Pan Cream Cheese Sugar Cookies was one of the first recipes I posted back in 2008. It is the best sugar cookie recipe ever! No rolling and cutting out dough, just spread into a sheet pan, bake, and frost. Cream cheese is the key to the soft texture in both the dough and the sugar cookie icing! Once you try this pan sugar cookie recipe, you may never go back to making the traditional roll-and-cut sugar cookie.
Sheet Pan Sugar Cookies – The easiest way to make sugar cookies!
My dear friend Tessa has shared many recipes that have become ABK favorites over the years. She gave me this recipe shortly after we moved to Bountiful in the early 90’s. When Tessa shared her recipe for pan sugar cookies with me, I knew it would be a winner. Our family has loved many of her recipes including Family Favorite Enchilada’s, French Peasant Bread and Southwest Tortilla Rollups to name a few. This recipe has been made too many times to count in our family! Before I tried this recipe, I had never thought of spreading sugar cookie dough into a pan and baking all at once, instead of the traditional method of rolling out and cutting each cookie individually. This recipe and method of making sugar cookies is the best! I love the simplified approach to the Pan Cream Cheese Sugar Cookies and I know you will too.
Pan Cream Cheese Sugar Cookie
If you haven’t ever made a sugar cookie using cream cheese, prepare to be WOWed! This sugar cookie recipe is different from all the rest because the cream cheese in both the sugar cookie dough and the Pan Cream Cheese Sugar Cookie icing gives this cookie a flavor and texture that sets it apart from all the rest. The cream cheese gives the cookie dough a perfectly light texture.
Sugar Cookie Icing made with cream cheese
What’s better than a sugar cookie topped with cream cheese icing? How about a whole sheet pan full of sugar cookies covered in the most delicious cream cheese icing. It’s not too heavy and not too light, made with just the perfect amount of cream cheese! I’m not a huge fan of cream cheese icing, but this is an icing I love. Because the sugar cookie icing is made with cream cheese, it is best to store the cookies in the fridge. If you don’t have cream cheese on hand, try this recipe for Sheet Pan Sour Cream Sugar Cookies.
I use plastic toppers especially made for my sheet pans, but if you don’t have any, go ahead and cover the frosted sugar cookies in the pan with a layer of parchment paper to avoid the icing sticking to the foil or plastic wrap and then cover tightly so the cookies don’t dry out in the fridge. They will keep for up to a week refrigerated, and month frozen if covered tightly. This recipe freezes well. I prefer to make icing and frost just before serving if freezing the sheet pan of cookies!
Serves a crowd perfect make-ahead treat!
The sheet pan of cookies can easily be cut int o 24 pieces (6×4). If you are serving this with other desserts, go ahead and cut into smaller pieces. I’ve made this dessert bar cookie many times for large gatherings, and the cookies freeze and thaw well. On day of serving, just remove the cookies from freezer, frost and cut when thawed. I usually make Pan Cream Cheese Sugar Cookies with white icing, but the icing can also be tinted with food coloring to suit any occasion! Pink is also a favorite in our home…