Make perfectly shaped cut-out cookies using this deliciously easy 6-ingredient cream cheese sugar cookie dough. These cookies taste great plain or topped with icing.
If you are looking for an easy cut-out cookie recipe, that holds its shape when baked, has crispy edges but is soft overall, and is amazingly flavorful, this recipe is for you.
The 6-ingredient egg-free sugar cookie dough is made using cream cheese which keeps the cookies soft and adds a slightly tangy flavor.
The flavor of these cookies is enhanced by the addition of vanilla. You can use all vanilla extract or you can add another layer of flavor. I like to boost the flavor by adding a splash of almond extract but lemon extract would taste great too.
The cookies taste great plain and they look great when decorated with royal icing or buttercream frosting.
Let’s make some cookie dough.
step 1: Cream the butter, sugar, and cream cheese until smooth and creamy.
step 2: Add your flavorings. (I used vanilla and almond extract but you can use any flavoring you like including lemon.)
step 3: Mix in the flour just until incorporated.
step 4: Flatten the cookie dough into 1-3 discs and wrap well in plastic wrap or place in zip-top bags. Chill the cookie dough for at least one hour or up to three days. You can even make this dough and freeze it for up to 3 months. Thaw your frozen dough overnight in the refrigerator before using it.
That’s it! This cookie dough couldn’t be easier to make.
Cut out cookies.
- Dust your countertop or a silicone mat with flour.
- Roll out about 1/3 of the cream cheese cookie dough to 1/8-inch thickness.
- Cut using cookie cutters spacing them as close together as possible.
- Place the cut-out cookies on parchment paper-lined baking sheets.
- Chill the cookies for 15 minutes in the refrigerator.
You can make Easter cut-out cookies using bunny, duck, lamb, egg, and carrot cookie cutters.
- If you roll your cookie dough out on a silicone mat, you won’t have to use as much flour. The dough won’t stick to the silicone mat as it will to your countertop.
- When you roll out 1/3 of the dough, keep the remaining dough in the refrigerator.
- Try to place your cookie cutters as close together as possible when cutting out the dough.
- Chilling the cut-out cookie dough will ensure your cookies will not spread.
This dough is perfect for making Christmas sugar cookies. There are so many cookie cutters to choose from like gingerbread men and women, snowmen, Christmas trees, mittens, snowflakes, candy canes, ornaments, and more.
- Place cookies that are similar in size on each baking sheet.
- Don’t add 1 and 2-inch cookies to the same pan as 4-inch cookies. The smaller cookies will be done much sooner than the large cookies.
- The cookies are done when they just begin to brown around the edges.
- Pointed tips of your cookies will brown more quickly than large curved edges. (See the snowflake cookie pictured below.)
- You can bake them until the cookies turn golden brown if you want crispy cookies.
Cut-out cookies are great for any special occasion. Make hearts for Valentine’s Day, shamrocks for St. Patrick’s Day, suns and animals for Earth Day, stars for the 4th of July, bats, cats, and cauldrons for Halloween, and leaves for Thanksgiving.