A few weeks ago I asked my Facebook friends what kind of cookies they wanted to see on the blog.  The comments were unanimous and so…I have declared this week to be…Sugar Cookie Week.   How lucky am I?  I get to talk about my favorite cookie for an entire week?!  Cookies make the world go round or at least my world.  This little sign depicts just how I feel about his time of year perfectly…

Today we are going to talk all things dough because any good sugar cookie starts with a great dough!  I have been using the same recipe since I was in my early 20’s.  Once in a while I will venture out and try something new but I always come back to this recipe.  The dough rolls out well and cuts perfectly.  They bake up without losing their shape and yet they are still soft.  They also last for 4-5 days at room temperature but I am telling you…they won’t last that long.  These cookies are great on their own…but on Friday I will be giving you the recipe for the frosting I use, along with some helpful techniques or better yet…head over and read my Cookie Baking Basics post.  I will also show you how to turn this same dough into 3 different cookies…Stained Glass, Linzer and Rugelach.

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The addition of cream cheese to this dough is what makes these cookies.  It not only helps with keeping them soft (and delicious) but it also creates a dough that is easy to work with and use.  In the past when I have shared this recipe people always point out the 2 cups of sugar and feel like it is too much…but this is a sugar cookie people and it will make about 36 cookies {give or take depending on the cookie cutter you use}.  So don’t be scared, just be sure to add ingredients in the order the recipe states.  If you forget the sugar and wait until the end to add it…then it doesn’t dissolve and it completely changes the cookie.   So hold on, keep scrolling and check back everyday because it is going to be a sweet week.

Candy Corn Sugar Cookie Bites

My favorite Cream Cheese Sugar Cookie dough is taken and turned into mini candy corn cookies that anyone can make. All you need is a pizza cutter and Ziploc bag. 

Course Dessert
Prep Time 4 hours
Cook Time 1 hour
Servings 90 mini cookies


Sugar Cookie Dough

  • 1 cup butter or margarine {softened}
  • 8 oz. cream cheese {softened}
  • 2 cups granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 3 1/4 cups flour


  • 1 tub store bought vanilla frosting
  • white, yellow & orange sugar sprinkles


Cookie Bites

  1. In a mixing bowl beat butter or margarine and cream cheese with an electric mixer on medium speed until combined.  Add sugar and beat until light and fluffy.  Beat in egg, vanilla extract and baking powder.  Beat in flour gradually, until completely combined.  Divide dough in half, wrap each half in saran wrap and refrigerate for 3 hours {and up to 3 days} or until easy to handle.

  2. On a lightly floured surface roll dough to about 1/4" thickness, in long pieces {work with 1/4 of dough at a time}.  Using a straightedge and pizza cutter, cut the dough into long strips that are about 1 1/2-2" thick. Then take each strip and cut them into triangles. Place triangles onto a silicone or parchment lined baking sheet.  Bake in a preheated 375 degree oven for 7-8 minutes or until the bottoms are lightly browned.  Remove from cookie sheet to cool.

  3. To decorate the cookies, add half of the vanilla frosting into a Ziploc bag and cut off a small triangle from the corner. On a flat plate spread the colored sprinkles in narrow rows. Start with the yellow, orange and then white. You want the sprinkles to touch each other but the colors should not be mixed. Pipe a small amount of vanilla frosting onto the top of the triangle cookie and then place face down in the sprinkles. You want the wide edge on the yellow and narrow tip on the white. Press down slightly so that sprinkles adhere. Remove and continue until all of the cookies are decorated like a candy corn. Store in an airtight container for up to 5 days.

Recipe Notes

  • Both the dough and baked cookies freeze well for up to 3 months.