Soft Sugar Cookies Recipe

There’s nothing quite like biting into a soft, chewy sugar cookie fresh from the oven. These Soft Sugar Cookies are a delightful treat that brings out a comforting sweetness paired with a subtle tang from cream cheese. They have a melt-in-your-mouth texture, perfectly complemented by the aromatic hints of vanilla and almond extracts that fill your kitchen as they bake. Ideal for festive gatherings, holiday dessert tables, or simply enjoyed with a cup of tea or coffee on a cozy afternoon, these cookies are as versatile as they are delicious. Whip up a batch today and savor the joy they bring to any occasion.

Ingredients

• 3/4 cup salted butter (softened): Provides richness and flavor, contributing to the soft texture.
• 4 ounces cream cheese (softened): Adds moisture and creates a tender crumb.
• 1 and 1/2 cups granulated sugar: Sweetens the dough and helps create a fluffy texture.
• 1 large egg: Binds the ingredients and adds moisture.
• 1 teaspoon vanilla extract: Enhances the overall flavor profile with a lovely aroma.
• 1 and 3/4 teaspoons almond extract: Adds a unique, nutty sweetness for depth.
• 1 teaspoon salt: Balances the sweetness and enhances flavor.
• 3 cups all-purpose flour (spooned and leveled): The backbone of the cookies, providing structure.

Step-by-Step Instructions

1. In a large bowl or stand mixer, beat the softened butter on medium speed for about 1 to 2 minutes until it becomes soft and fluffy.
2. Add the softened cream cheese to the bowl and continue beating for an additional minute until thoroughly incorporated.
3. Gradually add the granulated sugar and beat for another 1 to 2 minutes until the mixture is light and fluffy.
4. Mix in the egg, vanilla extract, and almond extract, ensuring everything is well combined. Remember to scrape down the sides of the bowl as needed.
5. Add the salt and flour, and beat just until the mixture is barely combined. Be careful not to over-mix; the dough will be somewhat sticky.
6. Scrape the dough onto plastic wrap, cover it tightly, and chill in the refrigerator for at least 2 hours or longer.
7. Preheat your oven to 350°F (175°C) and line baking sheets with Silpat mats or parchment paper.
8. Divide the chilled dough, keeping half in the refrigerator for later. On a floured surface, roll out each piece to about 3/8 inch thick.
9. Use floured cookie cutters to cut out shapes and transfer them to the prepared baking sheets.
10. Bake the cookies for 9 to 11 minutes, until they are pale and slightly golden on the bottom. Allow them to cool before serving.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 9 to 11 minutes
• Total Time: 2 hours 35 minutes (including chilling time)
• Servings: Approximately 24 cookies
• Calories: About 120 calories per cookie

Tips, Storage & Variations

• Tips: Make sure your butter and cream cheese are adequately softened for the best mixing results.
• Storage: Keep cookies in an airtight container at room temperature for up to one week.
• Freezing: For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.
• Flavor Variations: Experiment with a mix of vanilla and almond extract for a more pronounced flavor. Consider adding chocolate chips or sprinkles to the dough for added fun.

FAQ

1. What makes sugar cookies soft?
   The combination of cream cheese and butter contributes to a soft and tender texture.

2. Can I replace the cream cheese?
   Yes, sour cream can be a substitute, but it may alter the flavor slightly.

3. How do I store leftover sugar cookies?
   Keep them in an airtight container at room temperature or refrigerate for longer freshness.

4. Can I add frosting to these cookies?
   Absolutely! A light icing or dusting of powdered sugar can enhance the cookies’ sweetness.

5. What can I use instead of almond extract?
   You can use additional vanilla extract if you prefer not to include almond flavor.

6. How long can I freeze these cookies?
   Baked cookies can be frozen for up to 3 months.

People Also Ask

1. What’s the difference between soft and crispy sugar cookies?
   Soft sugar cookies typically combine cream cheese or butter for a chewy texture, while crispy cookies have less moisture.

2. Can I use whole wheat flour instead of all-purpose flour?
   Yes, but you might need to adjust the ratio, as whole wheat flour is denser.

3. What’s the best way to roll cookie dough?
   Flour your surface and rolling pin generously to prevent sticking and ensure even thickness.

4. How do I ensure even baking for cookies?
   Space cookies evenly on the baking sheet and check for doneness a minute or two before the recommended time.

5. Can I make this dough ahead of time?
   Yes, you can refrigerate the dough for up to 3 days or freeze it for up to 3 months.

6. Why did my cookies spread too much?
   This could occur if the dough is too warm or if not enough flour was added. Chill the dough longer to fix this.

Conclusion

These Soft Sugar Cookies are a delightful addition to any dessert table or a sweet treat for your family. Their delicate flavor and tender texture make them a favorite among cookie lovers. I encourage you to give this recipe a try and share your experience because everyone deserves a little sweetness in their day. Happy baking!

Soft Sugar Cookies

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Delightful soft sugar cookies with a chewy texture, enhanced by cream cheese, vanilla, and almond extracts.

• Author: emma-brooks
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 155 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3/4 cup salted butter (softened)
• 4 ounces cream cheese (softened)
• 1 and 1/2 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 and 3/4 teaspoons almond extract
• 1 teaspoon salt
• 3 cups all-purpose flour (spooned and leveled)

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Instructions

1. In a large bowl or stand mixer, beat the softened butter on medium speed for 1 to 2 minutes until soft and fluffy.
2. Add the softened cream cheese and continue beating for an additional minute until incorporated.
3. Gradually add the granulated sugar and beat for another 1 to 2 minutes until light and fluffy.
4. Mix in the egg, vanilla extract, and almond extract, ensuring everything is well combined.
5. Add the salt and flour, and beat just until barely combined, being careful not to over-mix.
6. Scrape the dough onto plastic wrap, cover it tightly, and chill in the refrigerator for at least 2 hours.
7. Preheat the oven to 350°F (175°C) and line baking sheets with Silpat or parchment paper.
8. Divide the chilled dough, keeping half in the refrigerator. Roll out each piece to about 3/8 inch thick on a floured surface.
9. Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets.
10. Bake for 9 to 11 minutes, until pale and slightly golden on the bottom. Allow cooling before serving.

Notes

Ensure butter and cream cheese are well softened for best results. Cookies can be stored in an airtight container for up to a week.

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 10g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg