Cream Cheese Sugar Cookies Recipe
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
60 cookies
-
Calories
208 kcal
-
Course
Baked Goods
-
Cuisine
American
Cream Cheese Sugar Cookies Recipe
Description
This recipe starts by creaming softened butter, cream cheese, and sugar to create a smooth base. The addition of almond extract and lemon zest gives the cookies a layered flavor profile. After mixing in flour, the dough is divided for easier rolling and cut into shapes before baking for a short time at a moderate temperature, resulting in pale, tender cookies.
Once cooled, the cookies are frosted with a vanilla bean-infused buttercream that is beaten until fluffy, contributing both sweetness and a creamy texture. Food coloring and sprinkles can be added to decorate the cookies for visual appeal and variety. The frosting firms up after about an hour, making the cookies easy to stack and store.
This cookie dough can be frozen at various stages, including as dough balls or baked cookies, offering flexibility for preparation. Storing frosted cookies in an airtight container prolongs freshness and protects decorations. Leftover vanilla bean pods can be repurposed for making vanilla sugar to add subtle flavor to other recipes.
Ingredients
For the Sugar Cookies:
- 1 ½ cup butter softened, unsalted
- 4 ounce cream cheese softened
- 2 cups granulated sugar
- 2 teaspoons almond extract
- 2 lemon zested, plural
- 1 teaspoon kosher salt
- 1 Tablespoon baking powder
- 2 egg large
- 6 cups all-purpose flour
For the Vanilla Bean frosting:
- 1 ½ cup butter softened, unsalted
- 6 cups powdered sugar
- 1/4-1/2 cup milk
- 1 oe 2 Vanilla Beans scrape out seeds
- Sprinkles for decoration
- Food Coloring for decoration
Instructions
- For the cookies, cream butter, cream cheese and sugar together for several minutes, until well combined. Add in extracts, lemon zest, salt, baking powder and eggs. Beat until well blended.
- Add in flour, mix until just combined.
- Drop dough onto a lightly floured surface, knead with hands. Divide dough into four parts, making it easier to roll out. Wrap the dough you are not using in plastic wrap to keep it fresh.
- Roll dough to about 1/4-inch thickness. Press cookie cutters into dough and transfer them to a parchment paper lined baking sheet (using a wide spatula).
- Bake in preheated 350 degree F oven for about 8-10 minutes. Don't over bake. Repeat for remaining dough.
- Cool completely before frosting.
- For the frosting, beat butter for 3 minutes until pale in color. Add in powdered sugar, milk and vanilla beans. Beat for an additional 3 minutes until fluffy. Add food coloring if desired.
- Add sprinkles immediately after frosting the cookies. ENJOY.
Notes
- Dough can be frozen before or after cutting shapes; frozen dough should be stored in airtight bags for best quality.
- Frost baked cookies after cooling; the frosting firms in about an hour and helps sprinkles adhere.
- Use airtight containers to store frosted cookies; place parchment paper between layers to prevent sticking.
- Vanilla bean pods left after scraping can be used to make vanilla sugar for baking or coffee.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60cookies
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 208kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 33mg | 11% |
| Sodium | 57mg | 2% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
