Creamy, tender, and just the right amount of sweet — these Cream Cheese Sugar Cookies are the kind of treat that disappears before you can say cookie. With a rich, buttery base brightened by smooth cream cheese, these cookies bake up soft in the center with lightly golden edges. Fun fact: adding cream cheese to a sugar cookie dough was originally a home baker’s happy accident to make store-bought cookies feel a little more special. If you love simple recipes that feel bakery-worthy, this one delivers.
This recipe stands out because it’s easy, quick to prepare, and perfect for family baking sessions or last-minute gatherings. If you enjoy exploring more cookie options, check out this collection of cookie recipes for inspiration: https://recipesfiber.com/category/recipes/cookies/. Compared to classic drop sugar cookies, these have extra richness and a melt-in-your-mouth texture that keeps everyone reaching for one more. Get ready — you’ll want to make these again and again.
What is Cream Cheese Sugar Cookies?
What exactly makes a sugar cookie a cream cheese sugar cookie? Imagine your favorite sugar cookie deciding it wanted to wear something silkier — enter cream cheese. Why the name? Because we folded cream cheese into the dough, giving it a tangy, tender twist that makes the cookie impossibly soft. Who thought a lil’ block of cheese could steal the show from sugar and butter?
Isn’t it funny how a simple swap can change a recipe’s personality? Maybe that’s why friends say “the way to a man’s heart is through his stomach.” Whether you bake them for a potluck or slip one into a lunchbox, these cookies are a crowd-pleaser. Go ahead — give them a try and see for yourself.
Why You’ll Love This
- Rich, tender texture: The cream cheese creates a soft, slightly tangy crumb that contrasts beautifully with a sweet sugar crust.
- Cost-effective and simple: Pantry-friendly ingredients mean you can bake a big batch without a trip to a specialty store.
- Versatile toppings and mix-ins: Roll in colored sugar for holidays, press a chocolate kiss in the center, or drizzle with a simple glaze for extra flair.
These cookies hit all the right notes: buttery, lightly tangy, and tender enough to melt on the tongue. They’re more decadent than a plain sugar cookie but still easy enough for busy weeknights. If you enjoyed the balance of creaminess in our savory dishes, you might also like the creamy comfort of this recipe: https://recipesfiber.com/creamy-salmon-shrimp-alfredo/. Make a batch, share them, and watch them disappear.
How to Make:
Quick Overview
This Cream Cheese Sugar Cookies recipe is delightfully straightforward. The dough comes together quickly in one bowl with a short chilling time if you like thicker cookies. Expect a soft, slightly chewy cookie with delicate golden edges. Prep time is about 15 minutes, bake time 10 to 12 minutes per batch, and total time roughly 30 to 40 minutes depending on how many batches you bake.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 package (8 ounces) cream cheese, softened to room temperature
- 1 and 1/2 cups granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 3 and 1/4 cups all-purpose flour, measured and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Directions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper and set aside.
- In a large bowl, beat together the softened butter and softened cream cheese until creamy and completely smooth. Use a hand mixer or stand mixer on medium speed for about 2 minutes.
- Add the granulated sugar to the butter-cream cheese mixture. Beat until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Mix in the large egg and the vanilla extract. Beat just until combined, scraping the bowl down as needed.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed and stopping as soon as a soft dough forms. Do not overmix.
- Scoop portions of dough (about 1.5 tablespoons each for standard cookies) and roll into balls with your hands.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Press each gently with a fork or the bottom of a glass to flatten slightly.
- Bake for 10 to 12 minutes, or until the edges are lightly golden but centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
What to Serve With
- Warm milk or a frothy latte for a classic pairing.
- A fresh fruit salad or berries to cut through the richness.
- A scoop of vanilla ice cream for an indulgent dessert sandwich.
- Hot tea like Earl Grey or a lemon herbal tea to balance the sweetness.
- For a party, serve alongside other cookie varieties and savory cheese boards for contrast.
Top Tips for Perfecting
- Ingredient substitutions: You can swap half the all-purpose flour with cake flour for an even softer crumb. If dairy-free is needed, use a vegan butter and cream cheese alternative, but expect slight texture differences.
- Temperature matters: Make sure butter and cream cheese are fully softened to avoid lumps and ensure smooth creaming.
- Don’t overmix: Stop mixing once the flour is incorporated to keep cookies tender.
- Chilling option: If you prefer thicker cookies, chill the dough for 30 minutes before baking to reduce spread.
- Flavor boosts: Add a teaspoon of lemon zest for brightness or press a chocolate candy into the center right after baking.
- Common mistakes: Overbaking will dry them out — remove when edges are just turning golden.
Storing and Reheating Tips
- Refrigerator: Store cooled cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature.
- Freezing dough: Scoop dough balls onto a tray, freeze until solid, then store in a bag. Bake straight from frozen, adding a minute or two to the baking time.
- Reheating: Warm cookies in a 300°F (150°C) oven for 3 to 5 minutes or microwave a cookie for 8 to 10 seconds to refresh softness. Avoid overheating.
FAQs
Can I use low-fat cream cheese for this recipe?
Yes, you can, but the cookies may be slightly less rich and tender than when using full-fat cream cheese.
Can I make these cookies without eggs?
You can substitute one large egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for a vegan-friendly option, though texture will vary.
How do I make these cookies thicker?
Chill the dough for 30 minutes before baking or make larger dough balls and reduce the oven temperature by 10 degrees Fahrenheit to control spread.
Can I freeze the dough or baked cookies?
Yes. Freeze dough balls on a tray until firm, then transfer to a bag. Baked cookies freeze well for up to 3 months.
Can I add mix-ins like chocolate chips or sprinkles?
Absolutely. Fold in 1/2 to 1 cup of mix-ins like chocolate chips, white chocolate chips, or chopped nuts. Press sprinkles on top before baking for decoration.
Conclusion
These Cream Cheese Sugar Cookies blend simplicity and sumptuousness into a cookie that’s perfect for everyday treats, holiday trays, and sharing with loved ones. They’re easy to make, forgiving for bakers of all levels, and deliver a tender, flavor-packed bite every time. For a few more techniques and variations, check out this resource on Cream Cheese Sugar Cookies – Sally’s Baking and see another take on the recipe at Cream Cheese Sugar Cookies – Butternut Bakery. Give these cookies a try, share them with friends, and enjoy the smiles they bring.
Cream Cheese Sugar Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Hand Mixer
Ingredients
Ingredients
- 1 cup Unsalted Butter Softened to room temperature
- 8 ounces Cream Cheese Softened to room temperature
- 1.5 cups Granulated Sugar
- 1 large Egg At room temperature
- 1 teaspoon Vanilla Extract
- 3.25 cups All-Purpose Flour Measured and leveled
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper and set aside.
- In a large bowl, beat together the softened butter and softened cream cheese until creamy and completely smooth. Use a hand mixer or stand mixer on medium speed for about 2 minutes.
- Add the granulated sugar to the butter-cream cheese mixture. Beat until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Mix in the large egg and the vanilla extract. Beat just until combined, scraping the bowl down as needed.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed and stopping as soon as a soft dough forms. Do not overmix.
- Scoop portions of dough (about 1.5 tablespoons each for standard cookies) and roll into balls with your hands.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Press each gently with a fork or the bottom of a glass to flatten slightly.
- Bake for 10 to 12 minutes, or until the edges are lightly golden but centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.