Christmas Cream Cheese Sugar Cookies
These are cut out cream cheese sugar cookies perfect for Christmas. They taste like pillow soft sugar cookies with cream cheese frosting that does dry and set.
Servings: 36 medium cookies
Calories: 198kcal
Ingredients
Sugar Cookies
- 3 1/2 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
- 1 cup Unsalted butter room temperature
- 6 oz Cream cheese room temperature
- 1 1/2 cups White granulated sugar
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- 1 TBSP Pure vanilla extract
Cream Cheese Frosting
- 1 cup Unsalted butter room temperature
- 4 oz Cream cheese room temperature
- 4 cups Powdered sugar sifted
- 1 tsp Pure vanilla extract
- 2 tsp Cornstarch
- Pinch of salt
Instructions
Sugar Cookies
- In a medium bowl, sift the flour, baking soda, baking powder, and salt. Set aside.3 1/2 cups All-purpose flour, 1/2 tsp Baking soda, 1/2 tsp Baking powder, 1 tsp Salt
- Using a mixer in a large bowl, beat the butter, cream cheese, and sugar on high speed for 2 minutes. It will look really fluffy.1 cup Unsalted butter, 6 oz Cream cheese, 1 1/2 cups White granulated sugar
- Add in the egg, egg yolk, and vanilla. Mix on medium speed until combined. It will look like cake batter. Add in the flour mixture and mix on low until just combined. Take off the mixer and use a rubber spatula to scrape the bowl to make sure it is all mixed together.1 Large egg, 1 Egg yolk, 1 TBSP Pure vanilla extract
- Split the dough in half. Place each half dough on parchment paper, use your hands to press it into an 1 inch thick rectangle. Then, wrap it up well with plastic wrap. (Parchment paper is to avoid the dough sticking to the counter).
- Place on a cookie sheet and in the fridge to chill for at least 2 hours or overnight.
- Preheat the oven to 350℉. Take one of the halves, and place it back on parchment paper. Roll it out to 1/3 to 1/2 inch thick. Use cookie cutter to cut out the dough. Place cookies on a cookie sheet with parchment paper. I used 3 total cookie sheets.
- Roll the scraps one time, any more and it can cause the cookies to be tough, and cut out more cookies. Repeat with the second cookie dough.
- Place the first cookie sheet that will go in the oven, in the freezer for 10 minutes to quickly chill the dough. Place the rest of the cookies in the fridge.
- Bake for 8-9 minutes, they will be lightly golden on the edges and underneath. Let the cookies sit on the hot pan for 3-4 minutes.
- Transfer the cookies to a wire cooling rack. Cool completely before decorating.
Cream Cheese Frosting
- In a medium bowl, sift the powdered sugar. Add in the cornstarch and pinch of salt. Set aside.4 cups Powdered sugar, 2 tsp Cornstarch, Pinch of salt
- Using a mixer in a large bowl, beat the butter on high speed for 2 minutes. Add in the cream cheese and mix on high speed for 1 minute. Scrape the bowl.1 cup Unsalted butter, 4 oz Cream cheese
- Add in the powdered sugar and mix on low speed until just combined. Add in the vanilla and mix on high speed until creamy. Optional: you can separate the dough into bowls and use gel food dye to get different colors.1 tsp Pure vanilla extract
- Frost the cookies and top with sprinkles immediately. Otherwise the frosting will start to set the sprinkles won't stay.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them to not spread enough.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 198kcal | Carbohydrates: 32g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 112mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 428IU | Calcium: 17mg | Iron: 1mg