Name: Cut Out Cream Cheese Sugar Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 2 h 32 min
Cuisine: American
Ingredients: 3 cups all purpose flour; ½ tsp salt; ¼ tsp ground nutmeg; 1 cup butter, softened; 4 oz cream cheese, softened; 2 tsp pure vanilla extract; ½ tsp pure almond extract; 1 ½ cup granulated sugar; 2 large egg yolks; Frosting; Sprinkles and seasonal nonpareils

Instructions

Step 1: In a medium bowl, whisk together the flour, salt, and nutmeg. Set this dry mixture aside.

Step 2: In a large bowl, use an electric mixer to cream the softened butter, cream cheese, vanilla extract, and almond extract. Beat for about 2 minutes until the mixture is fluffy and light.

Step 3: Add the sugar to the bowl and continue beating for another 2 minutes until fully combined and creamy.

Step 4: Add the egg yolks one at a time, beating well after each addition. Then beat on high for 2 minutes until the mixture is light yellow and fluffy.

Step 5: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Divide the dough in half, shape each into a disc, wrap in plastic wrap, and chill for 2 hours or until firm.

Step 6: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or baking mats. Set aside.

Step 7: On a lightly floured surface, roll one disc of chilled dough to a thickness of about 1/3 inch. Use floured cookie cutters to cut into your desired shapes. Place cookies at least 1½ inches apart on the prepared baking sheets. Keep the other disc chilled until ready to use.

Step 8: Bake the cookies for 10–12 minutes, until the edges turn a light golden brown. Remove from the oven and cool completely on a wire rack.

Step 9: Once cooled, frost and decorate the cookies with your favorite frosting and sprinkles or nonpareils.

Tips & Variations

Use gel food coloring in your frosting for vibrant colors that won’t run when decorating.

Chill the dough discs longer if your kitchen is warm to make rolling and cutting easier.

Swap almond extract with lemon extract for a fresh citrus twist.

For softer cookies, bake for the shorter time; for crisper edges, leave them in a bit longer.

Storage

Store decorated cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, freeze the undecorated cookies by wrapping tightly and placing them in a freezer bag for up to 3 months. Thaw before decorating. Reheat decorated cookies gently in a low oven if desired, but be careful not to melt the frosting.

FAQs

Can I use cream cheese straight from the fridge?

For best results, soften cream cheese to room temperature before mixing. This ensures it blends smoothly and creates a tender dough.

Can I roll the dough thicker or thinner?

Yes, but keep thickness between 1/4 and 1/3 inch for best baking results. Thinner cookies become crispier, while thicker cookies will be softer and chewier.