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When I think of a cookie that everyone loves, sugar cookies always come to mind. They are versatile, delicious and so fun to make with friends and family. The problem is that not all sugar cookie recipes are created equal. Sugar cookies should bake well and hold their shape. They should be soft but not fall apart and most of all…they should be memorable. These Cream Cheese Sugar Cookies are all of those things! You will never need another sugar cookie recipe ever again.
Do you love sugar cookies? Try these Copycat Loft House Cookies!
I have made dozens of sugar cookie recipes and I always come back to this recipe. In fact, I will never use another recipe for cut out cookies.
My friends and family feel the same way! So I am confident that you are going to love these Cream Cheese Sugar Cookies as much as we all do.
Adding cream cheese to the dough is like magic. From the taste of the cookie to the structure…these sugar cookies are perfect!
3 Things that set these Cream Cheese Sugar Cookies apart
- Adding cream cheese to the cookie dough gives it great flavor and keeps the cookies from being too sweet. It also helps keep the cookies super moist.
- The cookies hold their shape while baking. There is nothing worse than cutting out a cookie and then having it grow in the oven.
- They stay soft for days. Not 2 days or even 3 but we are talking 4-5 days! These cookies stay soft forever.
Ingredient Notes
- Butter or Margarine – I have used both and honestly…they both yield an amazing cookie.
- Cream Cheese – don’t try and use a low fat cream cheese in this recipe. It has to be full fat or the cookie dough won’t be what I am promising.
- Sugar – a sugar cookie has to have sugar {and a lot of it} to sweeten it up.
- Egg – this recipe only needs one to help bind the dough together.
- Vanilla Extract – every good cookie dough needs a little vanilla extract but you could replace it with almond extract if you prefer.
- Baking Powder – most cookies call for baking soda but because we don’t want the cookies to rise much, this recipe uses baking powder.
- Flour – is what gives your sugar cookie body.
How to make Sugar Cookies with Cream Cheese
- Begin by making the sugar cookie dough. Cream together the butter {or margarine} and the sugar until it is light and fluffy {using a hand held or stand mixer}. Add the egg and vanilla, mix until just combined. Add the dry ingredients {baking powder and flour} and mix until it is just combined. Don’t over mix the dough.
- The sugar cookie dough will need to chill for at least 2 hours. To do that, I like to divide the dough in half and wrap each half in plastic wrap.
- Once the dough is chilled, work with one half at a time and roll it out on a lightly floured surface to about 1/4 inch thick.
- Then you can use your cookie cutter to cut shapes from the dough. Place the shapes on a silicone mat {or parchment} lined baking sheet. Bake in a 375 degree oven for 9-11 minutes or until the cookie is set and edges are just starting to turn golden brown.
Expert Tips
- Don’t over mix the cookie dough once you have added the dry ingredients. What happens is that too much air is whipped into the dough and the cookies deflate easily in the oven.
- Always divide the dough in half to chill. Dividing the dough in half helps speed up the process. It is also nice when you start rolling and cutting the cookies because you can easily work with only half at a time.
- Don’t use too much flour when rolling out your sugar cookie dough. If you use too much flour it can cause your cookie dough to be tough.
- Pull the cookies from the oven right when they start to turn golden brown around the edges. If you bake the cookies too long then they will lose their soft texture.
Storage Information
Store the sugar cookies at room temperature for up to 6 days in an airtight container. They do not need to be refrigerated to stay fresh.
The dough can be frozen {if wrapped well} for up to a month. Anything longer than that and the cream cheese in the cookie dough might lose it’s wonderful texture.
The cookies can be frozen {if wrapped well} for up to three months. They can also be frozen for up to three months if they are decorated but the frosting can bleed a bit when it defrosts. I love using this Glace’ Icing for my sugar cookies.
Want to use this sugar cookie dough? Make these recipes…
Cream Cheese Sugar Cookies Recipe
Ingredients
- 1 cup butter, or margarine, softened
- 8 ounces cream cheese, softened
- 2 cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 3 ½ cups all purpose flour
Instructions
- In a mixing bowl cream together softened butter and cream cheese with sugar until light and fluffy {using a hand held or stand mixer}. Add in egg and vanilla extract and mix until combined.
- Add the dry ingredients {baking powder and all purpose flour} and mix until just combined. Note: Do not over mix. Divide the dough in half and wrap each half in plastic wrap. Refrigerate dough for at least 2 hours.
- Before baking preheat the oven to 375°.
- Working with one half of the dough at a time, roll it out on a lightly floured surface to about ¼ inch thick. Use a cookie cutter to cut shapes from the dough and place the shapes onto a silicone mat {or parchment} lined baking sheet about 1 inch apart. Bake for 8-10 minutes or just until the edges are very lightly browned. Cool on the baking sheet for 5 minutes and then move to a cooling rack to cool completely.
- Continue rolling and baking dough until all of the dough has been baked. Store cookies in an airtight container at room temperature for up to 6 days or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
