Cream Cheese Sugar Cookies with Lemon Frosting
Soft, buttery sugar cookies enriched with cream cheese and bright lemon zest, topped with fluffy vanilla bean frosting and sprinkles. The cream cheese adds richness and tender crumb, while lemon zest provides subtle citrus flavor. Almond extract rounds out the taste profile. Perfect for decorating and gift-giving.
Ingredients
- 1 ½ cup unsalted butter, softened
- 4 ounce cream cheese, softened
- 2 cup granulated sugar
- 2 teaspoon almond extract
- 2 lemon, zested
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 2 large egg
- 6 cup all-purpose flourcake flour1:1texture
creates more tender crumb
- 6 cup powdered sugar
- ¼ cup milk
- 1 vanilla bean, seeds scraped out
- sprinkles(optional)
- food coloring(optional)
Instructions
- 1
Cream together softened butter, softened cream cheese, and sugar for several minutes until well combined
- 2
Add almond extract, lemon zest, salt, baking powder, and eggs; beat until well blended
- 3
Add flour and mix until just combined
- 4
Turn dough onto a lightly floured surface and knead by hand
- 5
Divide dough into four portions and wrap unused portions in plastic wrap
- 6
Roll dough to 1/4-inch thickness, press cookie cutters into dough, and transfer to parchment-lined baking sheets using a wide spatula
- 7
Bake in preheated 350 degree F oven for 8-10 minutes without overbaking
- 8
Repeat rolling and baking with remaining dough portions
- 9
Cool cookies completely before frosting
- 10
Beat butter for 3 minutes until pale in color
- 11
Add powdered sugar, milk, and vanilla bean seeds; beat for an additional 3 minutes until fluffy
- 12
Add food coloring if desired
- 13
Frost cooled cookies and add sprinkles immediately
Tips
Wrap unused dough portions in plastic wrap to prevent drying
Use a wide spatula to transfer cut dough to baking sheets to prevent tearing
Beat butter until pale before adding other frosting ingredients for lighter, fluffier frosting
Add sprinkles immediately after frosting while frosting is still wet for better adhesion
Good to Know
Store frosted cookies in an airtight container at room temperature for up to 5 days. Unfrosted baked cookies keep for up to 1 week.
Prepare dough up to 2 days ahead wrapped tightly in plastic wrap. Bake cookies 1 day ahead and frost same day or day-of for best appearance.
Serve at room temperature. Arrange on a platter for gatherings or package in boxes as gifts.
Common Mistakes
Overbake cookies to avoid dry, crumbly texture; bake only 8-10 minutes
Skip kneading dough to avoid tough cookies; hand-knead as directed
Frost cookies while still warm to avoid frosting melting; cool completely first
Forget to wrap unused dough portions to avoid drying out during rolling