Description
This classic Sugar Cookies recipe yields soft, tender cookies with a rich buttery flavor, perfect for any occasion. The dough is chilled to create the ideal texture, then rolled out and cut into fun shapes before baking to a light golden finish. Finished with a smooth and creamy cream cheese frosting, these cookies are both delicious and beautifully decorated for sharing.
Ingredients
Cookie Dough
- 2/3 cup butter or vegetable shortening (or 1/3 cup butter and 1/3 cup shortening) (123g)
- 1 cup granulated sugar (200g)
- 2 large eggs
- 1/3 cup milk (83g)
- 1 teaspoon vanilla extract (5 ml)
- 1/4 teaspoon almond extract (optional)
- 3 cups all-purpose flour (375g)
- 2 teaspoons baking powder (8g)
- 1 teaspoon salt (5g)
Frosting
- 8 ounces cream cheese, softened (226g)
- 1/2 cup butter, softened (113g)
- 1 teaspoon vanilla extract (5 ml)
- 3-4 cups powdered sugar (360-480g)
Instructions
- Cream the butter/shortening and sugar: In a mixing bowl, beat the shortening or butter and sugar together until the mixture is well creamed and fluffy. Then, add the eggs, milk, vanilla extract, and almond extract (if using), mixing thoroughly to combine all wet ingredients.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing slowly until a large dough ball forms. If the dough is too sticky, add a little more flour carefully, ensuring not to add too much.
- Chill the dough: Cover the dough and refrigerate for at least 30 minutes, or up to 3 days, to make it easier to roll out and handle, and to improve the texture of the cookies.
- Roll out the dough: Lightly flour your countertop and rolling pin. Roll the chilled dough out to a thickness of 1/2 inch to 3/4 inch. Add flour as needed to prevent sticking on the counter, rolling pin, and dough. Cut out shapes using cookie cutters or a round drinking cup.
- Bake the cookies: Arrange the cut dough shapes on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 7 to 10 minutes. The cookies should be very lightly colored and just set when removed, as they will harden as they cool. Avoid overbaking to keep them soft.
- Make the frosting: In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing thoroughly. Add more powdered sugar if needed to achieve desired thickness. Beat the frosting for several minutes until very smooth and soft. Add food coloring if desired.
- Frost and decorate: Once the sugar cookies have completely cooled, spread the cream cheese frosting evenly over each cookie. Decorate with sprinkles or other toppings as desired.
Notes
- For best results, use room temperature butter and cream cheese for the frosting to ensure smooth texture.
- Chilling the dough helps prevent spreading during baking and makes it easier to work with.
- Cookies should be removed from the oven as soon as they are set and lightly colored to keep them soft.
- Feel free to add food coloring to frosting for festive or themed cookies.
- Store frosted cookies in an airtight container in the refrigerator for up to a week.