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