Perfect Cream Cheese Sugar Cookies

I’ve been flying through sticks of butter testing new Christmas cookie recipes for you (a tough job, but someone needs to keep those cookie trays fresh!). Before I share them though, I wanted to kick off cookies’ biggest time of year with a treasured, classic recipe that I bake every year, Perfect Cream Cheese Sugar Cookies. Soft, tender, and surprisingly easy to make, these are THE ideal Christmas cutout cookie.

The BEST Cut Out Sugar Cookies from scratch with no-fail icing. A foolproof Christmas cookie recipe that even kids can make!

These melt in your mouth cream cheese sugar cookies have been my go-to roll out cookie dough since well before I was tall enough to preheat the oven. I first shared the recipe a few years ago, and they’ve become many of your favorite sugar cookie recipes too.

These chewy cream cheese sugar cookies are sturdy enough to pick up with your fingers or mail in a care package, but they remain magically soft up to a week after baking.

Not that they’ve ever lasted a full week around here, BUT in the event that you happen to have some hidden and are rationing them out, know you’ll be able to enjoy them over the course of a week or more (longer if you freeze).

Unlike many other roll out cookie dough recipes I’ve tried, this cream cheese cookie dough is easy and forgiving, so much so that little ones can easily help to make and decorate them. My three-year-old niece and I baked a batch of these sugar cookies together last year, and I can’t wait to be back home to make them with her again in a few weeks.

Soft and fluffy Cream Cheese Sugar Cookies with Perfect Icing. The only cut out cookie recipe you will ever need!

While I cannot 100% recall the origin of this recipe—I suspect it is loosely based on either a Pillsbury cream cheese sugar cookies recipe or a Kraft cream cheese sugar cookies recipe that someone in my family stuck haphazardly between the pages of one of our other cookbooks decades ago—it’s become a bit of a legend around here.

Even if you usually bypass the sugar cookies in favor of other options on the cookie tray, I am begging you to give these cream cheese sugar cookies a try. They are exceptional.

The BEST Cut Out Sugar Cookies from scratch, with step-by-step photos. Cream cheese is the secret ingredient that makes the sugar cookies super soft, even days after they are baked. This is the only cut out Christmas cookie recipe you will ever need!

Cream Cheese Sugar Cookies recipe with step-by-step photos

Making Perfect Cream Cheese Sugar Cookies

When you take a bite of these cookies, what you’ll taste is the most pleasing, buttery, bewitching, and un-boring sugar cookie you’ve ever had. While they don’t taste like cream cheese, it is the secret ingredient that makes this sugar cookie dough so easy to handle, and it adds a subtle tang to the cookies that balances the sweetness of the frosting.

The other two flavor-makers in this cream cheese sugar cookie recipe are lemon zest and almond extract. Both make the cookies multidimensional and exciting, even to those who (like me) usually opt for the chocolate options on the tray.

If you are a fan of soft cookies, you’ll love this recipe too. They are pillowy and tender, even days after they are baked. Honestly, the hardest part about this cream cheese cookie recipe is choosing which shape to eat first!

How to make cut out sugar cookies, step by step. This cream cheese sugar cookie recipe is so easy and foolproof! Even kids can make these.

The other half of these cream cheese cookies is the frosting. I consider it a crime against cut-out-cookie kind to take a perfectly soft sugar cookie and deck it with a frosting that hardens into a brittle sheet, which is why I love this particular frosting recipe so much. It’s glossy, sets up beautifully, and remains pleasantly soft beneath its shiny exterior.

In all flavor and texture categories, this frosting recipe is perfect but—let’s address the reindeer in the room now—it contains some corn syrup.

I realize that corn syrup is a divisive ingredient, but I haven’t found an adequate substitute for it in this recipe yet.

Maple syrup is too runny. Honey creates a nice shine, but the frosting doesn’t set well and the honey throws off the flavor.

Can we each agree to eat a frosted cream cheese sugar cookie, ignore the you-know-what, and say we do this once a year?

Soft Baked Cream Cheese Sugar Cookies with Perfect Frosting. This is the only cut out sugar cookie recipe you will ever need!

Tips for The Best Cut-Out Sugar Cookies

  • Chill Out: Keeping roll-out cookie dough cold is critical for easy handling. If there is any portion of the dough you aren’t working with immediately, keep it in the refrigerator until you are ready to roll and cut. If at any point the dough becomes too sticky to handle, simply pop it back into the refrigerator and sip your hot chocolate, and in a few minutes, it will be good to go again.
  • Lay Flat: Why is it that we roll cut-out cookie dough (and pie crust for that matter) into a big ball prior to chilling it then go to all the trouble to roll it flat again afterwards when it’s cold and inflexible? If you will be using the cookie dough within a few hours, instead of patting it into a ball to chill it, roll it out between two pieces of parchment paper and place it in the refrigerator in its rolled-out state. Then, once the dough has chilled, there’s no need to re-roll. Simply place it on your counter in its nicely flattened shape, remove the top sheet of parchment, and cut away.

Tools to Make Cream Cheese Sugar Cookies

How to Store Cream Cheese Sugar Cookies

  • An airtight container at room temperature is best. Once the cookies are baked, they will stay delightfully soft for up to 5 days and still taste great even after a week.
  • Separate layers of frosted cookies with waxed paper or parchment paper.

How to Freeze Cream Cheese Sugar Cookies

  • Unbaked, unshaped cookie dough can be frozen for up to 3 months. Let thaw overnight in the refrigerator, then roll, shape, and bake as directed.
  • Baked cookies can be frozen for up to 1 month, frosted or unfrosted. Let the cookies cool to room temperature, arrange them in a single layer on a parchment-lined baking sheet, then place the baking sheet in the freezer until the cookies harden. Transfer the cookies to a ziptop bag and place the bag in your freezer. When ready to eat, remove as many or as few cookies from the bag as you like. Place in an airtight container and let thaw overnight in the refrigerator or at room temperature.

More Favorite Christmas Cookie Recipes

The BEST Cut Out Sugar Cookies from scratch with no-fail icing. A foolproof Christmas cookie recipe that even kids can make!
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Soft Cream Cheese Sugar Cookies with Perfect Frosting

Yield: 2 -3 dozen sugar cookies, depending upon size
Prep Time:
20 mins
Cook Time:
10 mins
Chill time:
1 hr
Total Time:
1 hr 30 mins
Soft baked cream cheese sugar cookies. This is the best cut-out sugar cookie recipe you will ever try! Soft, easy to make, and fun to decorate.


For the Cream Cheese Sugar Cookies:

  • 1 cup unsalted butter — at room temperature
  • 1 cup granulated sugar
  • 1 large egg — at room temperature
  • 2 ounces reduced-fat cream cheese — at room temperature (do not use fat free)
  • 1/2 teaspoon  vanilla extract
  • 1/2 teaspoon  almond extract
  • 1 teaspoon  lemon zest
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt

For the Frosting:

  • 3 cups powdered sugar
  • 3-4 tablespoons milk
  • tablespoons light corn syrup
  • 3/4 teaspoon almond extract

For Decorating:

  • Food coloring
  • Sprinkles
  • Colored sugar
  • Other decorations as desired


  1. In a large mixing bowl, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl, then add the egg and beat until fully incorporated, about 30 seconds. Add the cream cheese and beat for 1 minute, scrape down the bowl once more, then beat in the vanilla extract, almond extract, and lemon zest until incorporated, about 30 seconds.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer running on low speed, slowly add the dry ingredients to the butter-sugar mixture, mixing just until fully incorporated and a soft dough is formed.
  3. Divide the dough into quarters. If using the dough within 24 hours, roll each quarter to a 1/4-inch thickness in between two sheets of parchment paper (alternatively, you can store the dough in a ball or disk and roll out when ready to cut and bake). Be careful not to roll the dough any thinner or the cookies will not be as soft. Keeping the dough flat, transfer it to the refrigerator and chill for at least 1 hour or overnight. Repeat with the remaining dough (it is fine to stack the dough "flats" on top of each other to save space). If you will not be using the dough within 24 hours, divide the dough in half, pat each into a disk, then wrap each disk tightly in plastic and freeze in a ziptop bag for up to 1 month. Let thaw in the refrigerator overnight, then proceed with the recipe as directed.
  4. When ready to bake, preheat the oven to 350 degrees F and line baking sheets with parchment paper or a silicone baking mat. Remove one of dough flats from the refrigerator. (If you stored the dough in a ball or disk, roll it to a 1/4-inch thickness now, between two layers of parchment paper.) Remove the top layer of parchment paper, then with cookie cutters, slice the cookies into desired shapes. Transfer to the prepared baking sheet. Repeat with remaining dough.
  5. Bake the cookies for 9-11 minutes, until barely lightly golden brown and the edges are dry. The cookies will look slightly underbaked. Let cool completely.
  6. To make the frosting: In a small bowl, stir together the powdered sugar and 3 tablespoons milk as best as you can (the frosting will be very solid at this point). Beat in the corn syrup and almond extract until the frosting is smooth and glossy. If the frosting seems too thick, add more milk, one teaspoon at a time, until you reach your desired consistency. If making colored frosting, add a few drops of food coloring until you reach your desired color intensity. Frost and decorate the cookies as desired. Let the frosting set for a few minutes, then enjoy!

Recipe Notes

  • Store leftover baked cream cheese sugar cookies in an airtight container at room temperature, separating the cookie layers with wax or parchment paper, for up to 4 days or freeze frosted or unfrosted for up to 2 months.
  • Dough can be prepared through Step 3 and stored covered in the refrigerator for up to 1 day or frozen for up to 3 months. Let stand at room temperature until soft enough to scoop, then bake as directed (if frozen, thaw overnight in the refrigerator first).
  • Shaped, unbaked cookies can be frozen for up to 3 months. To freeze: place the unbaked cookies on a parchment-lined baking sheet, freeze until hardened, then transfer to a ziptop bag. Bake directly from frozen, adding a minute or two to the baking time.
  • If you want to make a monster batch of cookies, this recipe can be doubled.
Course: Dessert
Cuisine: American
Keyword: Easy Sugar Cookies, Soft Cream Cheese Sugar Cookies with Perfect Frosting

Nutrition Information

Amount per serving (1 cookie (out of 3 dozen)) — Calories: 146, Fat: 6g, Saturated Fat: 3g, Cholesterol: 20mg, Sodium: 30mg, Carbohydrates: 22g, Sugar: 15g, Protein: 1g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. First I had to look up what track #5 was on Bublé’s album.
    Second, I had to look up when my local cookie exchange is this year–not schedule yet, so I’d better get on top of that.
    Third, I think these look delicious enough to warrant using corn syrup, esp if but once a year…though I’m not sure I’ll be able to make these but once. Maybe once before Thanksgiving. I might lose track between Thanksgiving and Christmas. I’ll go ahead and blame that on the corn syrup in my system ;)

    • Making these for our square dance Christmas party this week using a hippopotamus cookie cutter. Our theme is “I want a hippopotamus for Christmas.” We will dance to that song and win prizes with the hippo theme. The cake walk (danced in the square) prize is a plate of these cookies. So happy to have a good recipe I know I can count on. Will add silver sprinkles to the iced tops and a blue icing eye. Thank you!

  2. I do love the Christmas carols, but they started playing them 24/7 last week. As in, November 11th. Have they lost their minds?!
    These cookies are fabulous, though, anytime, anywhere. So pretty!

  3. And how perfect they do look! I’ve never tried cream cheese cookies before but clearly it’s a holiday must!

  4. They look so cute! I can already feel Christmas :D

  5. This is seriously my fave time of the year. .  I LOVE these cookies, Erin! They make me so happy! :) I shot a holiday cookie video over the weekend so we channeled Christmas Day and it was awesome! I love your two key tips!!! These cookies are perfection! 

    • Alice I cannot wait to see your videos! I bet you nailed them and are going to be a superstar!

      • Hi Erin! I have drool-worthy memories of cream cheese sugar cookies when I was a kid. I am now gluten intolerant and don’t do Corn syrup. I’m wondering if you (or someone you know) has tried these with GF flour in the cookie, and Agave syrup in the frosting, and what the results were? Great tip about rolling out dough before refrigeration, brilliant! Thank you!

        • Hi Kathleen, I’m afraid I haven’t tried either of those substitutions, so it’d be an experiment. It doesn’t look like any commenters have reported back with a gluten free swap, but one person did try with agave and enjoyed the results. If you decide to give it a try, I’d love to hear how it goes!

  6. I can’t do it yet! If it was colder here, I think I could, but it’s been crazy warm, and I just don’t associate that with Christmas…Next week is when I’m starting it, including putting up my million Christmas decorations. Back when I didn’t’ really like cookies (crazy, I know), sugar cookies were basically the only cookie I liked. These make me remember why I love them so much, plus, they’re so flipping cute! 

  7. Looks great! And how convenient to freeze the extra batches of dough- cookies ready to go throughout the season without additional prep. Good thinking!

  8. I am definitely going to try this recipe. I am a cookie-making machine at Christmas time and I am always in search of the perfect rolled/cut-out recipe. I can just imagine the flavors of the cream cheese, almond and lemon combination. Can’t wait!

    Also, the “so-simple-why-didn’t-I-think-of-that” hack for rolling the dough between parchment paper to chill is GENIUS! Thanks again Erin!

    • Thank you! I hope you absolutely love these, and I’d love to hear what you think of the recipe too! Happy baking :-)

      • Hello. Would these still be as good with while fat cream cheese?  That’s all I have and I wanted to make them right now. I don’t want to compromise the recipe though

        • Hi Pam, I think the cookies will turn out with either reduced-fat or full-fat cream cheese! The only one I do not recommend is fat free. I hope you enjoy!

  9. Oh my goodness! These look so good! And they are so pretty to! 

  10. ooo, I’m soo not ready for Christmas yet. But, I guess it’s good to have the recipe ahead of time. Sugar cookies are always hard and not usually my fave but if you say these are soft I will have to give them a try! I will make them with my niece when I get back to America!!

  11. Michael Buble will do that to ya :) These look amazing- love the idea of cream cheese for texture and flavor here :)

  12. These cookies are so pretty :) I’ve never heard of cream cheese sugar cookies before, but I so want to try them now.  I’ve been on the hunt for an easy sugar cookie recipe, and this sounds like a great one to try!

    Dani |

  13. I have big sugar cookie fans here who can’t wait to try these but, unfortunately, one of them has a tree nut allergy. Would you recommend adding additional vanilla extract in place of the almond extract or would this compromise the taste you’re going after in the recipe? I am so intrigued with the cream cheese/soft texture…I hope we can make this work!

  14. Thank you!

  15. Oooo a girl after my own heart! I SWOON over Michael Buble during the holidays. I made my hubby put up our tree last weekend. Hehehe. I love Christmas too much!! Actually, lies – you can’t love Christmas too much. I also LOVE this recipe – my sugar cookies always end up hard and taste ‘meh’. THESE look so soft and amazing!!! Pinning!

  16. Can I double this recipe and still get great results?

    • Chelsea, I’ve never tried doubling it myself, but I don’t see why it wouldn’t work. Just be sure to work with the dough in batches, keeping whatever portion you are not rolling immediately in the refrigerator. I hope you love the cookies!

  17. Made these over the weekend with my kids, and you are right—they are PERFECT! This will be my go-to cut out cookie recipe now. The cream cheese makes them so soft and the dough was really easy to work with too. My only regret is not doubling the recipe. We devoured the whole batch in 2 days!

  18. These cookies were amazimg! Perfectly soft and yummy. I hand wrote this recipe to keep in my box! :) Thanks so much for sharing! Many people loved them!

  19. If you have an egg allergy can you omit the egg? Would you reduce the amount of flour then?

    • Hi Angie! Unfortunately, the egg is quite critical in this recipe. You could try substituting additional cream cheese or reducing the flour, but it would be an experiment. I’m sorry I can’t give you more direction, but I have never tried the recipe this way.

  20. Hi there Erin,ur cookies look wonderful..and of course I making this soon,so I would like to ask,once I’ve frost the cream cheese cookies into the fridge will the frosting melt easily??because this is the first time of doing it..tq

  21. I am so pleased to see you highlight this recipe. It is now the only sugar cookie I make for decorating….have already made two batches this holiday season! I highly recommend it to your readers. Your tip regarding chilled dough is spot on….I additionally place the cookie sheet with cut-out dough in the freezer five minutes before baking (keeps them from spreading and leaves the edges nice and straight). I allow them to air-dry after decorating for about 12 hours (or overnight) if they’re going to be stacked for gift giving (yes, they remain soft!). Thanks again for a great recipe…hope you don’t mind my additional tips. Happy Holidays!

    • Thank you SO MUCH, Sandra! This is such a wonderful endorsement, and I’m thrilled that you consider these your go-to decorating cookies! Your tips for freezing before baking and letting the frosting air-dry are excellent and will be so helpful to other readers. I can’t thank you enough for taking the time to leave this comment! Happy holidays to you too!

  22. These remind me so much of what my grandma used to make!!! And she would be right there with you on the “do not use fat-free” cream cheese train. :)

  23. These look so festive and delightful for the holidays!

  24. Does the frosting get permanent enough that it won’t get everywhere after t has dried? Wanting to add one of each to a cookie bag I make for friends but not sure if it will be a disaster with the frosting? Appreciate the guidance!

  25. Wow, gorgeous! I never make cutouts bc I don’t have the patience…lol. Can you make all of mine for me? Thanks :)

  26. Mafe your cream cheese cut out yesterday with granddaughters we loved them

    • Hi Tamara, I’m so happy you and your granddaughters loved the cookies! Thank you so much for taking the time to leave this kind review!

  27. I like the cream cheese twist on these and those cookies look so lovely! Like the sprinkles! :)

  28. The best sugar cookies I have ever made perfect texture and taste!  Great recipe!

  29. Corn syrup is 100% glucose derived from corn. High fructose corn syrup, the stuff everyone worries about eating too much of, has been treated to convert a portion of the glucose to fructose (normally 45%). Sucrose (table sugar) is 50% glucose and 50% fructose. Most adverse health outcomes are related to fructose consumption. I wouldn’t worry too much about finding a substitute for the corn syrup.
    Cant wait to try this recipe with my neices!

  30. The cream cheese twist with sugar cookies sound awesome! I was wondering if you thought omitting the lemon zest would greatly change the flavor of the cookie? I have everything to make them but that. Thanks for sharing!

    • Hi Raven, the flavor will be a bit different because you’ll lose the hint of lemon flavor. But I probably wouldn’t let lack of lemon zest stop me from making a batch of these cookies! I hope you love the recipe!

  31. Getting ready to try th recipie now

  32. These are also my go-to cookie recipe (for a couple years now!), and I’ve shared it with others who have asked for it as well. Thank you, thank you, thank you for sharing it with us!

    • Christine, this makes me SO happy to hear! Thank you so much! I’m so glad you and those around you have enjoyed them. :)

  33. Wow your tip for rolling out the dough instead of placing it in the fridge in a ball may have just changed my life! Why did I never think of that? This recipe sounds great! Think I’ll try this for some Valentine cut outs. Thank you!!

    • It changes EVERYTHING! Isn’t it funny how things like that don’t often come to mind? I hope you enjoy the cookies, Amy! These will be so cute in Valentine shapes.

  34. This recipe is perfect, thank you so much! I needed a soft sugar cookie recipe to use with an angular cutter (anchor-shaped) that would not puff out and lose details and this was amazing. Thank you!

    • YAY I’m glad it was the perfect recipe for you, Erin! Anchor shapes sound wonderful. Thank you so much for taking the time to leave this wonderful review!

  35. Do these ship well for college goody box???

  36. Could the dough be dyed black with gel color?
    Thank you.

    • Hi Erin, I’ve never tried that personally, but I know lots of bakers dye their cookie dough, so I don’t see why it wouldn’t work here. I hope you enjoy the cookies!

  37. Can regular cream cheese be used or must it be reduced fat? Bo

  38. Please please tell me I can bake then freeze prior to baking! Need to make soon for a shower and really excited about recipe

    • Hi Fran, you can freeze the dough for up to 1 month, or you can freeze the unfrosted, baked cookies in an airtight container as well. I hope you enjoy them!

  39. What could be used instead of almond extract?

    • Good question! You can swap in more vanilla extract if you don’t have or want to use almond. I hope you enjoy the cookies!

  40. Heather S Christo Reply

    I am so excited for Holiday baking!!!!

  41. Yup, gotta make these every year! Sugar cookie cut-outs are a must have a Christmas! 

  42. The cutest!!! YAY for holiday baking :) 

  43. I just made a batch of these and the kids went ape over them! The classics are the best :)

  44. These look so fun and festive! A must for the Christmas cookie platter!

  45. I just got SO excited about holiday cookie season!

  46. This looks incredible! Yum!

  47. These look amazing and I am totally making these for Christmas, my kids will love it. Plus I never knew you could freeze cookies!

  48. HI I love chewy sugar cookies, but I know that chewy cookies are difficult to do in cut out form. So are these soft and kind of chewy or are they loft house cookie soft?

    • Hi Sarah, they’re not as thick and fluffy as lofthouse cookies, but they’re not as thin as a standard cut out sugar cookie either. I think they’re somewhere in between. I hope that helps!

  49. Best sugar cookies I’ve ever had. I always thought Betty Crocker or other long-standing classic cookbooks are where I should find the “best” classic cookie. NOPE. This recipe is THE BEST roll out recipe. The lemon and almond are not overpowering but give the cookie flavor depth, the consistency is perfect and they are so think and soft. Also very happy with how the icing worked and set. I made a double batch for a holiday cookie party and the guests raved they were the best cookies ever. Make these for Christmas!!

    • <3 THANK YOU ELIZABETH! This is just the most wonderful review I could ask for. I'm honored you chose my recipe for your party and so happy they were a hit!

  50. The cookies came out tasting good but I don’t think it was worth all the effort and definitely not kid friendly as each step takes too long and was too difficult for the kids to cut out with the cookie cutters (kept sticking to parchment paper). Making a batch of quick sugar cookies is easier and faster.

    • Thanks for giving the recipe a try, Gabi! I’m sorry to hear you didn’t think they were worth the effort—as you can see from the other reviews, these cookies have been a hit for many people and families, but everyone has different preferences. I know it’s disappointing when a recipe doesn’t go as expected, so I truly wish it would have been different for you!

  51. Hi Erin, low fat cream cheese isnt available here it is ok if i use full fat cream cheese? Thank you.

  52. Erin, I made these instead of my grandmother’s sugar cookie recipe (and I was hesitant to break that tradition!) My husband enjoyed them more than hers. The subtle almond and orange flavors make them perfect. I guess he’ll demand these yearly now. ;) Thanks, as ever, for your delicious recipes.

    • Kathryn, I’m so happy to hear the cookies were a hit! I know it’s hard to decide to try something new, especially with a beloved recipe already, so I’m happy to hear you enjoyed these! Thanks for leaving this awesome review!

  53. Oops. By orange I mean lemon!

  54. Can you use the cookie dough if you leave it in the fridge longer than 24 hours?  I couldn’t find anything specific online re: cream cheese cookie dough, but a couple of sites said 5 days in fridge for sugar cookie dough. Is the 24 hours for safety or just for consistency?

    • Good question! I’d say it’d be fine in the fridge for up to 2 days, although you’ll want to wrap it tightly in plastic. I haven’t tried myself, but I think it should work out! I hope you enjoy the cookies!

  55. Wow…these cream cheese sugar cookies are incredible and yummy! Are they gluten-free? Thanks for sharing! I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing Erin!

    • Hi Jill, the cookies are made with all-purpose flour, so they are not gluten free. I have not tried making them with a 1:1 gluten-free flour blend either, so it’d be an experiment to make them gluten free.

  56. Thank you so much for this recipe! My family started a tradition a couple years ago where we make Sugar Cookie Houses (instead of gingerbread cause we just don’t like the taste). It’s super fun! We have a contest to see who makes the best one. We use your cookie recipe for the houses and then a different recipe for the frosting/glue. It taste MARVELOUS and after we’ve made our cookies, we eat them lol. It’s super fun! So thanks!

  57. Erin, you did it again! I have never attempted to bake roll out cookies from scratch. All that chilling, rolling, re-rolling, and measuring thickness of dough had me reading & dreaming of making frosted sugar cookies but lacking the courage to try. Until last weekend. Your description of this recipe was compelling & persuasive. And the verdict — absolutely delicious and so simple to make! I made a double batch for our annual work Christmas Party. I wanted a fun activity for kids to do and decided to set up a cookie decorating station. It was wildly successful! I rolled out big rectangles of dough between parchment on Saturday night. Cut out and baked cookies Sunday afternoon. I now have a treasured recipe and new family tradition! 

    • HOORAY Marina! I’m thrilled to hear this recipe and technique were a success for you! Thank you so much for taking the time to leave this wonderful review. Enjoy the cookies!

  58. help I did every thing according to recipe.       Went to roll them and they stick to the paper put back to cool same thing happens  rolled up in ball and chucked it ☹️

    • Betty, I’m sorry to hear you are having trouble with the dough! It sounds like you need more flour. Try flouring your work surface and the top of the dough, as well as your rolling pin. Also, make sure it is well chilled, as it’s easier to work with that way. I hope that helps for next time!

  59. Hi Erin, was wondering whether I can use full fat cream instead of low fat cream cheese? What is your feedback. Want to try this for my family. Thanks for sharing ;)

  60. I can’t wait to make this for the holidays! I would like to have more definition around the frosting edges, but hate royal frosting. Do you think I could pipe the frosting in the recipe? Sorry for the dumb question – I’m relatively new to baking, but am so excited to make these!

  61. These cookies are picture perfect!

  62. Can I substitute gluten free flour? 

    • Hi Elaine, I haven’t tried the recipe with gluten-free flour, so it’d be an experiment. If you do decide to give it a try, I’d love to hear how it goes.

  63. Hi Erin! I love all your recipes! I’ve been doing sugar cookie cut outs with kids and grandkids for 30+ years now and am always looking for a new recipe. I have used a small amount of white whole wheat in place of the white flour for awhile now and people seem to like the taste. Do you think that would work in this recipe?

    • Hi Susan, yes, I think it would! I haven’t tried it myself, but if you decide to experiment, I’d love to hear how it goes.

      • Erin, I made this with part King Arthur white whole wheat – I used 1 c. white whole wheat and 2 c. white. It turned out great and no one noticed! This is my favorite cookie recipe so far for cut outs. It did help that I used the method of rolling them out before and then freezing or putting the flat circles in the fridge. They cut out so much easier – especially since I had my two barely three year old grandkids! The flavor is great and you don’t taste the cream cheese or the white whole wheat.

  64. Hi Erin – this recipe looks delicious and I’m looking forward to trying it. Would you please confirm something? In your write up, you state the recipe does not contain eggs, but there is 1 egg listed within the ingredient list. If you’ve addressed this in earlier comments, I apologize. Thank you for your help with this!

  65. You have many delicious gluten free recipes, so I am curious if you have tried these cookies using gluten-free flour? My oldest has celiac, so having any flour containing gluten is not an option. She and her non-celiac siblings miss making & eating sugar cookies, especially around the holidays! Thank you in advance!

    • Hi Karin, I have not tried this particular recipe with gluten-free flour, so it would be an experiment. If you do decide to give it a try, I’d love to know how it goes!

  66. Instead if corn syrup use agave syrup but use drop by drop till I got the right texture 

  67. Hi Erin!
    My grandchildren, age 6 and 9 and I made these today . Ok , I’ll just tell ya my age ,65 , and  I have made many ,many cut out cookies and these were the easiest , funnest ,  bestest cookies ever !  I always have expectations of quality fun time with the grands when we make cut outs , but it usually doesn’t go that way .I’ll spare you the sad details ! But not with these cookies ! Rolling them out ,refrigerating ….THEN  cutting was a brilliant idea . Sooo much easier ! The kids were able to do it mostly all by themselves.
    The frosting was so easy to work with and dried to a nice finish, so they were easy to stack for storage .
    AND we loved the flavors ! I’ve never made a cut out with cream cheese and lemon flavor , what a nice change and the frosting was just the right amount of sweet .  Thank you for making our cookie day  fun filled and full of “sweet” memories . Have a blessed Christmas!

    • Alma, I am so thrilled to hear the recipe was a hit! Thank you so much for taking the time to leave this wonderful review. :) Merry Christmas to you as well!

  68. Can’t wait to try this recipe. Will be used many times during the year with different cookie cutters to match the occasion. i.e. , flowers for spring along with bunny shapes – etc. Think of your own needs & hunt up diff cutters to match the season. Wow – keep up the good recipes coming.

  69. I made this just over the weekend. Out of all the recipe’s i have tried, this was by far the best and most easiest! My cookies came out perfect, easy to bite into and most of all delicious. Thank you for making me look good whilst my guest ate them.

  70. I stumbled upon this recipe last year and my goodness I’m so glad I did. These are the BEST tasting sugar cookies! It’s our new go to recipe for Christmas cookies. Matter of fact I just doubled the batch and placed them in the fridge to bake later today with my son who enjoys decorating these with me. Memories that we will never forget ♡

  71. Hi!
    Can regular cream cheese be used for this recipe, or does it have to be reduced-fat? I’m planning to make them tomorrow and have regular cream cheese in the fridge.

    Thank you

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