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Soft and Fluffy Cream Cheese Sugar Cookies | halfbakedharvest.com @hbharvest
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4.53 from 40 votes

Soft and Fluffy Cream Cheese Sugar Cookies.

Delicious and cute cookies!
Prep Time25 mins
Cook Time10 mins
Cooling time20 mins
Total Time55 mins
Course: Snack
Cuisine: American
Servings: 24 cookies
Calories: 209kcal



  • 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.


*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.


Calories: 209kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 66mg | Potassium: 37mg | Sugar: 16g | Vitamin A: 250IU | Calcium: 11mg | Iron: 1.2mg