Next Post
Raspberry Rose Tequila Kombucha.
This post may contain affiliate links, please see our privacy policy for details.
I have the cutest, softest and fluffiest cream cheese sugar cookies to share today!
I really could not be more excited about these cookies. These were actually supposed to be Tuesday’s post, but after I photographed them, I knew they needed to be a Friday post. For some reason I feel like Friday’s posts just need to be super fun, and that’s what these cookie are…fun, easy and so, so, so delicious.
Ok and cute. I really cannot get over how cute these cookies are. Normally I am not a heart person. I’m not even a person who likes pink for that matter, but I love these cookies and am so excited to finally to talk all about them today.
These are the softest, fluffiest and most delicious sugar cookies I have yet to make. They’re simple to make and the perfect Valentine’s Day treat…of course they also make for a delicious, sweet cookie for pretty much any other time of the year too. Yes, please!
Before I dive face first into these cookies…Happy Friday!! It feels weird that the weekend is already here. Did anyone else’s week fly by?
As always, I’m pretty excited for the weekend, but per typical Tieghan fashion, I have lots of work planned for my weekend. Today and Saturday are going to be spent creating more recipe videos with my brother Malachi. I feel pretty lucky that I get to work with my brother, as opposed to just another film guy. It makes the whole working on the weekend thing actually fun. Kai, is away at school most of the time, so it’s fun to have him come home once a month and film. It doesn’t feel as much like work. Got to love when work is fun and doable, and when you get some family time in there too!
Not sure what my Sunday plans are just yet, but be sure to check back here both tomorrow and Sunday. I have a special Saturday post this week and some more fun Valentine’s Day inspired things coming at you on Sunday…so stay tuned!
What are you guys up to this weekend? Someone please leave me a comment saying either, one that you are headed out to play in the snow, or two, that you are making these cookies, or three (my personal favorite), that you are both playing in the snow and making cookies! I will be doing both for sure. 🙂
So these Soft and Fluffy Cream Cheese Sugar Cookies. Honestly, aren’t they the prettiest?
Best part? Just like Tuesday’s cupcakes, these are all naturally dyed using my current favorite vegetable, beets! I still cannot get over these fun shades of pink and the fact that just a teaspoon of beet juice did the trick. I think it’s so cool. And no, you do not taste an ounce of beet anything. I promise. These are kid tested and kid LOVED. Meaning Asher has devoured each and every single one of the cookies I sent up to the house (and come back down for more!). And, yes, she too is in love with their cuteness. She was so excited to see these cookies when she came over the other week.
Her words, “Tieg, they are soooo cute! Too cute to eat…ahh, wait never mind, can I have one?”.
Man, I love that little girl. The things that come out of her mouth. Priceless.
Anyway, I think it’s pretty clear that I too love these cookies. But for more than just their major cute factor. These are some of the best sugar cookies. They’re soft and fluffy on the inside and out. To me, that’s the perfect sugar cookie. The cream cheese is the secret to keeping these so soft and light, while the vanilla adds ample flavor.
These are also really simple to make and would be perfect to bake up with kids…or maybe just your girlfriends for a Girl’s Night In… sounds like fun!
The one thing I always do with my sugar cookies is roll them out and cut the shapes before chilling the dough. Once the shapes are cut and on the pan, then I chill them. I swear, this is so much easier and so much less time-consuming. <–trust me, this is a game changing tip.
So what do you guys think, can it be a snow filled cookie making weekend?
Soft and Fluffy Cream Cheese Sugar Cookies.
Servings: 24 cookies
Calories Per Serving: 209 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 egg, at room temperature*
- 2 1/4- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Frosting
- 2 cups powdered sugar
- 1 tablespoons meringue powder (optional)
- 3-6 tablespoons water
- 1/2 vanilla bean, seeds removed or 1 teaspoon vanilla extract
- beet juice or food coloring
Instructions
- In a large mixing bowl, cream together the butter, cream cheese, sugar, and vanilla until light and fluffy, about a full 3-5 minutes. Add the egg and mix until evenly combined. Add the 2 1/4 cups flour, baking soda and salt, beating until combined and the dough forms a ball, adding more flour if needed.Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you are using enough flour or your dough will stick. Cut out the cookies into your desired shapes. Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until very firm, about 20-15 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.Preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for 12-15 minutes or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.To make the icing, combine the sugar, meringue powder and 3 tablespoons water. Mix until icing holds a ribbonlike trail on the surface. Add the vanilla and 1-3 teaspoons beet juice and mix until just combined.Frost the cooled cookies and decorate as desired. Keep stored in an airtight container for up to 5 days.
Notes
*To quickly bring your eggs to room temperature, place them in a large bowl with their shells on. Cover them with warm water and let them sit 5 minutes.
*The cookie dough can also be stored in the freezer for up to 1 month. To bake remove from the freezer and let sit on the counter for 5 minutes prior to baking. Bake As directed.
Sounds pretty good to me! Let’s do this!
ps. I think dried roses make just about everything prettier. I am obsessed.
The color from the beet juice is gorgeous!
I’m obsessed with how they came out (: Thanks Laura!
The prettiest I’ve ever seen, can’t wait to try my batch?
Thanks hope you love them Anne!
These look SOOO delicious! Do you think I could add cocoa powder and make them chocolate?
Hmm, I think replacing 1/4 to 1/2 cup flour with cocoa powder might work, but I have not tried it. Let me know how it goes!
Can’t wait to make the for a Valentine’s Party! How much beet juice to use?
Hi! You need only about 1-3 teaspoons, a little goes a long way! Let me know if you have questions. Hope you love these! 🙂
I found meringue powder at JoAnn’s Fabric in the Wilton display. Two sizes..i chose the smaller container as the clerks could not give me a ‘shelf life’ info.
Oh awesome!
I love the colors of these cookies Tieghan! They’re just gorgeous. And I love how you used the beet juice for the coloring. Need to try!
Ah the beet juice was too fun! Thanks Mary Ann!
These cookies are so gorgeous and I love the natural beet juice for those pretty shades of pink. I need to make a batch this weekend! 🙂
The beets worked amazing!! It was fantastic. Hope you get to make them!! Let me know what you think (:
These are stunning! I think I will be making these and I will try the beets too! I don’t know about snow though, it will be 70 tomorrow and almost 80 on Sunday here in Raleigh North Carolina!
That sounds pretty nice!! I could use some sun right about now. I really hope you like the cookies!
LOVE these! What type store sells meringue powder and how does the vanilla bean work into the icing? Thanks! I’m having a Valentine Tea on Tuesday and would love to make these for it.
Hi Cathy! I buy my meringue powder at Target, Walmart or on Amazon. That said, if you prefer you can omit it. The powder just keep the frosting a little stiffer. You need the vanilla bean seeds, but you can also use 1 teaspoon vanilla if that is easier. hope you love these!
I love the super bright color of that icing!
The beets work really well!! Thanks so much Kari!
These are so cute, T! I also love using beet juice as a natural dye. And I can always go for a fluffy cookie.
I also kind of don’t like pink….but I also kinda do. I have to be in the right mood for it. Otherwise I just resort to my trusty grey cardigan, 24/7.
Thanks Annie! I think your right theres a mood for everything but generally its just not me. (:
These are beautiful! Are the dried roses edible? They are the cutest touch! And, beet juice! How creative!
Thanks Courtney! Yup, dried roses are edible. 🙂
Wellll, if you don’t like PINK it is a good thing you aren’t coming to our house on Sat. I am doing a dinner for out kids, grandkids, and great grandkids. PINK is the number one color. PINK makes me feel better than any color there is. After having sons, grandsons, and now 2 great granddaughters I finally get to do PINK. HA!
Well i’m so happy you like it! That sounds so fun, hope its an amazing weekend Charlotte (:
Oh my goodness! These are SO PRETTY. So curious about your tip of cutting the shapes before chilling the dough. Definitely need to try these!
Yes!! Let me know how it goes!
The colors!!! I think we have an equal infatuation with beets at the moment. They can do no wrong 😉
Totally obsessed haha! Anyway, thanks Laura (: