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This sugar cookie recipe promises thick and incredibly soft cookies that keep their shape perfectly through baking. The secret ingredient makes these cookies more flavorful and tender than your usual sugar cookie, ideal for frosting with a rich buttercream or royal icing.
I discovered this recipe one holiday season, and now it’s the cookie my family asks for every year. The soft, fluffy texture paired with almond extract makes them feel special but still comforting.
Ingredients
- Salted butter softened: gives richness and moisture use real butter for best flavor
- Cream cheese softened: key for that tender, soft crumb in the cookie
- Granulated sugar: sweetens and helps with slight crispness on edges
- Egg: binds everything together and adds moisture
- Vanilla extract: classic flavor enhancer
- Almond extract: adds subtle nutty warmth that elevates the cookie
- Salt: balances sweetness and enhances flavor
- All-purpose flour spooned and leveled: the structure of the cookie spooning prevents dense dough
Step-by-Step Instructions
- Softer Butter Base:
- Beat the softened butter on medium speed until it appears pale and fluffy. This usually takes one to two minutes. The fluffiness helps incorporate air, creating a lighter cookie texture.
- Combine Cream Cheese:
- Add cream cheese and beat for another minute until fully mixed in and the mixture is smooth. This step is crucial for softness.
- Add Sugar and Beat:
- Pour in the sugar and beat well until the mixture is light and fluffy, about one to two minutes. This helps dissolve sugar and further aerates the dough.
- Incorporate Flavorings:
- Add the egg, vanilla, and almond extract and beat everything together thoroughly. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Mix in Dry Ingredients:
- Add salt and flour and mix on low speed just until combined. Avoid overmixing here as it can make the dough tough. The dough will be sticky which is perfect.
- Chill the Dough:
- Wrap the dough tightly in plastic or place it in a covered container and refrigerate for two hours or overnight. Chilling firms up the dough for easier handling and limits spreading during baking.
- Preheat Oven and Prepare Baking Sheets:
- Set the oven to 350 degrees Fahrenheit. Line your baking sheets with parchment paper or silicone mats to prevent sticking.
- Roll and Cut:
- Lightly flour your surface and hands. Roll out the dough to about three eighths inch thick to keep cookies thick and soft. Use floured cookie cutters to create shapes, pressing firmly but carefully for clean edges.
- Chill Cut Dough:
- If cookies soften from handling, chill them again for a few minutes so they hold their shape in the oven.
- Bake:
- Place cookies on baking sheets with at least one inch between each. Bake smaller cookies for about nine minutes and larger ones for ten to eleven. Avoid browning; cookies should barely color on the bottom.
- Cool and Frost:
- Let cookies rest on the pan for five minutes then transfer to a container to cool completely before frosting. Choose a rich buttercream or royal icing for decoration.
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My favorite part of this recipe is the cream cheese addition. I’ve made this for family gatherings and their surprise at how soft and thick these cookies are always makes me smile. The first time I saw the dough hold its shape in the oven, I knew this recipe was a keeper.
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to a week and your frosting will stay fresh too. You can also freeze baked, unfrosted cookies in a sealed container for up to three months. If you plan to freeze dough, wrap it tightly and thaw in the refrigerator before rolling out.
Ingredient Substitutions
For a dairy-free option, substitute butter with a plant-based margarine and cream cheese with dairy-free cream cheese but expect slight differences in texture. Use pure almond extract for best flavor, though you can use just vanilla if unavailable for a milder taste. If you want a crispier cookie, reduce cream cheese slightly but the softness may be compromised.
Serving Suggestions
These cookies shine as treats with afternoon tea or coffee. Frost with classic vanilla buttercream for festive occasions or color the royal icing to match holidays. They also make great gifts when stacked in decorative tins.
Cultural Notes
Sugar cookies have roots in European traditions but have become an American holiday staple, especially for decorating. The addition of cream cheese in this recipe adds richness reminiscent of certain cream cheese cookie traditions in the American South.
Recipe FAQs
- → What makes these sugar cookies soft and thick?
The combination of softened butter and cream cheese, along with chilling the dough, creates a moist and tender texture that stays thick after baking.
- → How long should I chill the dough before baking?
Chill the dough for at least 2 hours in the refrigerator. This helps it firm up, making it easier to shape and preventing spreading during baking.
- → Why use almond extract along with vanilla?
Almond extract adds a subtle nutty sweetness that complements the vanilla, giving the cookies a richer and more complex flavor.
- → How thick should the cookies be rolled out?
Roll the dough to about 3/8 inch thickness to ensure the cookies remain thick and soft, not crisp or thin.
- → Can I decorate these cookies after baking?
Yes, these cookies pair beautifully with buttercream frosting or royal icing, which adds flavor and a smooth finish without overpowering their softness.
- → How do I prevent the dough from becoming tough?
Mix the flour in gently and avoid overworking the dough. Overmixing develops gluten and can make the cookies firm instead of tender.