Description
Soft and tender with a subtle tang from cream cheese, these Cream Cheese Sugar Cookies are perfect for decorating or enjoying plain. Easy to make with common ingredients, they bake up fluffy and flavorful, ideal for festive gatherings or everyday treats.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Cream Ingredients: Cream the butter, cream cheese, and sugar together using an electric mixer until the mixture is light and fluffy, which creates a smooth base for the dough.
- Add Flavors: Beat in the egg, vanilla extract, and almond extract (if using) until completely incorporated to add richness and aroma.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening and seasoning.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing just until a soft dough forms, taking care not to overmix for tender cookies.
- Chill Dough: Divide the dough into two discs, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up the dough for easier rolling and cutting.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and allow even baking.
- Roll and Cut: On a floured surface, roll out the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut the dough into desired shapes for uniform cookies.
- Arrange Cookies: Place the cut cookies on the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading during baking.
- Bake: Bake the cookies for 8-10 minutes or until the edges just begin to turn golden, ensuring a soft yet fully cooked texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely to avoid sogginess.
- Decorate or Serve: Once cooled, decorate the cookies with icing, sprinkles, or enjoy them plain as a satisfying treat.
Notes
- For a citrus twist, substitute the almond extract with lemon or orange extract.
- Adjust baking time if you roll the cookie dough thicker for softer cookies.
- Lightly flour the rolling surface and rolling pin to prevent sticking; if dough becomes too soft, chill again briefly.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Dough discs can be frozen for up to 3 months; thaw in the fridge before baking.
- Baked cookies freeze well for up to 3 months; defrost at room temperature before serving.
