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Cream Cheese Sugar Cookies

cream cheese sugar cookies Dessert
Cream Cheese Sugar Cookies
  • Prep 50 min
  • Total 1 hr 40 min
  • Servings 60

These pillowy soft cookies with dreamy buttercream frosting will make you question why you’ve ever made any other type of sugar cookie. Adding cream cheese to the cookie dough creates an ultra-tender cookie that pairs perfectly with homemade vanilla buttercream frosting—totally essential to this recipe. Color your frosting based on the season and sprinkle on fun and festive decors for a sweet finish. Bake up a batch for your next cookie swap and watch them disappear! MORE+ LESS-

Updated September 11, 2020
Gold Medal Flour
Make with
Gold Medal Flour

Ingredients

Cookies

2 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1 1/2
cups granulated sugar
1
package (8 oz) cream cheese, softened
1/2
cup butter, softened
1
egg
2
teaspoons vanilla

Frosting

2 1/2
cups powdered sugar
1/4
cup butter, softened
2
to 4 tablespoons milk
1/2
teaspoon vanilla
Betty Crocker™ gel food colors, as desired
Betty Crocker™ candy sprinkles, as desired

Steps

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  • 1
    Heat oven to 350°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
  • 2
    In large bowl, beat granulated sugar, cream cheese and 1/2 cup softened butter with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 15 minutes.
  • 3
    Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • 4
    Meanwhile, in medium bowl, beat powdered sugar, 1/4 cup softened butter, 2 to 4 tablespoons milk and 1/2 teaspoon vanilla with spoon until smooth and fluffy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Using knife, spread slightly less than 1 teaspoon frosting on each cooled cookie; top with sprinkles. Store covered in airtight container at room temperature.

Expert Tips

  • This recipe makes about 60 soft cream cheese sugar cookies, perfect for any baking occasion. If you are planning on baking all 60 at once, use two cookie sheets. When one batch of cookies is finished baking you can have another batch ready to go on the next tray. Remember to wait for the cookie sheet to cool down before placing your dough.
  • Freeze any uneaten and unfrosted cookies in an airtight freezer container. Label and freeze for up to three months. When you are ready to decorate and eat, take out your cookies and decorate right away, no need to wait for them to thaw! By the time you are done decorating they should be finished thawing and ready to serve.
  • Do you want a big batch of melt-in-your-mouth cream cheese sugar cookies but don’t have enough time to make homemade powdered sugar frosting? Use a container of delicious and easy-to-spread Betty Crocker™ frosting instead and you will be ready to frost and eat sooner!
  • For more amazingly decadent cream cheese cookie recipes, take a look at a few of these favorites. We love our highly-rated and addicting Cranberry Cream Cheese Snickerdoodles as well as this recipe for Strawberry Cream Cheese Heart Cookies that are perfect for Valentine’s day but also perfect for anytime you could use a delicious cream cheese and strawberry treat.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
90
Calories from Fat
35
% Daily Value
Total Fat
3 1/2g
6%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
70mg
3%
Potassium
15mg
0%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
10g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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