Sugar Cookies with Cream Cheese: The Recipe That’ll Make You Look Like You Know What You’re Doing

So you want cookies that are soft, pillowy, and taste like a cloud made of butter and happiness? Yeah, same. These cream cheese sugar cookies are basically the sophisticated older sibling of your average sugar cookie—a little tangier, a lot softer, and way more likely to make people ask for the recipe. Plus, they’re ridiculously easy to make, which means you can pretend you’re a baking genius without actually breaking a sweat.

Why This Recipe is Awesome

Listen, I’m not going to sugarcoat this (pun absolutely intended)—these cookies are dangerously good. The cream cheese makes them extra soft and gives them this subtle tang that keeps them from being sickeningly sweet. They’re also incredibly versatile—you can roll them in sprinkles, sandwich them with frosting, or just eat them plain while standing over the kitchen counter at midnight. No judgment here.

What really makes this recipe shine is that it’s pretty much foolproof. The dough doesn’t spread like crazy in the oven, so you won’t end up with one giant cookie blob. They stay thick and pillowy, with just the right amount of chew. And if you mess up? Honestly, they’ll probably still taste amazing. That’s the magic of butter and sugar, my friend.

Ingredients You’ll Need

Here’s what you’ll need to make about 24 cookies (or 12 if you’re not great at sharing):

For the cookies:

• 1 cup (2 sticks) unsalted butter, softened—please don’t microwave it into a liquid puddle
• 4 oz cream cheese, softened—the full-fat kind, because we’re not here to play
• 1½ cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract (or more if you’re feeling fancy)
• 2¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

For decorating (optional but fun):

• Colored sugar or sprinkles
• Extra granulated sugar for rolling
• Your choice of icing or frosting

Step-by-Step Instructions

1. Beat the butter and cream cheese together. Use a mixer (hand or stand, doesn’t matter) and beat them until they’re fluffy and well combined—about 2 minutes. This is where the magic starts, so don’t rush it.

2. Add the sugar and beat again. Toss in that sugar and mix until everything is light and fluffy, another 2-3 minutes. Your arm might get tired if you’re using a hand mixer, but push through. It’s worth it.

3. Mix in the egg and vanilla. Crack in your egg and pour in the vanilla, then beat until it’s fully incorporated. The mixture should look smooth and creamy at this point.

4. Combine your dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt. This step seems annoying, but it prevents flour pockets in your dough, which is just sad.

5. Gradually add the dry ingredients to the wet ingredients. Do this slowly, mixing on low speed, until everything just comes together. Don’t overmix—once you stop seeing dry flour, you’re done. Overmixing makes tough cookies, and nobody wants that.

6. Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 3 days if you’re a planner). This step is non-negotiable. Cold dough = cookies that hold their shape.

7. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Do this before you start rolling cookies, or you’ll be scrambling later.

8. Roll and shape the cookies. Scoop about 1½ tablespoons of dough and roll it into a ball. Roll it in sugar or sprinkles if you want, then place it on your prepared baking sheet. Leave about 2 inches between each cookie.

9. Flatten slightly (optional). You can use the bottom of a glass to gently press each ball down just a tiny bit. They won’t spread much on their own, so this helps them bake more evenly.

10. Bake for 10-12 minutes. They should look set around the edges but still soft in the center. Don’t overbake—they’ll firm up as they cool. Pull them out when they look barely done, trust me.

11. Let them cool. Leave them on the baking sheet for 5 minutes before transferring to a cooling rack. This prevents cookie carnage.

Common Mistakes to Avoid

Let’s talk about what not to do, because we’ve all been there:

Skipping the chilling step. I know you’re excited, but warm dough spreads like gossip. Chill it, or prepare for pancake cookies.

Overbaking them. These cookies look underdone when they’re actually perfect. Pull them out when the edges are set but the centers still look soft. They’ll continue cooking on the hot pan.

Using cold butter and cream cheese. If your butter isn’t soft enough to leave a dent when you press it, it’s not ready. Same goes for cream cheese. Room temperature = smooth dough.

Overmixing the dough. Once you add the flour, mix just until combined. Going overboard activates the gluten and makes your cookies tough instead of tender.

Not measuring flour correctly. Scoop and level your flour, or better yet, weigh it if you have a scale. Too much flour makes dry, crumbly cookies.

Alternatives & Substitutions

Need to swap something out? Here’s what works:

Butter: You can use salted butter if that’s all you have—just skip the added salt in the recipe. Margarine? Technically possible, but the flavor won’t be nearly as good. IMO, butter is worth it.

Cream cheese: Greek yogurt or sour cream can work in a pinch, but the texture will be slightly different. Mascarpone would be fancy and delicious if you’re feeling bougie.

All-purpose flour: Swap in ½ cup of almond flour for a nutty twist, or use a 1:1 gluten-free flour blend if needed. Just know the texture might vary slightly.

Vanilla extract: Almond extract, lemon extract, or even maple extract would be amazing here. Use about ½ teaspoon since extracts are potent.

Sugar: Brown sugar instead of white will give you chewier cookies with a molasses-y depth. Coconut sugar works too if you want to feel health-conscious (even though you’re still eating cookies).

FAQ (Frequently Asked Questions)

Can I freeze the dough?
Absolutely! Roll the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake straight from frozen—just add 1-2 extra minutes. It’s basically meal prep for your sweet tooth.

How long do these cookies stay fresh?
Store them in an airtight container at room temperature for up to 5 days. FYI, they get even softer after a day or two. If they last that long, which… good luck.

Can I make these without a mixer?
Sure, if you have strong arms and patience. Beat the butter, cream cheese, and sugar together with a wooden spoon until fluffy (it’ll take longer), then mix in everything else. You’ve got this.

Why are my cookies spreading too much?
Did you skip chilling the dough? Yeah, that’s why. Also make sure your butter wasn’t too warm when you started. Science doesn’t lie.

Can I add mix-ins like chocolate chips?
Heck yeah! Fold in up to 1 cup of chocolate chips, chopped nuts, or dried fruit after you add the flour. Don’t go overboard or the dough won’t hold together.

Do I have to use parchment paper?
It helps prevent sticking and makes cleanup easier, but you can also use a silicone baking mat or even greased baking sheets if that’s all you have.

Can I double the recipe?
Absolutely. These cookies are popular for a reason, and doubling means more cookies for you (or to share, if you’re feeling generous).

Final Thoughts

There you have it—cream cheese sugar cookies that are soft, tangy, and ridiculously addictive. Whether you’re baking these for a party, a bake sale, or just because you need something sweet to get through the week, they’re guaranteed to be a hit.

The best part? You’ll look like a total pro even though the recipe is super simple. So go ahead, preheat that oven, grab your ingredients, and get baking. Your taste buds (and anyone lucky enough to snag one of these cookies) will thank you. Now stop reading and start mixing—you’ve got cookies to make!