Cream Cheese Sugar Cookies


Cream Cheese Sugar Cookies

Connie Udby, Inspire With U
You may never roll out sugar cookies again, after trying these soft & chewy cream cheese sugar cookies. Top them off with cream cheese icing & some sprinkles & they are perfect for any holiday, or anytime you get a sugar cookie craving!


  • 1 cup butter, softened
  • 4 oz cream cheese, softened
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 tsp salt (reduce to 1/2 tsp if you use salted butter)
  • 3/4 tsp cream of tartar
  • 1/2 tsp baking soda
  • 5-5-1/2 cups all purpose flour
  • Frosting
  • 4 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tbsp cream or milk
  • 1/2 tsp vanilla extract
  • 4 cups powdered sugar
  • Coarse sugar or decorative/holiday sprinkles


  • Preheat oven to 350° with one rack on the bottom & one rack in the middle. Line cookie sheets with parchment paper or baking mat.
  • Blend butter & cream cheese with electric mixer until well blended & creamy.
  • Add oil, eggs, sugar, vanilla, almond extract & blend well.
  • Add dry ingredients, mixing in the flour gradually. The dough should be soft, but not sticky. I recommend baking 1 "test cookie" first. If they flatten/spread out too much, then add more flour.
  • Roll desired amount into balls, place on cookie sheet & flatten. If you aren't going to frost them, roll the tops in sugar before flattening.
  • Bake on the bottom rack for approximately 4 minutes & move to the middle rack for an additional 3-4 minutes. They should be white to very pale golden on the bottom & the tops should look slightly dry, with no color. Overbaking or adding too much flour will make them hard.
  • Remove from cookie sheet & allow to cool on wire rack.
  • Prepare frosting by blending the butter & cream cheese with an electric mixer until well blended & creamy. Add cream or milk & vanilla & blend well. Gradually add powdered sugar. The frosting should be stiff, but easily spreadable.
  • Sprinkle with coarse sugar or decorative sprinkles immediately after frosting each cookie so it sticks before the frosting hardens.


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These cookies can be made in any size you like.
A flat bottomed glass works well to flatten them. 
They should be soft & chewy.  Don't leave out the almond extract.  That helps give them that classic, rich, sugar cookie flavor. 
Tried this recipe?Let us know how it was!

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