Cut Out Sugar Cookies With Cream Cheese Frosting are the kind of classic that never goes out of style. These cut out sugar cookies bake up tender, hold their shape, and taste buttery with a hint of vanilla. The real magic is the cream cheese frosting silky, tangy, and not overly sweet.
They’re perfect for holidays, birthdays, or a lazy Sunday bake. Grab your favorite cookie cutters and a little flour for dusting. You’ll have a batch of cookies that look polished and taste homemade in the best way.
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What Makes This Cut Out Sugar Cookies With Cream Cheese Frosting So Good
These Cut Out Sugar Cookies With Cream Cheese Frosting are soft in the center with light, crisp edges, so they’re great for decorating without crumbling.
The dough is easy to roll and doesn’t spread much, which means your stars, trees, or hearts look exactly how you planned. The frosting uses cream cheese for a balanced, tangy sweetness that pairs beautifully with the buttery cookie. You can color and pipe it, or spread it with a knife for a rustic finish.
Best of all, both dough and frosting are make-ahead friendly, so you can bake when you actually have time.
Shopping List
- Unsalted butter (room temperature) – for both dough and frosting
- Granulated sugar – for sweetness and structure
- Large eggs
- Vanilla extract – use pure vanilla if possible
- Almond extract (optional) – adds bakery-style flavor
- All-purpose flour
- Baking powder
- Kosher salt
- Cream cheese (block, full-fat, room temperature)
- Powdered sugar – for frosting
- Heavy cream or milk – to thin the frosting
- Food coloring (optional)
- Sprinkles or sanding sugar (optional)
Step-by-Step Instructions
- Cream the butter and sugar. In a large bowl, beat 1 cup unsalted butter with 1 cup granulated sugar until light and fluffy, about 2–3 minutes. This traps air and gives you a softer cookie.
- Add eggs and extracts. Beat in 1 large egg and 1 egg yolk until smooth. Mix in 2 teaspoons vanilla extract and 1/2 teaspoon almond extract if using.
- Mix the dry ingredients. In a separate bowl, whisk 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt.
- Combine. Add dry ingredients to the wet in two additions, mixing on low just until the dough comes together.
If it’s crumbly, add 1–2 teaspoons milk.
- Chill the dough. Divide dough in half, flatten into disks, wrap tightly, and chill at least 1 hour (or up to 2 days). Chilling helps the dough relax and reduces spreading.
- Preheat and prep. Heat oven to 350°F (175°C). Line baking sheets with parchment.
- Roll and cut. Lightly flour your surface and roll dough to about 1/4 inch thick.
Cut shapes with cookie cutters, dipping the cutter in flour as needed.
- Bake. Transfer to baking sheets, spacing about 1 inch apart. Bake 8–11 minutes, until edges are set and barely golden. For softer cookies, pull them early.
- Cool completely. Let cookies rest on the sheet 2 minutes, then move to a wire rack to cool fully before frosting.
- Make the cream cheese frosting. Beat 6 ounces cream cheese and 6 tablespoons unsalted butter until smooth.
Add 2 cups powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Beat until fluffy, adding 1–3 tablespoons heavy cream to reach a spreadable consistency.
- Color and decorate. Divide frosting and tint with food coloring if desired. Spread or pipe onto cooled cookies.
Add sprinkles while the frosting is still soft.
- Set and serve. Let frosting set at room temperature for 30–60 minutes, or refrigerate briefly to firm up before stacking.
How to Store
Room temperature: Unfrosted cookies keep well in an airtight container for up to 5 days. Add a slice of bread to help maintain softness.
Refrigerator: Frosted cookies store best in a sealed container in the fridge for 4–5 days. The cream cheese frosting stays safe and set.
Freezer: Freeze unfrosted cookies up to 2 months.
Freeze frosting separately in an airtight container up to 1 month; thaw in the fridge and re-whip. You can also freeze fully frosted cookies in a single layer until firm, then stack with parchment between layers.
Why This is Good for You
These cookies won’t replace a salad, but they do let you control what goes into your treats. Real butter and cream cheese give you rich flavor without artificial aftertastes. Moderation and portioning are easy with cut-out shapes, and making them at home encourages mindful eating. Baking can also be a calming, creative outlet, and sharing with friends or family is a simple way to nurture connection.
That’s good for body and mind.
Pitfalls to Watch Out For
- Overmixing the dough. Once the flour goes in, mix just until combined to avoid tough cookies.
- Skipping the chill. Warm dough spreads. Chilled dough holds clean edges and handles better.
- Rolling too thin or too thick. Aim for 1/4 inch. Thin cookies overbake fast; thick ones can puff and lose detail.
- Overbaking. Pull cookies when the edges are set and pale.
They continue to firm up as they cool.
- Frosting warm cookies. Heat melts cream cheese frosting. Let cookies cool completely first.
- Using tub cream cheese. Stick to full-fat block cream cheese for a stable, pipeable frosting.
Cut Out Sugar Cookies With Cream Cheese Frosting Variations
- Lemon Twist: Add 1 tablespoon lemon zest to the dough and 1–2 teaspoons lemon juice to the frosting. Bright and fresh.
- Vanilla Bean: Use vanilla bean paste in both dough and frosting for specks and deeper flavor.
- Chocolate Sugar Cookies: Replace 1/2 cup flour with unsweetened cocoa powder and add 2 more tablespoons sugar.
- Spiced Holiday: Add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the dry mix for cozy flavor.
- Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum.
Chill a bit longer for easier handling.
- Colored Dough: Tint a portion of dough with gel food coloring and swirl or layer for a festive look.
- Thicker Bakery-Style Frosting: Increase powdered sugar to 2 1/2–3 cups and use less cream for a stiffer finish.
FAQ
Can I make the dough ahead of time?
Yes. Wrap the dough tightly and refrigerate up to 48 hours. If it’s very firm, let it rest on the counter for 10–15 minutes before rolling.
You can also freeze the dough for up to 2 months and thaw it in the fridge overnight.
How do I keep the cookies from spreading?
Chill the dough, don’t overcream the butter and sugar, and bake on cool, parchment-lined sheets. If your kitchen is warm, chill the cut shapes for 10 minutes before baking.
What’s the best way to get clean edges?
Use sharp metal cutters, dip them in flour between cuts, and press straight down without twisting. Rolling the dough evenly to 1/4 inch helps maintain defined shapes.
Is cream cheese frosting safe at room temperature?
It’s fine for a short time while serving (up to 2 hours).
For storage, keep frosted cookies in the fridge. Bring them to room temperature before serving for the best texture and flavor.
Can I pipe the cream cheese frosting?
Yes. Make a slightly stiffer frosting by adding a bit more powdered sugar and less cream.
Use a small round or star tip, and keep the piping bag cool to maintain clean lines.
What if I don’t have almond extract?
Skip it or use an equal amount of vanilla, lemon, or maple extract. Almond adds that classic bakery flavor, but the cookies are delicious without it.
How do I keep the cookies soft?
Don’t overbake, store them airtight, and include a slice of bread or a piece of apple peel in the container to maintain moisture. Frosting also helps lock in softness.
Can I make these dairy-free?
You can use plant-based butter and dairy-free cream cheese.
Choose brands designed for baking, and adjust powdered sugar to reach a pipeable texture.
In Conclusion
Cut Out Sugar Cookies With Cream Cheese Frosting frosting are a simple joy—soft, buttery cookies topped with a tangy, creamy finish. They look festive with minimal effort and taste like the best bakery box, only fresher. With a few tips and a good chill, the dough is easy to handle and bakes into picture-perfect shapes.
Keep the recipe on hand for every celebration, from birthdays to cozy winter nights. One batch, a handful of sprinkles, and you’re set to make something sweet worth sharing.
Cut Out Sugar Cookies With Cream Cheese Frosting – Soft, Simple, and Festive
Ingredients
Method
- Cream the butter and sugar. In a large bowl, beat 1 cup unsalted butter with 1 cup granulated sugar until light and fluffy, about 2–3 minutes. This traps air and gives you a softer cookie.
- Add eggs and extracts. Beat in 1 large egg and 1 egg yolk until smooth. Mix in 2 teaspoons vanilla extract and 1/2 teaspoon almond extract if using.
- Mix the dry ingredients. In a separate bowl, whisk 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt.
- Combine. Add dry ingredients to the wet in two additions, mixing on low just until the dough comes together.If it’s crumbly, add 1–2 teaspoons milk.
- Chill the dough. Divide dough in half, flatten into disks, wrap tightly, and chill at least 1 hour (or up to 2 days). Chilling helps the dough relax and reduces spreading.
- Preheat and prep. Heat oven to 350°F (175°C). Line baking sheets with parchment.
- Roll and cut. Lightly flour your surface and roll dough to about 1/4 inch thick.Cut shapes with cookie cutters, dipping the cutter in flour as needed.
- Bake. Transfer to baking sheets, spacing about 1 inch apart. Bake 8–11 minutes, until edges are set and barely golden. For softer cookies, pull them early.
- Cool completely. Let cookies rest on the sheet 2 minutes, then move to a wire rack to cool fully before frosting.
- Make the cream cheese frosting. Beat 6 ounces cream cheese and 6 tablespoons unsalted butter until smooth.Add 2 cups powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Beat until fluffy, adding 1–3 tablespoons heavy cream to reach a spreadable consistency.
- Color and decorate. Divide frosting and tint with food coloring if desired. Spread or pipe onto cooled cookies.Add sprinkles while the frosting is still soft.
- Set and serve. Let frosting set at room temperature for 30–60 minutes, or refrigerate briefly to firm up before stacking.
