Description
These Soft Sugar Cookies are thick, tender, and flavorful with a subtle almond and vanilla essence. Made with cream cheese and butter for extra softness, they are perfect for frosting or enjoying plain. The dough is chilled for optimal texture, resulting in cookies that stay soft and never turn crisp, ideal for any occasion or holiday treat.
Ingredients
Scale
Cookie Dough Ingredients
- 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 for 1-2 minutes until it becomes soft and fluffy.
- Add Cream Cheese: Add the softened cream cheese and continue beating for 1 minute until fully combined and smooth.
- Incorporate Sugar: Add the granulated sugar and beat well for 1-2 minutes until the mixture is fluffy and light.
- Add Egg and Extracts: Beat in the egg, vanilla, and almond extracts thoroughly. Scrape the sides and bottom of the bowl with a spatula to ensure even mixing.
- Add Salt and Flour: Add the salt and flour, then beat just until barely combined, scraping down the bowl as needed. The dough will be sticky; avoid overmixing to keep it tender.
- Chill Dough: Transfer the dough onto plastic wrap or into a container, wrap tightly, and refrigerate for 2 hours or overnight, or freeze for 1-2 hours. Splitting dough for faster chilling is recommended if pressed for time.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C).
- Prepare Baking Sheets: Line 2-3 baking sheets with Silpat mats or parchment paper for non-stick baking.
- Roll Out Dough: Lightly flour a work surface. Using floured hands, flatten the dough and roll it out to about 3/8 inch thickness, keeping the dough thick for soft cookies.
- Cut Shapes: Flour your cookie cutters lightly. Firmly press into dough and wipe excess flour/dough from edges before pushing cut shapes onto the baking sheet, spacing cookies about 1 inch apart.
- Chill Cut Cookies: If cookies warm up and become soft during cutting, chill on baking sheets in fridge or freezer for a few minutes before baking.
- Reuse Dough: Gather excess dough gently, knead once or twice, roll again to 3/8 inch thickness, and continue cutting. Avoid overworking dough to maintain softness.
- Bake Cookies: Bake at 350°F for about 9 minutes for smaller cookies or 10-11 minutes for larger shapes. Do not brown edges or tops; cookies should be barely golden on the bottoms.
- Cool Cookies: Let cookies rest on the baking sheet for 5 minutes post-baking, then transfer to an airtight container to cool completely.
- Frost and Decorate: Once cooled, frost with your favorite buttercream frosting or royal icing for festive treats.
Notes
- Do not overmix the dough after adding flour to keep cookies soft and tender.
- Chilling the dough is essential to prevent spreading and maintain cookie thickness.
- Keep cookies thick (about 3/8 inch) for a soft, chewy texture rather than crisp.
- Use parchment or silicone mats to prevent sticking and make cleanup easier.
- Do not overbake; slightly under-baked cookies ensure softness and prevent browning.
- Split dough into portions to chill more quickly if in a hurry.
- Scrape excess flour off cookie cutters when cutting to maintain clean cookie edges.
- Store cookies in an airtight container to keep them soft.
