Cream Cheese Sugar Cookies are like a sweet hug in cookie form—soft, rich, and melt-in-your-mouth delicious. I remember the first time I made them during a holiday baking session, and they quickly became everyone’s favorite. The cream cheese gives them a unique tenderness and a subtle tang that takes them to the next level.
Perfect for decorating or enjoying as-is, these cookies strike the ideal balance between sweet and tangy. They’re easy enough for a weekday treat but special enough to show up on any festive dessert tray.
Why You’ll Love This Recipe
- Super Soft Texture: Thanks to cream cheese and butter.
- Simple Ingredients: Made with pantry staples.
- No Rolling Required: Just scoop and flatten.
- Perfect Base Cookie: Great for frosting, sprinkles, or eating plain.
- Fast and Easy: Ready in under 30 minutes.
- Freezer Friendly: Dough or baked cookies can be stored for later.
Ingredients You'll Need
- 1 cup granulated sugar
- 4 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Substitution Tips:
- Use almond extract instead of vanilla for a flavor twist.
- Low-fat cream cheese can work, but full-fat gives the best texture.
Step-by-Step Instructions
Preheat and Prepare
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Tip: Parchment paper ensures even baking and easy cleanup.
Cream the Butter and Sugar
In a large bowl, beat together the softened butter, cream cheese, and sugar until light and fluffy. Tip: Mix for at least 2-3 minutes to fully incorporate air.
Add Egg and Vanilla
Add the egg and vanilla extract, and beat until smooth. Tip: Room-temperature egg helps everything blend evenly.
Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until a soft dough forms. Tip: Stir just until combined to avoid tough cookies.
Scoop and Flatten
Scoop tablespoon-sized portions of dough and place 2 inches apart on prepared baking sheets. Flatten each ball slightly with your hand or the bottom of a glass. Tip: Dip the glass in sugar for a sparkly top and to prevent sticking.
Bake
Bake for 9–11 minutes, or until the edges are set and just barely golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Tip: Don’t overbake—they should look slightly underdone in the center.
Serving and Storage Tips
Serve plain, frosted, or topped with sprinkles for extra fun. These cookies are fantastic with a glass of milk, hot cocoa, or coffee.
Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies or unbaked dough balls for up to 2 months. Thaw dough in the fridge overnight before baking.
Helpful Notes
- Chill Dough for Precision: 30 minutes in the fridge helps cookies hold their shape.
- Customize: Add lemon zest, almond extract, or colored sugar for different themes.
- Don’t Overmix: Once flour is added, mix gently for a soft bite.
- Perfect Holiday Cookie: Easily dress them up with icing or cutouts.
Frequently Asked Questions
- Can I roll and cut this dough?
It’s best for drop cookies, but you can chill and lightly roll for simple cutouts. - Can I make these ahead of time?
Yes! Chill dough or freeze baked cookies for easy prep. - Why are my cookies spreading too much?
Dough may be too warm; chill it before baking. - Do they taste like cheesecake?
Not exactly, but they have a rich, creamy undertone. - Can I frost these cookies?
Absolutely! They make a great base for frosting and decorations. - What’s the best way to store these?
Keep in an airtight container to maintain softness.
Final Thoughts
Cream Cheese Sugar Cookies are the kind of treat that instantly feels homemade and heartfelt. Whether you're baking for the holidays or just because, their soft texture and creamy flavor make them irresistible.
Have you tried this cozy cookie twist? I'd love to hear your favorite toppings or add-ins!
Cream Cheese Sugar Cookies
Ingredients
- 1 cup granulated sugar
- 4 oz cream cheese softened
- ½ cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
Preheat and Prepare
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Tip: Parchment paper ensures even baking and easy cleanup.
Cream the Butter and Sugar
- In a large bowl, beat together the softened butter, cream cheese, and sugar until light and fluffy. Tip: Mix for at least 2-3 minutes to fully incorporate air.
Add Egg and Vanilla
- Add the egg and vanilla extract, and beat until smooth. Tip: Room-temperature egg helps everything blend evenly.
Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until a soft dough forms. Tip: Stir just until combined to avoid tough cookies.
Scoop and Flatten
- Scoop tablespoon-sized portions of dough and place 2 inches apart on prepared baking sheets. Flatten each ball slightly with your hand or the bottom of a glass. Tip: Dip the glass in sugar for a sparkly top and to prevent sticking.
Bake
- Bake for 9–11 minutes, or until the edges are set and just barely golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Tip: Don’t overbake—they should look slightly underdone in the center.
Notes
- Chill Dough for Precision: 30 minutes in the fridge helps cookies hold their shape.
- Customize: Add lemon zest, almond extract, or colored sugar for different themes.
- Don’t Overmix: Once flour is added, mix gently for a soft bite.
- Perfect Holiday Cookie: Easily dress them up with icing or cutouts.
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