Oh, the cookie craving struggle is REAL, isn’t it? I swear, sometimes it hits me out of nowhere – a sudden, desperate need for something sweet and comforting. And let me tell you, when that craving strikes, these cream cheese sugar cookies are my absolute go-to. They’re seriously the softest sugar cookies EVER, and that tangy cream cheese frosting? OMG, it’s a total game-changer.
I’ve been baking these cookies for ages – it’s actually a recipe my grandma used to make with me and my cousins every Christmas. Well, kinda make. Mostly we just ate the dough (oops!). But the point is, these cookies are more than just a dessert; they’re pure comfort and happy memories rolled into one. And trust me, once you try them, you’ll be hooked! From my experience, people always want the recipe. I hope you and your family enjoy these cream cheese sugar cookies as much as my family has over the years. They are truly special.
Why You’ll Love These Cream Cheese Sugar Cookies
Soft and Tender Cream Cheese Sugar Cookies
Okay, so the *best* thing about these cookies? They’re unbelievably soft. Seriously, they practically melt in your mouth! That’s the cream cheese magic, right there. It gives them this amazing tenderness you just don’t get with regular sugar cookies. Trust me, you’ll be obsessed!
Easy Cream Cheese Sugar Cookie Recipe
Don’t let the “cream cheese” part scare you off! This recipe is seriously simple. I promise! It comes together super quickly, and you don’t need any fancy equipment. Plus, the dough is really easy to work with. So, even if you’re not a pro baker, you can totally nail these!
Tangy Cream Cheese Frosting
Okay, the frosting… This isn’t your average super-sweet frosting. Nope! The cream cheese adds this amazing tangy flavor that balances the sweetness perfectly. It’s like, the perfect complement to the cookies. My favorite part is the tang and how it’s not overly sweet like other frostings!
Ingredients for Cream Cheese Sugar Cookies
Alright, let’s talk ingredients! Nothing too crazy here, I promise. But getting everything prepped makes things WAY easier. You’ll want:
- 1/2 cup (113 g) unsalted butter, softened to room temperature. It *has* to be soft, or you’ll end up with lumpy dough!
- 6 oz (170 g) cream cheese, also softened. Seriously, softened is key here, folks!
- 1 cup (200 g) granulated sugar – for sweetness, of course!
- 2 teaspoons pure vanilla extract. Don’t skimp on the good stuff!
- 1 large egg.
- 3 cups (375 g) all-purpose flour.
- 1 teaspoon cornstarch – this is my secret weapon for soft cookies!
- 3/4 teaspoon baking powder.
- 3/4 teaspoon salt.
And for the frosting, you’ll need:
- 6 Tablespoons (85 g) salted butter, softened. I like salted butter for the frosting, it adds a little something extra!
- 6 oz (170 g) cream cheese, softened (again!).
- 1/2 tsp pure vanilla extract.
- 2 1/4 cups (280 g) powdered sugar.
- 2 tsp cornstarch – for that perfect frosting texture
- Sprinkles for decorating, optional (but highly encouraged!).
How to Make Cream Cheese Sugar Cookies: Step-by-Step Instructions
Preparing the Cream Cheese Sugar Cookie Dough
Okay, here’s where the magic happens! First, preheat your oven to 350F (175C). Don’t skip this! And line two cookie sheets with parchment paper – trust me, cleanup will be a breeze. Then, in a big bowl, cream together the softened butter and cream cheese until it’s light and fluffy. I use an electric mixer for this; it’s just easier. Next, add in the sugar and vanilla, and mix until everything’s well combined. Now, crack in the egg and mix it all up again. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Careful not to overmix! That’s how you get tough cookies.
Baking Your Cream Cheese Sugar Cookies
Time to bake! Roll out the dough on a lightly floured surface to about 1/4 inch thick. Use your favorite cookie cutters to cut out shapes and transfer them to those prepared baking sheets. Bake for 8-10 minutes, or until the edges are *just* starting to turn golden. Seriously, don’t overbake them! They’ll be soft and puffy, but a *little* golden is perfect. Let them cool completely on the baking sheet before frosting. This is important, or the frosting will melt!
Making the Cream Cheese Frosting
While the cookies are cooling, let’s make that dreamy frosting! In a clean bowl, beat together the softened butter and cream cheese until it’s super smooth and creamy. Add the vanilla extract and mix again. Now, gradually add the powdered sugar, mixing on low speed until it’s all combined. Stir in the cornstarch – this is what helps the frosting set up nicely. If the frosting is too thick, add a tiny bit of milk, one teaspoon at a time, until it reaches your desired consistency. You want it to be spreadable, but not runny!
Frosting and Decorating Your Cream Cheese Sugar Cookies
Once the cookies are completely cool (I’m serious!), it’s time to frost. You can spread the frosting on with a knife or get fancy and pipe it on with a piping bag. Then, add those sprinkles! Rainbow sprinkles, colored sugar, whatever your heart desires. Get creative and have fun!
Tips for the Best Cream Cheese Sugar Cookies
Want to make sure your cream cheese sugar cookies are *perfect* every time? Here are my top tips! First, don’t overbake them! Seriously, a minute or two can make a huge difference. Keep a close eye on them. Also, use room temperature ingredients. I know I keep saying it, but it’s SO important for getting that creamy, smooth dough. And finally, chill the dough! This helps prevent the cookies from spreading too much in the oven. Trust me, these little things make a HUGE difference!
Cream Cheese Sugar Cookies: Ingredient Notes and Substitutions
Okay, a few quick notes on ingredients! For the cream cheese, I always use full-fat. It just gives the best flavor and texture. But if you’re trying to lighten things up, you *can* use reduced-fat. As for butter? I usually stick with real butter, but in a pinch, a vegan butter substitute can work too. It might change the flavor a bit, but still yummy!
FAQ About Cream Cheese Sugar Cookies
Got questions? I got answers! Here are a few of the most common questions I get about these amazing cream cheese sugar cookies:
Q: Can I freeze these cookies?
A: Absolutely! These cookies freeze beautifully. Just let them cool completely, then freeze them in an airtight container. You can freeze them frosted or unfrosted – either way works! When you’re ready to eat them, just thaw them at room temperature. They’ll taste just as good as the day you made them. I love making a big batch and freezing half for later!
Q: How long do these cookies last?
A: If you manage *not* to eat them all in one sitting (haha!), these cookies will stay fresh for about 3-4 days in an airtight container at room temperature. The cream cheese frosting helps to keep them nice and moist. But honestly, they’re usually gone way before then at my house!
Q: Can I use different extracts in the dough or frosting?
A: Definitely! Vanilla extract is my go-to, but you can get creative! Almond extract would be delicious in these cream cheese sugar cookies, or even a little lemon extract would be yummy in the frosting. Have fun experimenting with different flavors!
Storing Your Cream Cheese Sugar Cookies
Okay, so you’ve made these AMAZING cream cheese sugar cookies… now what? Well, if you have leftovers (lucky you!), the best way to store them is in an airtight container at room temperature. They’ll stay nice and soft for about 3-4 days. But honestly? They never last that long at my house!
Nutritional Information for Cream Cheese Sugar Cookies
Okay, quick disclaimer: I’m not a nutritionist, so this is just a rough estimate! Nutrition info can vary based on the brands and ingredients you use, so just keep that in mind!
Rate this Cream Cheese Sugar Cookies Recipe
Tried these cream cheese sugar cookies? Let me know what you think! Rate the recipe and leave a comment below – I’d love to hear how they turned out!
Print
Cream Cheese Sugar Cookies: Grandma’s Irresistible Treat
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and delicious cream cheese sugar cookies with a tangy cream cheese frosting. These cookies are perfect for any occasion and are sure to be a crowd-pleaser.
Ingredients
- 1/2 cup (113 g) unsalted butter softened to room temperature
- 6 oz (170 g) cream cheese softened
- 1 cup (200 g) sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 3 cups (375 g) all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 6 Tablespoons (85 g) salted butter softened
- 6 oz (170 g) cream cheese softened
- 1/2 tsp pure vanilla extract
- 2 1/4 cups (280 g) powdered sugar
- 2 tsp cornstarch
- Sprinkles for decorating optional
Instructions
- Preheat oven to 350F (175C) and line two cookie sheets with parchment paper.
- Combine butter and cream cheese and use an electric mixer (or stand mixer) to stir until creamy and well-combined.
- Add sugar and stir again until thoroughly combined.
- Stir in egg and vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gradually add dry ingredients to wet until completely combined.
- Transfer dough to a clean surface that’s been generously dusted with flour. Working with just half of the dough at a time, transfer dough to surface and use your hands to form into a ball (add additional flour to the surface if it’s sticky).
- Use a rolling pin to roll dough to just under 1/2 inch thick. Use cookie cutters to cut into shapes and transfer to prepared baking sheets.
- Bake in 350F (175C) oven for 8-10 minutes. Allow to cool completely on baking sheet before covering with frosting.
- Once your cookies have cooled, prepare your frosting by combining butter, cream cheese, and vanilla extract. Use an electric mixer (or a stand mixer) to cream ingredients together until well-combined.
- Gradually (with mixer on low-speed) add powdered sugar until completely combined. Stir in cornstarch (make sure it’s well incorporated into the frosting).
- Spread or pipe frosting over completely cooled cookies.
- Sprinkles for decorating optional.
Notes
- Baking time will vary if you use smaller or larger cookie cutters. I used heart cutters that were about 3 inches in diameter.
- Cornstarch helps your frosting to crust and firm up more than it would otherwise. It will never be completely hard, but adding the cornstarch makes it easier to handle and transport the cookies without the frosting getting ruined.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
