Cream Cheese Sugar Cookies Recipe

Introduction

You won’t believe how incredibly soft and tender a sugar cookie can be until you try this cream cheese version. The secret ingredient adds a subtle tang and rich flavor that takes the classic sugar cookie to a whole new level. This dough is perfect for rolling and cutting into beautiful shapes, making them a holiday favorite.

Prep & Cook Time

Prep Time: 2 hours 10 minutes (includes chilling) | Cook Time: 30 minutes | Total Time: 2 hours 40 minutes | Servings: 36 cookies

Ingredients

• 1 cup butter (or margarine, softened)
• 8 ounces cream cheese (softened)
• 2 cups granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 3 ½ cups all purpose flour

Instructions

1. In a large mixing bowl, beat together the softened butter and softened cream cheese until smooth and fully combined.
2. Add the granulated sugar and beat on medium speed until the mixture is light and fluffy.
3. Beat in the egg and vanilla extract until just combined.
4. In a separate bowl, whisk together the baking powder and all purpose flour.
5. Divide the dough into two equal portions. Shape each into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or up to 2 days).
6. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
7. On a lightly floured surface, roll one disk of dough to about 1/4-inch thickness. Use cookie cutters to cut into desired shapes, re-rolling scraps as needed.
8. Place cut-out cookies about 1 inch apart on the prepared baking sheets.
9. Bake for 7-9 minutes, or until the edges are just set and the bottoms are lightly golden. The centers should still look soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Sparkling Sugar Edges: Before baking, dip the edges of your cut-out cookies in coarse or sparkling sugar for a simple, festive touch.
• Slice-and-Bake Style: Instead of rolling, shape the chilled dough into logs, roll in colored sugar, and slice into rounds before baking.
• Thumbprint Option: Instead of cutting shapes, roll dough into 1-inch balls. Make a deep indentation in the center with your thumb or a spoon, then fill after baking with jam or frosting.
• Cookie Sandwich: Once cooled, spread a thin layer of frosting or a dollop of jam between two cookies to make delicious cookie sandwiches.

Tips for Success

• Ensure your butter and cream cheese are truly softened to room temperature for the smoothest, most even dough.
• Chilling the dough is non-negotiable; it prevents the cookies from spreading too much and makes the dough much easier to handle and roll.
• For uniform thickness, use rolling pin guides or two wooden dowels placed on either side of your dough.
• Bake one test sheet first to determine your oven’s perfect timing, as it can vary.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. The unbaked dough can be wrapped tightly and refrigerated for up to 3 days or frozen for up to 3 months. To reheat, warm cookies in a 300°F (150°C) oven for 3-4 minutes to refresh their soft texture.

FAQ

Can I make the dough ahead of time?

Absolutely. The dough disks can be refrigerated for up to 2 days. You can also freeze the wrapped dough for up to 3 months; just thaw overnight in the refrigerator before rolling.

Why are my cookies spreading too much?

This is almost always due to dough that wasn’t chilled long enough. Make sure it’s firm to the touch. Also, check that your baking powder is fresh.

Can I use reduced-fat cream cheese?

It’s not recommended. The full-fat cream cheese provides the necessary fat and moisture for the signature soft, tender texture.

Do I have to use cookie cutters?

No. If you prefer, you can simply roll the dough into tablespoon-sized balls, flatten slightly with a glass, and bake for a classic round cookie.

My dough is very sticky when rolling. What should I do?

Work quickly and use only a light dusting of flour on your surface and rolling pin. If it becomes too sticky, return it to the refrigerator for 15-20 minutes to firm up.

Can I double this recipe?

Yes, the recipe doubles well. You may need to mix the dough in batches to avoid overworking your mixer.