Description

Discover the softest sugar cookie recipe you’ll ever make, featuring a secret ingredient of cream cheese for extra tenderness and flavor. These cookies are perfectly sweet, buttery, and lightly flavored with almond and vanilla extracts, making them ideal for any occasion or holiday baking. With simple steps and straightforward ingredients, this recipe guarantees soft, melt-in-your-mouth sugar cookies every time.

Ingredients

Scale

Wet Ingredients

3/4 cup salted butter, softened (1 and 1/2 sticks)
4 ounces cream cheese, softened (secret ingredient)
1 egg, large
1 teaspoon vanilla extract
1 3/4 teaspoons almond extract (substitute more vanilla for nut allergies)

Dry Ingredients

1 1/2 cups granulated sugar
1 teaspoon salt (use kosher salt for ideal results)
3 cups all-purpose flour (spooned and leveled)

Cook Mode Prevent your screen from going dark

Instructions

Beat Butter: In a large bowl or stand mixer, beat the softened butter on medium speed until fluffy, about 1-2 minutes.
Add Cream Cheese: Incorporate the softened cream cheese and mix for another minute to combine thoroughly.
Add Sugar: Gradually add the granulated sugar and beat for 1-2 minutes until the mixture is light and creamy.
Combine Wet Flavors: Add the egg, vanilla extract, and almond extract, then beat well until evenly mixed.
Mix Dry Ingredients: Stir in the salt and all-purpose flour until just blended, taking care not to overmix.
Chill Dough: Wrap the dough tightly in plastic wrap or place it in a ziplock bag and chill in the refrigerator for 2 hours or overnight for best results.
Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with silicone mats or parchment paper.
Roll Dough: On a floured surface, roll out the chilled dough to about 3/8 inch thickness for ideal softness.
Cut Shapes: Use floured cookie cutters to create fun shapes and place them 1 inch apart on the prepared baking sheets.
Bake Cookies: Bake smaller cookies for 9 minutes and larger ones for 10-11 minutes, or until edges are set but centers remain soft.
Cool Cookies: Allow the cookies to cool on the pan for 5 minutes before transferring them to a cooling rack to cool completely.

Notes

For nut allergies, substitute the almond extract with an additional 1 teaspoon vanilla extract.
Chilling the dough is crucial for soft texture and easier handling when cutting shapes.
Use kosher salt for better flavor control and texture.
Do not overbake; cookies should remain soft even after cooling.
Cookies can be stored in an airtight container at room temperature for up to 5 days.