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Cheesecake Sugar Cookies


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These giant cheesecake sugar cookies are thin and crisp with a touch of cream cheese in the batter to mellow the taste.


  • 2 1/2 c. all-purpose flour
  • 3/4 c. sugar
  • 1/4 tsp. salt
  • 1/8 tsp. Clabber Girl Baking Powder
  • 1 c. unsalted butter in chunks
  • 2 1/2 tsp. pure vanilla
  • 2 tbsp. cream cheese


In a food processor, combine the flour, sugar, salt and baking powder and blend briefly. Add in the butter and cream cheese and pulse to break up the butter a bit. Add in the vanilla and then pulse to make the mixture sandy. Process 1-2 minutes after that until dough comes together.

On a lightly floured work surface, knead dough briefly to make it hold together. Wrap and chill 15 minutes. Preheat the oven to 350 F. Stack two baking sheets together and line the top one with parchment paper.

Roll out the dough on a well-floured work surface to just under 1/4-inch thickness. Cut into 6 inch circles (use an inverted bowl if you need a large cutter). Place on baking sheets, brush with egg wash and sprinkle on sugar or maple sugar.

Bake until golden brown around the edges, 15-20 minutes.