Go Back
Decorated cream cheese sugar cookies shaped like stars, trees, and bells on a cooling rack
Jacob Hensley

Great-Grandma’s Cream Cookies

No ratings yet
Old-fashioned cream cheese sugar cookies made with butter, cream cheese, sour cream, egg yolks, and vanilla. Chill the dough well, roll it 1/4 inch thick, cut into shapes, and decorate as desired.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 8 minutes

Ingredients
  

Cream Cookie Dough
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup butter softened
  • 3 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1 1/3 cups granulated sugar
  • 2 egg yolks beaten
  • 1 teaspoon vanilla extract
Optional Icing
  • 2 tablespoons butter softened
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups confectioners’ sugar sifted
  • 1 tablespoon cream warm

Equipment

Method
 

Make the Cookies
  1. Preheat the oven to 350°F.
  2. Sift the all-purpose flour, baking powder, and salt together. Set aside.
  3. Beat the softened butter and cream cheese together until smooth.
  4. Mix in the sour cream until evenly combined.
  5. Add the granulated sugar, beaten egg yolks, and vanilla extract. Beat until light and fluffy.
  6. Gradually mix in the dry ingredients just until a cookie dough forms.
  7. Form the dough into a ball, cover, and refrigerate until well chilled and firm enough to roll.
  8. On a lightly floured surface, roll the chilled dough approximately 1/4 inch thick. Do not roll it too thin. Cut into shapes and place on baking sheets.
  9. Bake at 350°F for 8 minutes. The original handwritten card lists 10–12 minutes, but 8 minutes was the tested bake time for this batch.
  10. Let the cookies cool completely before frosting or decorating.
Make the Icing
  1. Beat the softened butter and vanilla until smooth. Gradually beat in the sifted confectioners’ sugar, then add the warm cream and beat until smooth and spreadable.
  2. Spread the icing over the cooled cookies and decorate as desired.

Notes

  • The original handwritten recipe card lists a 10–12 minute bake time at 350°F. This batch was tested at 8 minutes, so begin checking at 8 minutes.
  • Roll the chilled dough approximately 1/4 inch thick. The original card specifically says not to roll the cookies too thin.
  • The family recipe says to chill the dough well but does not give a set time. Chill until firm enough to roll and cut cleanly.
  • Use two beaten egg yolks, not whole eggs.
  • The optional icing comes from a separate handwritten family recipe.
  • Yield varies with cookie cutter size. The original card does not specify a cookie count.

Tried this recipe?

Mention or tag @bakedlean!