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Cream Cheese Sugar Cookie Cut-Outs

Cream Cheese Sugar Cookie Cut-Outs are made from a dough that's easy to work with. The cookies do not have any baking powder or baking soda, but are tender and light thanks to the cream cheese.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 24
Author: Cookie Madness


  • 2 sticks 8 oz unsalted butter, room temp
  • 3 ounces cream cheese slightly soft
  • 1/4 teaspoon salt omit if using salted butter
  • 1 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour


  • In a large mixing bowl, beat the butter, cream cheese and salt until fluffy. Scrape sides of bowl and beat in the sugar. Beat for about 2 minutes, then add the egg yolk and vanilla and beat just until mixed. By hand, stir in the flour to make a thick dough – it should be moist, but not too sticky. Divide it in half and shape into two balls. Press the balls into discs and chill for a few hours.
  • When ready to bake, take a section of the dough out of the refrigerator and roll to 3/8 inch thick on a well floured surface. Alternatively, you can divide the dough into 4 sections, roll each section between two sheets of parchment, and freeze each section. Cut the shapes from the frozen dough.
  • Bake cookies in a preheated 350 degree oven for about 10 minutes. The cookies do not spread or puff and they taste great!
  • The yield will vary depending on your cookie cutter. Using medium size cutters you'll get between 20 to 24 cookies.


Note: For convenience, I divided the dough into two parts (as stated above) then set each part on a big sheet of non-stick foil and pressed each part into a big 3/8 inch thick circle. I covered the circles with another sheet of non-stick foil and chilled the big circles for a few hours. When I was ready to do the cutting, the dough was firm and the cut-outs popped right out with the cutters.