{Melt in your Mouth!} Cream Cheese Sugar Cookies

Hey friends!  Here is a recipe that you will absolutely love!  It was one of my mom’s favorite cookie to make, and it literally melts in your mouth!  

cream cheese sugar cookies

Here’s the recipe!


Cream Cheese Sugar Cookies

1 cup sugar

1 cup margarine or butter, softened

3 oz. package of cream cheese

1/4 tsp Salt

1/2 tsp Almond extract

1/2 tsp vanilla extract

1 egg yolk (reserve white)

2 cups all purpose flour

Blend together sugar, margarine, cream cheese, salt, almond extract, vanilla, and egg yolk with mixer.  Mix in flour until well blended.

sugar cookies

Refrigerate dough two hours.

sugar cookies

Heat oven to 375 degrees.  Roll out dough, one third at a time, on a lightly floured surface.  Using a cookie cutter dipped in flour, cut out cookies as close together as possible.

cream cheese sugar cookies


Place the cookies one inch apart on ungreased cookie sheets.  Bake for 7 to 10 minutes or until bottoms of cookies are a light golden brown.  Cool completely.

To prevent breaking, move cookies to and from baking sheets with a wide spatula or pancake turner.

Leave cookies plain or, if desired, brush with slightly beaten egg white and spring with colored sugar.


{My mom always told me the most important part of making sugar cookies was to take them out as soon as they were even slightly brown on the bottom, or not at all.  I took mine out before they had even browned and left them on the cookie sheet to cool.  That made them extra soft and delicious.}

If desired, use the almond glaze below.

Almond Glaze:

{I made my glaze a little thicker by adding more confectioner’s sugar.  I also didn’t add the almond extract to the glaze because I wasn’t sure if the students would like the taste of almond.  But if I were making these for another occasion, I would definitely use the almond extract.}

1 cup confectioner’s sugar

1/4 tsp. almond extract

2 Tb. water

4 drops of food coloring

sugar cookies

Stir all ingredients until smooth.

Pour 1 teaspoon of glaze on each sugar cookie.  Use the back of the teaspoon to spread glaze evenly over cookie.  Let glaze dry.


cream cheese sugar cookies




  1. These are seriously the best tasting sugar cookies I’ve ever had! Hard to control myself not to eat all the dough before I bake the cookies! I made these last night (from your fall leaves post) for my son’s class too. Thanks for sharing!

  2. I always use the Cream Cheese Sugar Cookie recipe out of Paula Deen’s Just Desserts cook book. If this is not exactly it, it’s at least very similar. I don’t really care for regular sugar cookies—I don’t hate them but don’t love them either, am just ambivilent about them. But these w/the cream cheese in them are addictive:)

  3. This has been our GO TO recipe since I first tried it in 2012. (I have the date and your blog written on the recipe!) I triple it every time!!!! because they are so awesome!!!! So I was thinking of you Wed evening as I baked! :-)

  4. I don’t like almond flavor. You think I could just use all vanilla or maybe instead of almond use lemon flavoring ? I know a lot of ppl use lemon flavoring in their sugar cookies.

  5. Please, please tell me where I can purchase a heart cookie cutter like the one that you used here for the cream cheese cookies. (It has a flat bottom at the tip of the heart.) I don’t know why my post is not showing up. I’ve already sent one. Thank you.

  6. I’m baking hundreds of cookies for a wedding. If I made these and didn’t frost them till they’ve thawed and are dry….how long could I freeze them with out them going bad???

    Anyone know specific guidelines for freezing cookies, brownies, and truffles? ? Please email me if you really have solid advice.

  7. I love the almond flavor but hate cream cheese. Think i will have to make these for someone else since they look like everyone will love them!

  8. Made these cookies for a xmas cookie exchange and they were a big hit! Love them will be making more for xmas! Also the dough is heavenly! Everyone wanted the recipe!

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