These Cream Cheese Cut-Out Sugar Cookies are some of my favorites…the cream cheese gives them great flavor and helps keep them soft!
Cut-Out Cookies are my kid’s favorites…I am sure this isn’t exclusive to my house. Sure they like to eat them, but the decoration part is what they love the best…
That is until they have iced and sprinkled 3 cookies each and then they’re over it, leaving me with a good 30 cookies to decorate on my own.
Yeah, every year.
This year I’m switching up the usual cookie game we play.
I’m making fluffy frosting to spread on the cookies. The end.
No piping bags this year, no little metal balls on the cookie that crack out fillings…nope, none of it. Plus, we all know fluffy frosting > royal icing. It’s a no brainer.
I decided to switch up my usual sugar cookie recipe as well this year (go big or go home, right?) with this fabulous Cream Cheese Cookie recipe. The cream cheese adds delicious flavor to the cookie, and also helps keep them soft. But they totally hold shape when cutting them out with cutters. It might be the perfect recipe!
Watch and see…
Another secret to this recipe is the use of just egg yolks…this adds to the richness of the batter!
Once you make the dough and chill it, you can go ahead and roll it out. I like thick cookies, so I roll it to about a 1/2 inch thick.
You can use simple circle cutters…
Or get fancy for the holidays!
Just bake them up until they are lightly golden at the edges and let them cool before icing.
Again, I topped mine with a fluffy and creamy Cream Cheese Frosting, but if you want to get detailed here is the recipe for my royal icing!
These cookies are just the best!Print
- 8 ounces cream cheese, room temperature
- 2 cups butter, room temperature
- 2 cups granulated sugar
- 2 egg yolks
- 2 teaspoons vanilla
- 1/2 teaspoon kosher salt
- 5 1/4 cups flour
Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- 4 ounces butter, room temperature
- 3 cups powdered sugar
- In bowl of stand mixer beat cream cheese and butter until creamy, about 2 minutes, scraping sides as necessary.
- Add sugar and beat for an additional 3 minutes. Mixture should be fluffy and pale in color. Turn mixer to medium-low and add in egg yolks, vanilla and salt and mix until combined.
- Finally turn mixer to low and slowly add in flour. Mix just until all flour is incorporated.
- Chill dough for at least 2 hours.
- When ready to bake, preheat oven to 350° and line baking sheet with parchment paper.
- Remove dough from fridge and in portions, roll dough to 1/2 inch thick on a floured surface. Using cookie cutters cut dough and place onto prepared baking sheet. Cookies won’t spread too much.
- Bake for 10-12 minutes, depending on how large the cookies you are baking are.
- Transfer to a wire rack to cool completely before icing.
- Cream together butter and cream cheese until smooth. Slowly add in powdered sugar and turn the mixer up to medium high and beat until smooth and creamy.
- Color with food coloring if desired.
Store cookies airtight at room temperature for up to a week. Or freeze for up to a month.
Store frosting refrigerated in an airtight container for up to a week.
* I was compensated for this post by PHILADELPHIA Cream Cheese. I love their product, and use it in my kitchen regularly. All opinions are my own.