Top your sugar cookies with a creamy, rich, and flavorful cream cheese frosting made without milk. This easy frosting uses basic ingredients and works well on thick, fluffy no-roll sugar cookies or as a spreadable icing for cut-out cookies.
For years I wasn’t a fan of frosting on cookies until I moved to Salt Lake and discovered a small cookie shop called Ruby Snap. Their “Mia” cookie — a thick, soft sugar cookie topped with a generous layer of velvety frosting — changed my mind. The shop’s beet frosting is surprisingly delicious, but this cream cheese frosting has become my go-to topping and pairs especially well with my no-roll sugar cookies.
What You Need to Make Cream Cheese Frosting for Cookies
- Powdered sugar
- Cream cheese
- Vanilla extract
- Almond extract
- Perfectly paired with: No Roll Sugar Cookies
How to Make Cream Cheese Frosting for Cookies
Step 1: In a large bowl, beat the softened butter and cream cheese on medium speed until smooth and light in texture.
Step 2: With the mixer on medium, slowly add vanilla, almond extract, and powdered sugar. Once the sugar is incorporated, increase the speed to high and beat for about 2 minutes until the frosting is light and fluffy. (This recipe does not use milk.)
Step 3: To color the frosting, squeeze a small dot of food coloring onto a paper plate, dip the tip of a toothpick into the color, and swipe it through the frosting. This technique helps you control the shade. For a soft pink, one quick swipe of red was enough.
Step 4: Use an offset spatula or butter knife to spread the frosting onto cooled cookies. Because the frosting contains cream cheese, store frosted cookies in an airtight container in the refrigerator if not serving immediately.
Cream Cheese Frosting for Cookies
12 cookies
Pin
Ad-Free Club
5 mins
5 mins
Ingredients
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ¼ cups powdered sugar
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Instructions
- 1. In a large bowl, beat ½ cup softened unsalted butter and 4 ounces softened cream cheese on medium speed for 2–3 minutes until light and creamy.
- 2. With the mixer on medium, slowly add 1 teaspoon vanilla, ¼ teaspoon almond extract, and 1 ¼ cups powdered sugar. Once combined, increase to high and beat 2 minutes until light and fluffy.
- 3. Spread or pipe frosting onto cooled cookies and top with sprinkles if desired. Refrigerate leftovers in an airtight container because of the cream cheese.
Nutrition
Carbohydrates: 12 g,
Fat: 10 g
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Frequently Asked Questions
Will this cream cheese icing harden?
The frosting may develop a light crust if left at room temperature or refrigerated, but it won’t harden completely. Avoid stacking cookies at room temperature to prevent them from sticking together. If you need tips on stacking or freezing, plan to cool and handle cookies carefully.
Can I freeze cream cheese icing?
Yes. Freeze the frosting in a sealed plastic bag for up to one month. Thaw in the refrigerator until softened and stir well before using; the oils can separate slightly during freezing. To freeze frosted cookies, freeze them on a tray first until the frosting firms, then layer them in an airtight container with parchment between layers. Thaw in the refrigerator for best results.
What cookies can I pair with this cream cheese frosting?
This frosting pairs beautifully with cut-out sugar cookies and no-roll sugar cookies. It’s also a great match for any soft, thick sugar cookie that can support a generous layer of frosting.
