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.

Cream Cheese Sugar Cookies

Cream Cheese Sugar Cookies stay soft for days.  They roll out easily and bake up without losing their shape.  

Course Dessert
Prep Time 3 hours 10 minutes
Cook Time 10 minutes
Total Time 3 hours 20 minutes
Servings 36


  • 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. 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 each half of the dough to about 1/4" thickness.  Using cookie cutters, cut dough into desired shapes and place about 1 inch apart onto an ungreased baking sheet.  Bake in a preheated 375 degree oven for 7-9 minutes or until the bottoms are lightly browned.  Leave cookies on cookie sheet for 3-5 minutes to cool and then move to a cooling rack to cool completely.  Store in a air tight container at room temperature for up to 5 days.

Recipe Notes

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