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.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 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
- 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.
View Recipe Comments
*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.