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Soft sugar cookies with pink cream cheese frosting on a cooling rack
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5 from 5 votes

Soft Sugar Cookies With Cream Cheese Frosting

Soft Sugar Cookies are easy to make with simple ingredients, and the Cream Cheese Frosting takes them over the top!
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Dessert
Keyword: Cookies
Servings: 40 cookies



  • 2 cups Sugar
  • 1 cup Butter
  • 3 Eggs
  • 1/4 cup Milk
  • 5 cups All Purpose Flour
  • 1/2 teaspoon Salt
  • 5 teaspoons Baking Powder

Cream Cheese Frosting

  • 6 tablespoons Butter softened
  • Dash of Salt
  • 1.5 teaspoon Vanilla
  • 4.5 cups Powdered Sugar
  • 4 tablespoons Milk
  • 6 oz Cream Cheese softened


  • Preheat oven to 350 degrees.


  • Cream together sugar, butter, eggs and milk until well combined in a large bowl or in the bowl of a stand mixer.
  • Add flour, salt and baking powder until just combined. 
  • Liberally flour a work surface and rolling pin.
  • Roll out about 1/4 of the dough at a time to 3/8 inch thickness.
  • Cut with cookie cutters and place onto a cookie sheet lined with a cookie sheet liner or parchment paper.
  • Bake about 10 minutes until cookies are just done and remove from baking sheet immediately. Frost when completely cooled.


  • Soften butter and cream cheese, then blend together with powdered sugar, vanilla, salt, and half the milk. Add the rest of the milk gradually, beating until frosting is smooth and fluffy.
  • Tint with food coloring if desired and frost cookies.
  • Store cookies in an airtight container at room temperature.


The yield for this recipe will depend on how thick you roll your dough and how large your cookie cutters are. Forty cookies is an estimate using three inch round cutters. If you'd like to make half a batch, just divide all the ingredients in half (use one whole egg and one egg yolk).
The baking time for cookies will vary based on your oven and how thick you roll the dough. Begin checking at 9 minutes and do not allow the cookie to brown at all (unless you like crunchy cookies).
I prefer using vanilla extract in the frosting, but if you like almond flavored frosting feel free to use almond extract instead.
Some readers have questioned the amount of baking powder in this recipe, stating that it ends up salty. After having made this recipe as written hundreds of times and never had anyone think they taste salty, my guess is those readers may have mistakenly used baking soda, not baking powder. If you would like to decrease the baking powder to 3 teaspoons instead of 5 you may; your cookies may be slightly more dense and a little less cakey.