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!
Servings: 18 Cookies
- ½ Cup (1 stick) Butter (Unsalted, room temp)
- 4 ounces Cream Cheese (full fat, room temp)
- 1 Cup Granulated Sugar
- 1 large Egg
- 1 tsp Pure Vanilla Extract
- 1 tsp Almond Extract
- 1 ¾ Cups Cake Flour
- ½ tsp Baking Powder
- ¼ tsp Salt
- ½ 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 (cake flour, baking powder and salt) 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 2 cookie trays with parchment paper or silicon mat and set it aside.
Form 18 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 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 ½ 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: 63mg | Sugar: 11g