Cut out sugar cookies with cream cheese frosting! These are perfectly golden on the outside yet remain fluffy in the middle!
Cut out sugar cookies with cream cheese frosting is one of our most popular recipes (originally posted March 9, 2015 for St Patrick’s Day), so I’ve updated the photos and included a how-to video! Enjoy!
Cut out sugar cookies with cream cheese frosting aka the perfect holiday cookie.
They’re sweet. They’re cute. They’re SO versatile – literally make them any shape/color you’d like. And they taste ah-mazing.
So what are you waiting for?
Let’s get our bake on!
This cut out sugar cookies with cream cheese frosting recipe is a riff off of the sugar cookies my mom made when I was growing up. I love her version, but who would I be, if I didn’t try to play with it a little bit? 🙂
Her version is slightly crunchier and if I’m being really honest, hers ALWAYS look better than mine. I guess frosting is not my forte while my mom is the master.
Memories started flooding back while I was making these sugar cookies with cream cheese frosting. Memories of baking cookies on a cold, snowy Iowa day, while watching holiday movies and drinking hot chocolate…amazing.
How many more days until Christmas now? 😉
To pass the time, let’s bake some cut out sugar cookies with cream cheese frosting, shall we?! 🙂
Pro tip: if you can, plan ahead with these cookies, because they do need time to chill.
After the butter and sugar mixture is fluffy, add in an egg, milk, vanilla, and just a touch of almond extract. The almond extract isn’t totally necessary if you don’t have any on hand, but if you do, it just gives the dough a little extra somethin’ somethin’.
Once all of these ingredients have been fully incorporated, add in the dry ingredients: flour, baking powder, and salt. Mix until fully combined.
The dough will be extremely sticky, but that’s ok.
Cover the bowl with saran wrap and let chill for at least an hour.
If you happen to chill the dough overnight, you’ll need to let it rest at room temperature for 30 minutes, or it’ll be too hard to roll out.
Once the dough is ready, form it into a ball the best you can (see video above), then roll it out using a rolling pin. Make sure your surface and rolling pin are both well floured.
Roll out the dough until it’s about 1/8 in – 1/4 in thick, then cut the dough into whatever shape you like (you may want to flour your cookie cutter, too).
Bake these on a silicone mat in a preheated oven for 8 – 12 minutes. Mine were perfect at 10 minutes: a slightly golden, crunchy exterior with a soft middle.
If you want a crunchier cookie, like my mom and sister do, roll these out to about 1/8 in thick and bake for a little longer. Trevor and I, however, thought these were perfect at 1/4 in thick and baked for 10 minutes. Cool completely on a wire cooling rack.
While those are cooling, you’ll whip together a quick cream cheese frosting (cream cheese, powdered sugar, salt, milk, and vanilla) and dye it whatever color you like. I kept these white, because once again #lazygirlproblems
Frost, add sprinkles, if desired, and enjoy! Let the frosting harden completely before storing them in airtight containers!
These cut out sugar cookies with cream cheese frosting are always a hit.
They’re perfectly golden on the outside, yet remain fluffy in the middle and the cream cheese frosting really needs no explanation (but I will anyway): it’s sweet, creamy, and perfectly tangy!
Happy Holiday Baking!
Cut out sugar cookies or drop sugar cookies? If you’re not a fan of cut outs, check out Trevor’s grandma’s best sugar cookies! Show me the yummy!
- 2 sticks (1 cup) unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1/4 cup milk room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 oz cream cheese softened to room temperature
- 2 cups powdered sugar
- pinch salt
- 1 1/2 tablespoons milk/half-half/heavy cream room temperature
- 1 teaspoon vanilla extract
Cream together butter and sugar using your stand (or hand) mixer.
After the butter and sugar mixture is fluffy, add in an egg, milk, vanilla, and almond extract. Beat until combined.
Add in the dry ingredients (flour, baking powder, salt) and mix until fully combined.
The dough will probably be extremely sticky, but that's ok. Cover with saran wrap and let chill for at least an hour in the fridge.
If you let it chill for more than an hour, you may need to let it rest at room temperature for 30 minutes, or it'll be too hard to roll out.
Preheat oven to 350 degrees F and line a baking sheet with a silicone mat.
Once the dough is ready, form it into a ball the best you can in the bowl. Then roll it out using a rolling pin. *Make sure your surface and rolling pin are both well floured.*
- Roll out the dough until it's about 1/8 in - 1/4 in thick.
Cut the dough into whatever shape you like. You may want to flour your cookie cutters as well.
Bake on a silicone mat in a preheated oven for 8 - 12 minutes.
- Mine were perfect at 10 minutes: a slightly golden, crunchy exterior with a soft middle. If you want a crunchier cookie, roll these out to about 1/8 in thick and bake for a little longer.
- Cool completely on a wire cooling rack.
- In your stand mixer, place cream cheese and beat until fluffy, about 1 minute.
Slowly add in powdered sugar and a pinch of salt. You may need to stop and scrape down the bottom and sides of the bowl.
- Now add in the milk and vanilla and mix until combined.
- Frost and enjoy!
- Let the frosting completely harden before storing these at room temperature in an airtight container.
* If you want crunchier cookies, roll the dough to 1/8 inch thick and bake about 10 - 12 minutes. My cookies were rolled to 1/4 inch thick and baked for 10 and they were the perfect amount of crunchy on the edges and soft in the middle. * Prep time includes chilling time!
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