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    Home » Recipe Index

    SWEET CREAM SUGAR COOKIES

    Published: Jan 25, 2019 · by Meg · 1 Comment

    Jump to Recipe Print Recipe

    Looking for the perfect sweet cream sugar cookies recipe without cream of tarter? 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!

    Four sugar cookies made with heavy sweet cream on a silver pie pan with a white background.

    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.

    If you love to make cookies and are looking for some of the best cookie recipes,  you should try these browned butter snickerdoodle recipe, sourdough chocolate chip cookies, or peanut butter no bake cookies. 

    A red plate with 8 heart shaped, red sprinkled sugar cookies on it.
    Little boy with blonde hair rolling our cookie dough.
    Blonde boy with glasses decorating sugar cookies.
    Blonde boy with red and grey shirt decorating sugar cookies.
    Blonde boy with navy and grey shirt eating a square sugar cookie with red frosting.
    Blonde boy with red and grey shirt eating heart shaped sugar cookie.

    a note from the baker

    These cut out 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 soft sugar cookies, you will feel like you are eating the most decadent little bite of sugar cookie perfection.

    The best part is that 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 chewy sugar cookies! They are called "Sweet Cream" because of the heavy whipping cream and sugar combo... very indulgent!

    A cooling rack layered with 3 white frosted sugar cookies and a glass of milk to the side.
    A cooling rack layered with 3 white frosted sugar cookies and a glass of milk to the side.

    As an amazon associate, this post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

    helpful tips

    For the best results make sure you are working with chilled sugar cookie dough; about 30 minutes of chilling time. 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. Chilling the cookie dough, not only will make it less sticky and easier to roll, but result in more puffy cookies. 

    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.

    Ingredients for sweet cream sugar cookies: eggs, butter, cream, flour, baking powder, vanilla, and salt all on a marble counter top.

    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

    Mixing bowl with mixed cookie dough in it and a red spatula.
    the dough will be dense and sticky

    How to make sweet cream sugar cookies

    1. HOW TO MAKE SWEET CREAM SUGAR COOKIES
    2. Preheat oven to 375 degrees F. In a large bowl beat butter with a hand mixer on medium-high speed for thirty seconds. You can also use an electric mixer with the paddle attachment. 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.
    3. Divide dough into two cookie dough balls. Wrap the dough balls in plastic wrap and place them in the fridge for at least thirty minutes to chill.
    4. On a lightly floured surface, roll the first ball of dough until it is about ⅛ - ¼ inch thick. I like my cut-out 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!
    5. Bake for 9-10 minutes or until edges are firm and the bottoms are barely light brown. Transfer to a wire rack and let the baked cookies cool.
    6. Frost and decorate for a delicious cookie!
    Large heart shaped and mini flower shaped cut-out cookies.
    see the popped air bubbles on the cookies? this is how i know they are done

    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

    1. Combine the butter and cream cheese in a mixer with the whisk attachment. After about two minutes, it will look smooth and fluffy.
    2. Slowly mix in the powdered sugar, scraping the sides as needed.
    3. 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.

    A Ball mason jar full of extra frosting with a blurred mixer in the background.
    I store unused frosting in a mason jar in the fridge

    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.

    Six sweet cream sugar cookies on an aluminum baking sheet lined with parchment paper.

    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

    Recipe

    An up close view of three sweet cream sugar cookies on a white plate with white frosting.

    Sweet Cream Sugar Cookies

    Meg Austin
    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 9 minutes mins
    chill time 30 minutes mins
    Total Time 1 hour hr 9 minutes mins
    Course cookie, Dessert
    Cuisine American
    Servings 24 cookies
    Calories 448 kcal

    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!

    Nutrition

    Calories: 448kcalCarbohydrates: 68gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 63mgSodium: 232mgPotassium: 50mgFiber: 1gSugar: 50gVitamin A: 612IUVitamin C: 0.01mgCalcium: 40mgIron: 1mg
    Tried this recipe?Let us know how it was!

    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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      Recipe Rating




    1. Andrea

      July 25, 2023 at 11:10 am

      5 stars
      These cookies were amazing! I struggle with cookies a lot and they were so easy. They were buttery and sweet. My family loved them. I feel like I will be making these a lot now!

      Reply

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