Philadelphia Cream Cheese Sugar Cookies
Soft, buttery, and irresistibly creamy, Philadelphia Cream Cheese Sugar Cookies are a decadent twist on the classic favorite. This recipe combines the richness of Philadelphia cream cheese with the sweetness of perfectly balanced sugar cookie dough, creating a tender, melt-in-your-mouth texture that’s impossible to resist. With elegant notes of vanilla and the optional hint of almond extract, these cookies are ideal for any occasion—from holiday parties to everyday treats. Easily shaped with your favorite cookie cutters and optionally adorned with colorful sprinkles, they’re as fun to make as they are to eat. Ready in under 35 minutes of active prep time and perfect for freezing, these cream cheese sugar cookies are a versatile and crowd-pleasing addition to your baking repertoire.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 4 oz Philadelphia cream cheese
- 1 cup Granulated sugar
- 1 piece Egg yolk
- 2 tsp Vanilla extract
- 0.5 tsp Almond extract (optional)
- 2.5 cups All-purpose flour
- 1 tsp Baking powder
- 0.25 tsp Salt
- 3 tbsp Sprinkles (optional, for garnish)
Instructions
In a large mixing bowl, combine the unsalted butter and Philadelphia cream cheese. Beat them together with an electric mixer on medium speed until the mixture is smooth and creamy, about 2 minutes.
Add in the granulated sugar and continue to beat for another 2 minutes until the mixture is fluffy and well incorporated.
Beat in the egg yolk, vanilla extract, and optional almond extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Avoid overmixing.
Divide the dough into two portions, flatten each into a disk, and wrap them in plastic wrap. Refrigerate the dough for at least 1 hour or until firm.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll out one portion of the chilled dough to about 1/4 inch thick. Use cookie cutters to cut out desired shapes, then transfer the shapes to the prepared baking sheets, spacing them about 1 inch apart.
If desired, sprinkle with sprinkles or decorative sugar at this stage.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just barely golden. Be careful not to overbake.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Repeat the rolling, cutting, and baking process with the remaining dough.
Store the cookies in an airtight container at room temperature for up to 1 week or freeze them for longer storage.
Nutrition Facts
Calories |
3218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 450.5 g | 164% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 218.7 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 169 mg | 13% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 544 mg | 12% | |
*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.
