I used a single unexpected pantry ingredient to get Cream Cheese Cookies that cut into perfect shapes every time.

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I started fiddling with a Cream Cheese Cut-Out Sugar Cookies idea last winter and what came out is nothing like the usual. This Cream Cheese Cookie Recipe sounds familiar but there’s a subtle tang from the cream cheese and a whisper of vanilla extract that keeps them interesting, not cloying.

They’re thin enough for detailed shapes yet soft so your decorations actually look like art instead of blobs. If you like Cutout Sugar Cookies that hold their shape but still feel indulgent, you might be surprised by these.

I kept telling myself id save some for later but they vanished before I could.

Ingredients

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Unsalted butter: adds richness, fat, tender texture, gives flavor, high calories though
Cream cheese: gives tang, adds moisture and creaminess, some protein, not low fat
Granulated sugar: makes ’em sweet, adds structure, carbs only, no real nutrients
All purpose flour: provides bulk and gluten for shape, mostly carbs, not fiber-rich
Egg: binds ingredients, adds protein and moisture, helps browning and lift
Vanilla extract: boosts flavor, makes cookies taste rounder, no calories worth noting
Powdered sugar + meringue powder: makes royal icing, super sweet, sets hard for decorating

Ingredient Quantities

1 cup (227 g) unsalted butter softened room temp

4 oz (113 g) cream cheese softened room temp

1 1/4 cups (250 g) granulated sugar

1 large egg room temp

1 tsp vanilla extract

1/2 tsp almond extract optional but nice

3 1/2 cups (420 g) all purpose flour plus extra for dusting

1 tsp baking powder

1/2 tsp fine sea salt

4 cups (480 g) powdered sugar sifted for icing

3 tbsp meringue powder for royal icing

6 to 8 tbsp warm water divided for icing consistency

1 tsp vanilla extract for icing

Gel food coloring as needed

Sprinkles or sanding sugar for decorating optional

How to Make this

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1. Cream together 1 cup (227 g) softened unsalted butter, 4 oz (113 g) softened cream cheese and 1 1/4 cups (250 g) granulated sugar in a mixer until light and fluffy, about 2 to 3 minutes, then beat in 1 large room temp egg, 1 tsp vanilla extract and 1/2 tsp almond extract if using.

2. Whisk 3 1/2 cups (420 g) all purpose flour, 1 tsp baking powder and 1/2 tsp fine sea salt in a bowl, then slowly add to the butter mixture on low speed until it just comes together — don’t overmix; if dough feels too sticky add a tablespoon or two more flour.

3. Turn dough onto lightly floured surface, shape into two disks, wrap in plastic and chill at least 1 hour or up to overnight, this helps the cookies keep their shape and makes rolling easier.

4. When ready, preheat oven to 350°F (177°C). Roll one disk between sheets of parchment or on a lightly floured board to about 1/4 inch thickness; using parchment means less flour and cleaner edges, trust me.

5. Cut with cookie cutters, place shapes on baking sheets lined with parchment leaving about 1 inch between cookies; re-roll scraps once or twice only, then chill cut cookies 10 to 15 minutes if they got soft.

6. Bake cookies 8 to 11 minutes until edges are set but not brown, rotate pans halfway if your oven is uneven; let cool on sheet 2 to 3 minutes then transfer to a rack to cool completely.

7. For royal icing sift 4 cups (480 g) powdered sugar into a bowl, stir in 3 tbsp meringue powder, add 6 tbsp warm water and 1 tsp vanilla extract and beat until glossy; start with 6 tbsp then add more warm water up to 8 tbsp to thin. For piping keep some at a thick, stiff consistency, for flooding thin to a consistency that levels in 10 to 20 seconds.

8. Divide icing into bowls, tint with gel food coloring to desired shades, transfer to piping bags with fine tips for outlines and larger openings for flooding. Outline each cookie with the thick icing, then flood with the thinned icing, use a toothpick to pop air bubbles.

9. Decorate with sprinkles or sanding sugar right away while icing is wet, let cookies dry completely 6 to 12 hours or overnight until firm, then store in an airtight container with parchment between layers.

Equipment Needed

1. Stand mixer or electric hand mixer with paddle attachment, for creaming butter and cream cheese fast, you’ll save your arm and get a fluffier dough
2. Large and medium mixing bowls, one for dry, one for wet, keep them separate so you dont overwork things
3. Digital kitchen scale plus measuring cups and spoons, weigh flour for accuracy but have cups ready for quick scoops
4. Rubber spatula and wooden spoon, spatula for scraping bowl clean, spoon for quick folds
5. Rolling pin and a pair of clean parchment sheets, roll between parchment for cleaner edges and less flour sticking
6. Assorted cookie cutters and a small bench scraper or knife to lift shapes without distorting them
7. Baking sheets lined with parchment and a cooling rack, parchment for easy cleanup, rack so cookies finish firm on the bottom
8. Sifter or fine mesh sieve and a small bowl for icing, sift powdered sugar so royal icing is smooth, mix in a bowl you can control consistency in
9. Piping bags with fine tips plus a couple larger openings or squeeze bottles, toothpicks for popping bubbles, and a jar to hold bag upright while filling

FAQ

Q: How do I stop these cookies from spreading too much when baked?

A: Chill the formed dough or cut shapes for at least 30 minutes before baking, use properly softened not melting butter, dont overwork the dough, and bake on a cool cookie sheet. Also make sure your flour is measured correctly by spooning and leveling it. Bake at 350°F (175°C) about 8 to 10 minutes until edges just start to set.

Q: Can I make the dough ahead or freeze it?

A: Yes. Refrigerate wrapped dough up to 3 days, or freeze logs or flattened discs up to 3 months. Thaw in the fridge overnight before rolling. You can also freeze baked cookies in an airtight container for several weeks.

Q: How do I get the royal icing right for outlining and flooding?

A: Mix sifted powdered sugar with meringue powder and start with about 4 to 5 tbsp warm water for a firm outline consistency, then add water 1 tsp at a time until flood consistency that flows slowly off a spoon. Use 6 to 8 tbsp total as a guide. Let it rest a few minutes to eliminate air bubbles, and pop any big bubbles with a toothpick.

Q: What does the cream cheese do to the cookies, do they taste different?

A: The cream cheese gives a soft tender crumb and a slight tang, making cookies richer and less dry. They can brown a bit more and need a touch more chilling than plain butter cutouts.

Q: Tips for coloring and decorating the icing?

A: Use gel colors so you dont water down the icing. Add tiny bits at a time, stir well and let color sit a few minutes before judging the shade. For smooth floods, outline first with stiffer icing then fill. If you want sparkle, add sanding sugar or sprinkles while icing is still wet.

Q: My cookies came out either too flat or too cakey what went wrong?

A: Too flat usually means butter was too warm, dough wasnt chilled, or you used too little flour. Too cakey can mean overmixing, too much flour, or baking for too long at a low temp. Adjust by chilling dough, checking flour measures, and not overcreaming the butter and sugar.

Cream Cheese Cut Out Sugar Cookies Recipe Substitutions and Variations

Unsalted butter: swap with salted butter 1:1, just cut the added salt in recipe by about 1/4 to 1/2 tsp; or use vegetable shortening 1:1 for thicker, less-spread cookies, or solid coconut oil 1:1 if you don’t mind a faint coconut taste.
Cream cheese: use mascarpone 1:1 for almost the same texture and richness, or try full fat ricotta that’s been well drained and blitzed in a food processor 1:1 (it can be a bit grainy but works).
Granulated sugar: substitute light brown sugar 1:1 for a chewier, slightly caramel flavored cookie, or coconut sugar 1:1 if you want a less refined, darker taste (color will be deeper).
Large egg: make a flax “egg” (1 tbsp ground flaxseed + 3 tbsp warm water, let sit 5 min) for binding, or use 1/4 cup unsweetened applesauce per egg for a cakier result, or 3 tbsp aquafaba per egg if you want eggless but still airy.

Pro Tips

– Get the fats right. Butter and cream cheese should be soft but still cool, not melty. If theyre too warm the dough will spread and lose shape, if theyre too cold you wont cream them properly, so chill the bowl for 10-15 minutes if stuff gets too soft.

– Weigh the flour. Cups lie, a scale wont. If you have to use cups spoon and level dont scoop, because adding extra flour makes cookies dense and dry.

– Roll smart and dont overwork the dough. Roll between parchment or on a silicone mat so edges stay clean and you use less flour, re-roll scraps only once or twice, and chill the cut shapes briefly on the tray before baking so they keep their outline.

– Treat the icing like chemistry. Add water a little at a time until you reach outline and flood consistencies, test with a small dot to see if it levels, pop any air bubbles with a toothpick, cover bowls with a damp towel so icing doesnt crust, and let decorated cookies dry fully overnight before stacking.

Cream Cheese Cut Out Sugar Cookies Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I used a single unexpected pantry ingredient to get Cream Cheese Cookies that cut into perfect shapes every time.

Servings

servings

Calories

181

kcal

Equipment: 1. Stand mixer or electric hand mixer with paddle attachment, for creaming butter and cream cheese fast, you’ll save your arm and get a fluffier dough
2. Large and medium mixing bowls, one for dry, one for wet, keep them separate so you dont overwork things
3. Digital kitchen scale plus measuring cups and spoons, weigh flour for accuracy but have cups ready for quick scoops
4. Rubber spatula and wooden spoon, spatula for scraping bowl clean, spoon for quick folds
5. Rolling pin and a pair of clean parchment sheets, roll between parchment for cleaner edges and less flour sticking
6. Assorted cookie cutters and a small bench scraper or knife to lift shapes without distorting them
7. Baking sheets lined with parchment and a cooling rack, parchment for easy cleanup, rack so cookies finish firm on the bottom
8. Sifter or fine mesh sieve and a small bowl for icing, sift powdered sugar so royal icing is smooth, mix in a bowl you can control consistency in
9. Piping bags with fine tips plus a couple larger openings or squeeze bottles, toothpicks for popping bubbles, and a jar to hold bag upright while filling

Ingredients

1 cup (227 g) unsalted butter softened room temp
4 oz (113 g) cream cheese softened room temp
1 1/4 cups (250 g) granulated sugar
1 large egg room temp
1 tsp vanilla extract
1/2 tsp almond extract optional but nice
3 1/2 cups (420 g) all purpose flour plus extra for dusting
1 tsp baking powder
1/2 tsp fine sea salt
4 cups (480 g) powdered sugar sifted for icing
3 tbsp meringue powder for royal icing
6 to 8 tbsp warm water divided for icing consistency
1 tsp vanilla extract for icing
Gel food coloring as needed
Sprinkles or sanding sugar for decorating optional

Directions

Cream together 1 cup (227 g) softened unsalted butter, 4 oz (113 g) softened cream cheese and 1 1/4 cups (250 g) granulated sugar in a mixer until light and fluffy, about 2 to 3 minutes, then beat in 1 large room temp egg, 1 tsp vanilla extract and 1/2 tsp almond extract if using.
Whisk 3 1/2 cups (420 g) all purpose flour, 1 tsp baking powder and 1/2 tsp fine sea salt in a bowl, then slowly add to the butter mixture on low speed until it just comes together — don’t overmix; if dough feels too sticky add a tablespoon or two more flour.
Turn dough onto lightly floured surface, shape into two disks, wrap in plastic and chill at least 1 hour or up to overnight, this helps the cookies keep their shape and makes rolling easier.
When ready, preheat oven to 350°F (177°C). Roll one disk between sheets of parchment or on a lightly floured board to about 1/4 inch thickness; using parchment means less flour and cleaner edges, trust me.
Cut with cookie cutters, place shapes on baking sheets lined with parchment leaving about 1 inch between cookies; re-roll scraps once or twice only, then chill cut cookies 10 to 15 minutes if they got soft.
Bake cookies 8 to 11 minutes until edges are set but not brown, rotate pans halfway if your oven is uneven; let cool on sheet 2 to 3 minutes then transfer to a rack to cool completely.
For royal icing sift 4 cups (480 g) powdered sugar into a bowl, stir in 3 tbsp meringue powder, add 6 tbsp warm water and 1 tsp vanilla extract and beat until glossy; start with 6 tbsp then add more warm water up to 8 tbsp to thin. For piping keep some at a thick, stiff consistency, for flooding thin to a consistency that levels in 10 to 20 seconds.
Divide icing into bowls, tint with gel food coloring to desired shades, transfer to piping bags with fine tips for outlines and larger openings for flooding. Outline each cookie with the thick icing, then flood with the thinned icing, use a toothpick to pop air bubbles.
Decorate with sprinkles or sanding sugar right away while icing is wet, let cookies dry completely 6 to 12 hours or overnight until firm, then store in an airtight container with parchment between layers.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.