Cream Cheese Cutout Sugar Cookies

Cream Cheese Cutout Cookies are deliciously chewy sugar cookies with a decadent strawberry buttercream frosting. They’re a beautiful addition to any party table, but also make a sweet and lovely snack. Set out a tray of these Cream Cheese Cutout Cookies for any occasion.

We’ve baked up more than our fair share of sugar cookies, and this Cream Cheese Cutout Cookie recipe stands out from the rest. The perfect combo of cream cheese, butter, and egg yolks makes them soft and chewy, while also keeping their shape in the oven. And the pink frosting will delight! A festive change from plain vanilla, this berrylicious frosting is made with freeze-dried strawberries that are whipped into a silky cream cheese buttercream.

Cookie Baking Essentials

Made in one bowl, these Cream Cheese Cutout Cookies are incredibly easy to make. You’ll need a GoodCook Touch 5 QT Mixing Bowl and GoodCook Gourmet Stainless Steel Spatula to make the dough. You can make the frosting while the dough is chilling in the fridge.

Now you’re ready to roll with the GoodCook line of baking essentials! You’ll need a GoodCook Classic Wood Rolling Pin and your favorite cookie cutters to get your cookies oven-ready. Bake them up on a GoodCook Nonstick Cookie Sheet, cool, then frost. Don’t forget the sprinkles!

Bake & Share

Happy cooking baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us #goodcookcom


Cream Cheese Cutout Cookies

Good Cook

Chewy sugar cookies with decadent strawberry buttercream frosting are perfect for any occasion!

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 36 large cookies


  • 8 ounces cream cheese, room temperature
  • 2 cups butter, room temperature
  • 2 cups granulated sugar
  • 2 egg yolks
  • 2 teaspoons vanilla
  • 1/2 teaspoon kosher salt
  • 5 1/4 cups flour

Strawberry Cream Cheese Buttercream:

  • 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
  • 1 (8-ounce/226 grams) package cream cheese chilled from the fridge
  • 2 1/2 teaspoons (12.5 ml) pure vanilla extract
  • 4 to 4 1/2 cups (480 to 540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
  • 2 to 2 1/2 cups (36 to 45 grams) freeze-dried strawberries about 6 to 8 tablespoons
  • Heavy cream, to thin buttercream to desired consistency


In bowl of stand mixer beat cream cheese and butter until creamy, about 2 minutes, scraping sides as necessary. Add sugar and beat for an additional 3 minutes. Mixture should be fluffy and pale in color. Turn mixer to medium-low and add in egg yolks, vanilla and salt and mix until combined. Finally turn mixer to low and slowly add in flour. Mix just until all flour is incorporated.

Chill dough for at least 2 hours.

When ready to bake, preheat oven to 350° and line baking sheet with parchment paper.

Remove dough from fridge and in portions, roll dough to 1/2 inch thick on a floured surface. Using cookie cutters cut dough and place onto prepared baking sheet. Cookies won’t spread too much.

Bake for 10-12 minutes, depending on how large the cookies you are baking are.

Transfer to a wire rack to cool completely before icing.

For the Strawberry Cream Cheese Buttercream:

Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.

Gradually add 4 cups powdered sugar, beating on low speed (stir), until well combined. Add additional powdered sugar until desired consistency for spreading and level of sweetness is reached. Add desired amount of pulverized (powdered) strawberries and mix on low speed (stir) until blended.

Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 1 to 2 minutes.

If needed, beat in heavy cream by the ½ to 1 teaspoonful to reach the ideal consistency



Posted in Desserts, Recipes by Goodcook staff |