Cream Cheese Sugar Cookies

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4.60 from 91 votes

These Cream Cheese Sugar Cookies are so soft, tender, and make perfect cut-out cookies for the holidays too!

Prep Time2

Cook Time10

Chill Time8

Total Time8 12

Servings: cookies

Author: Miranda Couse

Ingredients

1 cup butter room temperature
8 ounces cream cheese room temperature
1 ½ cups granulated sugar
1 large egg room temperature
½ teaspoon almond extract
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cans store-bought frosting or homemade icing

Instructions

In a large mixing bowl, add in the 1 cup butter, 8 ounces cream cheese, and 1 ½ cups granulated sugar. Using a hand mixer on medium speed, beat until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl.
Add the 1 large egg, ½ teaspoon almond extract, and 1 teaspoon vanilla extract to the mixture and beat until combined.
In a separate bowl, add the 3 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Whisk together until well incorporated.
Gradually add the dry ingredients to the wet ingredients, about ½ cup at a time, beating in each addition just until combined. Scrape down the sides of the bowl before adding the next ½ cup.
Divide the dough into two pieces and shape each piece into a disk. Refrigerate overnight.
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Place the dough on a lightly floured surface and allow it to warm up for about 5 minutes before rolling it out.
Roll out the cookie dough to ½ inch thickness. Cut out with a cookie cutter and transfer to the prepared about 2 inches apart.
Place in the preheated oven and bake for 8 to 10 minutes or just until the edges are set and the cookies are puffed.
Allow the cookies to cool completely on the baking sheets.
To make easy icing from store-bought canned frosting, remove the foil seal, microwave for 30 seconds and stir. Microwave in additional 15-second increments stirring after each increment until the frosting is pourable.
Allow the icing to cool slightly before frosting the cookies.
For piping a line around a cookie, leave the icing slightly thick so it pours from the spoon in steady plops. For an icing loose enough to flood the cookie, heat the icing until it is even and pourable.

Notes

Storage: Store in an airtight container at room temperature for up to 5 days.

Freezing the baked cookies: Wrap the baked cookies in an airtight container and freeze up to three months. Defrost the cookies at room temperature for 2-4 hours then enjoy!

Freezing the cookie dough: Once you divide and wrap the two dough discs, freeze them for up to two months. Place the frozen cookie dough in the fridge to thaw overnight. Then, roll and cut the cookie dough. Bake according to the recipe instructions.

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