Cream Cheese Sugar Cookies with Sugar Cookie Mix
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These cream cheese sugar cookies are soft, sweet, and topped with fluffy frosting. I love that they start with sugar cookie mix, which makes them easy enough for any day but still special enough for parties and holidays.
Cream Cheese Cookies with Sugar Cookie Mix
These cream cheese sugar cookies are one of my favorite easy shortcuts when I want something soft, sweet, and party-ready without making dough from scratch. Starting with sugar cookie mix keeps them simple, but the cream cheese gives them a softer texture and richer flavor that makes them feel a little more special.
If you love easy cookie mix desserts, you should also try my sugar cookie cutouts with Betty Crocker mix for a fun holiday baking project or my sugar cookie lemon bars for a bright, citrusy twist. My family actually prefers these Betty Crocker sugar cookie mix recipes over a homemade dough!
Ingredient Notes
Find the full recipe with printable directions.
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- Cream cheese: Use full-fat block cream cheese, not the spreadable kind in a tub. It gives the cookies a softer texture and adds a little richness to both the dough and the frosting.
- Butter: A little unsalted butter adds flavor and helps the cookies bake up tender. Let it soften first so it blends smoothly.
- Egg” This helps bind the dough and gives the cookies structure.
- Vanilla extract: Vanilla adds warm, classic sugar cookie flavor.
- Almond extract: Just a small amount gives these cookies that bakery-style sugar cookie flavor. If you are not a fan, you can leave it out or swap in more vanilla.
- Granulated sugar: Rolling the dough balls in sugar gives the outside a little sparkle and a lightly crisp finish.
- Powdered sugar: This is what makes the frosting smooth and fluffy.
- Milk or cream: A splash helps loosen the frosting until it is soft and spreadable.
- Sprinkles: Totally optional, but they make these cream cheese sugar cookies extra fun for birthdays, holidays, and parties.
How to Make Cream Cheese Sugar Cookies with Betty Crocker Mix
Start by beating the softened cream cheese and butter until smooth and creamy. I like to really give this step a minute so there are no little lumps and the dough ends up soft and even.
Add the egg, vanilla, and almond extract, then mix until everything looks fully combined. The almond extract is what gives these cookies that classic bakery sugar cookie flavor, so I think it is worth keeping in if you can.
Mix in the sugar cookie mix just until a soft dough forms. The dough will be thick, and that is exactly what you want.
Scoop the dough and roll it into balls, then coat each one in granulated sugar. I love this step because it gives the cookies a little sparkle and helps create that lightly crackled finish on top.
Place the dough balls on a prepared baking sheet and bake until the cookies are set and just lightly golden around the edges. I would not overbake them here because the best part is that soft, tender center.
Let the cookies cool completely before frosting. While they cool, beat together the cream cheese frosting until it is smooth, fluffy, and easy to spread. Spread or pipe the frosting onto the cooled cookies, then finish with sprinkles if you want to make them look extra festive.
Recipe Tips
- Use softened cream cheese and butter. If either one is too cold, the dough and frosting will not mix as smoothly, and you can end up with little lumps.
- Do not overmix the dough. Once the sugar cookie mix is blended in, stop mixing so the cookies stay soft and tender.
- Roll in sugar for the best finish. I think that quick sugar coating makes these look prettier and gives the outside just a little sparkle and texture.
- Do not overbake. Pull them out when the centers look set and the edges are just lightly golden. That is what keeps them soft.
- Cool before frosting. If the cookies are even a little warm, the frosting will slide right off instead of sitting nice and fluffy on top.
- Adjust the frosting as needed. Add a tiny splash of milk or cream if it feels too thick, or a little more powdered sugar if you want it stiffer for piping.
- Decorate for any occasion. This is one of those easy cookie recipes you can dress up with different sprinkles for birthdays, baby showers, Christmas, Easter, or Valentine’s Day.
Variations
- Tint the dough: For a fun holiday or party twist, tint the dough with a little gel food coloring like I do in my Valentine sugar cookie cups. It is an easy way to make these feel extra festive without changing the recipe too much.
- Swap the frosting
If you want a sweeter, more classic bakery-style finish, frost them with a buttercream frosting instead of cream cheese frosting. - Bake it in a pan: You can also press the dough into a baking pan instead of scooping individual cookies, similar to my Betty Crocker sugar cookie bars. Once baked and cooled, frost the top and add sprinkles, then slice into bars for an easy party dessert.
Cream Cheese Sugar Cookies from Sugar Cookie Mix
Ingredients
- 2 ounces full-fat brick cream cheese , softened to room temperature
- 1/4 cup unsalted butter , softened to room temperature
- 1 17.5 ounce bag sugar cookie mix , I used Betty Crocker
- 1 egg
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup granulated sugar , optional
Frosting
- 4 ounces full-fat brick cream cheese , softened to room temperature
- 1/4 cup unsalted butter , softened to room temperature
- 2 cups powdered sugar
- 1 teaspoons vanilla exract
- pinch of salt
- sprinkles , I prefer jimmies or non-pareils
Instructions
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- In a large bowl, beat softened cream cheese and butter with a mixer until fluffy and combined.
- Add the sugar cookie mix, egg, vanilla and almond extract then mix until just combined scraping down the sides of the bowl as needed.
- Scoop and roll balls of dough, using a medium cookie scoop (about 1.5 Tablespoons of dough) If using, placed granulated sugar in a shallow pan and roll each ball into it then place on the baking sheets a few inches apart.
- Using the back of your hand, a measuring cup or drinking glass, gently press down on each.
- Bake cookies for 11-13 minutes or until the edges are lightly golden brown. Cool on the baking sheet for 3-4 minutes before transferring to a wire rack to finish cooling.
Frosting
- Beat the cream cheese and butter in a large bowl with an electric mixer until smooth, creamy with no lumps remaining, about 2 minutes.
- Slowly add the confectioners’ sugar and vanilla extract. Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the frosting is creamy.
- Taste. Add a pinch of salt as needed. Using an offset spatula or knife, spread frosting on each cooled cookie, then decorate with sprinkles.
