Cream Cheese Sugar Cookies

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Looking for the BEST sugar cookie cut out recipe? These Cream Cheese Sugar Cookies are so flavorful and they always hold their shape. Don’t forget to add the delicious Vanilla Bean Frosting too!

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  • 60

Ingredients

  • For the Sugar Cookies:
  • 1 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 2 cup granulated sugar
  • 2 tsp Rodelle almond extract
  • 2 lemons, zested
  • 1 tsp kosher salt
  • 1 Tbsp baking powder
  • 2 large eggs
  • 6 cups all-purpose flour
  • For the Vanilla Bean frosting:
  • 1 1/2 cup unsalted butter, softened
  • 6 cups powdered sugar
  • 1/4-1/2 cup milk
  • 1 or 2 vanilla beans (scrape out seeds)
  • sprinkles, food coloring, for decoration

Preparation

Step 1

1.For the cookies, cream butter, cream cheese and sugar together for several minutes, until well combined. Add in extracts, lemon zest, salt, baking powder and eggs. Beat until well blended.
2.Add in flour, mix until just combined.
3.Drop dough onto a lightly floured surface, knead with hands. Divide dough into four parts, making it easier to roll out. Wrap the dough you are not using in plastic wrap to keep it fresh.
4.Roll dough to about 1/4-inch thickness. Press cookie cutters into dough and transfer them to a parchment paper lined baking sheet (using a wide spatula).
5.Bake in preheated 350 degree F oven for about 8-10 minutes. Don't over bake. Repeat for remaining dough.
6.Cool completely before frosting.
7.For the frosting, beat butter for 3 minutes until pale in color. Add in powdered sugar, milk and vanilla beans. Beat for an additional 3 minutes until fluffy. Add food coloring if desired.
8.Add sprinkles immediately after frosting the cookies. ENJOY.

**If freezing the cookies for later, you can do one of several things: •wrap dough in plastic wrap and put in airtight freezer bag until ready to use
•OR, make dough up to step 4, transfer those baking sheets to the freezer. Place frozen dough in freezer bags after an hour for long term storage.
•OR, bake cookies and freeze them before frosting (MY FAVORITE OPTION)

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