Cream Cheese Sugar Cookies
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!
Ingredients
- 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
Instructions
- 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.
Notes
This post contains affiliate links. Should you make a purchase using one of these links we may earn a small commission at no cost to you. 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!