Cream Cheese Sugar Cookies – Soft Cut-Out Sugar Cookie Recipe

These cream cheese sugar cookies are soft, tender and buttery, with a subtle tang from the cream cheese and a lovely hint of almond. The dough holds its shape beautifully, which makes them perfect cut-out sugar cookies for Christmas, Valentine’s Day, Easter, birthdays and every holiday in between. Decorate them with frosting, royal icing or sprinkles, or enjoy them plain with a glass of milk.

Prep Time: 20 minutes | Chill Time: 2 hours | Bake Time: 8–10 minutes per batch | Makes: about 36 cookies (2 1/2-inch)

Why You’ll Love These Cream Cheese Sugar Cookies

• Soft and tender. Cream cheese keeps the cookies soft with a melt-in-your-mouth texture.
• Hold their shape. Chilled dough means clean edges that do not spread, ideal for cookie cutters.
• Bakery-style flavor. A touch of almond extract gives them that classic sugar cookie taste.
• Perfect for decorating. A flat, smooth surface for frosting, icing and sprinkles.

Ingredients for Cream Cheese Sugar Cookies

• 1 cup (200 g) granulated sugar
• 1 cup (2 sticks / 226 g) butter, softened
• 3 ounces (85 g) cream cheese, softened
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 large egg yolk
• 2 1/4 cups (280 g) all-purpose flour
• 1/2 teaspoon salt

How to Make Cream Cheese Sugar Cookies

1. Cream the butter mixture. In a large bowl or stand mixer, beat the sugar, butter and cream cheese until well blended and creamy.
2. Add the flavorings. Add the almond extract, vanilla extract and egg yolk, and mix until combined.
3. Make the dough. Add the flour and salt and mix just until a soft dough forms.
4. Chill. Shape the dough into a ball, wrap it in plastic wrap and refrigerate for at least 2 hours, until firm.
5. Preheat the oven. Preheat the oven to 375°F (190°C) and line 3 baking sheets with parchment paper or silicone liners.
6. Roll out the dough. Divide the dough in half and work with one portion at a time, keeping the rest chilled. Roll it out on a lightly floured surface to 1/4 inch thick.
7. Cut the cookies. Cut into shapes with cookie cutters (or the rim of a glass) and place 1 inch apart on the baking sheets. Gather and reroll the scraps, using only enough flour to prevent sticking.
8. Bake. Bake for 8 to 10 minutes, until the edges are just lightly golden and the centers still look soft.
9. Cool. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely before frosting.

Tips for Perfect Cut-Out Sugar Cookies

• Do not skip chilling. Cold dough is easier to roll and keeps its shape in the oven.
• Roll between parchment. Rolling the dough between two sheets of parchment paper means less extra flour and softer cookies.
• Keep an even thickness. 1/4 inch thick gives soft cookies that bake evenly.
• Do not overbake. Take them out while the centers still look soft. They firm up as they cool.
• Chill the cut shapes for 10 minutes before baking if the dough gets soft, for extra-sharp edges.

How to Decorate Them

Frost the cooled cookies with a simple buttercream, our Best Cream Cheese Frosting, or royal icing. For an easy glaze, whisk 2 cups powdered sugar with 3 to 4 tablespoons of milk and a few drops of food coloring, then add sprinkles before it sets.

Easy Variations

• Vanilla only: Replace the almond extract with an extra 1 teaspoon of vanilla.
• Lemon: Add the zest of 1 lemon to the dough.
• Drop cookies: Skip the rolling, scoop the chilled dough into balls, roll in sugar and flatten slightly before baking.
• Sprinkle cookies: Press colored sugar or sprinkles onto the cut-outs before baking.

How to Store and Freeze

Store un-frosted cookies in an airtight container at room temperature for up to 5 days. Frosted cookies with cream cheese frosting should be kept in the refrigerator. You can freeze the dough, well wrapped, for up to 3 months, or freeze the baked un-frosted cookies for up to 3 months.

Frequently Asked Questions

Why do my sugar cookies spread?

The dough was too warm or the butter too soft. Chill the dough for the full 2 hours, and chill the cut shapes for 10 minutes if needed.

Can I make the dough ahead?

Yes. The dough keeps in the fridge for up to 3 days. Let it sit at room temperature for 5 to 10 minutes before rolling.

Why only the egg yolk?

Using just the yolk adds richness and keeps the cookies tender without making them puffy or cakey.

More Cookies to Try

• Cinnamon Cream Cheese Cookies
• Italian Fig Cookies (Cucidati)
• Italian Almond Biscotti
• Snowball Cookies
• 3-Ingredient Butter Cookies