adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Best Sugar Cookies
0 Likes
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Cream cheese sugar cookies - easy to roll out, perfect for decorating with frosting or royal icing. Add sparkle with sparkling sugar for irresistible homemade treats!
Ingredients:
  • For the cookie dough:
  • 1 cup (225 g or 2 sticks) unsalted butter, chilled
  • 1 cup (200 g) sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon lemon zest, from roughly 1 medium lemon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 ounces (57 g, or 1/4 cup) cream cheese, at room temperature
  • 1 large egg
  • 3 cups (420 g) all-purpose flour
  • To finish:
  • 1/4 cup all-purpose flour, for cutting out the cookies
  • Colored sparkling sugar to decorate, optional
  • Royal icing to decorate, optional
Instructions:
  • In a stand mixer fitted with a paddle attachment, combine the butter, sugar, vanilla extract, almond extract, lemon zest, baking powder, and kosher salt. Mix at low speed until butter is pliable, then increase to medium speed until a paste forms sticking to the side of the bowl, about 1 minute. Scrape the bowl. Add cream cheese and mix until combined. Incorporate the egg, scraping the bowl. Do not worry if the batter looks broken after adding the egg; it will come together with the flour.
  • Gradually incorporate the flour: Gradually add 1 cup of flour at a time, mixing on low speed until fully incorporated after each addition. Repeat this process two more times with 1 cup of flour each time.
  • Divide the dough in half and place one half between two sheets of parchment paper. Use your hands to form a disk, then gradually roll the dough out with a rolling pin, flipping the parchment papers to ensure even thickness. Smooth out any wrinkles that may form. Repeat with the second half of the dough until both are 1/4-inch thick.
  • For a quick chill, stack the thin dough sheets in parchment paper and place on a baking sheet in the freezer for 15 minutes until firm. For a longer chill, refrigerate the dough for 1 hour or overnight.
  • While the dough chills, preheat the oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper.
  • Cut out the cookies: After chilling the dough, place it on the counter and remove the top layer of parchment paper. Dip the cookie cutter in 1/4 cup of all-purpose flour and cut out cookies. Transfer the cookies to a baking sheet, leaving space between each one. Roll out any remaining dough scraps, chill, and repeat the process with the second dough sheet. Chill the scraps in between batches. If using one baking sheet, cut out cookies for one sheet, chill the rest of the dough, and repeat later.
  • After sprinkling the cookies with colored sugar, bake for 8 to 12 minutes until the edges turn brown. Cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. Optionally, frost or ice the cookies once they are completely cool.
  • Store the baked goods only after the frosting or icing has completely dried. Place them in an airtight container at room temperature, separated with parchment or wax paper, for up to 5 days.

Similar Recipes