour. Always chill the dough before baking and measure flour accurately.

Q: Can I frost these cookies?
Absolutely. These hold up well to both soft frostings and crisp royal icing. Just make sure they’re completely cool first.

Q: Can I use cookie stamps or presses?
Yes. This dough is sturdy enough for stamping. For best results, chill the cut dough again for 10 minutes before baking.

Conclusion

These Cream Cheese Sugar Cookies are a favorite for good reason—they’re soft, buttery, easy to work with, and endlessly customizable. The cream cheese gives them a smooth, tender texture that sets them apart from your average sugar cookie. Whether you’re making a batch for a holiday, birthday, or just because, these cookies won’t let you down.