Description
These Soft Sugar Cookies are a delightful treat featuring a tender and fluffy texture thanks to the combination of butter and cream cheese. Slightly thick at about 3/8 inch, these cookies are perfect for cutting into shapes and decorating with buttercream frosting or royal icing. The dough is chilled for optimal softness and easy handling, resulting in melt-in-your-mouth cookies that never brown on the edges or tops.
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 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 soft and fluffy.
- Add Cream Cheese: Incorporate the softened cream cheese into the butter and beat for an additional minute until well combined and creamy.
- Add Sugar: Beat in the granulated sugar for 1-2 minutes until the mixture becomes light and fluffy.
- Add Egg and Extracts: Mix in the egg, vanilla extract, and almond extract thoroughly. Scrape the sides and bottom of the bowl to ensure even mixing.
- Add Salt and Flour: Add the salt and flour, beating just until barely combined. Avoid overmixing to prevent tough dough. The dough should be sticky.
- Chill Dough: Transfer dough onto plastic wrap or into an airtight container and refrigerate for 2 hours (or overnight) or freeze for 1-2 hours to firm up for easier handling.
- Preheat Oven: Set oven temperature to 350 degrees F (175 degrees C) once the dough is fully chilled.
- Prepare Baking Sheets: Line 2-3 baking sheets with silicone baking mats or parchment paper for non-stick baking.
- Flour Work Surface: Lightly dust your rolling surface with flour to prevent sticking when rolling out dough.
- Divide Dough: Split dough in half if not done prior. Keep unused dough refrigerated to stay cool.
- Roll Dough: Using floured hands and a rolling pin, gently roll dough to approximately 3/8 inch thickness. Keep thickness consistent for soft, thick cookies.
- Cut Shapes: Dust cookie cutters lightly with flour, press firmly into dough, wipe edges clean for crisp shapes, then transfer cut cookies onto baking sheets with about 1 inch spacing.
- Chill Cut Cookies: If cookie dough softens, chill baking sheets in fridge or freezer for a few minutes before baking.
- Re-roll Excess Dough: Gather scraps, knead minimally, roll out again to desired thickness, and continue cutting. Refrigerate dough as needed to maintain chill.
- Bake: Bake cookies at 350°F for 9 minutes for smaller shapes and 10-11 minutes for larger shapes. Avoid browning; cookies should be barely golden on the bottom.
- Cool: Let cookies rest on pan for 5 minutes then transfer to covered containers or tupperware to cool completely before frosting.
- Frost: Decorate cooled cookies with your choice of buttercream frosting or royal icing for a beautiful finish.
Notes
- Do not overmix the dough once flour is added to keep cookies soft and tender.
- Chilling the dough is essential for thick, easy-to-cut cookies that hold their shape well.
- Keep the cookies thick (about 3/8 inch) for the soft texture that sets this recipe apart.
- Avoid browning the cookies to maintain their softness; bake until just barely golden on the bottom.
- If in a hurry, splitting dough into smaller portions helps it chill faster.
- Use floured hands and cutters to avoid sticking and to get clean-edged shapes.
- Store baked cookies in a covered container to keep them soft.
- Suitable for decorating with both buttercream and royal icing depending on preference.
