If you’re looking for the perfect sugar cookie that’s soft, chewy, and melt-in-your-mouth delicious, these cream cheese sugar cookies are a must-try. The addition of cream cheese gives them an ultra-tender texture and a hint of tang that balances the sweetness beautifully. Whether you’re making them for the holidays, birthdays, or just because, these cookies will quickly become a family favorite.
Unlike traditional sugar cookies, these don’t require chilling, rolling, or cutting. You can simply scoop and bake, making them an easy and fuss-free dessert. They also stay soft for days, thanks to the cream cheese in the dough. Pair them with a light glaze or leave them plain for a simple yet irresistible treat.
Why You’ll Love These Cream Cheese Sugar Cookies
✔ Soft and Chewy – The cream cheese keeps the cookies from drying out.
✔ Perfectly Sweet – Just the right amount of sugar, balanced with a subtle tang.
✔ No Chilling Required – Unlike other sugar cookies, you can bake these right away.
✔ Great for Decorating – These cookies hold their shape well and are perfect for icing.
✔ Make-Ahead Friendly – The dough can be made ahead of time for convenience.
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but recommended for extra flavor)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or lightly grease it.
Step 2: Make the Dough
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat butter and cream cheese until smooth and creamy.
- Add sugar and continue mixing until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract until fully combined.
- Gradually add the dry ingredients, mixing just until incorporated.
Step 3: Shape and Bake
- Scoop 1-inch balls of dough and place them on the prepared baking sheet.
- Use the bottom of a glass to gently press each ball down slightly.
- Bake for 9-11 minutes, or until the edges are lightly golden but the centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Add Glaze (Optional)
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle over cooled cookies for a sweet finishing touch.
- Let the glaze set before stacking or storing.
Baking Tips & Variations
✔ Use Full-Fat Cream Cheese – This ensures the cookies stay soft and rich.
✔ Chill the Dough (Optional) – If your dough is too sticky, chill for 30 minutes to make it easier to handle.
✔ Make Them Festive – Add food coloring to the glaze or sprinkle with colored sugar for a decorative touch.
✔ Lemon Twist – Add the zest of 1 lemon for a fresh citrusy variation.
✔ Cinnamon Sugar Version – Roll dough balls in cinnamon sugar before baking for a snickerdoodle-like flavor.
✔ Chocolate Drizzle – Drizzle melted white or dark chocolate over the cookies for an extra indulgent treat.
Frequently Asked Questions (FAQs)
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 48 hours before baking. Just let it sit at room temperature for 10-15 minutes before scooping.
How do I store these cookies?
Store in an airtight container at room temperature for up to 5 days. If stacking, place parchment paper between layers to prevent sticking.
Can I freeze them?
Yes! You can freeze the unbaked dough balls for up to 3 months. To bake from frozen, simply add 2 extra minutes to the baking time. Baked cookies can also be frozen for up to 3 months.
Why do my cookies spread too much?
If your cookies spread too much, the butter may have been too soft. Try chilling the dough for 15-30 minutes before baking. Also, ensure you’re using room temperature (not melted) butter.
Can I use low-fat cream cheese?
You can, but the texture won’t be as rich and tender. Full-fat cream cheese is recommended for the best results.
Keto & Low-Carb Versions
For those following a low-carb or keto diet, you can still enjoy these cookies with a few substitutions:
✔ Swap the Flour – Use almond flour (2 ½ cups) or a mix of almond and coconut flour.
✔ Use a Sugar Substitute – Replace granulated sugar with monk fruit sweetener or erythritol.
✔ Skip the Glaze – Or make a sugar-free version using powdered erythritol and heavy cream.
These changes will significantly reduce the carb count while still keeping the cookies deliciously soft and chewy.
These cream cheese sugar cookies are a delightful twist on the classic sugar cookie. With their soft, chewy texture and rich flavor, they are perfect for any occasion. Whether you keep them simple, decorate them for holidays, or experiment with different flavors, these cookies are guaranteed to be a hit.
Try this recipe today and let me know how they turn out! Happy baking
