Cream Cheese Sugar Cookies Recipe -
Cream Cheese Sugar Cookies Recipe
  • READY IN 9+ hrs

Cream Cheese Sugar Cookies

Recipe by  

"A soft, chewy, and flavorful sugar cookie. It is very important to chill the dough, as it is too sticky to roll unless well chilled."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    9 hrs 25 mins


  1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
  4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Dec 04, 2006

Wonderful Cream Cheese Cookies! My recipe is a little different however. If you want your dough to be perfect you MUST use real butter and make sure it is unsalted. I use Land O Lakes. I use 8oz. of cream cheese, not 3oz. 1 1/2 cup sugar, 1 cup of unsalted butter, 1 8oz cream cheese, 1 egg, 1 tsp vanilla, 1/2 tsp almond extract, 3 1/2 cup flour and 1 tsp baking powder. I've never had problems getting these to roll out after chilling the appropriate amount of time. They bake easy and taste wonderful. I use royal icing to decorate. They make great gifts as long as I can get them out of the house before everyone in my family eats them!!

Most Helpful Critical Review
Oct 02, 2003

I was so excited to try these cookies since they have cream cheese in them. I was so dissap- pointed when I ate one. They were greatly lacking in flavor.

Dec 20, 2002

This recipe is definitely a keeper. Rather than roll and cut out the cookies I use a small scoop (or teaspoon), then flatten them slightly with a pecan or walnut half, then bake. I also have doubled the recipe, baked half the dough and formed the remaining dough into two cylinders, wrapped in plastic wrap and freeze. When slightly thawed, slice 1/4" thick and bake.

Dec 13, 2007

I used the suggested changes of another user. I used 1 cup unsalted real butter, 8oz. of cream cheese, 1 1/2 cup sugar, 1 egg, 1 tsp vanilla, 1/2 tsp almond extract, 3 1/2 cup flour and 1 tsp baking powder. Very easy to work with and tasted great!

Dec 15, 2003

GREAT recipe. Wonderful flavor, moist, perfect for decorating, easy to roll if you keep chilled. Must add a little more flour than the recipe calls for. I scoured through all of the recipes on this site for just the right cookie cutout. Given the multitude of mixed reviews, I was unsure, but liked the variation. I am extremely happy that I took the chance. These cookies were wonderful...everyone loved them and I will need to make another batch before Valentine's Day!

Jun 04, 2010

Really yummy cookie. I did increase the almond and vanilla extract to a tsp. each but I made no other changes. After chilling the dough overnight, we were ready to go. The dough just had to sit out for about 15 minutes to take the chill off and you really have to work fast because the dough warms quickly. I cut my cookies thicker because....we'll, it's a personal choice so I got much less than 72 cookies. No problem because this recipe is great! 375* for nine minutes was the perfect time for me. NOTE: If you wait a couple minutes after you take the cookies out of the oven and just let them cool on the cookie sheet, they'll slide right off onto your spatula.

Dec 05, 2006

For anyone who really wants to enjoy these cookies you really have to use pure vanilla and almond extract. Philidelphia cream cheese and real unsalted sweat cream butter not margarine. Cut out your shapes a little thick. And make life easy on yourself by covering the cold dough with wax paper when you roll it out. If you would like them a little sweeter don't hesitate to frost them. NOW ENJOY!!! MMMMMMMMMMMM

Dec 16, 2005

These were delicious. After I made the first batch....I had to make another because my Husband ate them all. I didn't roll them out and use cookie cutters. Instead I rolled them into balls and pressed them out with a glass. Then sprinkled decorated sugar on top...delicious. Thanks for the post.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 53 kcal
  • 3%
  • Carbohydrates
  • 5.8 g
  • 2%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 38 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

The Best Rolled Sugar Cookies

See how to make the ultimate sugar cookie from scratch.

How to Make Sugar Cookies

Watch how to make the essential holiday cookie.

Sugar Cookies

So easy to make, sugar cookies make perfect treats any time of year!

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States