This post may contain affiliate links, view our disclosure policy.
The best Cream Cheese Sugar Cookies are perfectly soft-baked, thick, chewy, and so creamy thanks to the surprise ingredient that turns plain sugar cookies into incredible – cream cheese! Topped with a simple powdered sugar whipped vanilla frosting and sprinkles.
Perfect Sugar Cookies Recipe
I like to think of myself as a sugar cookie snob. Sugar cookies are the best cookie ever when done right. So whenever sugar cookies are anywhere, I Just have to try them… you know for research purposes ๐
Here are my must haves for the perfect sugar cookie.
- The sugar cookie needs to be thick! If you roll the cough out too thin, you’ll end up with thinner cookies, and then once they bake – they’ll be thin and probably overcook.
- There should be no brown on the cookie when you pull them out of the oven. Of course you want them cooked! But the bottom and edges should not have any brown on them. If they do, most likely they were overcooked, and the sugar cookies will continue to cook more as they cool. So you’ll end up with dry over cooked cookies ๐
- Sugar cookies need almond extract for the best flavor! It really is the secret ingredient, well besides the cream cheese of course in this recipe.
- I have several sugar cookie recipes on my site and non of them compare to this cream cheese recipe. So my other must have for a great sugar cookie is cream cheese. But only the full-fat real cream cheese!
So if my must-haves are also yours then I know you will LOVE today’s recipe for cream cheese sugar cookies. And if you want an easy sugar cookie recipe that requires no rolling out and shaping, then try my Cake Mix Sugar Cookies.
If you prefer sugar cookies without cream cheese then this is an amazing recipe – Favorite Sugar Cookies.
And if you want sugar cookies that will serve a crowd and bake up in one giant pan then try these super popular Sheet Pan Sugar Cookie Bars.
Ingredients Needed
- Salted Butter : If you prefer baking with unslated butter then that’s fine too. You may want to add just a small pinch of additional salt if using unsalted butter (depending on preference or dietary restrictions of course).
- Cream Cheese : Do not try to use 1/3 reduced fat cream cheese or fat-free cream cheese. The cookies won’t turn out nearly as yummy. Use full fat cream cheese only! I also recommend using the Philadelphia brand because it is by far the best tasting cream cheese out there.
- Granulated Sugar
- Powdered Sugar
- Large Egg
- Vanilla Extract
- Almond Extract
- All-Purpose Flour
- Baking Powder
- Salt : I use kosher salt or sea salt.
- Heavy Cream : This is the best milk to use for the frosting because if it’s thickness and higher fat content, which creates a fluffy and whipped like texture.
- Gel Food Coloring : This is optional for the frosting. I normally leave the frosting white, but will sometimes add a drop of red when making them for Valenitne’s Day. You could do red or green for Christmas, orange for halloween, etc.
- Sprinkles : Change up the sprinkles for any holiday or event! Or keep it classic and use the rainbow nonpareils. Nonpareils are the little ball shaped sprinkles (I prefer using these). But any sprinkles can be used – no limits!
How To Make Thick, Soft Sugar Cookies With Cream Cheese (Printable Recipe Card)
Heat oven to 375ยฐ. Line two cookie sheets with parchment paper or spray with cooking spray.
In a large bowl with an electric hand mixer, or use the bowl of stand mixer with the paddle attachment, add butter, cream cheese, granulated sugar, powdered sugar, egg, and almond extract. Beat together on medium speed until it’s pale in color and fluffy. About 2-3 minutes.ย
In a separate small bowl add the flour, baking powder, and salt. Stir with a whisk to break up the clumps.
Add half of the flour mixture into the creamed mixture and blend on low speed. Add the other half and blend on low speed just until combined. The dough will be really soft, and sticky, but should form a ball of dough in the bowl.
Spray countertop with cooking spray and then sprinkle flour over it. This helps with clean-up and prevents the dough from sticking to the counter. Roll out dough and use whatever cookie cutter shape you want.ย
Place 12 cookies per cookie sheet and bake for 8-10 minutes.
Remove the cookies from the oven and let them cool on the warm cookie sheet for about 20 minutes. Transfer the cookies to a cooling rack to cool completely. Frost and decorate with sprinkles once completely cooled.ย
Make The Frosting : Combine the butter, powdered sugar, heavy whipping cream, vanilla extract, and almond extract in a mixing bowl. Beat together until it’s combined.
How To Store Leftover Sugar Cookies with Frosting
Any leftover cookies can be stored at room temperature, inside an airtight container, for up to 3 days. I prefer these cookies eaten when they’re at room temperature, however, there is milk in the frosting so if you’re worried about storing the milk at room temperature here are some things you can do.
Store the cookies in the fridge instead. Either eat them chilled from the fridge or allow them to come to room temperature for a few minutes before eating. You can also use canned, shelf-stable evaporated milk in the frosting (not the low fat version, the vitamin D version) that way you can safely store the cookies at room temperature.
If storing the cookies in the fridge they will last up to 7 days.
Tips For Success
- Once you add the dry ingredients into the wet ingredients, the dough will seem soft and somewhat sticky/tacky… but DO NOT add more flour. As you roll out the cookie dough into shapes, you will add flour to the counter, on top of the dough ball before rolling it out, and probably add some to your hands. I use about 1/3 cup additional flour when rolling the cookies out and shaping them.
- If you really don’t want to use the almond extract then you can omit it and instead use vanilla extract in the cookie dough. But I highly recommend using the almond extract – it makes a huge difference in the taste of the sugar cookie.
- Watch the bake time closely as all ovens vary in temperature and how hot they cook. My oven cooks pretty quick so my cookies are never in there longer than 8 minutes and 30 seconds about. The cookies should look puffy and dry in the center, but there should be no light brown color on the bottoms or sides of the cookies.
- Be sure and let the cookies cool on the warm cookie sheet (at least 20-30 minutes) before removing them to a cooling rack. They need that extra time to finish setting and cooking while they’re cooling to room temperature.
- Do not use reduced-fat or fat-free cream cheese. Just don’t!
- For best results don’t substitute the heavy cream in the frosting. The heavy cream makes the frosting fluffy and whipped and makes it tastes so rich and smooth.
More Yummy Cookie Recipes You’ll Love
- M&M Cookies
- Jello Cookies
- Muddy Buddy Cookies
- Brownie Mix Cookies
- Gingerdoodle Cookies
- Reese’s Stuffed Monster Cookies
- The Best Oatmeal Chocolate Chip Cookies
- No Egg Cream Cheese Chocolate Chip Cookies
Cream Cheese Sugar Cookies
Ingredients
Sugar Cookies
- 12 tablespoons salted butter softened
- 1 bar (8 oz) full-fat cream cheese softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon almond extract
- 2ยผ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt (see notes)
Frosting
- 5 tablespoons salted butter softened
- 4 cups powdered sugar
- 1/4 cup heavy whipping cream
- ยฝ teaspoon vanilla extract
- ยฝ teaspoon almond extract
- sprinkles and gel food coloring (optional)
Instructions
- Heat oven to 375ยฐ. Line two cookie sheets with parchment paper or spray with cooking spray.
Cream Cheese Sugar Cookies
- In a large bowl with an electric hand mixer, or use the bowl of stand mixer with the paddle attachment, add butter, cream cheese, granulated sugar, powdered sugar, egg, and almond extract. Beat together on medium speed until it's pale in color and fluffy. About 2-3 minutes.ย *Whipping air into the mixture is so important, so make sure you are beating it for at least 2 minutes. I like to use a stand mixer for this.12 tablespoons salted butter, 1 bar (8 oz) full-fat cream cheese, 1 cup granulated sugar, 1/2 cup powdered sugar, 1 large egg, 1 teaspoon almond extract
- In a separate small bowl add the flour, baking powder, and salt. Stir with a whisk to break up the clumps.2ยผ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt
- Add half of the flour mixture into the creamed mixture and blend on low speed.Add the other half and blend on low speed just until combined. The dough will be really soft, and sticky, but should form a ball of dough in the bowl. * Don't add more flour here if the dough seems sticky. When you roll out the dough in the next step you will add some additional flour.
- Spray countertop with cooking spray and then sprinkle flour over it. This helps with clean-up and prevents the dough from sticking to the counter. Roll out dough and use whatever cookie cutter shape you want.ย *Take care to not roll the dough too thin. You want it thicker. Use additional flour as needed to make the dough roll out and the cookies come off the counter easily. I use about 1/3 cup additional flour when I am rolling and cutting the cookie dough.ย
- Place 12 cookies per cookie sheet and bake for 8-10 minutes. *The cookies should still be very pale and should have no golden brown color on them. The middle of the cookies should look dry, not wet, and be puffy.ย
- Remove the cookies from the oven and let them cool on the warm cookie sheet for about 20 minutes. Transfer the cookies to a cooling rack to cool completely. Frost and decorate with sprinkles once completely cooled.ย
Whipped Vanilla Frosting
- Combine the butter, powdered sugar, heavy whipping cream, vanilla extract, and almond extract in a mixing bowl. Beat together until it's combined.*Add more milk if the mixture is too thick and/or add more powdered sugar if the frosting is too thin.ย *If wanting to add color to the frosting, use 1-3 drops to start with and add more if needed. Add the food coloring in with the other ingredients.5 tablespoons salted butter, 4 cups powdered sugar, 1/4 cup heavy whipping cream, ยฝ teaspoon vanilla extract, ยฝ teaspoon almond extract, sprinkles and gel food coloring
Video
Notes
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Honestly, the Easiest, and the Best Sugar Cookies I have ever made!!! Full of Yummy Flavor, and Melt in Your Mouth Soft!
Wow! These cookies are the BEST!! Thank you for sharing!! ?โค๏ธ
My husband swears he makes the best sugar cookies in the world. This recipe blew his mind! This will be our โgo toโ sugar cookie recipe from here on out!!
Awesome! I love hearing this. SO happy you love these. Thanks so much for leaving your comment and review.
Is it okay to refrigerate the dough for 30mins before you bake them?
If you want to. The recipe does not call for refrigerating the dough. There really is no need to.
Should the dough be refrigerated before you bake them?
No the dough does not have to be refrigerated. Just follow the instructions ๐ Enjoy!
Hi! I know that you have a sugar bar cookie…I just love these so much! Have you ever tried baking these as a cookie bar? Why wouldnt they work?
They might work? I have never done it so I can’t say for sure. The ingredients are the same between sugar cookies and sugar cookie bars, so it might be fine??
Have you successfully made this recipe into a chocolate sugar cookie dough?? I want to make it chocolate, but also keep the amazingness that is this recipe!
Hi I need to make these as โthank youโ cookies for my daughters party. As there is cream cheese in them how do I store them. Do they need to go in the fridge or is the cupboard ok?
I have always stored these at room temperature. But sugar cookies are really good cold too, so you could do either one. But I think room temperature is the best.
Do you think I could use flax egg instead of egg?
Iโve never used a flax egg so to this recipe say I canโt say from experience but I think a flax egg would work.