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!
Cream Cheese Sugar Cookies with Almond Extract
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!
How to Make Cream Cheese Sugar 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.
Cream Cheese Sugar Cookies Frosting
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!
Tools Needed to Make Sugar Cookies
- Silpat: For all of your non-stick, cookie-making needs. This is in the top 3 must-have kitchen tools. I don’t know what I’d do without them!
- Baking Sheet: I like to use flat baking sheets for easy removing baked goods easily.
- Pastry Mat: This silicone mat keeps your cupboard clean and makes rolling out pastries so easy.
- Cookie Plate Set: Display your homemade cookies in style. Everyone thinks this cookie plate is so cute!
OTHER SUGAR COOKIE RECIPES
- Chai Spiced Sugar Cookies
- Lofthouse Style Sugar Cookies
- Cream Cheese Sugar Cookies
- Cut Out Sugar Cookies
- Almond Sugar Cookies
- Refrigerated Sugar Cookies
- Lemon Shortbread Cookies
Cream Cheese Sugar Cookies
Ingredients
Dough
- 1 cup soft butter (softened)
- 8 ounces cream cheese (softened)
- 1 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 1/2 cups flour
- 1 teaspoon baking powder
Frosting
- 2 cups powdered sugar
- 2 tablespoons soft butter
- 1/4 teaspoon almond extract
- Milk to desired consistency
Instructions
- Blend butter and cream cheese.
- Add sugar, egg and extracts.
- Mix in remaining dry ingredients and blend into the creamed mixture. Chill for 1 hour.
- Roll out dough on floured surface until 1/4 inches thick (a must!) . Cut with desired cookie cutter shape and bake at 375 for 8-10 minutes.
- Let cookies cool.
- Mix all your frosting ingredients and add some food coloring if desired. Frost cookies when cool.
Video
Notes
Nutrition
NATINA says
Hi, cant wait to try! Doing this upon clarification, The Ingredients: list 1t van 1/2t almond however in the instructions: it does not include them at all. Im thinking to add with egg but i know certain recipies calls for certain order . PLEASE HELP
Julie Clark says
Yes! Thank you for catching that mistake. I’ve fixed it!
Anonymous says
It states “and extracts” in instructions!
Joyce says
Very delish, soft and chewy. This ya going to be out cut out recipe for now on, Christma, Cakentines & Easter.
Bobbie says
I would like to be able to email your recipe to myself and I would appreciate it if you would add this feature. Thanks for your consideration.
Julie Clark says
We’re working on that for you. Thanks!
Anonymous says
Thanks Julie!
Kathy Moore says
If you are on your phone of computer click on the 3 dots in the upper right hand corner of the screen. Follow the instructions: on the phone (I have an android) it’s self explanatory. On your computer (also ios) click on more tools, choose save page as & pick a file or download.
Diana Widdes says
Would it work to use almond flour instead to make it gluten free
Julie Clark says
I’ve not tried that. sorry!
Andrew Wendt says
Red Mill 1 to 1 Gluten Free flour is a good one for baking. the only down fall, cakes and cookies dry out quick in storage.
Sam says
I am going to use this recipe from now on. These made the most perfect sugar cookies ever! Cream cheese must be the key. These will make beatiful snowflakes for Christmas time. Thanks for sharing your recipe!
Anonymous says
Can these support Royal I icing
Julie Clark says
Yes, these are great sugar cookies to decorate with royal icing
KP says
These cookies were amazing! My 5 year old loved making them with his super hero cut outs. Thank you for sharing this with us.
Julie Clark says
You’re so welcome! I’m so glad you were able to enjoy them!
sue crenshaw says
is this self rising flour or plain flour ?
Julie Clark says
These cookies use all-purpose flour.
Peggy says
Approximately how many cookies will you get from this recipe?
Julie Clark says
It depends on how big your cutter is, but between 24-30 cookies most likely.
Peggy says
Does this icing dry enough to stack the cookies in a container?
Dorothy says
What is oven temp?
Julie Clark says
375 degrees Fahrenheit.
Mackenzie says
Do these cookies spread at all? Thinking of using an imprinted rolling pin on top instead of icing them and if the cookie spreads or rises/too fluffy the imprint gets lost.
Julie Clark says
They should not spread. I think they’d hold an imprint.
Allison says
Restating the question – Does this icing dry enough to stack the cookies in a container?
Julie Clark says
The icing dries, but it does not dry hard. I would be afraid to stack them.
Julie Anderson says
I have made this recipe dozens of times. Delish!!! I do stack mine but let them dry a few hours and have wax paper in between layers. Works well for me.
Diane says
Thank you for the recipe; I followed it exactly and did not have any issues with it. Cookies turned out thick and soft (which is how I like them). However, I’m just not a fan of the flavor, so this isn’t my favorite sugar cookie recipe. But I’ve always wanted to try one with cream cheese.
Anna says
One word: DELICIOUS! Just made the. Great recipe, very forgiving dough! Super easy to work with. 👍👏
Sheila says
HI,
Just wondering can the dough be frozen? I was hoping to make a few batches to be cooked on another day.
Thank you
Julie Clark says
I think it could but I haven’t tried it. 🙂
Sue says
Thank you so much for the recipes, webtried one in one of my cook books and they were the most horrible cookies ever so can’t wait to try these, just one question could you substitute another extract flavor for the almond flavor? My grand daughter is allergic to almonds?
Julie Clark says
Yes you can make them any flavoring you’d like!
Anonymous says
Chilling the dough for one hour is way too little. It’s still too soft for rolling.
Stormy Lavelle says
What is the shelf life of these compared to regular sugar cookies? Do they need to be refrigerated because of the cream cheese? Or does they be ok in an airtight container left out for 3-5 days? Thank you.
Julie Clark says
They don’t need to be refrigerated. They’ll be ok at room temp 🙂
Renee says
Salted or unsalted butter?
Julie Clark says
We use salted, but either will work.
Leah says
These cookies are AMAZING, I make them all the time! Soft and chewy and literally melt in your mouth.
Carol says
How long does the dough keep in the frig?
Julie Clark says
You can keep it in the fridge for 3-5 days. If you need it longer than that you can freeze it.
Kelly says
Going to try this recipe. Verifying that it’s 8oz cream cheese. Other similar recipes I’ve seen are 2-3 oz cream cheese. So want to make sure. I LOVE cc so I’m good with 8oz. Just wanted to make sure!!
Julie Clark says
Yes, 8 ounces!