Cream Cheese Sugar Cookies Recipe

4.99 from 85 votes

These Cream Cheese Sugar Cookies are soft, tender cutouts with almond flavor, clean edges, and an easy make-ahead dough for decorating.

Prep Time10

Cook Time8

Chill Time2

Total Time2 18

Course: Dessert

Cuisine: American

Servings: cookies

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.
Divide the chilled dough in half and work with one portion at a time, keeping the remaining dough refrigerated. 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. Gently gather and reroll the scraps, using only enough flour to prevent sticking.
Bake 8-10 minutes, or until the edges are just lightly golden and the centers still look soft. Let cool for 5 minutes on the baking sheet before transferring to a wire rack. Let cool completely before frosting.

Favorite frosting ideas. Sugar Cookie Frosting, Royal Icing, Vanilla Buttercream,

Store the cookie dough, wrapped in plastic, in the fridge for up to 3 days or in the freezer for 3 months.

Store the baked cookies in an airtight container for up to 5 days or in the freezer for up to 3 months.