These buttery sugar cookies gain a subtle tang from cream cheese. Rolled in sugar, they bake to a slightly crisp exterior with a chewy, tender center.
Cream Cheese Sugar Cookies: Sugar Cookies with a Twist
When people say “sugar cookie,” they mean different things: cut-outs or drop cookies. This recipe is a drop-style sugar cookie inspired by goat cheese and vanilla sugar cookie variations. The result is a soft, slightly tangy cookie with a sparkling sugar crust.
I combined elements I love from both recipes to create these cream cheese sugar cookies: tang from cream cheese, a less-sweet profile, a quick no-chill method, and a beautiful sugar coating.
Why This Cream Cheese Cookie Recipe Works
Key benefits of adding cream cheese:
• a gentle tang that brightens the flavor
• a richer, creamier texture than a plain sugar cookie
• a firmer bite with a chewy interior
• quick, no-chill preparation
• flexibility to add flavorings like almond extract
What Cream Cheese Does in Cookies
Cream cheese enriches cookie dough, yielding a softer, denser crumb than a lighter vanilla sugar cookie. It also contributes a subtle tang that balances sweetness and gives the cookie a distinctive, pleasing flavor.
These cookies have a slightly firmer bite than some drop cookies while remaining tender and chewy inside — a pleasant contrast worth trying.
Ingredients Overview
This recipe uses nine simple ingredients. The most important are listed below for best results.
All-purpose flour: 1 1/4 cups (150 g). Weigh flour when possible; otherwise use the spoon-and-level method to avoid dense or overly spread cookies.
Unsalted butter: 1/4 cup (57 g), softened to room temperature but not warm. Properly cooled, softened butter gives a creamy dough that’s easy to work with.
Full-fat cream cheese: 2 ounces (57 g), room temperature. Full-fat ensures the right texture and flavor.
Vanilla extract: 2 teaspoons of pure vanilla extract. Because the dough is simply flavored, use quality vanilla (not imitation) for the best taste.
Quick Recipe Overview
Step 1: Preheat oven to 350°F (177°C). Line baking sheets with parchment or a silicone mat. In a medium bowl, whisk together the flour, 1/4 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt. Set aside.
Step 2: In a large bowl or stand mixer fitted with the paddle, cream 1/4 cup softened butter with 3/4 cup (150 g) granulated sugar on medium-high until light and fluffy, 2–3 minutes. Add the cream cheese and beat until combined, scraping the bowl as needed. Add 1 large room-temperature egg and 2 tsp vanilla; mix until incorporated.
Step 3: Reduce mixer speed to low and add dry ingredients slowly until a soft dough forms.
Step 4: Pour the remaining 1/2 cup (100 g) granulated sugar into a medium bowl. Use a cookie scoop to portion dough into balls, then roll each ball in sugar until fully coated.
Step 5: Arrange sugar-coated dough balls on the prepared baking sheet. Gently flatten each ball with a measuring cup (about 1/8-cup size) so the cookies will bake through and spread properly. Bake 10–11 minutes until set and slightly cracked on top. Let cool on the sheet for 5 minutes before transferring to a rack.
Flattening the balls of dough before baking is a must. Without flattening, the cookies won’t bake through properly and may not spread.
These melt-in-your-mouth cream cheese sugar cookies are surprisingly special given their straightforward ingredients and easy method.
Variations and Serving Ideas
The cookies are lovely on their own. For variation, use a flavored, thick (not whipped) tub cream cheese or stir in 1/4 tsp almond extract for a complimentary note. You can also top cooled cookies with a light cream cheese frosting for extra decadence.
Storage Instructions
Store cookies in an airtight container at room temperature for up to 1 week. Freeze baked cookies up to 3 months. To freeze raw dough balls: refrigerate until firm, then freeze on a tray; transfer to a sealed container and bake from frozen, adding 1–2 minutes to the bake time.
More Sugar Cookie Ideas You’ll Love
- Soft & Chewy Strawberry Sugar Cookies
- Lemon Sugar Cookies
- Funfetti Sprinkle Sugar Cookies
- Easy Frosted Sugar Cookies
- Frosted Sugar Cookie Bars
- Soft & Chewy Goat Cheese Sugar Cookies
- Easy Drop Christmas Sugar Cookies
- Jack & Sally Sugar Cookies
Drop Recipe for Cream Cheese Cookies
Ingredients
- 1 and 1/4 cups (150 g) all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (57 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar, plus 1/2 cup (100 g) extra for rolling
- 2 ounces (57 g) full-fat cream cheese, softened
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350ºF (177ºC). Line a baking sheet with parchment or a silicone mat.
- Whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream the butter and 3/4 cup sugar until light and fluffy (2–3 minutes). Add cream cheese and beat until combined. Add the egg and vanilla and mix until incorporated.
- Reduce mixer speed to low and add dry ingredients slowly. Mix until a soft dough forms.
- Pour the remaining 1/2 cup sugar into a medium bowl. Scoop dough into balls, roll in sugar to coat, and place on the prepared sheet. Flatten each ball slightly with a measuring cup.
- Bake 10–11 minutes until set and slightly cracked on top. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container up to 1 week or freeze baked cookies up to 3 months.
Notes
- Cream cheese: Use full-fat cream cheese for the best texture and flavor. Leftover cream cheese works well for a small batch of cream cheese frosting.
- Flavoring: For a subtle twist, add about 1/4 teaspoon almond extract or another complementary extract you enjoy.
Nutrition Disclosure
Nutritional values are approximate and provided as a courtesy. Ingredient changes will alter the estimates.
| Calories: 102 kcal
| Carbohydrates: 15 g
| Protein: 2 g
| Fat: 4 g