Cream Cheese Sugar Cookies Recipe

Introduction

Cream Cheese Sugar Cookies are soft, tender, and full of rich flavor. These classic cookies combine the smoothness of cream cheese with a delicate almond hint, making them perfect for any occasion. Topped with a simple, sweet frosting, they’re a delightful treat everyone will love.

Ingredients

• 1 cup salted butter (room temperature, 8 ounces)
• 8 ounces full fat cream cheese (room temperature)
• 1 1/2 cup granulated sugar (300 grams)
• 1 large egg
• 1 teaspoon vanilla extract (5 grams)
• 1/2 teaspoon almond extract (2 grams)
• 3 1/2 cups all-purpose flour (455 grams)
• 1 teaspoon baking powder (4 grams)
• 2 cups powdered sugar (260 grams)
• 2 tablespoons soft butter (28 grams)
• 1/4 teaspoon almond extract
• Milk to desired consistency

Instructions

1. Step 1: In the bowl of a stand mixer, blend butter and cream cheese with the paddle attachment on low speed for 2-3 minutes until smooth and creamy.
2. Step 2: Add sugar, egg, vanilla, and almond extracts. Mix again for 1-2 minutes, scraping the sides of the bowl as needed.
3. Step 3: Mix in the flour and baking powder until combined, scraping the bowl as needed. The dough will be soft.
4. Step 4: Remove the dough, flatten it into a disk, wrap in plastic wrap, and chill in the fridge for one hour.
5. Step 5: Preheat the oven to 375ºF (190ºC).
6. Step 6: Roll out the dough on a floured surface to 1/4 inch thick. Cut with cookie cutters, place on a parchment- or silicone-lined baking sheet, and bake for 8-10 minutes.
7. Step 7: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Step 8: For the frosting, mix powdered sugar, soft butter, almond extract, and enough milk to reach your desired consistency. Add food coloring if desired.
9. Step 9: Frost the cooled cookies and allow the frosting to set before storing.

Tips & Variations

• Chill the dough well to make rolling and cutting easier and to keep the shapes crisp during baking.
• Substitute almond extract with lemon or orange extract for a different flavor twist.
• Use colored sugar or sprinkles on top of the frosting for added fun and texture.
• If you prefer a gluten-free version, try using a 1-to-1 gluten-free flour blend.

Storage

Store cookies in an airtight container at room temperature for up to one week. If frosted, make sure the frosting has fully set before stacking. For longer storage, freeze unfrosted cookies in a sealed container for up to three months and thaw before frosting. Reheat frost-free cookies in a warm oven for a few minutes to refresh texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and chilled for up to 24 hours before rolling out and baking. This helps the dough firm up and develop flavor.

What if I don’t have almond extract?

If you don’t have almond extract, you can omit it or substitute with equal parts vanilla extract or a citrus extract like lemon for a different but delicious flavor.

Cream Cheese Sugar Cookies Recipe

Print Recipe

★★★★★

4.4 from 110 reviews

Deliciously soft and tender Cream Cheese Sugar Cookies, featuring a rich dough made with cream cheese and butter, lightly flavored with vanilla and almond extracts. These classic sugar cookies are perfectly baked to a golden finish and topped with a smooth, sweet almond-flavored frosting, making them a perfect treat for any occasion.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: Approximately 36 cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup salted butter, room temperature (8 ounces)
• 8 ounces full fat cream cheese, room temperature
• 1 1/2 cup granulated sugar (300 grams)
• 1 large egg
• 1 teaspoon vanilla extract (5 grams)
• 1/2 teaspoon almond extract (2 grams)
• 3 1/2 cups all-purpose flour (455 grams)
• 1 teaspoon baking powder (4 grams)

Frosting

• 2 cups powdered sugar (260 grams)
• 2 tablespoons soft butter (28 grams)
• 1/4 teaspoon almond extract
• Milk to desired consistency

Instructions

1. Cream Butter and Cream Cheese: In the bowl of a stand mixer, blend the room-temperature salted butter and full fat cream cheese using the paddle attachment on low speed for 2-3 minutes until the mixture is smooth and creamy.
2. Add Sugar, Egg, and Extracts: Add granulated sugar, the large egg, vanilla extract, and almond extract to the creamed mixture. Mix again for 1-2 minutes, ensuring the ingredients are well combined. Scrape the sides of the bowl as needed.
3. Incorporate Dry Ingredients: Gradually add the all-purpose flour and baking powder to the wet mixture. Blend on low speed until the dough comes together, scraping the bowl to ensure everything is evenly mixed.
4. Chill the Dough: Remove the soft dough from the mixer bowl and flatten it into a disk shape. Wrap the dough tightly in plastic wrap and chill in the refrigerator for one hour to firm up.
5. Preheat Oven: Preheat your oven to 375ºF (190ºC) to prepare for baking the cookies.
6. Roll and Cut Dough: On a floured surface, roll out the chilled dough to a thickness of 1/4 inch. Use your favorite cookie cutters to cut shapes. Place the cut cookies on a baking sheet lined with parchment paper or a silicone baking mat.
7. Bake Cookies: Bake the cookies in the preheated oven for 8-10 minutes until they are lightly golden around the edges but still soft in the center.
8. Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
9. Prepare Frosting: In a small bowl, mix together the powdered sugar, soft butter, almond extract, and enough milk to reach your desired frosting consistency. Add food coloring if desired.
10. Frost the Cookies: Once the cookies are completely cooled, spread the frosting evenly on each cookie. Allow the frosting to set before storing the cookies in an airtight container.

Notes

• Chilling the dough is essential for easier handling and better cookie shape retention while baking.
• Be sure to roll the dough to a uniform 1/4 inch thickness for consistent baking.
• Cookies should be lightly golden at the edges when done—avoid overbaking to keep them soft and tender.
• For a different flavor profile, substitute almond extract with additional vanilla extract or lemon zest.
• If you want a thicker frosting, reduce the amount of milk added; add milk gradually to reach the perfect spreadable consistency.
• Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.

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