Soft, chewy cream cheese sugar cookies. This easy cut out sugar cookie recipe stays soft because of cream cheese. If you love sugar cookies, see all of our recipes here.
Homemade sugar cookies are a classic. Everyone needs a good recipe and we’ve got several to share with you! These cream cheese sugar cookies are super soft and so easy to make. They’re so delicious topped with a simple powdered sugar frosting.
Although these are flat sugar cookies that don’t rise, we also have a recipe for soft, fluffy buttermilk cut out sugar cookies, and two types of sugar cookies that don’t require cookie cutters….bakery-style and Pillsbury copycat. Sugar cookies for every texture and taste!
Although this sugar cookie recipe calls for both vanilla and almond extract, you can use all vanilla if you’d like. Many times when I substitute almond extract for vanilla extract (or add a touch of both), people will ask for the cookie recipe. Why? Because often just one simple change to a traditional recipe makes the cookies just a little bit different. And people love “new” cookies!
These cream cheese sugar cookies are so easy to mix up. Make sure the butter and cream cheese are soft, but not melted, for easy mixing.
It’s important to let the dough chill for at least an hour before you roll the cookies and bake them. Simply flatten the dough into a thick disc and wrap it in plastic wrap. This makes for easy fridge storage!
When you are rolling the sugar cookies, be sure not to roll them too thin. You want the dough to be about 1/4″ thick so that the cookies don’t get brown when they bake.
Because the flavor of the cookies is simply delicious, I didn’t want to add too much frosting to cover that sweet taste. I mixed up an easy powdered sugar frosting…more like a glaze really, and dolloped a few teaspoons on top of each cookie. Color the frosting to fit the occasion!
These reminded me of old-fashioned sugar cookies that my grandma used to make. True comfort food!