Introduction

These soft sugar cookies are delightfully tender and full of rich flavor thanks to cream cheese and almond extract. Perfect thick, fluffy treats that are ideal for decorating or enjoying plain. Easy to make and perfect for any occasion.

The image shows a close-up of a cookie with a thick layer of bright pink creamy frosting swirled on top, forming soft peaks and curves. The cookie base is light beige, crumbly, and slightly textured, with a bite taken out of it revealing its soft, moist inside. The cookie rests on a white plate with a subtle raised pattern. Another cookie with the same pink frosting is blurred in the background on a white marbled surface. A single small pink sprinkle lies on the plate near the bitten cookie. 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 ½ cups granulated sugar
1 egg
1 teaspoon vanilla extract
1 ¾ teaspoons almond extract
1 teaspoon salt
3 cups all-purpose flour, spooned and leveled

Instructions

Step 1: In a large bowl or stand mixer, beat the butter on medium speed until soft and fluffy, about 1-2 minutes.
Step 2: Add the softened cream cheese and beat for 1 minute until fully combined.
Step 3: Add the sugar and beat well for 1-2 minutes, until the mixture is fluffy.
Step 4: Beat in the egg, vanilla, and almond extract. Scrape down the sides and bottom of the bowl with a spatula.
Step 5: Add salt and flour, then beat just until barely combined. Scrape the bowl again. Avoid overmixing to keep the dough soft and not tough.
Step 6: Transfer the dough onto plastic wrap, cover tightly, and chill in the fridge for 2 hours or overnight. For faster chilling, freeze for 1–2 hours.
Step 7: When chilled, preheat oven to 350°F (175°C). Line 2-3 baking sheets with parchment paper or silicone mats.
Step 8: Lightly flour a work surface. Divide dough if needed. Use floured hands to flatten, then roll out dough to about 3/8 inch thickness.
Step 9: Flour cookie cutters and press firmly into the dough. Remove excess flour from edges before transferring shapes onto baking sheets, spacing cookies at least 1 inch apart.
Step 10: If the cookies have warmed, chill the baking sheet for a few minutes before baking.
Step 11: Gather scraps, knead gently once or twice, and re-roll to 3/8 inch thickness. Repeat until all dough is used, refrigerating as needed.
Step 12: Bake cookies for about 9 minutes for smaller shapes, 10-11 minutes for larger ones. Cookies should be barely browned on the bottom with no browning on edges or tops.
Step 13: Let cookies rest on the pan for 5 minutes, then transfer to an airtight container until fully cooled and ready to frost.
Step 14: Frost with your favorite buttercream or royal icing for best results.

Tips & Variations

Use almond extract to add a subtle depth of flavor that pairs beautifully with vanilla.
Chilling the dough is crucial to keep cookies thick and prevent spreading.
For a fun twist, add lemon zest or swap almond extract for orange extract.
When rolling dough, keep thickness at about 3/8 inch for soft, thick cookies—thinner dough will yield crisper cookies.

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. To reheat, let frozen cookies thaw at room temperature; no microwave needed as these cookies are delicious fresh or at room temperature.

How to Serve

A close-up of heart-shaped sugar cookies on a white plate resting on a white marbled surface, each cookie topped with thick, bright pink frosting shaped in multiple rows of smooth, rounded petal-like dollops covering the whole cookie surface, creating a textured, layered look, with small pink round sprinkles scattered lightly around the plate edges photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated overnight or frozen for up to a month. Just thaw in the fridge before rolling and cutting.

Why are my cookies not soft?

Softness depends on proper chilling and avoiding overbaking. Make sure to keep the dough chilled and bake just until the bottoms are barely browned. Overbaking or rolling dough too thin can make cookies crispier.