Ingredients

The following ingredients have 4 Servings
  • 1 2/3 cups Granulated {White} Sugar
  • 1 cup Unsalted Butter (softened {use high quality butter})
  • 8 oz Cream Cheese brick (softened)
  • 1 large Egg
  • 1 tsp Vanilla Extract
  • 1/2 tsp Almond Extract
  • 3 1/2 cups All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Powdered Sugar (for rolling and cutting out cookies)

Instruction

  • In large bowl, combine Sugar, softened Butter, softened Cream Cheese, Egg, Vanilla Extract and Almond Extract, and beat with mixer until well combined.
  • In separate bowl, combine Flour, Baking Powder, and Salt, and whisk ingredients together.
  • Gradually pour flour mixture into Butter/Cream Cheese mixture, and continue mixing until all has been well combined.
  • Divide dough into 3 portions, flatten into discs, wrap each portion in plastic wrap, then transfer to the refrigerator. Allow dough to chill overnight, or at least a minimum of 8 hours.
  • When you're ready to bake your cookies, preheat oven to 375 degrees.
  • Generously coat a large cutting board with powdered sugar, and remove 1 portion of dough from the refrigerator at a time. Sprinkle the top and bottom of the dough with additional powdered sugar, and generously cover your rolling pin with powdered sugar.
  • Roll dough out to 1/8" thickness, then cut out shapes using cookie cutters, and carefully transfer to parchment paper lined cookie sheet.
  • As the dough warms up, it will become more sticky, so work quickly and wrap up any leftover scraps in plastic wrap, and store them in the refrigerator.
  • Bake 9 - 12 minutes, or until cookies are done and edges begin turning golden brown. {bake times will vary based upon thickness, types of cookie sheets being used, ovens, and elevation} Once done, remove from oven, and allow to cool for a few minutes on the cookie sheet, then transfer to wire racks to finish cooling.
  • Continue rolling and baking cookies, 1 small portion of dough at a time, generously coating your cutting board and rolling pin with powdered sugar as you go, until all of the dough has been used up.
  • Once cookies have cooled completely, have fun frosting, decorating, and eating. YUM!
  • Store leftover unfrosted and frosted cookies in the refrigerator for up to 4 days.
  • Prep Ahead Tip: Dough can be made ahead of time and stored up to 3 days in the refrigerator prior to baking.
  • Freezer Tip: Baked sugar cookies that have not yet been frosted can be frozen in a freezer safe container up to 1 month.  If stacking cookies in the container, place a sheet of parchment paper between each layer.