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Cream cheese cookies with fresh cherry buttercream frosting recipe - no food coloring here! These cookies are light, airy, and delicious while not too sweet. #cookies #cherry #buttercreamfrosting
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5 from 1 vote

Cherry Sugar Cookies with Buttercream Frosting

Not too sweet, soft, with crispy edge, these cream cheese sugar cookies are what dreams are made of! The cherry buttercream frosting is fresh and flavorful without using food coloring. Perfect for Valentine's Day.
Prep Time30 mins
Cook Time11 mins
Chill time2 hrs
Total Time41 mins
Course: Dessert
Cuisine: American, Cookies
Servings: 36 cookies (approx)
Calories: 191kcal
Author: Alicia

Ingredients

Cream Cheese Sugar Cookies

  • 3 cups all purpose flour
  • ¾ cup granulated sugar
  • 1.5 tsp baking powder
  • ½ tsp salt
  • 1 cup (8oz) unsalted butter, softened to room temperature
  • 4 oz block cream cheese, softened to room temperature * Spreadable brands like Arla will not produce the same texture
  • 1 large egg, room temperature
  • 2 tsp vanilla extract

Cherry Buttercream Frosting

  • 2 cups powdered confectioners sugar
  • 1 12oz bag frozen pitted dark cherries (you'll need ¼ cup reduced)
  • 4 oz block cream cheese
  • 1 cup (8oz) unsalted butter at room temperature
  • 1 tsp vanilla extract
  • pinch of salt
  • Optional: sprinkles

Instructions

Cookie Instructions

  • Whisk the flour, salt and baking powder, together until combined and set aside. In a large bowl (using a hand or stand mixer) beat the butter and cream cheese together on high speed until smooth and creamy (about 2 minutes). Add the granulated sugar and beat on medium high speed until fluffy and light in color. Add the egg, vanilla and continue beating on medium high speed until well combined (about 1 minute). 
  • Slowly mix the dry ingredients into the wet ingredients on low speed until combined. The cookie dough will be very soft and creamy. 
  • Flour your hands, work surface, and rolling pin. Divide the dough into 2 equal parts. Roll out each portion onto a piece of wax paper or on a silicone baking mat to about ¼-inch thickness. The rolled-out dough can be any shape, as long as it is even & about a ¼-inch thick. Stack the dough, between two pieces of wax paper and lay them onto a cookie sheet. Refrigerate rolled and stacked dough for at least 2 hours.
  • Preheat oven to 350°F. Line 2 large baking sheets with silicone baking mats or parchment paper. Remove one of the dough pieces from the refrigerator. Using a cookie cutter cut the dough. Re-roll the remaining dough and continue cutting until all of the dough is used. Repeat this process with second piece of dough.
  • Arrange cookies on baking sheets a few inches apart. These cookies don’t spread much but, give them a little space between each one. Bake for 11-12 minutes or until lightly browned around the edges. Allow cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely before you begin decorating.   
  • Once cool, spread your frosting onto your cookies and place them back onto the cookie sheet. Add sprinkles if you wish. Refrigerate for at least an hour to firm frosting before serving.  

Frosting Instructions

  • Empty your bag of frozen cherries into a small pot and simmer them on med-low until soft (about 15 minutes). Once cherries are soft you’ll want to puree them. Mash them (I used a potato masher) in the pot they were simmering in and then beat them with a hand mixer on med speed or throw them in the food processor. Once pureed, set aside to cool.
  • Add butter to a medium sized mixing bowl. With a hand (or stand) mixer, beat butter until it’s light and fluffy. Take your time with this. Your butter will look yellow in the beginning and will turn to more of a light cream color when it’s been sufficiently whipped (about 2-4 minutes).
  • Add cream cheese, salt and vanilla and mix until combined. Add ¼ cup of your reduced cherry puree and mix until combined. Slowly add powdered sugar and mix until well combined. Your frosting should still look light and creamy.
  • If the consistency is too thin, add more powdered sugar. If it’s too thick add a bit of cream or milk. If the color of the frosting is not the color you want it, you can add additional cherry puree until you get the color you like. Freeze left over cherry puree for future baking.

Notes

  • I used 3 inch cookie cutters for this recipe.
  • You must allow cookies to cool completely before decorating or the frosting will not stay. 
  • These can be stored in the fridge for 3-4 days or frozen. 

Nutrition

Serving: 1cookie | Calories: 191kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 68mg | Potassium: 46mg | Fiber: 1g | Sugar: 11g | Vitamin A: 379IU | Calcium: 27mg | Iron: 1mg