Cream Cheese Sugar Cookie Recipe
If chewy, thick and soft cookies are your sugar cookie goals, this Cream Cheese Sugar Cookie Recipe will amaze you with its amazing texture and flavors!
Prep Time10 mins
Cook Time10 mins
Chilling time2 hrs
Total Time20 mins
Servings: 9 Cookies
- 1/4 Cup (1/2 stick) Butter (Unsalted, room temp)
- 2 ounces Cream Cheese (full fat, room temp)
- 1/2 Cup Granulated Sugar
- 1/2 of a large (2 Tbsp) Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1 Cup minus 2 Tbsps Cake Flour
- 1/4 tsp Baking Powder
- 1/8 tsp Salt
- 1/4 Cup Sprinkles
Beat softened butter and cream cheese for a minute in a medium bowl, using a hand held or stand mixer.
Add sugar and beat until light and fluffy, about 2 minutes. Beat in egg till combined.
Pour in both extracts and beat them in too.
Sift all the dry ingredients over wet and fold on low till cookie dough forms.
Cover and chill for a minimum of 2 hours (up to 2 days) in fridge.
When ready to bake, preheat your oven to 375 deg F and line a cookie tray with parchment paper or silicon mat and set it aside.
Form 9 balls out of the dough (you may make more or less) and roll them in sprinkles and coat all the balls.
Place the dough balls on pre-prepared cookie tray (2 inches apart) and bake for 9-10 minutes. Or till the cookies get golden on the bottom edges.
Allow to cool and serve warm or store in an airtight container to enjoy later.
To measure half egg: Break an egg and whisk it lightly. Now measure out 2 tablespoons out of it and add add to the cookie dough.
To make homemade Cake Flour: Measure a cup of flour and remove 2 Tbsps out of it. Replace that flour with cornstarch and sift 3-4 times. This will give you a cup of cake flour.
Take out 2 Tbsps out of this cake flour and add 14 Tbsps of cake flour in this cookie dough.
Store Cream Cheese Sugar Cookies at room temp, covered tightly for 2 days.
To store leftovers (if any), keep them covered in the refrigerator.
Baked or unbaked cookie dough can be frozen for 1 1/2 months. No need to thaw before baking. Just add a minute or two more to the baking time.
Serving: 1Cookie | Calories: 164kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Sodium: 100mg | Sugar: 11g