My mom’s sugar cookies are famous. For real. They’re soft and cakey with the very best cream cheese frosting for cookies – it’s way better than the tasteless “royal” icing that’s often used to decorate sugar cookies or the pasty pink frosting on those store bought ones. She makes them for every holiday and I don’t know how many people have requested the recipe over the years. Good thing she doesn’t mind sharing recipes, because I’m going to share it with all of you today.
One thing I really like about this recipe is that you don’t have to chill the dough before rolling it out. I don’t know about you, but I don’t really like making cookies to be an all-day affair. I’d rather just mix them up and get them baked, and that’s exactly what you can do with this recipe.
How to make sugar cookies with cream cheese frosting
Click here to download the printable recipe card below.
The recipe is fairly straightforward, but here are a few tips:
1 – Don’t roll the dough out too thin! If you want nice, soft, puffy cookies, your dough needs to be right around 3/8th of an inch thick once rolled out (and yes, I do sometimes grab a ruler and measure until I get a feel for it).
2 – Don’t overbake! Cookies should not be brown AT ALL. Not even a little (see photos below) or they’ll end up crunchy. Plan to stick around while the first tray of cookies is baking and keep a close eye on them to see how long they’ll need in your oven. When done they’ll be nice and puffed and firm enough to come off the cookie sheet pretty easily – they won’t be gooey – but even the bottoms will still be white (photos below).
3 – You will need flour to roll these out, especially the right at first. Go ahead and dump some flour on your work surface, then scoop out some dough, then put more flour on top. As you continue to cut cookies and roll out more dough, some of the flour will get mixed in and you won’t need to add as much each time.
Oh, I almost forgot – your cookie total will depend on what size cookie cutters you choose, but I’d say you can plan on 4 dozen good sized round cookies from one batch.
How to make cream cheese frosting for sugar cookies
Ok, so these cookies are good, but it’s the cream cheese cookie frosting that takes them over the top! Make sure you wait to frost the cookies until they are completely cool. The cream cheese cookie frosting recipe included is delicious and super easy to mix up. If you like a lot of frosting on each cookie, you might want to increase all the frosting ingredients by one half to make sure you have plenty (6T butter, dash of salt, 6 oz cream cheese, 4-5T milk, 4.5 cups powdered sugar, 1.5t vanilla).
This truly is the best cream cheese frosting for sugar cookies!
Now, baking up and then frosting an entire batch of sugar cookies can take some time. In an effort to speed things up, I’ve found a super easy frosting method that’s much quicker than spreading the frosting on each cookie with a knife, and looks kinda fancy. Click here for the easiest way to frost sugar cookies.
I can’t wait for the Superbowl. These will be such cute footballs. Plus by then we might be over the big push to lose some weight!
So, how can I print the recipes without having to print all the advertisements ?????
Just above the recipe card in the post is a link that says “click here for a printable recipe card.” Click there, download the card, and you can print just that!
There’s a link on the page for just a recipe card.
Right above the recipe click on the blue letters that say download and print– then print out
Those look delicious! Nice simple recipe thanks for sharing ♥
These look gorgeous! And so soft and yummy! I loooove soft cookies, so these definitely just went to the top of my baking list!
does this frosting get hard enough that you can stack the cookies?
Yes and no. It’s doesn’t get hard like a royal icing does, so I wouldn’t stack them more than 2 or 3 high, but it does set up enough that you can layer them on a plate after a few hours.
These look wonderful. I LOVE frosted sugar cookies. I’m going to try this recipe this week.
Hi! These look So yummy! I can’t wait to make them! I was just wondering if you can freeze the dough at any point so that I always have some in the freezer?
Yes, you can freeze the dough, but you’ll want it to come to room temperature before trying to roll it out otherwise it will be very hard to work with. The cookies themselves actually freeze beautifully!
how long do the cookies stay good for when freezing after baking?
In the cookie recipe it uses margarine, can butter be used instead?
Usually I would say yes, but you might have an issue with the cookies spreading a little too much. If you want to try it, I’d recommend rolling the dough a little thicker than directed in the post. And make sure the butter is only softened, not melted. Let us know how it goes!
I used butter and found that I had to use more than a cup of flour *extra* to get the consistency like dough! (And I din’t melt the butter; it was just softened.) Now, this worked for me because I like less sugary sugar cookies, but it means that mine aren’t really a good reflection of your recipe. (just an FYI, since I didn’t see anyone answering this from experimenting with the recipe.)
I use real butter when baking myself. Were your cookies fluffy and light? The icing adds enough sweet for my using, but I’m curious on the fluffiness of the cookie?
I have a recipe that makes these cookies with real butter and confectioner sugar not granular but not nearly the same amount of flour or baking powder. Now I curious as to the difference will have to try them but I do like using real butter better than margarine.
On the recipe card it says 6T Miok. Is this supposed to be MILK?
Yes, MILK! sorry 🙂
what milk is best? Whole?
Add orange zest to give the cookie base more flavour. You will not regret it. 🙂
Hi – these look amazing – just wondering if the icing hardens so that the cookies can be packaged and gifted? Thank you!
These look delicious so I tried them, but I can’t seem to get the frosting right. I followed the recipe exactly but it turned out very very runny and not at all something I could spread on. I kept adding powdered sugar (2-3 more cups!) and it’s still too soft! should I have whipped the butter and cream geese first? Is3 Tbs too much milk? Please help!
I had the exact same issue with the frosting. That plus it appeared very grainy like the cream cheese just didn’t want to integrate. Probably wouldn’t use this recipe again.
If your icing looks “grainy” it means your butter and cream cheese were not to temperature (e.g. softened enough) to combine fully. sounds like a technical error not a problem with the recipe.
I only added 2 Tbsp of milk. My other recipes call for 7 to 8 tsp of liquid to 4 cups of powdered sugar. It seems to be a good consistency.
In the list of ingredients you say margarine and in the body you say to cream together sugar, butter, eggs and milk… So does it matter if you use butter or margarine? I know some recipes actually matter. I assume this one doesn’t?
yes, she said above that butter will make it run more
Actually, she said it “might” make them a bit thinner, so to make cookies a bit thicker. But I have actually made these with butter and they came out great. I rolled my dough to about 3/8″ and they were perfection!
I’m glad to hear this. I’m a butter user. Did you have to add any extra flour? Did they com out thick and fluffy?
Do these frosted cookies needs to be refrigerated since there is cream cheese in the frosting.
Hey! I’m Flavia from Argentina, I made these a couple of days ago and I have to say they are absolutely delicious! <3 Thanks for sharing this recipe with us, it's definitely my new fav. X
I WAS WONDERING IN THE RECIPE CARD IT SAYS
1 t VANILLA
3 T OF MILK
DOES THE LITTLE t MEAN TEASPOON ? AND THE BIG T MEAN TABLESPOON ?
Yep!
Do you use salted or unsalted butter for the frosting?
This recipe sounds AMAZING! But, how many cookies does it make?
do you mean “milk” instead of miok
I did 2T of milk for the frosting and it turned out beautifully
Just a correction: Miok, is it supposed to be milk?..And these look great! Will try them soon!
For the cookies (not the frosting) does the butter need to be softened or not
Thanks so much for this recipe! I tried it and they turned out perfect!
My family and I did NOT like these cookies…. they had a weird metal after taste. I an completely disappointed what a waste of products, money and most of all time. After we each choked down a cookie each I tossed the rest. I don’t know if I did something wrong but to my knowledge I followed the recipe to the letter…. nonetheless I’ll never make these again.
Maybe it was your cookie sheet or a problem with your dairy ingredients.
I use Rumford Aluminum Free Baking Powder when baking and never have that problem.
I just made these cookies tonight and I have a lot of issues.. I love to bake and followed this recipe to a T. But #1 my cookies were way to dry. Even the softest of softest cookie… And the frosting was way to runny, more like a glaze than a frosting. They had zero.. absolutely zero taste. I am highly disappointed.
Just made them with my boys. They are perfect! I overestimated the amount of icing I would need though. I doubled the icing recipe because we love it.
This is one of the worst recipes I’ve followed. The dough was impossible to work with, my cookies didn’t hold a shape and puffed up like a loaf of bread. And they taste like flour. Waste of time and ingredients
I’m going to be trying this recipe out, but I was wondering if they would hold the shape of a cookie cutter (e.g. snowman, wreath, heart etc.)?
yes they do! You can see hearts using this recipe in this post: https://www.itsalwaysautumn.com/2014/01/29/easiest-way-frost-sugar-cookies.html
I haven’t tried it yet but now I am a bit concerned about some of the reviews. I was planning on using butter instead of margerine. Also wanted to use a cookie cutter. Will it hold its shape??
Hi Inma. I’ve never used butter instead of margarine in the recipe so I don’t know how that would work out. However, as written the cookies do hold their shape beautifully!
I definitely have to agree, the misspelling of milk, margarine is listed as an ingredient but butter is used in the recipe, and while I know about the “t” vs “T” for teaspoon and tablespoon, many people don’t, and it is one key away from being a typo and ruining a recipe. There is no mention if the butter/margarine is salted or unsalted. The author should seriously consider remaking this card.
I am apprehensive to try this, I want a softer cookie recipe than the one I currently use, but I also don’t want to waste my time or ingredients making this. Also, five teaspoons seems like an excessively large amount, I’m guessing that’s why the previous post mentioned that her cookies puffed up like a balloon.
My daughter and I made these cookies tonight and they turned out perfectly! They were fluffy and easy to work with. I also really like the cream cheese icing.Thanks for the great recipe!
I tried this recipe 2 times, followed the recipe from top to bottom and I cannot say anything good from this recipe. My honest advice: DONT EVEN ATTEMPT THIS!
Did you really put 5 tsp of baking powder in them? That sounds like a lot of baking powder.
Help! The link is broken.
I come from a family of amazing cookie makers, but I myself started making cookies a couple months ago. Once I attempted this dough recipe I have never strayed. I have used this recipe 6-7 times now and have had great success everytime. The instructions and tips provided are clear and create soft and delicious cookies! If you had made these cookies and were disappointed, I would try then again while reading all the tips provided. Like I said, I am not an experienced baker but have tried amazing cookies and these I promise are amazing cookies!
Thanks Aubrey! I’m glad they’ve worked out for you.
Thanks a lot for sharing the recipe. I am from Turkey.I tried cookie. It is unbeliveably soft though it doesn’t seem so. My four years old daughter really liked the cookies. The day after I baked the cookies they were even better.
The link takes me to the facebook page not a recipe card to print.
Yes, the link took me to the Facebook page also with a cranberry bread recipe.
Whoa – sorry about that! It’s fixed now 😉
Oh wow, I wish Incould reach through the screen and eat one. I will be trying this recipe.
I made these cookies today. The dough was great to work with and the cookies looked perfect…BUT…Before I frosted them I decided to taste one and it was AWFUL. An overpowering flavor of baking powder came through. I think the problem is the 5 teaspoons of baking powder called for in the recipe! It is WAY TOO MUCH!! Was this a typo? Unfortunately, I had to throw out the whole batch.
So sorry they didn’t work for you Angela. 5 teaspoons baking powder is correct, and I’ve never been able to taste the baking powder. It’s actually not that much baking powder, considering how much flour goes into a batch. Lots of readers have had success with this recipe as well. I’m not sure what happened to your cookies, unless somehow you used tablespoons instead of teaspoons or baking soda instead of baking powder. Again, sorry it didn’t work! I know how disappointing that is.
Thank you for the reply, Autumn. I appreciate your input but will not be making another attempt at this recipe. Keep posting however! Your blog is lovely.
Thanks!
What temperature do o bake the cookies at. Thank you
My husband loves sugar cookies & these have become his favorite. They stay soft for a long time.
Just wanted to say what a great site. Thanks
Does this cookie need to be refrigerated after it’s frosted because of the cream cheese?
Nope! The frosting is just fine for a couple of days out on the counter. I wouldn’t leave it out somewhere warmer than room temp, but at room temp you will be fine.
If the frosting has cream cheese, does that mean the cookies have to me refrigerated?
Nope, they stay good on the counter for a couple of days!
Tried these cookies and they’re AMAZING! Huge hit in the house. This will be my new go to recipe for sugar cookies!
I couldn’t find my cookie cutter, so I used a glass. They were pretty big. They were a little bit dry for me, but they tasted good. I hope the hubby will like them, because he prefers softer cookies. Does anyone know how to make them softer, or is it just how they are supposed to be?
Your mom taught me how to make these cookies in the 1970’s! It has always been my go-to recipe since then for sugar cookies. When the boys were little, we made Christmas cookies every year using this recipe–they loved the tradition. I haven’t had the space to bake much lately; but I have an outstanding collection of cookie cutters because of this recipe=)
xoxoxo
I noticed that there is no flavoring (vanilla, almond, etc). Is that an oversight?
Will the cream cheese icing harden that way it can be put in treat bags or is it still creamy? Thank you! I’m super excited to make this..
Can this recipe be cut in half to make 2 dozen instead of the suggested 4 dozen ? Thanks !
Sure!
Are you supposed to melt the margarine or is it supposed to be soften?
Thanks Autumn. You’re the best. I made these last night and the kids loved them
These did not work for us…. the dough was more like stiff cake batter and not doughy at all. First half we made it doughy and we got cookies about 1/2 thick and gooey in the middle and brown on bottoms. After they cooled they were hard. 2nd half we followed direction with gooey mess and first half came out deformed because they would stick to the cookie cutter. But still 1/2 in tall and poofy. And stiff. Too stiff to be called soft sugar cookies. As the flour mixed in with each reroll it became easier to cut and transfer but still came out poofy and slightly brown on edges and that was at 7mins. 350 degrees F. So I don’t know how you are suppose to do these.. maybe you should do a video of the dough making step by step of what u posted… I usually love baking but everytime I try a sugar cookie recipe i am seriously dissapointed. Seems I can only eat a decent one from the store…
can make the frosting ahead of time and put it in the fridge overnight?