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Valentine's Day Collage for Holiday Food Party

Frosted Cream Cheese Cutout Cookies

A recipe for frosted cream cheese cutout cookies. The cookies are made with cream cheese, topped with buttercream frosting, and decorated with sprinkles.
Course Dessert
Cuisine American
Prep Time 3 hours 50 minutes
Cook Time 10 minutes
Total Time 4 hours
Author Renee


For the cookies:

  • 1 cup unsalted butter at room temperature
  • 8 ounces cream cheese at room temperature
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

For the frosting:

  • 1/2 pound European-style unsalted butter at room temperature
  • Pinch of salt
  • 2 teaspoons vanilla
  • 1 box powdered sugar 1 pound, sifted
  • 3 to 4 tablespoons milk or half-and-half plus more if needed
  • Food coloring gel pink or desired color
  • Sprinkles for decoration


For the cookies:

  1. Beat butter, cream cheese, and sugar in the bowl of an electric stand mixer fitted with a flat beater until fluffy, about 3 minutes.
  2. Add egg and vanilla and beat to combine.
  3. Whisk together flour and baking powder, and salt.
  4. Put mixer on low speed and add flour. Beat until just combined (do not over-mix).
  5. Divide the dough in half and shape into disks. Wrap disks in plastic wrap and refrigerate for at least 2 hours or overnight.
  6. Preheat oven to 375 degrees F.
  7. Sprinkle work surface lightly with flour.
  8. Remove 1 wrapped pack of dough from refrigerator and let it soften slightly (about 10 minutes).
  9. Sprinkle rolling pin with flour and roll out dough to 1/8-inch thick. Move the dough around frequently to make sure it is not sticking. Use shaped cookie cutters to cut cookies.
  10. Place cookies at least 1-inch apart on a baking sheet lined with parchment or non-stick baking mat. Bake 7 to 9 minutes, until cookies are just beginning to turn light brown around the edges.
  11. Cool cookies on baking sheet for 1 minute then transfer to a wire rack. Cool completely.
  12. Repeat steps with remaining dough. You can gather up excess dough after cutting the cookies, shape into another disk, and roll out for more cookies. The texture may vary with re-rolled dough.

For the frosting:

  1. Beat butter, salt, and vanilla in a large bowl using an electric mixer until creamy.
  2. Add powdered sugar and 3 tablespoons milk. Beat until smooth, adding more milk as needed for spreading consistency.
  3. Stir in food coloring gel, a small amount at a time, until it has reached desired color.
  4. Spread frosting onto cookies. Top with sprinkles for decoration if desired.
  5. Store cookies on a platter in the refrigerator. If you need to stack them in a container, place parchment between layers.

Recipe Notes

Amount of cookies vary depending on size and shape of cookies.