Looking for the perfect sugar cookie recipe? These sweet cream sugar cookies are soft, chew and hold their shape during frosting! This is hands down the only sugar cookie recipe you will ever need!
This recipe is a family heirloom. My great-grandma Minnie had the most beautiful white hair and the softest hands, and apparently the best sugar cookie recipe in the church township! When I was a teenager, I used to visit her and she'd teach me about her collection of African violets that grew abundantly in soft light of her glass patio door.
I don't remember her baking these for me, but my mom always gave grandma Minnie credit for the recipe. Every Christmas she baked dozens of these cookies to take to friends and family. In the spirit of carrying on the family sugar cookie tradition, I love to include our boys. Baking ranks pretty high on my list of activities I love doing with my kids.
a note from the baker
These sweet cream sugar cookies are not like your standard sugar cookie. They are soft and chewy and have a dense texture. When you bite into one of these cookies, you will feel like you are eating the most decadent little bite of sugar cookie perfection.
This sweet cream sugar cookie recipe is very versatile in the ways it can be used: cookie cutters shaped for any holiday or occasion, sprinkles galore and plain or colorful icing. If you are wanting a crispy and firm sugar cookie, this is not it! Trust me when I say this is so much better!
Birthdays, Christmas, Valentine's day... we will use any excuse to make a few dozen of these cookies! They are called "Sweet Cream" because of the heavy whipping cream and sugar combo... very indulgent!
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helpful tips
First, make sure you are working with chilled dough. Follow the steps and resist the urge to roll out the dough and start cutting shapes before it is fully chilled. Room temperature dough will be so sticky it will be a nightmare to work with.
Use parchment paper or silicon baking mats. If you skip, the cookies will be so stuck to the cookie sheet that they will break when you try to lift them off. Trust me, it will make life so much easier for you.
I also only bake cookies on air bake cookie sheets. It helps them to bake more evenly. My last tip is not to roll the dough too many times. The cookies will be tough. I usually won't roll the same dough more than twice.
To reduce waste, I have mini cookie cutters and we make tiny cookies with the extras. They boys love having home made 'animal' crackers, mini trucks and puzzle pieces.
Sweet Cream Cookies (makes about 24 cookies)
+ 1 ⅓ Cup butter, softened
+ 1 ½ Cup granulated sugar
+ 2tsp baking powder
+ ½ teaspoon salt
+ Eggs (2)
+ 2 tablespoons heavy whipping cream
+ 2 teaspoons vanilla extract
+ 4 ¼ cups all purpose flour
plus one recipe of frosting
How to make sweet cream sugar cookies
- Preheat oven to 375 degrees Fahrenheit. In a large mixing bowl beat butter on medium to high speed for thirty seconds. Add granulated sugar, baking powder and salt. Beat until combined, scraping the bowl occasionally. Beat in egg, cream and vanilla. Beat in the flour, a little at a time.
- Divide dough into two balls. Wrap the dough balls in plastic wrap and place them in the fridge for at least thirty minutes to chill.
- On a lightly floured surface, roll the first ball of dough until it is about ⅛ - ¼ inch thick. I like my sugar cookies to be closer to ¼ inch. Using cookie cutters, cut into desired shapes and place on parchment lined cookie sheet. The cookies will grow during the baking process, so leave plenty of space between them!
- Bake for 9-10 minutes or until edges are firm and the bottoms are barely light brown. Transfer to a wire rack and let cool.
- Frost and decorate!
Sweet Cream Frosting
+ 2 pounds powdered sugar
+ 2 teaspoons vanilla
+ ½ cup butter, softened
+ 1 bar of cream cheese, softened
+1 ½ to 2 ½ tablespoons heavy whipping cream
- Combine the butter and cream cheese in a mixer with the whisk attachment. After about two minutes, it will look smooth and fluffy.
- Slowly mix in the powdered sugar, scraping the sides as needed.
- Pour in the sweet cream and vanilla and whisk thirty seconds more.
This recipe makes a generous amount of frosting. Seal it in a jar and keep it refrigerated for two weeks! Usually I end up with about 2 cups extra! It is great on cinnamon rolls, french toast and pretty much anything! I double dare you to put a tablespoon in your coffee.
how to store sweet cream sugar cookies
Store the cookies in a single layer in an air tight container. They will last for a week, but by day three they will begin drying out. We also freeze them for later and that works fine, too! Lay them in a single layer and freeze for up to three months.
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Sweet Cream Sugar Cookies
Equipment
- baking sheets & parchment or silpat
- stand mixer
- Rolling Pin
- cookie cutters
Ingredients
- 1 ⅓ cup butter room temperature
- 1 ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons heavy whipping cream room temperature
- 4 ¼ cups All-Purpose flour
cream cheese frosting
- 2 pounds powdered sugar
- 2 teaspoons vanilla extract
- ½ cup butter room temperature
- 8 ounces cream cheese room temperature
- 1½-2½ tablespoons heavy whipping cream room temperature
Instructions
sweet cream cookies
- Preheat oven to 375 degrees Fahrenheit. In a large mixing bowl beat butter on medium to high speed for thirty seconds. Add granulated sugar, baking powder and salt. Beat until combined, scraping the bowl occasionally. Beat in egg, cream and vanilla. Beat in the flour, a little at a time.
- Divide dough into two balls. Wrap the dough balls in plastic wrap and place them in the fridge for at least thirty minutes to chill.
- On a lightly floured surface, roll the first ball of dough until it is about ⅛ - ¼ inch thick. I like my sugar cookies to be closer to ¼ inch. Using cookie cutters, cut into desired shapes and place on parchment lined cookie sheet. The cookies will grow during the baking process, so leave plenty of space between them!
- Bake for 9-10 minutes or until edges are firm and the bottoms are barely light brown. Transfer to a wire rack and let cool.
- Frost and decorate! The cookies can be stored in an airtight container and are best when eaten within three days. They can also be refrigerated for up to two weeks or frozen for up to three months.
cream cheese frosting
- Combine the butter and cream cheese in a mixer with the whisk attachment. After about two minutes, it will look smooth and fluffy.
- Slowly mix in the powdered sugar, scraping the sides as needed.
- Pour in the sweet cream and vanilla and whisk thirty seconds more.
Notes
how to store sweet cream sugar cookies
Store the cookies in a single layer in an air tight container. They will last for a week, but by day three they will begin drying out.tip about the frosting
This recipe makes a generous amount of frosting! Perfect for dividing into multiple bowls and adding food coloring, but also can be saved for later! This frosting is delicious on cakes, quick breads, cookies and I even like to add a spoonful to a cup of coffee for a decadent treat!Well, now that I've blown your New Year's diet, I promise to try posting something more healthy next time. In the mean time, be sure to check out some of my other favorite cookies! I recommend starting with my Browned Butter Snicker Doodles. They are soft and chewy and even people who think they don't like snickerdoodles love this recipe! Other popular cookies include my Dark Chocolate Bourbon cookies, Sourdough Chocolate Chip cookies, Gingerbread cookies and Cranberry Orange cookies.
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