Introduction

These soft sugar cookies are tender, rich, and perfectly thick—ideal for decorating or enjoying plain. Made with cream cheese and almond extract, they offer a subtle tang and depth of flavor that sets them apart from traditional sugar cookies.

The image shows a close-up of a round cookie with a thick layer of bright pink frosting on top that is swirled and textured with soft peaks. The cookie base is light golden and crumbly with a visible bite taken out, revealing its soft inside. The cookie sits on a white plate that has a subtle pattern, placed on a white marbled surface. In the background, there are more cookies with the same pink frosting, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup salted butter, softened (1 and 1/2 sticks)
4 ounces cream cheese, softened
1 & 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
1 & 3/4 teaspoons almond extract
1 teaspoon salt
3 cups flour, spooned and leveled

Instructions

Step 1: In a large bowl or stand mixer, beat the softened butter on medium speed until soft and fluffy, about 1-2 minutes.
Step 2: Add the softened cream cheese and continue beating for 1 minute until fully combined.
Step 3: Add the sugar and beat for 1-2 minutes until the mixture is light and fluffy.
Step 4: Mix in the egg, vanilla extract, and almond extract. Scrape down the sides and bottom of the bowl with a spatula to ensure even mixing.
Step 5: Add the salt and flour, then beat just until barely combined. Scrape the bowl again. Avoid overmixing to prevent tough dough. The dough will be sticky.
Step 6: Transfer the dough onto plastic wrap or into an airtight container. Chill in the refrigerator for at least 2 hours or overnight, or freeze for 1-2 hours. For faster chilling, split the dough into halves.
Step 7: Preheat your oven to 350°F (177°C) once the dough is fully chilled.
Step 8: Line 2-3 baking sheets with silicone mats or parchment paper.
Step 9: Lightly flour your work surface.
Step 10: Divide dough if not done yet, keeping unused portions refrigerated.
Step 11: Use floured hands to flatten the dough, then gently roll it out to about 3/8 inch thickness. Keep cookies thick for that soft texture.
Step 12: Lightly flour cookie cutters and press firmly into the dough. Clean excess dough and flour from edges for sharp shapes before transferring cookies to baking sheets.
Step 13: Arrange cookies on prepared sheets, spacing at least 1 inch apart. Bake similar shapes together to ensure even cooking.
Step 14: If cookies warm up while shaping, chill the baking sheet briefly before baking to keep the dough cool.
Step 15: Gather scraps, knead lightly, and roll out again to 3/8 inch, repeating until all dough is used. Refrigerate dough as needed.
Step 16: Bake cookies at 350°F—about 9 minutes for smaller cookies, 10-11 minutes for larger ones. Do not brown. Cookies should only be lightly set with bottoms just barely browned.
Step 17: Let cookies cool on the pan for 5 minutes, then transfer to a covered container to cool completely before decorating.
Step 18: Frost with buttercream or royal icing for best results.

Tips & Variations

For cleaner cuts, chill dough thoroughly and flour cutters well before pressing.
Swap almond extract with an equal amount of lemon or orange extract for a different flavor twist.
Use a sharp knife or bench scraper to wipe flour off the cookie cutter edges for crisp shapes.
Resist overmixing dough to keep cookies tender and soft.
Try decorating with The BEST Buttercream Frosting or royal icing for festive designs.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. To freeze, arrange cookies in a single layer between parchment paper sheets and seal in a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting or serving.

How to Serve

A close-up view of a small dessert with two layers: the bottom layer is thick and light golden with a soft, crumbly texture, and the top layer is pink frosting piped in round, fluffy swirls covering the whole top surface. A bite is taken from the dessert, showing the inside texture of the bottom layer. It is placed on a white plate with subtle patterns, and a small pink candy lies near the dessert on the plate. The background is softly blurred with more similar desserts, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough ahead of time?

Yes, chilling the dough overnight enhances flavor and makes it easier to handle. You can also freeze the dough for up to a month.

Why are my cookies turning out hard instead of soft?

Overmixing the dough or rolling it too thin can make cookies tough. Be gentle when combining ingredients and keep the dough thickness around 3/8 inch for tender texture.