I’ve been making these heart-shaped cream cheese sugar cookies for years — they’re soft, buttery, and hold a perfect shape for decorating. With cream cheese folded into the dough and a quick strawberry buttercream on top, they’re tender inside with a subtly tangy flavor that makes them feel special for Valentine’s Day, bridal showers, bake sales, or anytime you want a classic cookie with a little extra charm.
Why you’ll love this dish
These cookies bridge the gap between a sturdy cut-out sugar cookie and a soft, tender cookie you can bite into without crumbling apart. The cream cheese in the dough keeps them moist and slightly tangy, while the strawberry buttercream adds bright, sweet fruitiness that complements the vanilla-scented base.
- Kid-tested and party-ready: the heart shapes are perfect for holidays and school events.
- Easy to make ahead: dough freezes well; cookies keep their shape and texture.
- Crowd-pleaser: not too sweet, great for frosting or dipping.
“Soft, buttery, and so easy to decorate — these became my go-to when I needed pretty cookies fast.” — a regular tester
What makes this recipe special
Before you start: this recipe uses cream cheese in the cookie dough for a soft, tender crumb and a separate strawberry buttercream that’s simple to make. Expect a straightforward mixing method, a short chill, and a quick bake — no complicated tempering or specialty equipment required. The end result looks like you spent hours decorating but tastes decidedly homemade.
How this recipe comes together
- Cream the butter and cream cheese until smooth, then mix in sugar, egg, and vanilla.
- Add baking powder and flour to form a soft dough; chill so it’s easy to roll.
- Roll the dough to about 1/4" thickness, cut heart shapes, and bake until edges are set.
- Make the strawberry buttercream by creaming butter, adding powdered sugar, then folding in jam.
- Cool cookies completely, then frost or sandwich with jam as you like.
This overview gives you a sense of timing: active prep ~25–35 minutes, chilling 1–2 hours (or overnight), baking about 8–10 minutes per batch, plus 10–15 minutes for the buttercream.
What you’ll need
- 1 cup butter or margarine, softened (for the cookie dough) — unsalted butter preferred
- 8 oz. cream cheese, softened
- 2 cups granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 1 tsp baking powder
- 3 ¼ cups all-purpose flour (spoon and level for accuracy)
For the strawberry buttercream:
- ¾ cup butter, softened
- 3 cups powdered sugar, sifted if lumpy
- ⅓ cup strawberry jam (seedless works best to keep frosting smooth)
Notes/substitutions:
- Margarine will work but can affect flavor and spread; butter gives the best taste.
- For a lower-sugar buttercream, reduce powdered sugar slightly and add a teaspoon or two more jam for sweetness and texture.
- Gluten-free: swap a 1:1 gluten-free flour blend and monitor dough texture — it may be slightly more fragile.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
- In a large bowl, beat 1 cup softened butter (or margarine) and 8 oz softened cream cheese until creamy and smooth. Scrape sides as needed.
- Add 2 cups granulated sugar and beat until light and fluffy. Mix in 1 egg and 2 tsp vanilla extract until combined.
- Stir in 1 tsp baking powder. Gradually add 3 ¼ cups all-purpose flour and mix just until a soft dough forms. Don’t overmix — you want tender cookies.
- Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour (or up to overnight). Chilling prevents spreading and makes the dough easier to roll.
- On a lightly floured surface, roll dough to about 1/4-inch thickness. Use a heart-shaped cutter to cut cookies and transfer to prepared baking sheets, spacing them about 1 inch apart.
- Bake at 350°F (175°C) for 8–10 minutes, until edges are set but cookies are still pale. They will firm up as they cool. Remove to a wire rack to cool completely.
- While cookies cool, make the buttercream: beat 3/4 cup softened butter until smooth. Gradually add 3 cups powdered sugar, beating until light and smooth. Stir in 1/3 cup strawberry jam a little at a time; taste and add more jam if you prefer stronger strawberry flavor. If the frosting is too thin, add a little more powdered sugar; if too stiff, add a teaspoon of milk.
- Once cookies are completely cool, frost with strawberry buttercream. For a sandwich cookie, spread a thin layer of jam on the bottom of one cookie and press another on top. Decorate as desired.
Best ways to enjoy it
- Plate a dozen heart-shaped cookies on a simple white platter with fresh strawberries and mint for a pretty dessert at showers or parties.
- Pair with a cup of Earl Grey or a cold glass of milk for a comforting snack.
- For adult gatherings, serve with lightly chilled prosecco or a fruity rosé — the strawberry buttercream plays nicely with bubbly.
- Gift idea: stack 6–8 cookies in a clear box, tie with ribbon, and include a small jar of the jam used in the buttercream.
Storage and reheating tips
- Room temperature: unfrosted cookies can sit in an airtight container for up to 24–48 hours. Because the dough contains cream cheese, refrigerate longer storage.
- Refrigeration: store frosted or filled cookies in a single layer (or separated with parchment) in an airtight container in the fridge for up to 4–5 days. Bring to room temperature before serving to restore tenderness.
- Freezing: freeze unfrosted baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. You can also freeze dough (well-wrapped) for up to 3 months — thaw overnight in the fridge, then roll.
- Food safety: because the dough and buttercream contain dairy, don’t leave cookies out in warm conditions (above 70°F/21°C) for extended periods. If serving outdoors in heat, keep refrigerated until just before serving.
Pro chef tips
- Measure flour correctly: spoon it into the measuring cup and level with a knife. Too much flour yields dry, crumbly cookies.
- Chill fully: cold dough cuts cleaner and spreads less. If you’re short on time, chill cut cookies on the baking sheet in the fridge for 10–15 minutes before baking.
- Don’t overbake: watch the edges — remove when barely set and pale. They’ll continue to firm up on the rack.
- Smooth frosting: warm jam slightly (microwave 10–15 seconds) and strain if seeded to keep the buttercream silky.
- Decorating shortcut: use a piping bag with a medium round tip for neat dots or a pastry bag with star tip for rosettes — simple shapes look professional.
Creative twists
- Jam sandwich cookies: add a dab of jam between two cookies instead of frosting for portable treats.
- Chocolate-dipped hearts: half-dip cooled, frosted cookies in tempered dark or white chocolate and let set.
- Lemon-berry: swap vanilla for lemon zest and use raspberry jam in the buttercream.
- Vegan version: use vegan cream cheese and vegan butter; replace the egg with 1/4 cup applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water). Texture will be slightly different but delicious.
- Festive sprinkle option: after frosting, press freeze-dried strawberry powder or colorful sprinkles into the buttercream for texture and color.
Your questions answered
Q: Can I skip chilling the dough?
A: Chilling is recommended. It firms the dough for cleaner cuts and reduces spreading. If pressed, you can briefly freeze cut cookies on the baking sheet for 10–15 minutes before baking.
Q: How long will these cookies stay soft?
A: Properly stored (airtight container, room temp if unfrosted), they stay soft for 1–2 days; refrigerated when frosted, they’ll stay good for 4–5 days. Bring to room temperature to regain tenderness.
Q: Can I use store-bought frosting or jam?
A: Yes. Store-bought frosting is a time-saver. For best texture, warm and stir jam before folding into buttercream so it incorporates smoothly.
Q: My cookies spread too much. What went wrong?
A: Likely over-creaming butter, dough too warm, too much butter vs. flour, or under-chilling. Chill the dough and avoid overbeating after adding flour.
Q: Can I make these gluten-free?
A: Swap a 1:1 gluten-free flour blend (with xanthan gum) and watch dough consistency — you may need slightly less or more flour. Chill well and handle gently.
Conclusion
If you want a tried-and-true method for tender, decorative heart cookies, this cream cheese sugar cookie with strawberry buttercream is reliably delicious. For another variation on heart-shaped sugar cookies and rolling/cutting techniques, see this helpful guide: How to Make Heart Shaped Sugar Cookies – Mommy Hates Cooking. For an in-depth look at classic sugar cookie science and a great video walkthrough, check out The Best Sugar Cookies (Recipe & Video) – Sally’s Baking.
Heart-Shaped Cream Cheese Sugar Cookies
Ingredients
For the Cookie Dough
- 1 cup butter or margarine, softened Unsalted butter preferred.
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 1 tsp baking powder
- 3 ¼ cups all-purpose flour Spoon and level for accuracy.
For the Strawberry Buttercream
- ¾ cup butter, softened
- 3 cups powdered sugar, sifted if lumpy
- ⅓ cup strawberry jam Seedless works best for a smooth frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
- In a large bowl, beat 1 cup softened butter (or margarine) and 8 oz softened cream cheese until creamy and smooth, scraping sides as needed.
- Add 2 cups granulated sugar and beat until light and fluffy. Mix in 1 egg and 2 tsp vanilla extract until combined.
- Stir in 1 tsp baking powder. Gradually add 3 ¼ cups all-purpose flour and mix just until a soft dough forms. Avoid overmixing.
- Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour (or up to overnight).
Baking
- On a lightly floured surface, roll dough to about 1/4-inch thickness. Use a heart-shaped cutter to cut cookies and transfer to prepared baking sheets, spacing them about 1 inch apart.
- Bake at 350°F (175°C) for 8-10 minutes, until edges are set but cookies are still pale. Remove to a wire rack to cool completely.
Making the Buttercream
- While cookies cool, make the buttercream by beating ¾ cup softened butter until smooth. Gradually add 3 cups powdered sugar, beating until light and smooth.
- Stir in ⅓ cup strawberry jam; taste and add more jam if desired. Adjust consistency if needed.
Decorating
- Once cookies are completely cool, frost with strawberry buttercream. For a sandwich cookie, spread a thin layer of jam on the bottom of one cookie and press another on top.
