The best recipe for cookie frosting is right here! And this cream cheese cookie frosting isn’t just a topping, it’s a flavor explosion for your cookies. Smooth cream cheese and butter are infused with freeze-dried fruit for a small batch of frosting that melts in your mouth and bursts with vibrant flavor.
Cream Cheese Cookie Frosting
I love a classic sugar cookie decorated with royal icing. Just take my gluten free small batch sugar cookies, for example! But now and then, I want something a little more thick and creamy on top of my favorite cookies. Think loft house cookies, but with frosting that is creamier.
This cookie frosting is like the perfect combination of royal icing, buttercream frosting, and cream cheese frosting.
- Butter makes the frosting thicker than royal icing – But not so thick that you will want to frost a cake with it. Though, I suppose you could!
- Cream cheese makes the frosting creamy – The cream cheese combines with the butter for a silky smooth frosting for cookies.
- Less sweet than traditional buttercream – Buttercream frosting relies on powdered sugar for its volume. This cookie frosting uses cream cheese to achieve a luxurious texture.
- Spreadable and stable for cookies – The frosting goes on easily and it will even form a slight shell to keep appearances.
- Easily flavored and colored – Take this frosting to the next level – naturally flavor and color it with freeze-dried fruit! Perfect to make a batch of beautiful Valentine’s Day small batch chocolate cookies!
How To Make Cream Cheese Cookie Frosting
1. Blitz The Freeze Dried Fruit, If Using
Want to flavor and color naturally to your cookie frosting? Use freeze-dried fruit! For this recipe, I chose tart freeze-dried raspberries to impart a vibrant color and flavor. Grind the freeze-dried fruit to powder in a small blender or food processor.
2. Mix The Cream Cheese And Butter
At the base of this cookie frosting recipe is unsalted butter and full-fat cream cheese. Plus, for flavor add a splash (or two!) of vanilla extract. Use a hand mixer to mix until smooth. And resist the urge to lick the beaters!
3. Sprinkle In The Powdered Sugar
Now it’s time to add the powdered sugar. Just be careful to not create a powdered sugar dust cloud! Add the powdered sugar in increments (along with a little salt to balance flavor). Mix some more until fluffy and smooth.
4. Voilà! Super Creamy Cream Cheese Cookie Frosting
Now, you can lick the beaters! Just a couple more steps if you are flavoring your small batch of frosting with freeze-dried fruit powder.
5. Add The Freeze Dried Fruit Powder
It is freeze-dried fruit, so chances are, there will be seeds! I recommend sifting the powder over the frosting to remove unwanted nuggets. Plus, this will help avoid fruit lumps.
5. Mix Again Until Creamy Smooth
Mix for a minute or two more to fully incorporate the fruit powder. Your frosting is now ready for your cookie masterpiece!
6. Decorate Your Favorite Cookies
The frosting goes on easily with a small offset spatula, knife, or even spoon. And even though the natural color by itself is extraordinary, it does make a beautiful canvas for festive sprinkles on top of holiday cookies!
Recipe FAQ
This is a small batch frosting recipe that will frost approximately 12 cookies. More or less, depending on cookie size.
I suppose you could. The texture is similar to my butter-free vanilla frosting. Though, it is not as airy as regular buttercream.
No. The frosting will develop a slight ‘shell’, but it stays creamy.
The frosting will be fine at room temperature for up to 6 to 8 hours. Beyond that, I recommend you refrigerate your frosted cookies because of the cream cheese.
Yes. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator, then bring to room temp. Stir to soften before using.
Cream Cheese Cookie Frosting
Equipment
Ingredients
Vanilla Cream Cheese Cookie Frosting
- 2 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 cup powdered sugar
Raspberry Cream Cheese Cookie Frosting
- 3 tablespoons freeze dried raspberries, ground to powder (about 1/3 cup of whole freeze dried raspberries)
- 2 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup, plus 1 tablespoon powdered sugar
Instructions
Vanilla Cream Cheese Cookie Frosting
- In a small mixing bowl, add the cream cheese, butter, and vanilla. Using a hand held mixer, beat on medium-high speed until smooth.2 ounces cream cheese, room temperature, 2 tablespoons unsalted butter, room temperature, 1 teaspoon vanilla
- Sprinkle the salt over the creamed mixture. Then, in increments, sprinkle the powdered sugar over the top and beat on medium speed until smooth and fluffy.¼ teaspoon salt, 1 cup powdered sugar
- The frosting is ready to be used immediately, or can be covered and stored in the refrigerator for up to 1 week. The frosting will harden slightly when refrigerated. When ready to use, bring to room temperature and stir to soften.
Raspberry Cream Cheese Cookie Frosting
- In a small blender or food processor, grind 1/3 cup of the freeze dried raspberries to a fine powder. You will want at least 3 tablespoons of raspberry powder.3 tablespoons freeze dried raspberries, ground to powder
- In a small mixing bowl, add the cream cheese, butter, and vanilla. Using a hand held mixer, beat on medium-high speed until smooth.2 ounces cream cheese, room temperature, 2 tablespoons unsalted butter, room temperature, ½ teaspoon vanilla extract
- Sprinkle the salt over the creamed mixture. Then, in increments, sprinkle the powdered sugar and raspberry powder over the top and beat on medium speed until smooth and fluffy.¼ teaspoon salt, ¾ cup, plus 1 tablespoon powdered sugar, 3 tablespoons freeze dried raspberries, ground to powder
- The frosting is ready to be used immediately, or can be covered and stored in the refrigerator for up to 1 week. The frosting will harden slightly when refrigerated. When ready to use, bring to room temperature and stir to soften.
RECIPE NOTES
- Serving Size – This is a small batch frosting recipe that is easily doubled.
- Yield – The recipe will yield approximately 1.5 cups of frosting. Enough to frost a small batch of 12 cookies.
- Freeze-Dried Raspberries – The raspberries can be swapped for any freeze dried fruit.
- Frosting Consistency – I recommend using the frosting for cookie because it is thicker than traditional buttercream, and will dry with a slight crust.
- Room Temperature Stable – The frosting will be fine at room temperature for up to 6 to 8 hours. Beyond that it should be refrigerated because of the cream cheese.
- Storing – The frosting should be covered and refrigerated for up to 1 week.
NUTRITION ESTIMATES
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!