Cream Cheese Sugar Cookies So soft + simple!
Cream Cheese Sugar Cookies So soft + simple!
The cream cheese sugar biscuits are very soft, cut biscuits that melt in your mouth! They are easy to make and fun to decorate.
Cream cheese gives them a great taste, and they really keep their shape. These soft soft biscuits will make you question why you have ever made any other type of sugar biscuits. Try to decorate these beauties with vanilla butter frosting, chocolate butter frosting or royal frosting.
They are too soft!
We like to eat a good sugar cookie at home. They are fun to make and more fun to eat. The cream cheese sugar biscuits are soft, soft, chewy, and taste incredible.
Children will really like cutting these into interesting shapes because they can really hold the shape. We like to decorate cookies for all special occasions and this recipe is very popular.
You can even make these cookies a few days in advance. They are stored in airtight containers and are very fresh and soft. When you are ready to decorate, just prepare some royal icing!
How to make cream cheese sugar cookies
Dough. In a large bowl or the bowl of a stand mixer, whisk together the sugar, butter, and cream cheese. Add almond extract, vanilla extract and egg yolk and mix until combined. Add flour and salt and stir to form a soft dough.
Shape and refrigerate. Shape the dough into a ball and wrap it in a plastic bag. Refrigerate for at least 2 hours until hardened.
Prepare. When you are ready to bake, preheat the oven to 375 degrees. Line 3 baking pans with parchment paper or silicone liners.
Roll cut. Roll the dough to a thickness of 1/4 inch on a lightly floured surface. Use a cookie cutter to cut the dough into the desired shape, one inch apart on the prepared baking sheet.
bake. Bake for 8-10 minutes, until the edges are light golden brown. Let it cool completely before frosting.
- Why cool the dough? There are some sugar cookie recipes that do not require refrigeration. However, due to the butter and cream cheese in this recipe, this is a must. Cooling the dough allows all the flavors to fuse together. The frozen dough dries slightly to form a perfect sugar biscuit texture.Frozen dough will be easier to roll out and make cleaner cookie cuts that better maintain its shape in the oven​​​
Cookie Tips
Keep the following points in mind when making these sugar cookies with cream cheese:
- Before mixing, let the butter and cream cheese soften slightly. They will be easier to mix together. Be careful not to soften them too much or the biscuits will be too greasy.
- Don’t overmix: this is especially important for sugar cookies, as you will further process the dough as you roll it out. When you add the dry ingredients, mix until it is just added.
- Don’t let sugar cookies brown in the oven. Pull them out as they solidify and let them cool on the baking sheet. The heat in the pot will cook them further before they start to cool.
Favorite icing recipe: Leave them as they are or decorate them with frosting! Here are some of our favorites:
In advance, store + freeze
Advance time: Because this dough needs to be cooled, you have already prepared it the day before. If you want to keep it in the refrigerator longer, a tightly wrapped dough ball can be stored for 4-5 days before baking. To further extend the storage time, you need to wrap it in foil again and store it in the refrigerator for up to 3 months.
Store: Store sugar biscuits in an airtight container at room temperature for 4-5 days. To help keep the biscuits softer, you can also put a piece of white bread in the container. If you are storing icing cookies, make sure that the icing is set before stacking them. In addition, wax paper is used to separate the layers when stacking.
refrigerator: Unfrosted biscuits are more durable than frosted biscuits, but both can be stored in the refrigerator. Wrap them individually or layer them with wax paper, and place them in a freezer-safe storage container. Freeze for up to 3 months.
For more sugar cookie recipes:
Course dessert
American cuisine
Preparation time 10 minutes
Cooking time 8 minutes
Cooling time 2 hours
Total time 2 hours 18 minutes
36 biscuits
Calories 105 kcal
Author Little Luna
- 1 cup sugar
- 1 cup butter softened
- 3 ounces cream cheese softened
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 2 1/4 cups flour
- 1/2 teaspoon salt
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In a large bowl or the bowl of a stand mixer, whisk together the sugar, butter, and cream cheese. Add almond extract, vanilla extract and egg yolk and mix until combined. Add flour and salt and stir to form a soft dough. Shape the dough into a ball and wrap it in a plastic bag. Refrigerate for at least 2 hours until hardened.
-
When you are ready to bake, preheat the oven to 375 degrees. Line 3 baking pans with parchment paper or silicone liners. Roll the dough to a thickness of 1/4 inch on a lightly floured surface. Use a cookie cutter to cut the dough into the desired shape, one inch apart on the prepared baking sheet. Bake for 8-10 minutes, until the edges are light golden brown. Let it cool completely before frosting.
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