Cream Cheese Sugar Cookies

5 from 1 vote

A soft tender no-chill cream cheese sugar cookie made with cream cheese to make them tender, and rolled in sprinkles before baking!

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Dessert

Cuisine: Cookies

Servings: cookies

Calories: 113kcal

Position a rack in the center of the oven and preheat the oven to 375°F/190^oC. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer with paddle attachment, beat together on medium-high speed the softened butter, granulated sugar, and cream cheese until light and fluffy, about 2 to 3 minutes.
Add in egg and beat to combine. Scrap down the sides and bottom of the bowl as needed. Beat in vanilla extract.
On low speed, beat in the flour mixture, until a soft cookie dough forms. Do not overmix.
With a small cookie scoop, or two spoons, scoop cookie dough into about 1 tablespoon portions. Roll each cookie dough in your hands, then roll in sprinkles.
Place on the prepared baking sheets, spaced 2 inches apart. Gently flatten each cookie with the palm of your hand to about 1/4" thickness.
Bake in the preheated oven for 10 to 12 minutes, until edges are set, and barely beginning to brown. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes, before transferring to a wire rack to finish cooling completely.

Storage: Store cookies in an airtight container for up to 3 days.
Freezing: Freeze cookies, baked or unbaked, for up to 3 months. Bake cookies frozen, do no thaw and add on a few additional minutes of baking time.
Cut-out sugar cookies: Add an additional 1/2 cup of flour (60 g). Wrap dough in plastic, and chill for 1 hour before rolling and cutting out cookies. Bake for 8 minutes, until golden brown at the edges.
Cream cheese: You can always omit the cream cheese if you want a thinner, crispier sugar cookie.