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cream cheese cutout cookies

Cream Cheese Cut Out Sugar Cookies

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Prep Time 20 minutes
Cook Time 9 minutes
Resting Time 2 hours
Total Time 2 hours 29 minutes
Course Dessert
Cuisine American
Servings 36 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Rolling Pin
  • 2 Baking sheet
  • 2 silicone baking mat or sheet of parchment paper
  • 4 Cookie cutter
  • 1 wire cooling rack
  • 1 plastic wrap roll

Ingredients
  

  • 1 cup unsalted butter softened
  • 4 ounce cream cheese softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • 3 cup all-purpose flour spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 tablespoon all-purpose flour for rolling
  • 1 cup powdered sugar for dusting or icing, optional
  • 2–3 tablespoon milk for icing, optional
  • 1–2 drop food coloring optional
  • 2 tablespoon sanding sugar optional

Instructions
 

  • In a large bowl beat the softened butter and cream cheese together with a mixer on medium speed until smooth and creamy, about 2 minutes.
  • Add granulated sugar and beat until light and fluffy, 1–2 minutes, scraping the bowl as needed.
  • Beat in the egg, vanilla extract, and almond extract until fully combined.
  • In a separate bowl whisk together the 3 cups flour, baking powder, and salt until evenly mixed.
  • Add the dry ingredients to the wet ingredients in two additions, mixing on low just until a soft dough forms and no dry streaks remain.
  • Divide the dough into two equal disks, wrap each tightly in plastic wrap, and chill until firm, at least 2 hours or up to 2 days.
  • Preheat the oven to 350°F (175°C) and line baking sheets with silicone mats or parchment.
  • Working with one dough disk at a time, lightly flour your surface and rolling pin and roll the dough to 1/4 inch thickness.
  • Cut shapes with cookie cutters, re-rolling scraps as needed, and transfer cutouts to prepared baking sheets spacing 1 inch apart.
  • Bake one sheet at a time for 8–10 minutes until edges are set and just barely turning pale golden.
  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • For simple icing whisk powdered sugar with milk to a thick drizzle consistency, tint if desired, and decorate cooled cookies, adding sanding sugar while icing is wet.
  • Allow icing to set at room temperature until dry to the touch, about 30–60 minutes, before stacking or storing.

Notes

Chill time is crucial for clean edges, so keep the second dough disk refrigerated while you roll the first, and pop cut shapes back into the fridge for 10 minutes if they warm up. Roll between two sheets of parchment to avoid adding too much extra flour, which can toughen the cookies. For softer cookies, bake just until the centers look set with no browning; for crisper edges, add 1–2 extra minutes. If the dough cracks while rolling, knead once or twice to smooth, but avoid overworking. Store undecorated cookies airtight for up to 5 days or freeze for 2 months; iced cookies should dry fully before layering with parchment. Adjust icing thickness by adding milk a teaspoon at a time for piping or dusting with powdered sugar for a quick finish.
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