Cream Cheese Sugar Cookie


SourceTaste of Home - Cookies for Christmas
Prep time
45 minutes
Cooking time
12 minutes
Total time
57 minutes


A velvety smooth sugar cookie, this cookie offers a delicate richness that sets it apart from other overly sweet varieties. They are yummy just as they are but are sturdy enough to be elaborately decorated as well.


2 c
Unsalted Butter (Softened)
8 oz
Cream Cheese (Softened)
2 c
Egg Yolks (Room Temperature)
1 t
Vanilla Extract
4 1⁄2 c
All Purpose Flour


In a mixing bowl, cream together the butter and cream cheese until light and fluffy. Add sugar, egg yolks, and vanilla; mix well. Scrape down the sides of the bowl. Gradually add the flour. Scrape the bowl and mix one more time. *The directions say to cover and chill the dough for 2 hours or until firm and then roll out on a lightly floured surface. How I do it... Immediately after the dough is thoroughly mixed, roll it between two sheets of waxed paper until it is about 1/4" thick. You should end up with 4 or 5 "sheets" of dough. Then place the sheets, waxed paper and all on a cookie sheet and freeze until good and firm. Pull the dough, one sheet at a time, out of the freezer and cut out shapes using cookie cutters. Using an offset spatula, if needed, transfer the cutouts to a parchment-lined sheet pan leaving an inch of space between them. Place the cutouts and the pan back into the freezer until they are hard. Repeat with the remaining sheets of dough. The scraps can be combined and re-rolled between the original waxed paper. Since there is no flour needed to roll out the dough, I have found that the cookies do not get tough even when rolled and re-rolled. I use all of my cookie dough this way and have little to no waste. Preheat oven to 350*F. Pull the sheet pan out of the freezer and place it directly into the hot oven. Bake cookies for 10-12 minutes or until the cookies are set but not browned. Cool for 5 minutes on the tray before removing to a wire rack. 


Freezing the dough prior to baking prevents the cookies from spreading and warping the original shapes. I also use a flourless rolling method that I really like. There is very little mess and because the dough is not chilled first, it is much easier to roll. This recipe was used as part of a cookie cutter wedding favor when I married my husband in 2006 and it has been a part of several bridal showers since. I find it to be a more sophisticated sugar cookie that people really enjoy.