Cream Cheese Sugar Cookies

Cream Cheese Sugar Cookies


"A soft, chewy, and flavorful sugar cookie. It is very important to chill the dough, as it is too sticky to roll unless well chilled."


9 h 25 m servings 53 cals
Serving size has been adjusted!

Original recipe yields 72 servings



  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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  1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
  4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.
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  1. 892 Ratings


Wonderful Cream Cheese Cookies! My recipe is a little different however. If you want your dough to be perfect you MUST use real butter and make sure it is unsalted. I use Land O Lakes. I use 8oz...

This recipe is definitely a keeper. Rather than roll and cut out the cookies I use a small scoop (or teaspoon), then flatten them slightly with a pecan or walnut half, then bake. I also have d...

I used the suggested changes of another user. I used 1 cup unsalted real butter, 8oz. of cream cheese, 1 1/2 cup sugar, 1 egg, 1 tsp vanilla, 1/2 tsp almond extract, 3 1/2 cup flour and 1 tsp b...

GREAT recipe. Wonderful flavor, moist, perfect for decorating, easy to roll if you keep chilled. Must add a little more flour than the recipe calls for. I scoured through all of the recipes ...

Really yummy cookie. I did increase the almond and vanilla extract to a tsp. each but I made no other changes. After chilling the dough overnight, we were ready to go. The dough just had to sit ...

For anyone who really wants to enjoy these cookies you really have to use pure vanilla and almond extract. Philidelphia cream cheese and real unsalted sweat cream butter not margarine. Cut out y...

These were delicious. After I made the first batch....I had to make another because my Husband ate them all. I didn't roll them out and use cookie cutters. Instead I rolled them into balls an...

This is a finicky recipy to work with, but if done right the cookies come out great. Be sure to work with the dough in portions (1/4 to 1/3 the dough at a time, chilling the rest when not being ...

This has been a Christmas tradition to bake and decorate these cookies since I was a little girl. I have passed this on to my children as well and we have baked and decorated them every year fo...