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Cream Cheese Sugar Cookies

These cream cheese sugar cookies are light, fluffy, and absolutely delicious! Make a batch, freeze half, and enjoy yummy sugar cookies all year long!

Prep Time
12 mins
Cook Time
12 mins
Chill time
1 hr
Total Time
1 hr 20 mins
Servings: 40 cookies
Calories: 126 kcal
Course: Dessert
Cuisine: American

Ingredients

Cookies
  • 1 cup unsalted butter (softened)
  • 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
    Cup of Yum
  1. Using hand or stand mixer, cream together butter and cream cheese.
  2. Add sugar, salt, egg, and vanilla to butter/cream cheese mixture and mix well.
  3. Slowly add flour and baking powder and mix well.
  4. Divide dough in half and wrap each half in plastic wrap then refrigerate for 1 hour.
  5. Once dough is chilled, preheat oven to 375°F and line baking sheets with parchment paper. Lightly flour working surface and dough.
  6. Roll dough out to 1/4" thickness then cut with a cookie cutters. Place cut dough on prepared baking sheet.
  7. 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
  1. 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.
  2. To color icing, use a toothpick to transfer food coloring to icing and mix well until desired color is achieved.
  3. Transfer icing into zippered bag and cut off one corner, then drizzle over cookies and garnish with sprinkles as desired.

Notes

  • Work with half of the dough at a time so that the dough stays chilled and doesn’t get too soft. 
  • Put the cookies in the refrigerator for 5-10 minutes before baking if the dough gets soft while cutting them out.
  • Use a gallon size plastic bag to refrigerate the dough if you don’t have plastic wrap available. Plastic wrap is just a much cheaper option.
  • Enjoy cookies within five days or freeze using instructions in the FAQs section below.
  • Nutrition Note: The nutrition facts for this recipe are calculated for the cookies only, the icing recipe is included for convenience but if you want nutrition facts for that, check out the sugar cookie icing recipe on its own. 

Nutrition Information

Calories 126kcal (6%) Carbohydrates 15g (5%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 4g (20%) Trans Fat 1g 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%)

Nutrition Facts

Serving: 40cookies

Amount Per Serving

Calories 126

% 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.