Description
These Soft Sugar Cookies are delightfully tender and thick, perfect for frosting or enjoying plain. Made with a blend of butter, cream cheese, and almond extract, they offer a rich, flavorful bite that stays soft and chewy. Chilled dough makes shaping easier, and careful baking ensures cookies remain pale with no crisp edges for a melt-in-your-mouth texture.
Ingredients
Scale
Cookie Dough
- 3/4 cup salted butter (softened, 1 and 1/2 sticks)
- 4 ounces cream cheese (softened)
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 teaspoons almond extract
- 1 teaspoon salt
- 3 cups all-purpose flour (spooned and leveled)
Instructions
- Beat Butter: In a large bowl or stand mixer, beat the softened butter on medium speed until soft and fluffy, about 1-2 minutes.
- Add Cream Cheese: Incorporate the softened cream cheese into the butter and beat for 1 minute until well combined.
- Add Sugar: Add granulated sugar and beat on medium speed for 1-2 minutes until fluffy.
- Add Egg and Extracts: Mix in the egg, vanilla, and almond extract. Scrape the sides and bottom of the bowl with a spatula to ensure even mixing.
- Add Dry Ingredients: Add salt and flour, then beat just until barely combined. Scrape the bowl again to mix. Avoid overmixing to keep the dough tender; it will be sticky.
- Chill Dough: Transfer dough onto plastic wrap or into an airtight container. Refrigerate for at least 2 hours or overnight, or freeze for 1-2 hours to firm up the dough.
- Preheat Oven: When ready to bake, preheat oven to 350°F (175°C).
- Prepare Baking Sheets: Line 2-3 baking sheets with silicone baking mats or parchment paper.
- Roll Out Dough: Lightly flour a work surface. Divide dough if not done already, keeping unused dough refrigerated. Flatten dough with floured hands, then roll with a rolling pin to about 3/8 inch thickness for soft, thick cookies.
- Cut Cookies: Flour cookie cutters and press firmly into dough, wiping away excess flour or dough for clean edges. Transfer cut shapes to baking sheet with at least 1 inch spacing.
- Chill Cut Dough: If dough softened while working, chill cut cookies in fridge or freezer briefly before baking to maintain shape.
- Re-roll Dough: Gather scraps, knead gently once or twice to combine, roll out again to 3/8 inch thickness, and continue cutting. Refrigerate dough as needed to keep cool.
- Bake Cookies: Bake in preheated oven for about 9 minutes for smaller cookies and 10-11 minutes for larger ones. Do not allow browning; edges and tops should remain pale with barely browned bottoms.
- Cool Cookies: Let cookies rest on baking sheet for 5 minutes, then transfer to a large airtight container to cool completely before frosting.
- Frost: Once cooled, frost with your favorite Buttercream Frosting or Royal Icing.
Notes
- Do not overmix dough to prevent tough cookies.
- Chill dough thoroughly to ensure easy handling and maintain thick cookie shape.
- Keep cookie thickness around 3/8 inch for soft, tender texture.
- Use silicone mats or parchment for easy clean-up and even baking.
- Do not overbake; cookies should not brown on edges or tops.
- You can freeze dough for faster chilling if short on time.
- Store cooled cookies in airtight containers to maintain softness.
