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Soft Sugar Cookies Recipe

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★★★★★

4.7 from 145 reviews

These Soft Sugar Cookies are perfectly tender and thick, with a delicate almond and vanilla flavor. Made with cream cheese and butter for extra softness, they are chilled before rolling out and cut into shapes for the ideal soft-baked texture. Ideal for frosting with buttercream or royal icing, these cookies are an irresistible treat for any occasion.

Ingredients

Scale

Cookie Dough

  • 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

  1. Beat Butter: In a large bowl or stand mixer, beat the butter on medium speed until soft and fluffy, about 1-2 minutes.
  2. Add Cream Cheese: Incorporate the softened cream cheese by continuing to beat for 1 minute until fully blended.
  3. Mix Sugar: Add the granulated sugar and beat well for 1-2 minutes until the mixture is light and fluffy.
  4. Add Egg and Extracts: Add the egg, vanilla extract, and almond extract. Beat thoroughly, then scrape the bowl sides and bottom with a spatula to combine evenly.
  5. Add Salt and Flour: Add salt and flour, then beat just until barely combined. Scrape the sides and bottom again. Avoid overmixing as the dough will be sticky, and overworking will make it tough.
  6. Chill Dough: Transfer the dough onto plastic wrap or into a container. Cover tightly and refrigerate for 2 hours or overnight, or freeze for 1-2 hours. Splitting dough into halves can speed chilling.
  7. Preheat Oven: When chilled, preheat the oven to 350°F (175°C).
  8. Prepare Baking Sheets: Line 2-3 baking sheets with silpat mats or parchment paper.
  9. Flour Work Surface: Lightly dust your work area with flour.
  10. Divide Dough: Split dough if not already done, refrigerate unused dough.
  11. Roll Dough: With floured hands, flatten dough, then roll to approximately 3/8 inch thickness, maintaining thickness for softness.
  12. Cut Cookies: Dust cookie cutters with flour and cut shapes firmly. Clean edges with finger or knife before transferring shapes to baking sheets, spacing cookies at least 1 inch apart.
  13. Chill Cut Cookies: If the dough warms while cutting, chill shaped cookies in fridge or freezer briefly before baking.
  14. Re-roll Scrap Dough: Gather scraps, knead lightly once or twice, then roll again to 3/8 inch. Avoid overworking dough to maintain tenderness. Refrigerate as needed.
  15. Bake: Bake cookies at 350°F for 9 minutes for small cookies, and 10-11 minutes for larger ones. Do not let edges or tops brown; bottoms should be barely browned.
  16. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a container and cover until completely cool.
  17. Frost: Frost cooled cookies with Buttercream Frosting or Royal Icing as desired.

Notes

  • Do not overmix the dough to avoid tough cookies.
  • Chilling the dough is essential for soft texture and managing dough while rolling and cutting.
  • Maintain cookie thickness about 3/8 inch for soft, tender results.
  • Use flour sparingly on cutters and work surface to prevent sticking without making cookies dry.
  • Cooling cookies completely before frosting helps prevent frosting from melting.

Keywords: soft sugar cookies, thick sugar cookies, cream cheese sugar cookies, almond extract cookies, sugar cookie recipe, soft baked cookies, holiday cookies

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