Name: Classic Cream Cheese Cutout Cookies
Prep time: 15 min
Cook time: PT-489794H26M33S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 4 oz cream cheese, softened; 1 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 3 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; Optional: icing, sprinkles, or sanding sugar for decorating

Jump to Recipe·Leave a Review

Classic Cream Cheese Cutout Cookies are soft, buttery, and perfect for decorating during the holidays or any festive occasion. The addition of cream cheese gives these cookies a tender, melt-in-your-mouth texture that sets them apart from regular sugar cookies. Whether I’m baking with family or preparing treats for a party, these cookies always deliver both charm and flavor.

Why You’ll Love This Recipe

I love how versatile and foolproof this recipe is. The dough rolls out beautifully without sticking or tearing, making it ideal for all kinds of cookie cutters. I get cookies that hold their shape when baked and stay soft for days. The cream cheese adds a rich, slightly tangy flavor that balances the sweetness perfectly. These cookies are just as delicious plain as they are with icing and sprinkles.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Cream cheese, softened
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Baking powder
Salt
Optional: icing, sprinkles, or sanding sugar for decorating

Directions

I cream the softened butter and cream cheese together in a large bowl until smooth and fluffy.
I add the sugar and continue beating until well combined.
I mix in the egg and vanilla extract until fully incorporated.
In a separate bowl, I whisk together the flour, baking powder, and salt.
I gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.
I divide the dough in half, flatten it into disks, wrap each in plastic wrap, and chill for at least 1 hour.
Once chilled, I roll out the dough on a lightly floured surface to about 1/4 inch thick.
I cut out shapes using cookie cutters and place them on a baking sheet lined with parchment paper.
I bake at 350°F (175°C) for 8–10 minutes, until the edges are just beginning to turn golden.
After cooling completely, I decorate with icing or sprinkles if desired.

Servings and timing

This recipe makes about 2–3 dozen cookies, depending on the size of the cutters.
Prep time: 15 minutes (plus 1 hour chill time)
Cook time: 10 minutes per batch
Total time: About 1 hour 30 minutes

Variations

I add a touch of almond extract for a deeper flavor that pairs well with icing.
For a citrus twist, I mix in lemon or orange zest to the dough.
I sometimes dip half of each cookie in melted chocolate and top with crushed peppermint or nuts.
For a gluten-free version, I use a 1:1 gluten-free flour blend in place of regular flour.
If I want a crisper cookie, I roll the dough thinner and bake a minute or two longer.

Storage/Reheating

I store the baked cookies in an airtight container at room temperature for up to 5 days. If decorated with royal icing, they last even longer. For longer storage, I freeze the undecorated cookies in a single layer, then transfer them to a freezer-safe bag. I thaw them at room temperature and decorate after defrosting.

FAQs

Why do I need to chill the dough?

I chill the dough to firm it up, which makes it easier to roll and helps the cookies keep their shape during baking.

Can I freeze the dough?

Yes, I often freeze the dough disks wrapped in plastic and stored in a zip-top bag for up to 2 months. I thaw in the fridge overnight before rolling.

How do I keep the cookies from spreading?

I make sure the butter and cream cheese aren’t overly soft when starting, and I chill the dough well before rolling and baking.

What’s the best way to decorate these cookies?

I like using royal icing for detailed designs or a simple powdered sugar glaze for a quick finish. Sprinkles or sanding sugar also work great for a festive look.

Can I make these cookies ahead of time?

Yes, I often bake the cookies a day or two ahead and store them in an airtight container. They stay soft and are perfect for decorating later.

Conclusion

Classic Cream Cheese Cutout Cookies are a timeless treat I come back to year after year. They’re fun to make, easy to decorate, and always a hit with family and friends. Whether for the holidays or just a cozy weekend baking project, these cookies bring a little sweetness and creativity to any occasion.