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).
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.
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
Please feel free to ask me any questions in the comment section or on social media. You can find me on Facebook, Instagram, Pinterest, Twitter and YouTube.
Happy baking!
xo,
Marian
Cream Cheese Cut Out Sugar Cookie Recipe
Ingredients
- 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
Instructions
- 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!
Beautiful Marian! ❤ Love the eggs!
Thank you so much Jo-Ann!
Beautiful artwork again! Love the shape of the bunny! The flower bouquet and eggs are gorgeous!
HappyEaster and Spring!
ML
Thank you as always Maria! xoxo
Thank you for the recipe! Can i place the dough in the fridge without rolling it? Just make it a ball? Can i substitute salted with unsalted butter? Thank you
Hi Nicoletta,
Yes to both!
I just find it more work to roll out the dough when it’s chilled. I also find the cookies hold their shape better if the dough is cold when baked.
Happy baking!
Looks delicious What gluten free alternative flour can I use, and do I use the same amount of flour as in the recipe?
Hi Helanie,
Sorry for the delay! I missed your comment.
I haven’t tried it with alternatives yet, but I know from experimenting with other recipes, you would likely need A LOT more “flour” if you were to substitute with almond flour, and the cookies are slightly greasy.
If you want to do exact amounts, I would try substituting with a flour with the most similar texture and dryness as regular, all-purpose flour, for the best results. Sorry I can’t be more exact at the moment but I will work on playing around with alternatives.
Thanks Marian!
When you have a moment, would you mind sharing how you measure out the flour using a measuring cup ie. spoon flour into the cup and then level with a knife (so no packing down) and the cream cheese (spoon into measuring cup and do you pack it down firmly or not??). I am used to weighing ingredients, so any guidance is much appreciated.
Also, when you put the cut outs into the freezer, when it is time to bake them, do you transfer them to a room temperature cookie sheet or bake them on the frozen cookie sheet?
Thanks ever so much!
Hi Chris,
I fluff up the flour (aerate it), scoop it and level with a knife – no packing down. I should get in the habit of weighing for my recipes… I will work on that!
With the cream cheese I spoon it in but am not fussy about the exact amount. I know with baking you need to be precise but with the cream cheese I roughly get the right amount and don’t worry about packing it in exactly.
I bake them on a frozen cookie sheet.
Hope that helps and happy baking!
xo,
Marian
While I love the look of royal icing decorated cookies I don’t like the crisp texture. Can I get a similar look with buttercream or is there a less crisp royal icing?
Hi Carol,
Buttercream had a thicker texture, so you can use it, but it won’t look as smooth. Check out JennyCookies.com for examples. I love what she makes!
Hello Marian,
Thank you for all your cookie recipes!
I always make my cookies now with butter and cream cheese as it has a great taste and is always a hit. I was wondering if I can use this same recipe with the Blue Moon Beer reduction?
Thank you Kindly,
Janice
Hi Janice,
Yes, you can add the beer reduction to this dough. You may need to add a bit more flour though. #5 of the recipe explains how to check if the dough needs more flour or not.
Hello thank you for the recipe! i have left over cream cheese and will test them. how can i convert the butterino grams? thamk you