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Soft Sugar Cookies Recipe

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★★★★★

4.6 from 177 reviews

These Soft Sugar Cookies are tender, thick, and slightly chewy with a delicate almond and vanilla flavor. Made with cream cheese and butter, they stay soft even after baking. Perfect for cutting into fun shapes, they bake quickly at 350°F for under 12 minutes. Ideal for holidays or any celebration, these cookies are easy to prepare, chill, and decorate with your favorite frosting.

Ingredients

Scale

Cookie Dough Ingredients

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

Instructions

  1. 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.
  2. Incorporate Cream Cheese: Add the softened cream cheese and beat for 1 minute until fully blended with the butter.
  3. Add Sugar: Add granulated sugar and beat well for 1-2 minutes until the mixture is light and fluffy.
  4. Add Egg and Extracts: Mix in the egg, vanilla extract, and almond extract. Beat well and scrape down the bowl sides.
  5. Add Salt and Flour: Add salt and flour, beating just until barely combined. Scrape the bowl sides and bottom with a spatula. Avoid over-mixing to prevent tough dough; the dough will be sticky.
  6. Chill the Dough: Transfer dough onto plastic wrap or into an airtight container. Cover tightly and refrigerate for at least 2 hours or overnight. Alternatively, chill in the freezer for 1-2 hours for faster results.
  7. Preheat Oven: When ready, preheat oven to 350°F (175°C).
  8. Prepare Baking Sheets: Line 2-3 baking sheets with silpat mats or parchment paper.
  9. Prepare Work Surface: Lightly flour your work surface to prevent sticking.
  10. Divide Dough: Divide dough if needed, keeping unused dough chilled in the refrigerator.
  11. Roll Dough: Using floured hands and a rolling pin, gently flatten and roll dough to about 3/8 inch thickness to ensure the cookies stay thick and soft.
  12. Cut Shapes: Lightly flour cookie cutters and press firmly into dough, wiping excess flour or dough from edges for clean shapes. Transfer cut dough to baking sheets, spacing cookies at least 1 inch apart.
  13. Chill Cut Cookies: If dough softens, chill shaped cookies on the baking sheet in the refrigerator or freezer for a few minutes before baking.
  14. Re-roll Excess Dough: Gather scraps, knead very briefly, and reroll to cut more cookies, refrigerating dough as needed. Avoid overworking the dough.
  15. Bake Cookies: Bake at 350°F for about 9 minutes for small cookies, and 10-11 minutes for larger ones. Do not overbake; edges and tops should not brown. Cookies should be barely golden on the bottom.
  16. Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a large airtight container until completely cooled and ready for frosting.
  17. Frosting: Frost with your favorite buttercream frosting for sugar cookies or royal icing once cooled.

Notes

  • Use softened butter and cream cheese for easy mixing and better texture.
  • Do not over-mix flour to keep cookies tender and soft.
  • Chilling dough is essential for thick, well-shaped cookies and to prevent spreading.
  • Rolling dough to 3/8 inch thickness ensures a soft, thick cookie.
  • Keep cookie cutters floured to prevent sticking and achieve clean edges.
  • Cool cookies completely before frosting to avoid melting the frosting.
  • Try dividing the dough and chilling halves separately for faster chilling.

Keywords: soft sugar cookies, sugar cookie recipe, cream cheese sugar cookies, almond extract cookies, cut-out cookies, thick soft cookies, holiday cookies

Find it online: https://yumwithmia.com/soft-sugar-cookies-recipe/