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Cream Cheese Sugar Cookies
Cream Cheese Sugar Cookies

Perfect Cream Cheese Sugar Cookies

January 2, 2018 Posted by Kyndall @ 6 Cakes & More Recipes 101 Comments

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Cream Cheese Sugar Cookies

Perfect Cream Cheese Sugar Cookies

These really are Perfect Cream Cheese Sugar Cookies! They're made with REAL cream cheese and aren't too sweet. They're great on their own, but also delicious with royal icing or buttercream! These don't need to be chilled before baking and don't spread! I've started adding grams as measurements for my recipes. If you need to add more flour, do so with 31 grams at a time. These are absolutely amazing marbled in with my Red Velvet Sugar Cookie dough! You can also try more flavors of my cookies that don't spread and require no chilling at our Recipe Page!
These DO NOT need to be stored in the refrigerator! They do well being stored as regular sugar cookies. Here's a great post to help (clickable link) -----> Storing & Freezing Sugar Cookies
Click the link to my Royal Icing here!  --> Customizable Royal Icing
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Course Dessert, Snack, Treats
Servings 18 cookies depending on size and thickness
Calories 259 kcal

Equipment

  • Preforated Baking Mats
  • Baking Pans
  • Stand Mixer
  • Rolling Pin
  • Food Scale
  • Measuring Spoons
  • Oven Thermometer

Ingredients
 
 

  • 226 grams full fat cream cheese room temperature
  • 226 grams unsalted butter cool, not room temperature
  • 220 grams granualted sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 tablespoon vanilla
  • 512 grams all purpose flour

Instructions
 

  • Preheat oven to 350 degrees F. I always use an oven thermometer. Ovens can, and usually do, heat at a different temperature than what shows on your oven screen. For the best results in any of your baking, I highly recommend using an oven thermometer. Line your baking sheets with parchment paper or silicone baking mats.
  • In the bowl of a stand mixer with the paddle attachment, add your cream cheese, cool unsalted butter, sugar, and salt. The temperature of the butter and the fact that you use unsalted butter matter here.
  • Turn your mixer on the lowest speed available. We don't want to incorporate any air into the dough. Air will cause spreading! We only want to mix this until it starts to incorporate. Scrape down the bottom and sides of the bowl.
  • Add the cold egg and the vanilla. Again, the temperature of the eggs matter. You want to use them cold.
  • Again, turn your mixer on to the lowest speed and mix just until the eggs and vanilla have incorporated into the other ingredients. Scrape down the bottom and sides of your bowl. If you need to, mix for a few more seconds. You will see small pieces of butter and that's okay!
  • Add the flour to your wet ingredients.
  • Once more, turn your mixer on to the lowest setting, and mix until it all comes together. It will to gather onto the paddle. It doesn't take long, so don't walk away from it. Turn the mixer off and touch the dough. If you can leave an imprint with your finger without the dough sticking to it, its ready. I live in a humid area, but the amount of flour in the recipe is perfect 9 1/2 times out of 10.
  • If you've made my Foolproof No Chill No Spread Sugar Cookies, this Cream Cheese dough is slightly stickier. You will need to dust your parchment paper or silicone baking mat with flour, as well as the top of the dough before rolling. I'd also dust the cookie cutter with flour. I also use two pieces of 3/8 inch thick wood as my guide to roll my dough between. This will give you perfectly even cookies every time!
  • Using a rolling pin, roll your dough out and cut into the shapes you need.
    cream cheese sugar cookie
  • Place your cut dough onto your parchment paper or silicone baking mat covered cookie sheet and bake in your preheated oven for 12-14 minutes depending on the size of your cookies. You don't want your cookies to brown.
    cream cheese sugar cookie
  • After removing from the oven, let the cookies set on the cookie sheet for 2-4 minutes.
    cream cheese sugar cookie recipe pic 2
  • Move them onto a cooling rack to cool completely.
    cream cheese sugar cookie recipe
  • I usually let my cookies sit in a tupperware container on a paper towel overnight before decorating. This will help grab any extra butter so you don't get that dreaded "butter bleed" after you've spent 2 days decorating them!
  • Enjoy your delicious, thick, soft (but sturdy), cream cheese sugar cookies!
    cream cheese sugar cookie recipe
  • These cookies do very well if you'd like to add spices or a bit of extracts to them! Some spices that taste wonderful in this recipe are: cinnamon, cloves, nutmeg, and even Pumpkin Pie Spice! Let your imagination have some fun and be deliciously creative!
    Cream Cheese Sugar Cookies

Notes

Here are a few products that I recommend!

 

 

 

Buy Thank You Stickers Here!

Cookie Cooling Rack Silpat Silicone Baking Mat Americolor Food Color Gel KitchenAid Commercial Mixer Fat Daddios Half Sheet Baking Pans
 

Nutrition

Serving: 1cookieCalories: 259kcalCarbohydrates: 35gProtein: 5gFat: 11gSaturated Fat: 7gTrans Fat: 1gCholesterol: 39mgSodium: 159mgPotassium: 73mgFiber: 1gSugar: 13gVitamin A: 335IUCalcium: 53mgIron: 1mg
Keyword cookies, no chill, no spread, sugar cookies
Tried this recipe?Let us know how it was!
Tags: cream cheesecream cheese sugar cookiesno chillno chill no spreadno spreadsugar cookies
101 Comments
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101 Comments

Leave your reply.
  • Bobbi
    · Reply

    December 20, 2020 at 4:00 PM

    These are so delicious you do not even need icing!!! They also came together nicely and rolled out perfect! We are decorating them tonight! Thanks for the recipe!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 20, 2020 at 5:05 PM

      Hi Bobbi! Thank you so much for that awesome feedback! I love sugar cookies without any icing as well lol 🙂 Thanks again!

  • Theresa
    · Reply

    December 8, 2020 at 11:22 AM

    Hi! I love these cookies, I made them for my daughters graduation and they were a hit!
    So now I’m going to make the Christmas Stack Trees with them for friends and family. I thought I would add King Arthur’s Chai spice to a couple of batches, any idea how much a recipe would need.
    Thanks for the recipe, I appreciate you and all the hard work that went into it!
    Theresa

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 8, 2020 at 4:24 PM

      Hi Theresa! Thank you so much, I’m so happy that you’re enjoying the recipe! I’ve never worked with that before so honestly I couldn’t say. Err on the side of caution as you can always add more, but you can’t really take away. Sorry, I couldn’t be more of a help with that.

      • Theresa
        · Reply

        December 14, 2020 at 9:38 AM

        Actually you did help me, so no apologies necessary, I went to your no spread all butter sugar cookies and you have flavor variations,
        I used the amt for the cinnamon and they came out terrific!
        Also, thanks for putting the recipes in grams, makes it so much easier!
        Hope you and yours have the merriest Christmas and healthy new year :)!

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          December 14, 2020 at 1:33 PM

          Hi Theresa! Yay, I’m happy to hear that! You’re very welcome and we hope you and yours have a very Merry Christmas and a happy New Year as well! 🙂

  • Deb
    · Reply

    December 6, 2020 at 3:57 PM

    They look amazing making tomorrow what’s the frosting recipe

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 6, 2020 at 4:50 PM

      Hi Deb! You can find my royal icing recipes here –> (clickable link) Royal Icing Recipes , but you can also use buttercream if you’d like! Those recipes can be found here –> (clickable link) Buttercream Recipes 🙂

  • Bev
    · Reply

    November 29, 2020 at 6:16 PM

    I was wondering if I could use this recipe for snicker doodles. Roll them in cinnamon and sugar and flatten them a bit?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      November 30, 2020 at 7:55 AM

      Hi Bev! These are meant to be rolled and cut and will hold the shape they’re put onto the pan as. I actually have a Snickerdoodle recipe that’s pretty amazing though 🙂 Clickable link –> Snickerdoodles

  • Adrienne
    · Reply

    November 12, 2020 at 11:59 AM

    Hi! I want to try & make these healthier… subbing almond flour & stevia & using low fat cream cream. Have you tried this & can you recommend something else instead of these subs? (I have made these the regular way last year & they were AMAZING!)

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      November 13, 2020 at 7:32 AM

      Hi Adrienne! I haven’t tried the almond flour or stevia, but I know people who do use them without issues (I don’t know the sub amounts though, sorry!). I have tried using low fat cream cheese and it definitely messes with the ratios as it’s got more liquid content. You end up needing more flour and the taste also changes a decent amount. Sorry I couldn’t be more helpful on that one!

  • Elisabeth
    · Reply

    November 1, 2020 at 11:42 AM

    Can you add things like cinnamon, clove, etc. to spice them up for holiday baking?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      November 2, 2020 at 7:19 AM

      Hi Elisabeth! Absolutely! Spices, ground down freeze dried fruits, sprinkles, and gel food colors work wonderfully and can customize your cookies in an endless amount of ways 🙂 Be creative and have fun with them!

  • Mary B. Hudson
    · Reply

    August 22, 2020 at 6:52 PM

    I am ecstatic to finally find a recipe for Cream Cheese Sugar Cookies that do not spread!! These cookies are sturdy yet soft & delicious! However, I would like for my Extract flavor to be a little more prominent. I used 1 teaspoon pure vanilla and 1/4 tsp pure almond. I also measured my ingredients on my scale. Please advise! Thanks!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      August 23, 2020 at 7:33 AM

      Hi Mary! Thank you so much for that amazing review, and I’m so happy you’re enjoying the recipe! You can add more flavoring without messing it up. I’ve added up to 1 tablespoon (3 teaspoons) without having any issues. 🙂

  • Hannah Flack
    · Reply

    June 8, 2020 at 6:59 AM

    this was fabulous! And different! And easy! Saving this recipe for sure – thanks much!!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      June 8, 2020 at 12:28 PM

      Hi Hannah! Thank you so much! 🙂

  • Carol Fix
    · Reply

    May 7, 2020 at 5:59 PM

    Hi There, I see the recipe calls for 1/2 Tablespoon of vanilla, which I find confusing. Rarely does one see 1/2 T because there isn’t actually a spoon for that. Does it really mean 1-1/2 teaspoons (the equivalent of your recipe)?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      May 8, 2020 at 8:20 AM

      Hi Carol! Yes, 1/2 tablespoon is equivalent to 1 1/2 teaspoons 🙂

    • My Tupperware measuring spoons have a 1/2 tablespoon.
      · Reply

      October 30, 2020 at 9:49 AM

      Tupperware has a 1/2 T spoon. I own one.

    • Summer
      · Reply

      January 5, 2021 at 2:24 PM

      Every set of measuring spoons I’ve ever owned had a 1/2 Tbsp spoon. All three sets of my current ones do as well.

  • Randi P
    · Reply

    April 18, 2020 at 2:37 PM

    Thanks for sharing! Going to try these today. Can I ask why you don’t use baking powder? Thanks, Randi

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      April 20, 2020 at 10:47 AM

      Hi Randy! Here’s a post I did that goes over the topic of baking powder and baking soda 🙂 Clickable link –> What’s the difference between baking powder and baking soda? And this one is great as well 🙂 –> Why are my sugar cookies spreading?

  • Rosa
    · Reply

    April 10, 2020 at 12:00 PM

    THANK YOU! I suck at making cookies BUT this ones came out PERFECT! thank you for such a detailed recipe and for really listing all the Ingredients. Today, 3rd Friday in quarantine, your cookies got me my MOM WIN!
    Thank you, thank you

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      April 10, 2020 at 1:43 PM

      Hi Rosa! Thank you so much for that and I’m so happy to hear it! 🙂

  • Kailey
    · Reply

    April 9, 2020 at 11:01 PM

    Thank you for sharing this recipe! These are my FAVORITE cookies. They’re best still warm with no icing 😍 However, if I have to roll the dough more than once, I am having an issue with the cookies significantly shrinking. Do you have any suggestions? I am not a baker, by any means, to have the knowledge of knowing which ingredients to change that may possibly help. Thank you again!!!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      April 10, 2020 at 10:49 AM

      Hi Kailey! I love these warm as well and actually love most of the sugar cookies without icing as well 🙂 It could be that too much flour is being incorporated when re-rolling. My best advice is to take half of your dough, roll it out, cut your shapes, and throw your scraps into your bowl. Grab the other half of the dough that you haven’t used, roll and cut it. Now gather your scraps and without handling too much, incorporate it back together, roll and cut it. Try to cut your shapes as close together as possible each time so you don’t have too many scraps left. Also, try not to add a lot of flour when your rolling and cutting. I hope that helps and makes sense lol!

  • Josette
    · Reply

    March 13, 2020 at 12:28 PM

    Hi! Thank you for this recipe, they came out great! I’m just having a hard time determining when they’re done. Can you offer some guidance please?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      March 16, 2020 at 6:35 AM

      Hi Josette! That’s great to hear! I like to take them out as soon as the tops are no longer shiny, but I don’t let them brown at all either. It’s much easier if you take a little note of how long they take to bake for bigger and smaller cookies so that each time you can bake for that long. I know that wasn’t super precise, but for me it takes almost right at 12 minutes for an average size cookie (about 3″), but I know some people who have to bake for up to 16 minutes. It really depends on your oven and environment. I hope that helps! 🙂

  • Rose Martine
    · Reply

    January 30, 2020 at 2:13 AM

    I wanted to thank you for this fantastic read!! I definitely enjoyed every bit of it. I’ve got you bookmarked to look at new stuff you

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      January 30, 2020 at 6:58 AM

      Hi Rose! Thank you and I hope you get some great tips and delicious recipes out of it 🙂

  • Shannon
    · Reply

    December 16, 2019 at 7:13 PM

    Hello. Thank you for this wonderful recipe. I made these today and did everything by weight as suggested. May I ask if there is a high altitude adjustment? I am at 4600ft. They came out pretty good rolled at 1/4″ thickness, oven at 350 w/ oven thermometer for 10 min. They were a bit under cooked (not much) in the middle and brown on the bottom. Any suggestions? Or should I just not worry. Cookie sheets were Fat Daddios pro series anodized aluminum w/ a layer of parchment paper. Thank You!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 17, 2019 at 6:47 AM

      Hi Shannon! Thank you so much! In my Original Sugar Cookie recipe my high altitude tip was to reduce the amount of flour by 1/2 cup. I know that was working beautifully for a few Colorado bakers I know. With this dough having the cream cheese in it, reducing the flour by that much may make it too sticky. I would say to reduce the flour by 1/4 cup for starters and see if that helps. If the dough will allow, you can reduce by 1/2 cup. I hope this helps, and thanks again! 🙂

  • Julia
    · Reply

    November 26, 2019 at 7:45 AM

    Is there a conversation table for this recipe. I use cups instead of grams .

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      November 26, 2019 at 11:35 AM

      Hi Julia! The recipe has both cup and weight measurements already. I do highly recommend using the weight measurements for optimal results though 🙂

  • Jasmin Maltos
    · Reply

    November 23, 2019 at 10:02 PM

    Does the cookies have to be made with full fat cream cheese? I only have 1/3 less fat. I’m using Kroger.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      November 24, 2019 at 6:49 AM

      Hi Jasmin! Yes, the full fat cream cheese is what you should use. Different fat contents have different liquid contents in them so if you use the 1/3 less fat you’re going to get a different end result than you should. It’s best to wait until you have all the correct ingredients to make any recipe so you know it will turn out with the best results and you don’t waste anything 🙂

  • Nancy
    · Reply

    October 12, 2019 at 5:37 PM

    I’m excited to make these. Do you have a recipe for the icing?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      October 13, 2019 at 8:18 AM

      Hi Nancy! I do have two royal icing recipes 🙂 You can find them both here –> Royal Icing Recipes

  • Dana
    · Reply

    September 12, 2019 at 6:04 PM

    Hi! Love these cookies.
    If I were to add crushed/powdered freeze dried strawberries to this, would I change the flour amount?

    Thank you!!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      September 12, 2019 at 9:13 PM

      Hi Dana! I realized just now that I’m pretty sure I’m answering you twice lol. Anywho, remove 1/4 cup of the flour and replace it with 1/2 cup ground down freeze dried fruits (the 1/2 cup is measured after the fruit has been ground down into a powder). I hope that helps! 🙂

  • Dins
    · Reply

    September 12, 2019 at 12:38 AM

    Help! I just made these for my daughters bridal shower. The dough was SOOO HARD. I only had a hand mixer and then i had to use my hand. Rolling it was sooo hard. I baked the cookies- and we tried one and it tastes like a KFC biscuit. I’m so sad!!! Does the cookie taste like a biscuit before decorating? I did double the recipe. But followed everything right.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      September 12, 2019 at 7:16 AM

      Hi Dins! I’m so sorry to hear this! It definitely doesn’t taste like a biscuit at all. Did you weigh your ingredients? It really sounds like you used too much flour. I’ve doubled this recipe plenty of times, but you really should be measuring the ingredients.

  • Lisa
    · Reply

    August 15, 2019 at 4:35 PM

    Hi! Do you sift your flour?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      August 16, 2019 at 7:32 AM

      Hi Lisa! I don’t ever sift my flour, but I do always measure it 🙂

  • Mary
    · Reply

    August 4, 2019 at 3:51 PM

    I absolutely love these cookies!! But When I get mine out of the oven they’ve shrunk a lot. I’m not sure what I’m doing wrong :/

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      August 5, 2019 at 10:08 AM

      Hi Mary! I’m so glad you love them! Wow, that’s a new one. I’ve never come across the problem of the cookies shrinking, but I will try to help however I can. Are you using full fat cream cheese? What brand of cream cheese are you using? Are you using unsalted butter? What are you baking on (i.e. parchment paper, silicone mat)? Those are the main things I can think of that would be causing problems, but like I said, I’ll continue to help you however possible! 🙂

      • Mary
        · Reply

        August 5, 2019 at 8:47 PM

        Kyndall,
        Thank you for so much for responding! I am using the Philadelphia Original Cream Cheese. I also bake on parchment paper. I haven’t tried a silicone mat. Maybe I’ll try that next. I feel like my oven has a mind of its own, so I’m wondering if it would have something to do with that? I have no idea either :/ I’m going to bake some more tomorrow and I’ll see how those come out! I’ll keep you updated lol

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          August 6, 2019 at 6:25 PM

          Hi Mary! You’re very welcome 🙂 I use the same cream cheese and also bake my sugar cookies on parchment paper so I don’t think that’s causing the problem. Are you using an oven thermometer? If the temp is not right that could definitely be causing a problem. Yes, please keep me updated! I don’t know if you use facebook, but feel free to join my group and I can reply much faster if you’re needing any help right away. Here’s the link to my group- https://www.facebook.com/groups/6cakesandmore/

  • Kelli
    · Reply

    April 17, 2019 at 9:16 AM

    How long can these cookies be stored in an airtight container before icing? Can these cookies be frozen and then thawed out to ice? Or, is it best to ice them then freeze?

    • 6cakesandmore
      · Reply

      April 24, 2019 at 11:27 AM

      Hi Kelli! I did a post on storing and freezing that will answer those questions for you 🙂 Storing & Freezing Sugar Cookies

  • Georgi
    · Reply

    March 31, 2019 at 8:46 AM

    How cool is your butter? My fridge is set to 35, which would make my butter impossible to work with.

    • 6cakesandmore
      · Reply

      April 5, 2019 at 10:25 AM

      Hi Georgi! I don’t use my butter straight out of the fridge. I use it cool, not cold. You should be able to slightly press a fingerprint into it, but not all the way through. How long it sets out before using it will depend on the atmosphere of your kitchen. I can leave mine out for an hour or so in the winter and use it fine. During the summer I only leave it out for 30 minutes or so. I hope that helps. 🙂

  • Roxanne
    · Reply

    March 24, 2019 at 3:30 PM

    I LOVE these cookies and they are my normal go to recipe. I have increased my cookie thickness to 8mm and have increased my baking times. I’m having a difficult time getting the dough to cook through. I’m at 5,200 elevation and have noticed that my bake times and temperatures are all over the place depending on the recipe and obviously size. My husband likes the thicker cookie and he thinks they are done but I’m not convinced because there is a bit on the inside that still looks undone to me. Maybe I don’t know how the inside should look. Any recommendations?

    • 6cakesandmore
      · Reply

      March 25, 2019 at 3:09 PM

      Hi Roxanne! Another baker I know in high altitude recommends reducing the flour by 1/4 cup. I bake my cookies at that thickness as well and yes, sometimes the middle can appear to be underdone, but if they’re no longer shiny across the top then they’re done. I actually prefer mine that way because they’re soft and delicious lol. If you really just want them to look like the thinner ones, you can reduce your oven temp a bit and bake a few minutes longer. I hope this helps and thank you!

  • Amalia Standard
    · Reply

    March 5, 2019 at 12:19 PM

    These were wonderful! How long would you suggest baking if you only rolled them to be 1/4 inch thick ? ❤️

    • 6cakesandmore
      · Reply

      March 6, 2019 at 2:25 PM

      Hi Amalia! At 1/4″ I’d suggest checking them at about 5-6 minutes. This will also depend on how big they are, but that time frame should be about right. 🙂 Thank you so much!

  • Kristin
    · Reply

    February 19, 2019 at 7:50 PM

    These are my go to sugar cookie! I love them, everything! But I have been wanting to try chocolate sugar cookies. Without wasting time and money, and knowing how much I already love these, can I simply add a few tablespoons of cacao powder? Maybe a little less flour to even out the dry ingredients?

    Thanks for sharing such a perfect recipe!

    • 6cakesandmore
      · Reply

      February 20, 2019 at 6:52 AM

      Hi Kristin! Thank you and I’m so happy that you’re enjoying the recipe! I actually have a Chocolate Sugar Cookie recipe that tastes like brownies! Usually the ingredients that you need are already items you have, so that makes it easier as well. 🙂 Thanks again!

  • Angela
    · Reply

    February 12, 2019 at 2:37 PM

    How do you get them so smooth on top after cooking to decorate?
    Mine came out of the oven with like crinkle puck marks.
    Thank you,

    • 6cakesandmore
      · Reply

      February 12, 2019 at 6:19 PM

      Hi Angela! If they’re not flat or smooth when you put them into the oven, then they’re not going to be flat or smooth when you remove them. You may occasionally get a small bubble, but you can very lightly run your finger or fondant smoother across the top when you remove them from the oven and that will fix it. I hope that helps! 🙂

  • Anonymous
    · Reply

    February 12, 2019 at 10:54 AM

    I made these cookies for Valentine’s day. They are a great texture and good up well. They are not as sweet as a traditional sugar cookie but the icing is so sweet that it’s a nice balance. I added a bit of nutmeg and cinnamon in the dough and some orange oil in the icing. Delicious!

    • 6cakesandmore
      · Reply

      February 12, 2019 at 11:48 AM

      Hi! Thank you so much for that feedback! I love adding the spices to the dough, and orange oil in the icing sounds delicious with those! 🙂

      • Tammy
        · Reply

        January 29, 2021 at 7:04 PM

        Can these be frozen after baking them?

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          February 2, 2021 at 8:06 AM

          Hi Tammy! After being baked they can, just not as a dough. Here’s how 🙂 –> (clickable link) Storing & Freezing Sugar Cookies

  • Wendy
    · Reply

    February 3, 2019 at 12:16 PM

    Why Can’t you put your recipe in normal measurements. It is extremely annoying that it is in grams instead of cups.

    • 6cakesandmore
      · Reply

      February 4, 2019 at 10:30 AM

      Hi Wendy! I do provide weight and cup measurements for this recipe. The cup measurements are provided in the parentheses next to the ingredient. Through all of my recipe testing I’ve found that weight measurements are much more reliable and easier to halve or double. If you’re wanting optimal results every time you bake, the weight measurements are definitely the way to go 🙂

  • Patricia lambert
    · Reply

    February 2, 2019 at 4:04 PM

    I was wondering if in your cream cheese cookies if you can put the Cream Cheese Emulsiion. And if so what would you leave out. Just found your post on face book. I am excited to try your marble cookies. Thank you.

    • 6cakesandmore
      · Reply

      February 4, 2019 at 10:32 AM

      Hi Patricia! If you wanted to use the cream cheese emulsion instead of cream cheese, then I’d recommend just using my Original Foolproof Sugar Cookie recipe and adding up to 2 tsp of the emulsion. I hope that helps and I look forward to hearing what you think of the outcomes! 🙂

  • Melissa
    · Reply

    December 11, 2018 at 6:41 PM

    I just felt like these were missing something, they were fluffy and a great texture but they were just kind of bland.

    • 6cakesandmore
      · Reply

      December 12, 2018 at 7:12 PM

      👍🏻 Thanks for sharing your thoughts Melissa.

  • Brittany
    · Reply

    December 10, 2018 at 6:19 PM

    So I just baked these and they are thick and yummy however they taste more like a pie crust or flakey pastry than a sweet sugar cookie… did I miss or do something wrong? Or is it more tarts due to the cream cheese but I loved everything bout this recipe and they baked well I ended up doing 10mins I am in high altitudes and they came out perfect as far as crispy outside soft inside

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 11, 2018 at 5:58 AM

      Hi Brittany! These aren’t suppose to be sweet like traditional sugar cookies. They shouldn’t be bland though. Did you weigh your flour? Did you add the vanilla? I hope that I can help 🙂 If you’d like a sweeter cookie, my Foolproof Sugar Cookies are a great start, but I have tons of flavors posted throughout the blog!

  • D GIBSON
    · Reply

    November 20, 2018 at 11:21 AM

    Hello! Going to try these out today but I don’t have unsalted butter on hand-can I omit the salt called for and just use salted butter?? Thanks in advance!!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      November 21, 2018 at 6:18 AM

      Hi D! You can, but I don’t recommend it. Salted butter does contain as much as 18% more water content than unsalted so your results could come out unfavorable. Here’s a post I did on the difference between unsalted and salted butter 🙂

  • Klaudia
    · Reply

    August 22, 2018 at 2:01 PM

    I baked these Tuesday night & put them on paper towels in storage containers. Need to decorate & bag them for an event Saturday afternoon… will they be ok in the storage containers until then or do they have to be refrigerated?
    Thank You!

    P.S. They’re delicious!!😍

    • 6cakesandmore
      · Reply

      August 23, 2018 at 1:37 PM

      They will be okay in the storage containers. I keep mine in storage containers on paper towels. I definitely don’t ever recommend refrigerating them as this will cause them to dry out. Thank you, and I’m so glad you’re enjoying them!

  • Shelly
    · Reply

    August 15, 2018 at 11:02 AM

    Do these hold up well decorated with royal icing, heat selead, and gifted? Or will they break because they are soft? Thank you.

    • 6cakesandmore
      · Reply

      August 15, 2018 at 12:43 PM

      Hi Shelly! While these are slightly more delicate than the original sugar cookies, they will hold up to royal icing and packaging!

  • Anonymous
    · Reply

    April 21, 2018 at 10:54 AM

    Do you have to ice the sugar cookies? Can you just use decorative sugar and will it taste the same?

    • 6cakesandmore
      · Reply

      April 21, 2018 at 12:10 PM

      No, you don’t have to ice them. We eat them plain a lot of the time and they’re delicious!

  • Lynett
    · Reply

    March 17, 2018 at 12:56 PM

    Hello! I’m making these cookies right now and will be using your all-butter buttercream to frost. Can you please tell me how many servings to make for that recipe? I just want to spoon spread them onto the cookies so I don’t want to make the amount needed to frost a layered cake. Thanks in advance!

    • 6cakesandmore
      · Reply

      March 17, 2018 at 4:47 PM

      Without knowing all the details, a half a batch should be enough.

  • Shopper
    · Reply

    February 21, 2018 at 3:45 PM

    Would love to try but not everyone has a stand mixer which you make seem is mandatory.

    • 6cakesandmore
      · Reply

      February 21, 2018 at 6:38 PM

      Hi! You can absolutely still make pretty much anything on this site. I know many people who successfully use my recipes with a hand mixer. There are also recipes that no mixer is needed at all. I do hope you give them a try! 🙂

  • Pam
    · Reply

    February 13, 2018 at 9:31 PM

    Can I put the batter in the fridge over night? It made a lot and I can’t make them all tonight.

    • 6cakesandmore
      · Reply

      February 13, 2018 at 9:34 PM

      Yes, you absolutely can! You can also cut your shapes, freeze them, and bake from frozen. Just add a few minutes onto the bake time.

  • Mary Murray
    · Reply

    February 10, 2018 at 8:25 AM

    Cookies look terrific (I’m trying them today!) but so does the icing! Did I miss a recipe for it…so shiny and perfect!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 10, 2018 at 1:57 PM

      Thank you! All of the recipes are located on the recipes page. There is a customizable royal icing, as well as a dark chocolate royal icing!

      • Sara H
        · Reply

        January 24, 2020 at 9:46 AM

        Hello! I absolutelyLOVE this recipe, and is always my go to for making sugar cookies as I LOVE cream cheese so THANK YOU for sharing it with us!! 💗💗 I was hoping to make a chocolate version of this recipe for football cookies for Super Bowl. I know you have a chocolate sugar cookie recipe, but it doesn’t use cream cheese like this one. Could you help me with where to start to still use this recipe, but make them chocolate? I know I need to add cocoa powder, but am not sure how much to add, and how much flour (if any) I should omit 🤔 Thank you so much!

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          January 24, 2020 at 10:40 AM

          Hi Sara! Thank you so much! You can remove 66 grams (1/2 cup) of the flour and add 40 grams (1/2 cup) of natural unsweetened cocoa powder. If you find that the dough is too sticky you can add 33 grams (1/4 cup) of the flour back to the dough, but this really depends on your environment and time of year. I’m in the south and during the summer I only need to remove 33 grams (1/4 cup) of the flour. I hope that helps and thanks again! 🙂

  • Meagan
    · Reply

    January 28, 2018 at 2:13 PM

    Hi! Looking forward to trying this, but wanted to ask, no baking soda or baking powder?

    • 6cakesandmore
      · Reply

      January 28, 2018 at 3:04 PM

      Hello! Nope, no baking soda or baking powder in any of my sugar cookie recipes as they contribute to spreading.

  • Cortnie twilla
    · Reply

    January 25, 2018 at 12:10 PM

    Just learning sugar cookie decorating. Can I freeze the cookie. Defrost, decorate, then freeze once I wrap them in pretty cellophane bags? Thanks!

    • 6cakesandmore
      · Reply

      January 25, 2018 at 3:06 PM

      You can freeze the baked cookie. What I like to do is, cut the shapes I need and freeze the dough. You can bake from frozen without any issues, just add 2-4 minutes onto the bake time. I haven’t frozen decorated cookies personally, but I know of people who do. Thanks!

  • Jo
    · Reply

    January 24, 2018 at 5:52 PM

    That is a very pretty shade of deep pink. Do you have the color or ratios for that?

    • 6cakesandmore
      · Reply

      January 24, 2018 at 8:50 PM

      Thank you! I’m sorry I don’t have the ratios for it, but I did use Americolor Burgundy.

      • Jo
        · Reply

        January 25, 2018 at 10:24 AM

        Thank you! Good enough! I’m looking forward to trying to make that cookie!

  • Anonymous
    · Reply

    January 22, 2018 at 9:55 PM

    How long is the shelf life of the cream cheese sugar cookies?

    • 6cakesandmore
      · Reply

      January 23, 2018 at 9:21 AM

      Mine have only ever lasted about 3-4 days before they’re eaten. I know that typically, 5-7 days is the max before any cookie starts to go stale.

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