Soft Sugar Cookies with Almond & Vanilla Extract Recipe

Introduction

Soft sugar cookies are a delightful treat perfect for any occasion. These cookies stay tender and flavorful, making them a favorite for decorating or enjoying plain. With a subtle almond and vanilla flavor, they offer a deliciously soft bite every time.

Ingredients

• 3/4 cup salted butter (softened, 1 and 1/2 sticks)
• 4 ounces cream cheese (softened)
• 1 ½ cups granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 ¾ teaspoons almond extract
• 1 teaspoon salt
• 3 cups flour (spooned and leveled)

Instructions

1. Step 1: In a large bowl or stand mixer, beat the softened butter on medium speed for 1-2 minutes until soft and fluffy.
2. Step 2: Add the softened cream cheese and continue beating for 1 minute until fully incorporated.
3. Step 3: Add the sugar and beat well for 1-2 minutes until the mixture is fluffy.
4. Step 4: Add the egg, vanilla, and almond extract. Beat thoroughly, then scrape the sides and bottom of the bowl with a spatula.
5. Step 5: Add salt and flour, beating until just barely combined. Scrape the bowl again. Avoid overmixing to keep the dough tender; the dough will be sticky.
6. Step 6: Transfer the dough onto plastic wrap or into a container. Cover tightly and refrigerate for 2 hours or overnight, or freeze for 1-2 hours. For faster chilling, divide dough in half before refrigerating.
7. Step 7: Preheat the oven to 350°F (175°C) once the dough is chilled.
8. Step 8: Line 2-3 baking sheets with silicone baking mats or parchment paper.
9. Step 9: Lightly dust a work surface with flour to prevent sticking.
10. Step 10: Divide the dough if not already done and keep unused portions refrigerated.
11. Step 11: Using floured hands, gently flatten the dough, then roll it out to about 3/8 inch thick. Aim for thick, soft cookies.
12. Step 12: Lightly flour your cookie cutters and press firmly into the dough. Clean edges by wiping excess flour or dough from the cutter before lifting cookies onto the baking sheet.
13. Step 13: Arrange cookies on the baking sheets, leaving at least 1 inch between each. Bake cookies of the same shape together to ensure even cooking.
14. Step 14: If cookies have warmed up, chill the baking sheets in the fridge or freezer for a few minutes before baking.
15. Step 15: Gather scraps, knead lightly just once or twice, and roll out again to 3/8 inch thickness. Avoid overworking the dough to keep it soft. Refrigerate as needed.
16. Step 16: Bake cookies at 350°F for about 9 minutes for smaller cookies and 10-11 minutes for larger ones. Do not let edges or tops brown; bottoms should be just barely golden.
17. Step 17: Let cookies cool on the pan for 5 minutes, then transfer to a covered container until completely cooled and ready to frost.
18. Step 18: Frost with your favorite buttercream or royal icing for the perfect finishing touch.

Tips & Variations

• For faster chilling, divide the dough into smaller portions before refrigerating or freezing.
• Use almond extract to add a subtle, pleasant depth; substitute with an equal amount of vanilla if preferred.
• Keep the dough thick while rolling to ensure soft, tender cookies instead of crispy ones.
• If decorating, use smooth royal icing or a classic buttercream that holds shape well.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before frosting or serving. Reheat gently if desired, but soft cookies are best enjoyed fresh or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours or frozen for 1-2 months. Just make sure to bring it back to a workable temperature before rolling and cutting.

How do I keep the cookies soft?

Avoid overbaking and keep the thickness at about 3/8 inch when rolling out. Also, do not overwork the dough to prevent it from becoming tough. Storing cookies properly helps maintain softness as well.

Soft Sugar Cookies with Almond & Vanilla Extract Recipe

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★★★★★

4.8 from 93 reviews

Soft Sugar Cookies are a delightful treat with a tender, fluffy texture created by a combination of butter and cream cheese. These cookies are perfectly thick, lightly flavored with vanilla and almond extracts, and ideal for decorating with buttercream frosting or royal icing. The recipe involves chilling the dough before rolling and cutting, ensuring the cookies hold their shape and bake up soft rather than crispy.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

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

Instructions

1. Beat Butter: In a large bowl or stand mixer, beat the softened butter on medium speed for 1-2 minutes until it is soft and fluffy.
2. Add Cream Cheese: Incorporate the softened cream cheese and beat for an additional minute until fully combined.
3. Add Sugar: Add the granulated sugar and beat well for 1-2 minutes until the mixture is fluffy.
4. Add Egg & Extracts: Mix in the egg, vanilla extract, and almond extract. Beat thoroughly, scraping the bowl sides with a spatula to ensure everything is mixed.
5. Add Salt & Flour: Add the salt and flour, beating just until barely combined. Scrape the bowl and avoid overmixing to prevent tough dough. The dough will be sticky.
6. Chill Dough: Transfer dough onto plastic wrap or into an airtight container and refrigerate for 2 hours or overnight; alternatively, freeze for 1-2 hours. Splitting dough speeds chilling.
7. Preheat Oven & Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line 2-3 baking sheets with silicone mats or parchment paper.
8. Prepare Dough for Cutting: Lightly flour a work surface. If not split, cut dough in half; refrigerate unused portion. Flatten dough with floured hands and roll to about 3/8 inch thickness, maintaining thickness for soft cookies.
9. Cut Cookies: Dust cookie cutters with flour and press firmly into dough. Clean excess flour/dough from cutter edges for clean shapes. Transfer cut cookies to baking sheets, spacing 1 inch apart.
10. Chill Cut Cookies: If dough warmed during shaping, chill shaped cookies briefly in the fridge or freezer before baking.
11. Re-roll Dough: Gather scraps, knead lightly once or twice, roll out again to 3/8 inch, and repeat cutting. Refrigerate dough as needed to keep cool.
12. Bake: Bake cookies at 350°F for 9 minutes (smaller cookies) or 10-11 minutes (larger cookies). Do not brown edges or tops; bottoms should be barely colored.
13. Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to an airtight container to cool completely before frosting.
14. Frosting: Decorate cooled cookies with buttercream frosting or royal icing for best results.

Notes

• Do not overmix dough to maintain a tender texture.
• Cookies should be thick (about 3/8 inch) to ensure softness.
• Keeping dough and shaped cookies cold prevents spreading and helps maintain shape.
• Baking time varies with cookie size; watch carefully to avoid browning.
• Use silicone mats or parchment paper to prevent sticking and achieve even baking.

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