These Cream Cheese Sugar Cookies are decadent and simple to prepare. The addition of cream cheese creates a rich, soft cookie with a light texture that make them perfect for any occasion. Whether you are making them for a birthday party, after school snack, or the Holidays as a Valentine’s Day, or even Christmas cookie, they are a go-to treat.
They’re easy enough that even beginner bakers can whip them up in no time.
Each bite is like a little bundle of joy, bursting with buttery richness and irresistible sweetness.
How to Make Soft Sugar Cookies with Buttercream Frosting
If you’re looking for a bakery-style sugar cookie with a twist, this Cream Cheese Sugar Cookie recipe is your answer. Let’s talk about how easy it is to make the best sugar cookies.
Combine the dry ingredients; flour, baking powder, and baking soda and set aside. Then in a large bowl, mix the butter and cream cheese. Add the granulated sugar and continue mixing until light and fluffy. Finally add the egg and vanilla extract and mix until smooth.
Add the flour mixture to the cream cheese, sugar, and butter mixture and mix on low speed just until incorporated.
Chill the dough in the refrigerator for 15 minutes.
You are now ready to shape into balls and bake.
Cool on a cooling rack completely before frosting.
To make the buttercream frosting, combine the powdered sugar, softened butter, milk, and vanilla extract. Mix until smooth.
Improve your cookie baking with this guide on How to Make Bakery Style Cookies at Home.
Cookie Making Tips
Just a few tips for great success when making these cream cheese sugar cookies.
Soften the butter and cream cheese slightly before mixing as this will help them combine better. Resist the urge to use the microwave and turn the butter into liquid as this will create an oily texture.
Don’t over mix the batter. Once the dry ingredients are added, just mix until incorporated.
Do not grease the baking sheet. Line the baking pan with parchment paper or a silicone baking mat.
Take the cookies out before they brown. Just as the cookies are setting up, remove them from the oven.
Allow cookies to cool 1 to 2 minutes before moving to a cooling rack. This will do two things. The cookie will continue baking a little from the heat of the pan. Then they will start to cool off and it will be easier to move them to the cooling rack.
Do not let sugar cookies brown in the oven. Pull them out just as they are setting, then allow them to cool on the baking pan. The heat from the pan will further cook them before they begin to cool off.
Allow to cool completely before frosting.
How to Store Sugar Cookies Overnight?
It is best to store sugar cookies at room temperature. Store in a cool, dry area and your cookies will taste just as good as when you first made them.
How to Freeze Decorated Sugar Cookies
Freezing decorated baked cookies is a great way to make a large batch of cookies to enjoy anytime you are ready. If freezing the cookies already frosted and decorated, I like to place in a plastic freezer bag in a single layer and freeze. They will keep up to 4 months. When you are ready to enjoy, just remove your cookie, thaw, and enjoy.
However, we recommend freezing the cookie dough, thawing, and baking or freezing an already baked cookie without being frosted. You can fit more cookies in an airtight container.
If freezing the unbaked cookie dough, shape it into a disc or log and use plastic wrap to tightly wrap around the dough. Then place it in an airtight container to freeze. Make sure to label and date.
Another option is to roll out the cookies or make the dough ball cookie shape before freezing. If doing this, freeze in a single layer on a cookie sheet lined with wax paper. Once frozen, you can remove the pieces and place in an airtight container to freeze.
If freezing the unfrosted cookies, stack them in an airtight container. Thaw before decorating.
Then you just thaw, bake, and decorate or thaw and decorate depending on how you froze the dough.
Other Simple Icing Recipes
These buttery treats are perfect for any occasion; they’re just as great as an after-school snack or as part of an elaborate dessert platter.
Powdered Sugar Glaze: Basic Cake Icing
Simple Buttercream Frosting Large Batch
Cream Cheese Sugar Cookies Recipe
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- 2 ½ Cups All Purpose Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 ½ Cups Granulated Sugar
- 8 Ounces Cream Cheese 1 package softened
- ½ Cup Butter Softened
- 1 Large Egg
- 2 Teaspoons Vanilla
- 2 ½ Cups Powdered Sugar
- ¼ Cup Butter Softened
- 3 to 4 Tablespoons Milk
- ½ Teaspoon Vanilla
- Food coloring and other candy decorations optional for decorating the cookies.
- Make the Sugar Cookie
- Begin by preheating your oven to 350 degrees Fahrenheit.
- In a bowl, mix the flour, baking powder, baking soda, and salt. Set this aside
- In a large bowl, add the cream cheese and butter. Using an electric mixer on medium speed, beet 1 to 2 minutes until well combined and smooth.
- Add the granulated sugar and continue mixing until light and fluffy. Scrape the sides of the bowl as needed to get everything incorporated. Next add the egg and vanilla and mix until combined.
- Add the flour mixture to the cream cheese, sugar, and butter mixture and mix on low speed just until incorporated.
- Chill the dough in the refrigerator for 15 minutes.
- You are now ready to shape into 1-inch balls. Place 2 inches apart on an ungreased baking sheet. You can also like the baking sheet with parchment paper or a silicone baking mat. Bake for 10 to 12 minutes. Bake time will vary with your individual oven temperature. The edges should be set.
- Allow cookies to cool 1 to 2 minutes before moving to a cooling rack. This will do two things. The cookie will continue baking a little from the heat of the pan. Then they will start to cool off and it will be easier to move them to the cooling rack.
- Cool on a cooling rack completely before frosting.
- Make the Buttercream Frosting
- To make the buttercream frosting, in a medium bowl combine the powdered sugar, softened butter, milk and vanilla extract. Mix until smooth. If the frosting is too thick, add another teaspoon of milk. If the frosting is too thin, add a little more powdered sugar.
- Tint with food coloring as desired.
- Use a knife to spread a little less than a teaspoon of the frosting per cooled cookie. If you wish to be fancier, add the frosting to a piping bag and pipe the frosting onto each cookie.
- Add candy decorations such as sprinkles as desired.
- Store in a covered container at room temperature.
Your Own Private Notes
Optional additions to this recipe.Swap out the milk for water. It will not have as much of a rich texture, but it will still work.
Add ½ Teaspoon of Almond Extract for even more flavor.
Swap out the vanilla extract for lemon.
Use granulated sugar for rolling the cookie dough balls in before baking.