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Cream cheese sugar cookies are a melt-in-your-mouth cutout cookie. Easy to make and fun to decorate!
EXTRA Soft!
It’s no surprise that we love sugar cookies; they’re basically considered a food group in the Luna family. We have over a dozen sugar cookie recipes on the site and this cream cheese version is one we go to when we want extra soft cookies.
Today’s cream cheese sugar cookies are not only soft and tender, but they’re chewy with incredible flavor. The kids love to cut out shapes and we all love to take part in decorating! You can even make these cookies several days ahead for easy party prep. We love to top them with Sugar Cookie Frosting or Royal Icing Recipe and you’re ready to decorate!
WHY WE LOVE IT:
- Make ahead. Leave the dough chilled in the fridge, or bake the cookies and store them in an airtight container for easy prep!
- Special occasion. Shape and decorate this easy cookie recipe for any and all special occasions and holidays.
- Delicious. The cream cheese and almond extract give these cookies a great flavor and they really hold their shape!
Ingredients
PREP TIME: 10 minutes
CHILL TIME: 2 hours
BAKE TIME: 8 minutes
- 1 cup sugar
- 1 cup butter, softened – How to Soften Butter Quickly
- 3 ounces cream cheese, softened
- 1 teaspoon almond extract – or omit the almond and increase the vanilla to 1½ teaspoons
- ½ teaspoon vanilla extract
- 1 large egg yolk – How to Separate Egg Whites
- 2¼ cups all-purpose flour – How to Measure Flour
- ½ teaspoon salt
- frosting ideas – Sugar Cookie Frosting, Royal Icing Recipe, or Vanilla Buttercream Frosting
- optional – festive sprinkles
How to Make Cream Cheese Sugar Cookies
- DOUGH. In a large bowl or the bowl of a stand mixer with the paddle attachment, beat 1 cup sugar, 1 cup butter, and 3 ounces cream cheese until well blended.
- Add 1 teaspoon almond extract, ½ teaspoon vanilla extract, and 1 egg yolk, and mix until combined. Add 2¼ cups flour and ½ teaspoon salt. Mix to form a soft dough.
- Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 2 hours, until firm.
- PREP. When ready to bake, preheat the oven to 375°F. Line 3 baking sheets with parchment paper or silicone liners.
- ROLL & CUT. Use a rolling pin to roll the dough out on a lightly floured surface to ¼-inch thick. Cut the dough into desired shapes with cookie cutters (or the top of a cup), placing one inch apart on prepared baking sheets.
- BAKE. Bake 8-10 minutes, until light golden brown around the edges. Let cool completely before frosting.
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Cream Cheese Sugar Cookies
Ingredients
- 1 cup sugar
- 1 cup butter, softened
- 3 ounces cream cheese, softened
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 egg yolk
- 2¼ cups all-purpose flour
- ½ teaspoon salt
Instructions
- In a large bowl or the bowl of a stand mixer, beat the sugar, butter, and cream cheese until well blended. Add the almond extract, vanilla extract, and egg yolk, and mix until combined.
- Add the flour and salt, and mix to form a soft dough. Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 2 hours, until firm.
- When ready to bake, preheat the oven to 375°F. Line 3 baking sheets with parchment or silicone liners.
- Use a rolling pin to roll the dough out on a lightly floured surface to ¼-inch thick. Cut the dough into desired shapes with cookie cutters (or the top of a cup), placing one inch apart on prepared cookie sheets.
- Bake 8-10 minutes, until light golden brown around the edges. Let cool completely before frosting.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Chill the cookie dough in the fridge for 2-3 days. For longer storage, wrap again with foil and freeze for up to 3 months.
Store cookies in an airtight container at room temperature for 4-5 days. Let the frosting set before stacking and storing frosted cookies.
Store frosted or unfrosted. Wrap them individually, or separate layers with wax paper and store them in a freezer-safe storage container for up to 3 months.
I’ve tried twice to make these but the dough is more of a thick batter than a dough.
Is this dough supposed to be sticky? I’m wondering if the flour amount needs to be increased? I used a scale so I know the amount is correct. Tastes good but the baked cookie seems greasy to touch and too moist. Don’t taste the chewy factor at all.
You could try adding a few tablespoons of flour more if needed. I have also found that if the cream cheese and butter are too soft, the batter is stickier and the cookies turn out oilier. And make sure to chill the dough before rolling out/cutting too. Hopefully that helps a bit!
Why is the dough sticky?
Did you let the dough chill for a few hours? That will help with the flavor and with the stickiness.
Hello can I refrigerate these overnight?
Yes, that would be just fine!
Delicious! It is so good! The dough is easy to work and it holds the shape very well! Thank you for sharing this amazing cookie recipe!
All of your recipes are truly my favorite! When wanting to try something new, I ALWAYS go to your website first to see if you’ve got a recipe. Today my kids and I are making some Halloween cookies and I’m using this recipe for the dough. It’s PERFECT!!! 🙂 forever have this bookmarked in my FAVS!
Can you roll out 3/8” instead of 1/4”?
Yes, you could definitely try! You may need to adjust baking times if the cookies are a bit thicker to make sure they are cooked enough, but still soft. You’ll have to let us know how they turn out. 🙂
Used this recipe for years. Always gets compliments.
Finally got around to making our annual Christmas cutout cookies- this recipe is our favorite! The almond extract in both the cookie and the frosting make them sooo yummy! 😋
I like the sugar cookie recipe with the cream cheese frosting. Thank you so much my twin daughters like these I made them last year, so I will be making g them again for Christmas. Have a blessed Christmas. Tanya Anderson