Cream Cheese Sugar Cookies
User Reviews
5
Cream Cheese Sugar Cookies
Description
The Cream Cheese Sugar Cookies recipe uses softened butter and cream cheese creamed together to create a rich dough. Incorporating sugar, egg, and vanilla brings sweetness and flavor, while flour and baking powder give structure and a slight rise. The dough is chilled before rolling, which helps maintain cookie shape during baking. Baking at 375°F for 8-9 minutes yields cookies with lightly browned bottoms and a tender bite.
A smooth icing made from powdered sugar, heavy cream, corn syrup, vanilla, and optional food coloring finishes the cookies. The icing provides a glossy, sweet contrast to the soft cookies and serves as a base for sprinkles. This combination makes for a festive treat adaptable to holiday themes.
These cookies are best enjoyed within five days for optimal freshness. The recipe’s step to work with half the dough at a time ensures dough stays cool and manageable. If dough softens while cutting, refrigerate it briefly before baking to maintain shape and texture.
Ingredients
Cookies
- 1 cup butter softened, unsalted
- 8 ounces cream cheese (softened)
- 1 ¼ cup sugar
- ¼ tsp salt
- 1 egg
- 1 ½ tsp vanilla extract
- 3 ½ cups all-purpose flour
- ¾ tsp baking powder
- holiday sprinkles
Icing
- 3 cups powdered sugar
- 3 TBS heavy whipping cream (whole milk can be substituted)
- 4 tsp light corn syrup
- ½ tsp vanilla extract
- 3-4 TBS water
- Gel food coloring (optional)
- Sprinkles (optional)
Instructions
Cookies
- Using hand or stand mixer, cream together butter and cream cheese.
- Add sugar, salt, egg, and vanilla to butter/cream cheese mixture and mix well.
- Slowly add flour and baking powder and mix well.
- Divide dough in half and wrap each half in plastic wrap then refrigerate for 1 hour.
- Once dough is chilled, preheat oven to 375°F and line baking sheets with parchment paper. Lightly flour working surface and dough.
- Roll dough out to 1/4" thickness then cut with a cookie cutters. Place cut dough on prepared baking sheet.
- Bake for 8-9 minutes until the bottoms start to brown slightly. Let cool on baking sheet for 5 minutes, then transfer to cooling rack to finish cooling.
Icing
- While cookies are cooling, make the icing by combining powdered sugar, heavy whipping cream, light corn syrup, vanilla, and 2 tablespoons water and mix well. If needed, add 1 - 3 tablespoons more water until icing is desired consistency.
- To color icing, use a toothpick to transfer food coloring to icing and mix well until desired color is achieved.
- Transfer icing into zippered bag and cut off one corner, then drizzle over cookies and garnish with sprinkles as desired.
Notes
- Chill the dough in halves to keep it firm and easy to roll without becoming too soft.
- If dough softens during cutting, refrigerate shaped cookies for 5-10 minutes before baking to preserve shape.
- You can wrap the dough with a gallon-size plastic bag if plastic wrap isn’t available.
- Store the baked cookies in an airtight container and consume within 5 days, or freeze for longer storage.
- Nutrition facts provided pertain to cookies only; icing nutrition is not included.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 35mg | 1% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 224IU | 4% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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