Nutella lovers, unite! These cream cheese cut-out cookies with Nutella glaze are the softest, thickest, and creamiest sugar cookies to ever come out of my oven. They stack and store for easy transport, so you can bring them to cookie exchanges, parties, or any gathering. (Or pack them in your own personal lunchbox!)
Like my original sugar cookies, this new recipe for cream cheese cut-out sugar cookie dough is extra soft, while still holding its shape for cutting out with cookie cutters. Cream cheese makes the dough extra soft and creamy, which I love in so many cookie recipes, like apricot cream cheese thumbprints and maple walnut tassies. Whenever I need a flavor upgrade from plain sugar cookies, this is the recipe I choose!
Here’s a handful of reasons why I know you’ll love them too:
And one other thing to note, this recipe makes a good amount of cookies so if you’re looking for 3 dozen cookie cutter cookies, this recipe can be your prime choice!
. These cream cheese cut-out cookies are pretty simple, but be mindful of the order of steps.
Combine the wet ingredients and dry ingredients separately per the recipe instructions below and then bring it all together. The dough will be soft and creamy.
Time to roll out and chill. Divide the dough in half because smaller sections of dough are easier to manage. Roll out each portion of dough and then chill them in the refrigerator. Since this is a very soft cookie dough, make sure you flour your hands, rolling pin, and work surface. Here’s half of the dough rolled out:
Cut the chilled dough into shapes and bake.
Let cool completely before decorating.
Notice how I roll out the dough BEFORE chilling it in the refrigerator? That’s the trick to the cookies holding their shape, and let me explain why it works.
To prevent the cookies from over-spreading, the cookie dough must be refrigerated first. Right after you prepare the dough, it’s too soft to cut into shapes but it’s not too soft to simply roll out. (Don’t chill the cookie dough and then try to roll it out because it will be too cold and stiff to roll.) I divide the dough in half before rolling it out because smaller sections of dough are easier to handle.
Another trick! Roll out the cookie dough directly on a silicone baking mat or parchment paper so you can easily transfer it to the refrigerator. Pick it up, put it on a baking sheet, and place it in the refrigerator. If you don’t have enough room for two baking sheets in your refrigerator, stack the pieces of rolled out dough on top of each other, with a layer of parchment paper in between. (That’s what I do.)
You need a mixer for the Nutella glaze. After preparing it, spread it on the cooled cookies. No piping tips or complicated decoration required! And if you’re feeling extra nutty (I can relate), you could sprinkle some chopped hazelnuts on top.
If you end up loving these tangy and soft cream cheese cut-out cookies, you may enjoy these raspberry sugar cookies too. I actually used today’s recipe as the base for that raspberry flavored dough!
Extremely soft and thick sugar cookies made with cream cheese and almond extract and topped with creamy Nutella glaze.
