Cream Cheese Cut Out Cookies
Soft, buttery, and perfectly tender, these Cream Cheese Cut Out Cookies take classic sugar cookies to the next level with a luscious addition of cream cheese. The dough is infused with a hint of vanilla and almond extracts, giving each bite a delicate, aromatic flavor that pairs beautifully with their melt-in-your-mouth texture. Designed for versatility, these cookies hold their shape flawlessly when cut into festive designs, making them ideal for holiday baking or special occasions. Whether you decorate them with colorful icing and sprinkles or enjoy their simplicity plain, these easy-to-make cookies are a delectable treat that’s sure to impress family and friends. Ready in under 30 minutes of active prep time, this recipe yields approximately 36 cookies and is sure to become your new go-to for cut-out cookie perfection. Perfect for cookie enthusiasts searching for cream cheese cookies, holiday cut-out cookies, or buttery sugar cookie recipes!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Instructions
In a large mixing bowl, beat the softened unsalted butter, cream cheese, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg yolk, vanilla extract, and almond extract to the butter mixture. Beat well until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Divide the dough into two portions and wrap each in plastic wrap. Flatten slightly into discs and refrigerate for at least 1 hour, or until firm.
Once the dough is chilled, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Lightly flour a clean work surface and roll out one dough disc to about 1/4-inch thickness. Keep the second portion in the fridge until ready to use.
Use cookie cutters of your choice to cut out shapes, transferring them to the prepared baking sheets with a spatula. Space cookies at least 1 inch apart.
Repeat rolling and cutting with remaining dough, gathering scraps and re-rolling as needed.
Bake cookies in the preheated oven for 8-10 minutes, or until the edges are just barely golden. Do not overbake.
Remove cookies from the oven and let them cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
Decorate the cookies with icing, sprinkles, or other toppings as desired, or enjoy them plain.
Nutrition Facts
Calories |
110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 5.7 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 12 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
