Sugar Cookies with Cream Cheese Frosting
Soft, melt-in-your-mouth sugar cookies dressed up for Valentine’s Day. These sugar cookies with cream cheese frosting are easily customizable to any holiday.
This weekend Julia and I did some Valentine’s Day baking! We stayed in our pj’s, listened to the rain falling outside, and laughed together in the kitchen. My little baker was a great help in cutting out these heart-shaped cookies, frosting them, and sprinkling them with cute and colorful heart sprinkles. Me? I soaked up every minute of our kitchen time together.
I gave Julia her own sheet of cookies to frost and sprinkle, and I especially loved how she divvied up the rest of the cookies between the two of us: “Next I’ll do that pan, Mom, and you can do that one. Then we can share that last one.” My little sweetheart is always thinking ahead and planning (just like her mother).
I almost didn’t share these cookies here because I myself am a little overwhelmed with all of the Valentine’s Day treats popping up around the blog world right now, and I know the last thing you probably need is another pink and red treat to look at. But… I decided to go ahead anyways because I wanted to write about the fun together time that Julia and I had making these.
Ok, friends. About these cookies. These are the most amazing melt-in-your-mouth delicious sugar cookies you will ever eat. I think it’s the confectioners’ sugar in the recipe that gives the cookies their light, melt-in-your-mouth (I know, I couldn’t help saying it again because it’s so true) texture. And the cream cheese frosting is the perfect complement: light, and not overly sweet.
If you are looking for a sugar cookie recipe that will yield perfect-looking cookies that never spread, then you might be disappointed by these. They do spread a little during baking, but this is minimized by some pre-bake chill time in the fridge. But if you’re like me and taste is your first priority when it comes to sugar cookies, then I think you will love these. And they do they look pretty cute with those red, white, and pink heart sprinkles, don’t they?
Happy Valentine’s Day! I hope in the coming week you can spend some time with those you love most.
- 1 cup unsalted butter, slightly softened
- 1 ½ cups confectioners' (powdered) sugar
- 1 egg
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- 2 ½ cups flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 3 oz. cream cheese, well softened
- 1 tbsp. milk
- 1 tsp. vanilla extract
- 2- 2½ cups confectioners' sugar
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar until combined. Add the egg, vanilla, and almond extract and mix until well combined.
- In a medium bowl, whisk together the flour, baking soda, and cream of tartar. Slowly add the flour mixture to the mixer and mix until combined, scraping down the sides of the bowl as needed.
- Divide the dough in half and form each half into a disk. Wrap each disk tightly with plastic wrap; cover and chill at least 2 hours, or up to 24 hours.
- When you are ready to bake the cookies, preheat your oven to 375 degrees F. Line baking sheets with parchment paper or silicone mats.
- On a lightly floured work surface, roll the dough ¼-inch thick. Cut into desired shapes and place on prepared baking sheets, spacing a few inches apart. Chill the cookies in the refrigerator for 15-30 minutes before baking, to reduce spreading.
- Bake in the preheated oven for 7 minutes. Let cool completely before frosting.
- Using an electric mixer, beat together cream cheese, milk, and vanilla. Add confectioners' sugar, one cup at a time, beating until well combined, until you reach your desired consistency and sweetness. Store frosted cookies in the refrigerator.
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