Why Make This Recipe
If you love soft, chewy cookies that melt in your mouth, this sugar cookie recipe is for you. It combines simple ingredients to create delicious cookies that are perfect for any occasion. Whether it’s a birthday, holiday, or just a treat for yourself, these cookies will surely please everyone. Plus, they’re incredibly easy to make, which makes them a favorite for both experienced bakers and beginners alike!
How to Make The Softest Sugar Cookie
Ingredients:
- 3/4 cup salted butter (softened (1 and 1/2 sticks))
- 4 ounces cream cheese (softened (secret ingredient))
- 1 1/2 cups granulated sugar
- 1 egg (large)
- 1 teaspoon vanilla extract
- 1 3/4 teaspoons almond extract (substitute more vanilla for nut allergies)
- 1 teaspoon salt (use kosher salt for ideal results)
- 3 cups all-purpose flour (spooned and leveled)
Directions:
- In a large bowl or stand mixer, beat the softened butter on medium speed until fluffy, about 1-2 minutes.
- Incorporate the softened cream cheese and mix for another minute.
- Gradually add the granulated sugar and beat for 1-2 minutes.
- Add the egg, vanilla, and almond extracts, and beat well.
- Stir in the salt and flour until just blended.
- Wrap the dough tightly in plastic wrap or place it in a ziplock bag. Chill in the refrigerator for 2 hours (or overnight).
- Preheat your oven to 350°F and line baking sheets with silicone mats or parchment paper.
- On a floured surface, roll out the chilled dough to about 3/8 inch thick.
- Use floured cookie cutters to create fun shapes. Space the cookies 1 inch apart on your prepared baking sheets.
- Bake smaller cookies for 9 minutes and larger ones for 10-11 minutes.
- Allow the cookies to cool on the pan for 5 minutes before transferring them to a cooling rack.
How to Serve The Softest Sugar Cookie
These cookies are delicious on their own, but there are plenty of fun ways to serve them! You can frost them with your favorite icing, sprinkle some colored sugar on top, or enjoy them plain. Pair them with a glass of milk or a cup of tea for a delightful treat that everyone will love.
How to Store The Softest Sugar Cookie
To keep your sugar cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze the cookies for longer storage. Just place them in a ziplock bag and store them in the freezer. When you’re ready to enjoy them, let them thaw at room temperature.
Tips to Make The Softest Sugar Cookie
- Make sure your butter and cream cheese are softened for the best texture.
- Don’t skip the chilling step! It helps the cookies hold their shape while baking.
- Use quality extracts for the best flavor.
- Adjust the thickness of dough while rolling it out to make your desired cookie shapes.
Variation
If you’d like to mix things up, consider adding chocolate chips or nuts to your dough. You can also experiment with different extracts, such as lemon or orange, for a unique twist on this classic cookie.
FAQs
Q: Can I use unsalted butter instead of salted butter?
A: Yes, you can use unsalted butter. Just add a pinch more salt to the dough to balance the flavor.
Q: How can I get my cookies to be more chewy?
A: To make your cookies chewier, try leaving them a bit thicker before baking, and don’t overbake them.
Q: Can I use whole wheat flour instead?
A: You can substitute whole wheat flour, but the texture may be a bit different. Consider using half all-purpose flour and half whole wheat flour for better results.
Softest Sugar Cookie
Ingredients
For the cookie dough
- 3/4 cup salted butter (softened, 1 and 1/2 sticks) Make sure the butter is softened for best texture.
- 4 ounces cream cheese (softened, secret ingredient) Cream cheese adds to the softness of the cookie.
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 teaspoons almond extract Substitute more vanilla for nut allergies.
- 1 teaspoon salt Use kosher salt for ideal results.
- 3 cups all-purpose flour Spoon and level the flour for accurate measurement.
Instructions
Preparation
- In a large bowl or stand mixer, beat the softened butter on medium speed until fluffy, about 1-2 minutes.
- Incorporate the softened cream cheese and mix for another minute.
- Gradually add the granulated sugar and beat for 1-2 minutes.
- Add the egg, vanilla, and almond extracts, and beat well.
- Stir in the salt and flour until just blended.
- Wrap the dough tightly in plastic wrap or place it in a ziplock bag. Chill in the refrigerator for 2 hours (or overnight).
Baking
- Preheat your oven to 350°F and line baking sheets with silicone mats or parchment paper.
- On a floured surface, roll out the chilled dough to about 3/8 inch thick.
- Use floured cookie cutters to create fun shapes. Space the cookies 1 inch apart on your prepared baking sheets.
- Bake smaller cookies for 9 minutes and larger ones for 10-11 minutes.
- Allow the cookies to cool on the pan for 5 minutes before transferring them to a cooling rack.
