Thick Soft Sugar Cookies (Printable Version)
Soft and thick sugar cookies with a moist, dense interior and smooth frosting. Perfectly holds shape and full of flavor.
# Everything You’ll Need:
→ Dairy
01 -
3/4 cup salted butter, softened (1.5 sticks)
02 -
4 ounces cream cheese, softened
→ Sweeteners
03 -
1.5 cups granulated sugar
→ Wet ingredients
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
1 3/4 teaspoons almond extract
→ Dry ingredients
07 -
1 teaspoon salt
08 -
3 cups all-purpose flour, spooned and leveled
# Steps to Cook:
01 -
In a large bowl or stand mixer, beat the softened butter on medium speed until soft and fluffy, about 1-2 minutes. Add the cream cheese and continue beating for 1 minute until fully incorporated.
02 -
Add the granulated sugar and beat well for 1-2 minutes until the mixture becomes fluffy.
03 -
Add the egg, vanilla extract, and almond extract. Beat thoroughly, then scrape down the sides and bottom of the bowl with a spatula.
04 -
Add salt and flour to the bowl. Beat gently just until barely combined, scraping the sides and bottom again. Avoid overmixing to prevent tough dough as it will be sticky.
05 -
Transfer the dough to plastic wrap or an airtight container. Refrigerate for at least 2 hours or overnight (or freeze for 1-2 hours) to firm up. For faster chilling, divide dough into smaller portions.
06 -
Preheat the oven to 350°F. Line 2-3 baking sheets with silicone mats or parchment paper. Lightly flour your work surface.
07 -
Divide chilled dough if not already split. Lightly flour hands and flatten dough. Roll dough to approximately 3/8 inch thickness to keep cookies thick and soft. Dust cookie cutters with flour and firmly press into dough. Clean cookie edges as needed and transfer cut shapes to baking sheets, spacing at least 1 inch apart.
08 -
If cookies lose chill, place baking sheet in refrigerator or freezer for a few minutes before baking to maintain shape.
09 -
Gather leftover dough, knead lightly once or twice to combine, roll out again to 3/8 inch thickness, and continue cutting. Avoid overworking to prevent tough texture. Refrigerate dough as needed to keep cool.
10 -
Bake cookies at 350°F for about 9 minutes for smaller cookies and 10-11 minutes for larger ones. Do not overbake; edges and tops should not brown. Cookies should be lightly browned on the bottom.
11 -
Let cookies rest on baking sheets for 5 minutes. Transfer immediately to an airtight container to cool completely before frosting.
12 -
Decorate cookies with buttercream frosting or royal icing once fully cooled.
# Extra Suggestions:
01 -
Rolling cookies between parchment sheets helps prevent drying and reduces excess flour use.