Cream Cheese Sugar Cookies (Halloween)
Cream cheese sugar cookies are soft, buttery, and perfect for cutting into your favorite shapes. The cream cheese adds a tender texture, while the dough holds its shape beautifully when baked.
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For this recipe, I made mini 2-inch pumpkin cookies for Halloween! Each cookie is decorated with orange buttercream, orange sanding sugar, and a chocolate chip for the stem. They're simple, cute, and perfect for holiday baking.
The best part is that you can use this recipe for any holiday. Just switch out the cookie cutters and decorations for Christmas, Valentine's Day, Easter, or any special occasion!
If you looking for more no chill Halloween cookie ideas make sure to check out these recipes!
Why You'll Love These Cream Cheese Sugar Cookies
- Soft and tender: Cream cheese keeps the cookies soft without making them cakey.
- No Chill Time: Yes, no need to chill these cookies before cutting out!
- Perfect for decorating: Use buttercream frosting to pipe your favorite designs.
- Great for any holiday: Switch out the cookie cutters and frosting colors for any occasion.
- Make ahead: Prepare the cookie dough in advance and bake whenever you're ready.
Cream Cheese Sugar Cookies Ingredients and Substitutions
- Unsalted butter: Adds richness and that classic buttery sugar cookie flavor. Make sure it's softened to room temperature.
- Cream cheese: The secret to these soft and tender cookies! Use full-fat block cream cheese for the best results. Avoid whipped cream cheese.
- Granulated sugar: Sweetens the cookies and helps create a soft texture.
- Egg and egg yolk: Bind the ingredients together, while the extra egg yolk adds richness and tenderness, without adding the whole egg.
- Vanilla extract: Adds flavor to the cookies, I love to use vanilla bean paste so you can see the speckles in the dough. You can also add a little almond extract for a different flavor.
- All-purpose flour: Provides structure so the cookies hold their shape when cut and baked. Measure your flour correctly to avoid dry cookies.
- Cornstarch: Helps create a tender, melt-in-your-mouth texture.
- Baking powder: Gives the cookies a little lift without making them too dense.
- Salt: Balances the sweetness and brings out the buttery flavor.
How to Make Cream Cheese Cut Out Sugar Cookies
In a stand mixer fitted with the paddle attachment, beat the softened butter, cream cheese, and granulated sugar until smooth and creamy, about 2–3 minutes. You can also use an electric hand mixer.
Add the egg, egg yolk, and vanilla extract. Mix until combined, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients. Mix on low speed until a soft dough forms. Avoid overmixing.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Roll the dough to about ¼-inch thickness on a lightly floured surface. Use your favorite cookie cutters to cut out shapes.
For these Halloween cookies, I used Halloween-themed cookie cutters, but any shape will work!
Transfer the cookies to the prepared baking sheet, spacing them about 1 inch apart.
Bake at 350°F for approximately 10–12 minutes, or until the tops look set and the edges are just beginning to turn golden.
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies have completely cooled, decorate them with vanilla buttercream frosting.
For these Halloween cookies, I colored my buttercream with gel food coloring and piped different Halloween designs.
You can make pumpkins, ghosts, bats, or any other Halloween-inspired decorations. Keep the designs simple or add extra details using different piping tips.
Tips for the Best Cut Out Sugar Cookies
Roll the dough evenly. Aim for about ¼-inch thickness so the cookies bake evenly and stay soft in the center.
Avoid using too much flour. Lightly dust your work surface or roll the dough between two sheets of parchment paper.
Chill the cut-out shapes. If the dough becomes too soft while cutting, place the cookies in the freezer for about 10 minutes before baking.
Don't overbake. Remove the cookies once the tops have set and the edges are lightly golden.
Cool before frosting. Warm cookies will melt the buttercream, so allow them to cool completely before decorating.
Frequently Asked Questions
Do cream cheese sugar cookies taste like cream cheese?
The cream cheese adds a subtle tang, but it doesn't overpower the cookies. You'll mostly taste the buttery vanilla flavor with a soft and tender texture.
Can I make the dough ahead of time?
Yes! Prepare the dough and refrigerate it for up to 2 days before rolling and baking. Let it soften slightly at room temperature if it's too firm to roll.
Can I decorate these cookies with royal icing instead?
Absolutely! Although I prefer buttercream for these cookies, you can decorate them with royal icing if you want a firmer finish that's easier to stack and package.
How do I store cream cheese sugar cookies?
Store the baked, unfrosted cookies in an airtight container in the refrigerator for up to 5 days. For buttercream-decorated cookies, refrigerate them in a covered container, preferably in a single layer. Let them come to room temperature before serving.
You can also freeze the unfrosted cookies for up to 2 months. Thaw them before decorating.
Cream Cheese Sugar Cookies
Ingredients
Cream Cheese Cookie Dough
- ¾ cup unsalted butter 170g, softened
- ⅔ cup full-fat cream cheese 150g room temp
- 1 ¼ cups granulated sugar 250g
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3 ½ cups all-purpose flour 420
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
Vanilla Buttercream
- Gel food coloring optional
- 1 cup unsalted butter
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 3 tablespoon heavy cream
Decorations:
- Orange sanding sugar
- Chocolate chips
- Sprinkle Eyes
- Sprinkles
Instructions
Cream Cheese Cookie Dough
- In a stand mixer fitted with the paddle attachment, beat the softened butter, cream cheese, and sugar for 2–3 minutes until smooth and creamy.
- Mix in the egg, egg yolk, and vanilla extract until combined. Scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients and mix on low speed until a soft dough forms.
- Preheat the oven to 350°F. Roll the dough to ¼-inch thickness and cut into your desired shapes.
- Arrange the cookies on a parchment-lined baking sheet about 1 inch apart. Bake for 10–12 minutes or until the edges are lightly golden and the tops are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Once completely cool, decorate with vanilla buttercream and your favorite piping tips.
Vanilla buttercream
- In a stand mixer fitted with the paddle attachment, beat the softened butter for 2–3 minutes until smooth and creamy.
- Gradually add the powdered sugar and mix on low speed until combined. Increase the speed and beat until light and fluffy.
- Mix in the vanilla extract and 1 tablespoon of heavy cream. Add more cream as needed until the buttercream reaches a smooth, spreadable consistency.
- Add a few drops of orange gel food coloring and mix until evenly combined. Adjust the color as needed.
Decorating:
- Pipe an oval of orange buttercream in the center of each cooled pumpkin cookie.
- Pour orange sanding sugar onto a small plate or shallow bowl. Gently press the buttercream side of each cookie into the sanding sugar until coated. Sprinkle additional sanding sugar along the sides of the buttercream if needed.
- Place a chocolate chip at the top of each pumpkin to create the stem.
- Add any extra decorations as desired and enjoy!
