Yield: about 60 cookies

Cream Cheese Sugar Cookies

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

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!

Ingredients

For the Sugar Cookies:

  • 1 ½ cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 2 cup granulated sugar
  • 2 tsp Rodelle almond extract
  • 2 lemons, zested
  • 1 tsp kosher salt
  • 1 Tbsp 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
  • ¼-½ cup milk
  • 1 or 2 vanilla beans (scrape out seeds)
  • sprinkles, food coloring, for decoration

Instructions

  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 ¼-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:

Yield:

60

Serving Size:

1 cookie

Amount Per Serving: Calories: 208Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 75mgCarbohydrates: 28gFiber: 0gSugar: 18gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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