Sugar Cookie Recipe
![Sugar Cookie Recipe](https://cdn.prod.website-files.com/5ce56b0f27a2154164088913/5d6053e87a6c5d1a5f848ddf_sugar_cookies_title-new.jpg)
Recipe Update!
This sugar cookie recipe, although still great, went through an update. Click here to see the latest recipe I use for most of my decorated cookies.
Being that this sugar cookie recipe is the one I use most for decorating cookies, I should have posted about it way earlier on my blog. Oh well, better late than never.
I’ll be upfront and say that, even though I use this recipe a lot, I’m not a big fan of sugar cookies. I don’t hate them. I just think they taste, well… plain. I have tried many recipes out there. Most of them have pretty much the same ingredients: flour, sugar, eggs, butter, and vanilla extract. However, with helpful hints and suggestions on the internet I found a secret ingredient that I think makes a big difference– CREAM CHEESE. Just throwing in a small amount to the batch adds a creamy flavor but still makes for a sturdy cookie.
Besides tasting good this recipe makes a wonderful roll out cookie dough and here’s why:
- The cookies hold their shape well during baking.
- The top of the cookies remain nice and flat (which is key for decorating with royal icing).
- The dough also freezes really well. You can make the dough ahead of time, freeze it, and when you’re ready to use it let it thaw for a few hours.
- The cookies are very sturdy (but still chewy when bitten into). I mailed a batch of cookies to my brother recently and all the cookies arrived intact.
![](https://cdn.prod.website-files.com/5ce56b0f27a2154164088913/5d6052d018edbe55aa71f4fa_sugar_cookie_ingredients.jpg)
Ingredients
- 1 cup (two sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 2 oz (¼ of a package) cream cheese
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp baking powder
- 1 tsp salt
- 3 cups all-purpose flour
Instructions
Step 1
In a mixer, cream together butter and sugar. Add eggs, extracts, and cream cheese. Mix until it is all well incorporated.
Step 2
Mix the flour, baking powder, and salt in a separate bowl then add, a cupful at a time, to the butter/sugar mixture until fully incorporated.
Step 3
Chill the dough for at least 30 minutes.
Step 4
Roll to 1/4 inch thickness and chill again before cutting into shapes.
Step 5
Bake at 350 for 8-10 minutes. Remove from the oven before the first indication of the edges turning brown.
Makes about 2 1/2 dozen cookies.
Oh! By the way, this is the technique I use when I roll out my cookie dough. Although, I don’t use the wooden guides like she has in the video. I just eyeball the thickness. I love how you don’t have to use any extra flour and there is NO MESS! Your kitchen counters and rolling pin remain nice and clean!
Tips:
- Place the sheet of unbaked cookies in the freezer for 15 minutes before baking in the oven. It reduces the chance of the cookies spreading while baking.
- I love to use parchment paper when baking the cookies. The cookies are so easy to transfer off the cookie sheet when baked on parchment paper. I have used silicone bake mats before but I still get some cookies that will stick to the mat.
- Wait a day after baking before icing your cookies. Waiting reduces the chance of oil from the cookie to mess up the royal icing.
![](https://cdn.prod.website-files.com/5ce56b0f27a2154164088913/5d6053cf7a6c5d75e8848dba_sugar_cookie_plate.jpg)
I’m always on the hunt for other great tasting and easy-to-work-with roll out recipes. I have a few other favorites that I’ll post about soon.