Introduction

These soft sugar cookies are tender, flavorful, and perfect for any occasion. With a hint of almond and vanilla, they offer a delicate sweetness that pairs beautifully with your favorite frosting.

A close-up view of a soft cookie with one bite taken out revealing a light beige crumbly texture inside; on top is a thick layer of bright pink frosting, piped in swirled, fluffy dollops, giving a smooth but slightly textured look. The cookie rests on a white plate with a white marbled texture underneath, and a small pink candy sprinkle lies on the plate near the bitten edge. The background is blurred with other similarly frosted cookies visible but out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup salted butter (softened, 1 and 1/2 sticks)
4 ounces cream cheese (softened)
1 & 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
1 & 3/4 teaspoons almond extract
1 teaspoon salt
3 cups flour (spooned and leveled)

Instructions

Step 1: In a large bowl or stand mixer, beat the softened butter on medium speed until soft and fluffy, about 1 to 2 minutes.
Step 2: Add the softened cream cheese and continue to beat for 1 minute until well incorporated.
Step 3: Add the sugar and beat well for 1 to 2 minutes until the mixture is fluffy.
Step 4: Add the egg, vanilla, and almond extract. Beat well, then scrape the sides and bottom of the bowl with a spatula.
Step 5: Add salt and flour, then beat just until barely combined, scraping the bowl as needed. Avoid over-mixing to keep the dough tender; it will be quite sticky.
Step 6: Transfer the dough onto plastic wrap or into an airtight container. Cover tightly and chill in the fridge for 2 hours or overnight, or freeze for 1 to 2 hours.
Step 7: When chilled, preheat the oven to 350°F (175°C) and line 2-3 baking sheets with parchment paper or silicone mats.
Step 8: Lightly flour your work surface. If not already divided, split the dough in half and keep the unused portion refrigerated.
Step 9: With floured hands, flatten the dough slightly, then roll it out to about 3/8 inch thickness. Keep the cookies thick for a soft texture.
Step 10: Lightly flour cookie cutters and press firmly into the dough. Use a finger or knife to remove excess flour or dough from edges for clean shapes.
Step 11: Place cut cookies at least 1 inch apart on prepared baking sheets. Bake cookies of the same shape together to ensure even baking.
Step 12: If cookies warm up before baking, chill the baking sheet in the fridge or freezer for a few minutes.
Step 13: Gather leftover dough, knead gently once or twice, and reroll to 3/8 inch. Avoid overworking the dough to keep cookies tender. Chill as needed.
Step 14: Bake smaller cookies for about 9 minutes, larger ones for 10 to 11 minutes. Do not overbake; cookies should not brown on top or edges, only slightly on the bottom.
Step 15: Let cookies cool on the pan for 5 minutes, then transfer to an airtight container until completely cool.
Step 16: Frost with your favorite buttercream or royal icing once fully cooled.

Tips & Variations

Divide the dough before chilling to speed up the chilling process and make rolling easier.
Use a ruler or measuring tape to roll dough to the perfect 3/8 inch thickness for the ideal soft texture.
Try substituting almond extract with lemon or orange extract for a different flavor twist.
Keep scrap dough chilled between rolls to prevent it from warming and becoming difficult to work with.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months, wrapped well. To reheat, allow frozen cookies to thaw at room temperature; warm briefly in a low oven if desired to regain softness before frosting.

How to Serve

The image shows an oval cookie with five visible layers of frosting shaped like scalloped petals. The frosting colors alternate between bright pink and yellow, starting with a pink layer at the bottom, followed by yellow, then pink, yellow, and pink at the top. The cookie base is a light beige color, smooth and slightly visible around the edges. The cookie rests on a white plate set on a white marbled surface with some pink and white flower-shaped decorations scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the cream cheese in this recipe?

The cream cheese adds moisture and tenderness to the cookies. Omitting it may result in a drier texture, so it’s best to keep it if possible.

How do I prevent the cookies from spreading too much while baking?

Chilling the dough thoroughly before cutting and baking helps the cookies hold their shape. Also, avoid overworking the dough and keep cookie thickness at around 3/8 inch for best results.