Cream Cheese Sugar Cookies are soft, melt-in-your-mouth cutout cookies infused with cream cheese. Cut them into any shape you like and finish with a generous layer of cream cheese frosting for the best results. A short how-to video originally accompanied this post.
This variation is a thicker, softer, cream-cheese–enhanced twist on classic sugar cookies. The frosting is a slightly firmer small-batch cream cheese frosting that pairs perfectly with the soft cookies.
Cream Cheese Sugar Cookie Recipe
Over the years I’ve shared many variations of soft sugar cookies, but these cream cheese sugar cookies stand out for their tender crumb, subtle tang, and forgiving shape. They bake up thick and soft, and because the dough includes cream cheese they have an especially rich, tender texture. Best of all: no chilling is necessary, so these are quick to roll, cut, and bake.
No Chilling Necessary
One of the nicest features of this recipe is that you don’t need to chill the dough. The combination of butter and 6 oz (170 g) cream cheese yields a dough that’s thick without being overly sticky. If you’re mixing by hand rather than with a stand mixer, it may take a bit longer to fully incorporate the ingredients, but the result is worth the effort.
When the dough seems slightly sticky, work it on a generously floured surface and add a light dusting of flour beneath and on top as needed. Use your hands to form the dough into a smooth, cohesive ball before rolling. A few extra flourings will make handling much easier without drying the dough out.
Keep the Dough Thick
These cookies shine when rolled to a thicker height—just under 1/2″ (about 12 mm). That thickness produces a soft, substantial cookie that balances nicely with the cream cheese frosting. If you prefer thinner cookies, feel free to roll them thinner, but the texture and mouthfeel are best when the cookies remain thick.
Other Recipes You Might Enjoy
- Chocolate Chip Cream Cheese Cookies
- Carrot Cake Cookies (uses the same frosting)
- Coconut Cream Bars
- Valentine Cookies
Cream Cheese Sugar Cookies
Summary: Soft, thick cutout cookies made with cream cheese and finished with a creamy, slightly firm cream cheese frosting. No chilling required.
Ingredients
Cookies
- 1/2 cup (113 g) unsalted butter, softened to room temperature
- 6 oz (170 g) cream cheese, softened
- 1 cup (200 g) sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 3 cups (375 g) all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
Cream Cheese Frosting
- 6 Tablespoons (85 g) salted butter, softened
- 6 oz (170 g) cream cheese, softened
- 1/2 teaspoon pure vanilla extract
- 2 1/4 cups (280 g) powdered sugar
- 2 teaspoons cornstarch (optional, helps frosting crust and firm)
- Sprinkles, optional for decorating
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and cream cheese together with an electric mixer or stand mixer until creamy and well combined.
- Add the sugar and continue mixing until the mixture is smooth and integrated.
- Stir in the egg and vanilla extract until evenly distributed.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft, cohesive dough forms.
- Turn the dough out onto a generously floured surface. Work with half of the dough at a time: form into a ball, then use a rolling pin to roll to just under 1/2″ thick. Add more flour to the surface or dough if it’s too sticky to handle.
- Use cookie cutters to cut shapes and transfer the cut cookies to the prepared baking sheets, spacing them slightly apart.
- Bake at 350°F (175°C) for 8–10 minutes, depending on the size of your cutters. Smaller cutters will take a shorter time; larger shapes will take a bit longer. Allow cookies to cool completely on the baking sheet before frosting.
Cream Cheese Frosting
- Once cookies are cool, prepare the frosting. Beat the softened butter, cream cheese, and vanilla together until smooth and combined.
- With the mixer on low, gradually add the powdered sugar until the frosting reaches your desired sweetness and consistency. Stir in the 2 teaspoons of cornstarch to help the frosting set a bit firmer for easier handling and transport.
- Spread or pipe the frosting onto completely cooled cookies. Add sprinkles if desired.
Notes
- Baking time will vary with cutter size. The times given are based on cookies about 3″ in diameter.
- The cornstarch in the frosting helps it crust and firm up, making the cookies easier to handle and transport. The frosting will not become rock-hard, but it will set firmer than without cornstarch.
Nutrition
Approximate per frosted cookie: 196 kcal; Carbs 26 g; Protein 2 g; Fat 9 g; Saturated Fat 6 g; Sodium 118 mg; Sugar 16 g. Nutrition is an estimate and should be used as an approximation.
Enjoy these rich, tender cream cheese sugar cookies with friends and family. Their soft texture and creamy frosting make them perfect for holidays, decorating sessions, or anytime you want a classic cookie with a little extra richness.
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