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Cream Cheese Sugar Cookies Recipe

Looking for the BEST sugar cookie cut out recipe? These Cream Cheese Sugar Cookies are so flavorful and they always hold their shape. Don't forget to add the delicious Vanilla Bean Frosting too!

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 60 cookies
Calories: 208 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Sugar Cookies:
  • 1 ½ cup unsalted butter softened
  • 4 ounce cream cheese softened
  • 2 cups granulated sugar
  • 2 teaspoons almond extract
  • 2 lemons zested
  • 1 teaspoon kosher salt
  • 1 Tablespoon baking powder
  • 2 large eggs
  • 6 cups all-purpose flour
For the Vanilla Bean frosting:
  • 1 ½ cup unsalted butter softened
  • 6 cups powdered sugar
  • 1/4-1/2 cup milk
  • 1 oe 2 Vanilla Beans scrape out seeds
  • sprinkles, food coloring, for decoration

Instructions

    Cup of Yum
  1. 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.
  2. Add in flour, mix until just combined.
  3. 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.
  4. 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).
  5. Bake in preheated 350 degree F oven for about 8-10 minutes. Don't over bake. Repeat for remaining dough.
  6. Cool completely before frosting.
  7. 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.
  8. Add sprinkles immediately after frosting the cookies. ENJOY.

Notes

  • Freezing Cookies- Wrap dough in plastic wrap and put in airtight freezer bag until ready to use OR make dough up to step 4, transfer cut outs to a baking sheet and place in freezer. Place frozen dough in freezer bags after an hour for long term storage. OR, Bake cookies and freeze them before frosting (MY FAVORITE OPTION).
  • Spread or pipe the frosting onto your cookies and add sprinkles after each cookie is done (so that the sprinkles stick well).
  • The frosting will firm up in about an hour. You can then stack them gently (with parchment paper between layers). Store in airtight container. ENJOY.
  • When you’re done with the vanilla bean pod, don’t throw it out. USE it for vanilla sugar (which is fantastic in coffee, baked goods, and more)!

Nutrition Information

Serving 1cookie Calories 208kcal (10%) Carbohydrates 28g (9%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Cholesterol 33mg (11%) Sodium 57mg (2%) Sugar 18g (36%)

Nutrition Facts

Serving: 60cookies

Amount Per Serving

Calories 208

% 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.