Very similar to a regular sugar cookies, cream cheese sugar cookies usually substitute most or all of the butter with cream cheese. The version I’m sharing with you today will combine both butter and cream cheese to get the flavour and creaminess of both.
I’m cutting it close to Easter with these, but of course, the recipe can be made at any time.
Here’s a sneak peek of the cookie decorating videos coming soon – right before Easter, but these designs can be used for spring too! (UPDATE – Here are the video tutorials).
Cookie Design Ideas and Cookie Cutter Sources
Thanks to How Sweet is That? for having the custom bunny cookie cutters made for me, more details on decorating tips, tools and a how-to video coming soon. Thanks also to the following sources for the cookie cutters and design inspiration!
- Bunny Cutter 1 from How Sweet is That?
- Bunny Cutter 2 from How Sweet is That?
- Floral Basket or Bag Cutter from The Cookiery, decorations based on The Miller’s Wife Custom Cookies design
- Daisy Cutter and design by SweetLeighPrinted
- Carrot Cookie Cutter
- Large Egg Cutter
Cream Cheese Cut Out Sugar Cookie Recipe
- 1 1/2 cups salted butter, room temperature
- 1/2 cup cream cheese, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 5 1/2 cups all-purpose flour
- Preheat oven to 350 degrees Fahrenheit.
- Cream the butter, cream cheese and sugar together in the bowl of an electric mixer on low speed. (Use the paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
- Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
- Add the vanilla extract and mix.
- Add the flour in 2 or 3 stages to the bowl and mix on low speed for about 30 seconds to 1 minute, and observe the dough mixing. When it starts to come together and the dough clumps around the paddle attachment and peels away from the sides of the mixer, it should be the right texture. A quick note – To see if your dough is ready, you can test the dough by pinching it between your thumb and index finger. If it’s soft but not sticky, it’s just right. If it’s too sticky when you pinch it between your fingers, add flour, ¼ cup at a time, and mix until you’re happy with the texture.
- Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge or freezer for a minimum of 1 hour.
- Cut out cookie shapes. Place on parchment paper-lined baking sheets. Re-roll scraps and repeat. If the dough gets too soft to work with, place in the fridge or freezer periodically to firm up again.
- Once all cut out, put cookie dough shapes back into the fridge or freezer for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
- Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size and thickness of your cookie.
- Let cookies cool to room temperature and decorate if you like! If you’re new to decorating cookies, I have basic cookie decorating tutorials with everything you’ll need to know to begin on my blog. Have fun!