I remember the first time I folded cream cheese into a cookie dough—it felt like a delicious little secret I couldn’t wait to share. Cream cheese isn’t just for frosting or bagels. No, no. In these cookies, it transforms the texture into a tender, cloud-like bite that lingers like a warm memory. I knew I had something special the moment that first batch came out of the oven: lightly golden edges, pillowy centers, and that subtle tang that makes you reach for just one more.

This recipe doesn’t require any fancy techniques, but the results are anything but ordinary. The balance of tangy cream cheese and sweet vanilla is perfectly nostalgic yet elevated—like your childhood favorite got a sophisticated makeover. If you’re tired of dry, crumbly sugar cookies, you’re about to discover your new go-to.

I love baking these during the holiday season, but honestly? They’re too good to save for just once a year. I’ve brought them to summer BBQs, tucked them into lunchboxes, and even added sprinkles for birthday parties. And every single time, someone asks for the recipe.

What I love most is how versatile they are. You can roll them out and cut festive shapes, or keep it simple with drop cookies and a little sugar sprinkle. Either way, the result is the same: soft, rich, vanilla-kissed cookies that disappear faster than you can say “cream cheese.”

If you’re ready for a cookie that feels like a hug from your oven, this one’s for you.

If soft sugar cookies and cheesecake had a baby, this would be it. These Cream Cheese Sugar Cookies take the classic sugar cookie formula and add a rich twist with tangy cream cheese and a buttery crumb that’s just the right amount of tender.

The cream cheese not only adds flavor—it helps lock in moisture, so these cookies stay soft for days (if they last that long!). It’s a secret ingredient move that makes you look like a baking genius without breaking a sweat.

These cookies don’t spread much, making them ideal for rolling and cutting into shapes. Or, go the easy route: scoop, flatten slightly, and bake. Either way, they bake up with a delicate golden edge and soft center.

The taste? Buttery vanilla with a whisper of tang, like a sugar cookie that decided to level up. Kids love them. Adults fight over them. You’re going to want to bookmark this one.

A Family Favorite Story

Okay, here’s the honest truth: my husband is not usually a sweets guy. He’ll politely take a cookie, maybe finish half, and that’s about it. But the first time I made these Cream Cheese Sugar Cookies? I caught him sneaking three before dinner. And not only that—he asked if we had more the next day. That’s how I knew this recipe was something different.

My little ones love helping roll the dough into balls, and they each have their own favorite sprinkle color to add on top. It’s become a little family ritual—one of those cozy moments in the kitchen that turns into tradition without even trying. These cookies aren’t just a recipe—they’re a memory in the making.

Why These Cream Cheese Sugar Cookies?

• Soft-Baked Perfection: The addition of cream cheese makes the texture ultra-tender and rich.
• Subtle Tang: A whisper of tanginess enhances the sweetness and gives them a signature twist.
• Stay Fresh Longer: These cookies stay moist and delicious for several days, perfect for gifting or baking ahead.
• Foolproof: No chilling required, no fancy steps. Just mix, shape, and bake.
• Versatile: Dress them up with frosting, roll in sugar, or leave them plain—they’re delicious every way.

What You Need for Cream Cheese Sugar Cookies

• 2 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 1 ½ teaspoons pure vanilla extract
• Optional: extra sugar for rolling or sanding sugar for topping

How to Make Cream Cheese Sugar Cookies

Start by creaming the butter, cream cheese, and sugar together until it’s dreamy and fluffy—this step sets the stage for that soft, velvety texture. Crack in the egg and splash in the vanilla, then blend again until smooth.

In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry mix into the creamy batter, stirring just until combined. No overmixing here—we want tender cookies, not tough ones.

Scoop the dough into 1-tablespoon balls, roll them in sugar if you like a sparkly finish, and gently flatten with the palm of your hand or the bottom of a glass. Place them on a baking sheet with a little space in between.

Bake at 350°F (175°C) for about 10–12 minutes, until the edges are just beginning to turn golden. The centers will still look pale and soft—that’s exactly what you want. Cool on the sheet for 5 minutes, then transfer to a rack.

Tips for Cream Cheese Sugar Cookies

For the softest cookies, don’t overbake! Pull them from the oven when the edges are barely golden and the centers still look pale—they’ll finish setting up as they cool. This keeps them tender and melt-in-your-mouth delicious.

Want even more flavor? Try chilling the dough for 30 minutes before baking. It’s not required, but it lets the flour hydrate and the flavors deepen just a touch, giving you a richer cookie without any extra effort.

Substitutions and Variations

• Citrus Twist: Add lemon or orange zest for a fresh, bright spin.
• Almond Extract: Swap half the vanilla for almond extract for a classic bakery flavor.
• Frosted Finish: Cool completely and top with cream cheese frosting or royal icing.
• Holiday Ready: Use cookie cutters and decorate with sprinkles or colored sugar.

Make a Healthier Version

Looking to lighten things up? Use a reduced-fat cream cheese and substitute half the butter with unsweetened applesauce. You can also reduce the sugar by ¼ cup without affecting the texture too much.

For a gluten-free option, use a 1:1 gluten-free flour blend and make sure your cream cheese and other ingredients are certified GF. These cookies are forgiving and still turn out beautifully soft and flavorful.

Closing for Cream Cheese Sugar Cookies – Todd Wilbur Style

And there you have it! The kind of cookie that quietly wins every bake sale and disappears at every potluck. Whether you roll them in sugar, frost them with flair, or keep them simple and classic, these Cream Cheese Sugar Cookies deliver every single time. Don’t forget to let us know how your batch turns out, and while you’re here, check out some of our other sweet sensations!

Frequently Asked Questions for Cream Cheese Sugar Cookies

Can I make the dough ahead of time?
Yes! You can refrigerate it for up to 3 days or freeze for up to 2 months.

Do I need to chill the dough?
Not required, but a short chill can enhance flavor and prevent spreading.

Can I freeze baked cookies?
Absolutely. Cool completely and store in an airtight container in the freezer.

What’s the best way to store these cookies?
Keep them in an airtight container at room temp for up to 5 days.

Can I add chocolate chips or nuts?
Sure! Mini white chocolate chips or chopped pecans are great additions.

Can I frost these cookies?
Yes! Cream cheese frosting or a simple vanilla glaze works beautifully.

Do these cookies spread a lot?
Not much—perfect for cut-outs or keeping clean shapes.

Can I make these gluten-free?
Use a 1:1 GF flour blend and double-check all ingredient labels.

Why use cream cheese in sugar cookies?
It adds richness, a slight tang, and keeps the cookies ultra soft.

Can I use margarine instead of butter?
It’s best to use real butter for flavor and texture, but margarine can work in a pinch.

How do I know when they’re done?
Edges should be lightly golden—don’t overbake or they’ll lose their softness.

Can I double the recipe?
Yes, it scales beautifully—just be sure to mix thoroughly.

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Want another recipe like this? Let me know what’s next on your baking list!