Cream Cheese Sugar Cookies from Sugar Cookie Mix
These cream cheese sugar cookies are soft, sweet, and topped with fluffy frosting. Starting with sugar cookie mix keeps them easy, but they still feel special enough for parties and holidays.
Servings: 20
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.
Notes
Change the color of the sprinkles to match the holiday or event.
Tint the icing as desired with food coloring.
Feel free to use my buttercream icing instead from my Betty Crocker cut-out sugar cookies.
Store cookies at room temperature for 2-3 days then in the refrigerator for up to a week. You can freeze unfrosted cookies up to 3 months. Thaw, frost and enjoy.