Easy Cream Cheese Sugar Cookies
These soft and chewy cream cheese sugar cookies made with a simple sugar cookie mix and topped with rich cream cheese frosting. Perfect for any occasion, these easy cookies can be customized with different colors and sprinkles.
Ingredients
Cookies
- 2 ounces full-fat brick-style cream cheese room temperature (¼ cup)
- ¼ cup unsalted butter room temperature
- 1 (17.5 ounce) bag of Betty Crocker sugar cookie mix
- 1 large egg
- ½ teaspoon vanilla extract
Frosting
- 6 ounces full-fat brick-style cream cheese room temperature (¾ cup)
- ¼ cup unsalted butter room temperature
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- food coloring as desired I used red and green
- sprinkles optional for decorating
Instructions
Cookies
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- In a large bowl, beat the cream cheese and butter with a hand or stand mixer until smooth and well combined.
- Add the sugar cookie mix, egg, and vanilla and mix until just combined.
- Scoop 2 tablespoon-sized balls of dough onto the prepared cookie sheets, leaving at least 2 inches between each cookie.
- Gently flatten each ball with the flat bottom of a glass or the palm of your hand.
- Bake for 11-13 minutes or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to finish cooling.
Frosting
- Beat the cream cheese and butter in a large bowl with an electric mixer until smooth and creamy.
- Add the powdered sugar, vanilla, and salt and beat until smooth and creamy.
- Divide the frosting into separate bowls for each frosting color you plan to make.
- Add a few drops of food color to each bowl and mix until well incorporated.
- Use a small offset spatula or butter knife to apply a layer of frosting to the cooled cookies.
- Top the cookies with sprinkles if using while the frosting is still wet.
- Allow the frosting to set for 15-20 minutes before serving.
Notes
- Store the cookies in an airtight container at room temperature for up to two days, or in the refrigerator for up to 10 days. I do not recommend stacking the cookies if storing them at room temperature, as the frosting will not completely harden and will get damaged under the weight of the other cookies. If storing in the refrigerator, store in a single layer until the frosting hardens before stacking them.
- The cookies can be frozen for up to three months. Place the cookies in the freezer on a baking sheet for 30 minutes or until the frosting hardens. Once the frosting sets, you can stack them and transfer them to an airtight container.
Nutrition
Calories: 217kcalCarbohydrates: 37gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 23mgSodium: 155mgPotassium: 37mgSugar: 28gVitamin A: 161IUCalcium: 43mgIron: 0.2mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
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