Soft Sugar Cookies Recipe

Name: Soft Sugar Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 3/4 cup salted butter (softened); 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)

Soft sugar cookies are the perfect treat for any occasion. Their delicate texture, combined with a delightful sweetness, makes them a favorite among kids and adults alike. Imagine biting into a cookie that is both light and chewy, melting in your mouth with a hint of creamy goodness from cream cheese. The aromatic essence of vanilla and almond extracts adds an extra layer of warmth, making these cookies ideal for family gatherings, holiday celebrations, or simply as an everyday snack.

Baking these cookies fills your home with an inviting aroma, creating a cozy atmosphere that brings everyone together. Whether you enjoy them plain or adorned with colorful sprinkles, soft sugar cookies are sure to bring smiles all around.

Ingredients

3/4 cup salted butter (softened): This provides richness and flavor to the cookies.
4 ounces cream cheese (softened): Adding cream cheese keeps the cookies tender and soft.
1 and 1/2 cups granulated sugar: Sweetness is key, and granulated sugar gives the perfect texture.
1 large egg: Helps bind the ingredients together and adds moisture.
1 teaspoon vanilla extract: Provides a lovely depth of flavor.
1 and 3/4 teaspoons almond extract: Enhances the cookies with a fragrant nutty note.
1 teaspoon salt: Balances the sweetness and enhances other flavors.
3 cups all-purpose flour (spooned and leveled): Forms the base of the cookie dough.

Step-by-Step Instructions

In a large bowl or stand mixer, beat the softened butter on medium speed until it becomes soft and fluffy, about 1 to 2 minutes.
Add the softened cream cheese to the butter and continue to beat for 1 minute until the mixture is well incorporated.
Add the granulated sugar and beat well for another 1 to 2 minutes until the mixture is fluffy and light.
Mix in the egg, vanilla extract, and almond extract. Beat until everything is well combined, scraping the sides and bottom of the bowl with a spatula as needed.
Add the salt and flour to the mixture. Beat until just barely combined to avoid toughening the dough. The dough will be somewhat sticky.
Scrape the dough out onto a sheet of plastic wrap (or into a ziplock or Tupperware). Cover or wrap tightly and chill in the fridge for 2 hours (or overnight) or in the freezer for 1 to 2 hours. If you are in a hurry, splitting the dough in half will help it chill faster.
Once chilled, preheat your oven to 350°F (175°C).
Line 2 to 3 baking sheets with Silpat baking mats or parchment paper. Prepare a work surface with a light dusting of flour.
If you haven’t already, split the dough in half. Keep any dough you are not using in the fridge. Use floured hands to flatten the dough slightly, then roll it out with a rolling pin to about 3/8 inch thick.
Lightly dust your cookie cutters with flour, then press firmly into the dough, utilizing your space efficiently. Wipe away any excess flour/dough from the edges of the cookie cutter before transferring to the baking sheet.

Recipe Details

Prep Time: 25 minutes
Cook Time: 12-15 minutes
Total Time: 2 hours 40 minutes (includes chilling)
Servings: Approximately 24 cookies
Calories: Approximately 120 calories per cookie

Tips, Storage & Variations

Tips: Ensure your butter and cream cheese are at room temperature for easy mixing. If the dough sticks to your hands, lightly flour them.
Storage: Store baked cookies in an airtight container at room temperature for up to one week. For longer storage, freeze cookies in a freezer-safe container for up to three months.
Variations: Consider adding chocolate chips, nuts, or a sprinkle of your favorite spices like cinnamon or nutmeg for added flavor.

FAQ Section

Can I use unsalted butter instead of salted?
Yes, you can use unsalted butter. Just add a pinch of salt if you prefer the taste.
How do I know when my cookies are done baking?
They should be lightly golden around the edges and soft in the center. Let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.
What can I use instead of almond extract?
You can substitute with additional vanilla extract for a different, yet delightful flavor.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and store it in the refrigerator for up to three days before baking.
How do I prevent my cookies from spreading too much?
Ensure your dough is properly chilled and that your baking sheets are lined adequately to prevent sticking.

Conclusion

These soft sugar cookies are not just a recipe; they are a delightful experience waiting to happen. I encourage you to try this easy recipe, share the joy with your loved ones, and enjoy the warmth they bring to any gathering. Happy baking!

Soft Sugar Cookies

Print Recipe

Delicate and chewy sugar cookies that are perfect for any occasion, infused with the creamy goodness of cream cheese and aromatic extracts.

Author: hannah-reed
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 160 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3/4 cup salted butter (softened)
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

In a large bowl or stand mixer, beat the softened butter on medium speed until it becomes soft and fluffy, about 1 to 2 minutes.
Add the softened cream cheese to the butter and continue to beat for 1 minute until well incorporated.
Add the granulated sugar and beat well for another 1 to 2 minutes until the mixture is fluffy and light.
Mix in the egg, vanilla extract, and almond extract, beating until well combined.
Add the salt and flour to the mixture, beating until just barely combined to avoid tough dough.
Scrape the dough onto plastic wrap and chill in the fridge for 2 hours (or overnight) or in the freezer for 1 to 2 hours.
Once chilled, preheat your oven to 350°F (175°C).
Line baking sheets with Silpat mats or parchment paper and prepare a floured work surface.
Split the dough if necessary, flatten it slightly, then roll it out to about 3/8 inch thick.
Use floured cookie cutters to cut out shapes and transfer them to the baking sheet.