These Sugar Cookies are soft, buttery and great for cut-out shapes!
I’ve been watching other food bloggers snap pictures for Christmas recipes they’re already working on and I’m over here posting heart shaped cookies a month late. I did have the sense to decorate some of my Valentine’s cookies in green (per my son’s request) so technically they can be used for St. Patrick’s Day. Or maybe I am actually just that far ahead and they can be used for Christmas in nine months. Speaking of Christmas, I talked to my mom yesterday and she’s finally taking down her Christmas tree…in March. Oh mom.
My friend Brittani has always hated almond flavored anything which makes me second guess if we can be friends. There’s nothing more in this world that I love than a really good sugar cookie with a nice touch of almond flavor in it. She was searching for a recipe for sugar cookies that actually taste good without almond flavoring. This was a couple of years ago so I finally texted her and asked her if she ever found one she loved? She did! And loved it so much that she keeps it on her phone so that she always has access to it.So I tried it and was buttery, soft, and delicious. But all I could think was I really want to add some almond flavoring to this to make it over the top delicious. So there you go. Now that you have all the facts, you make the decision about which way you want to go. The texture of the dough reminds me of these Soft and Fluffy Sugar Cookies but the end result was a lot different. One trick I use to roll out sugar cookie dough is to do it between two pieces of parchment. That way you don’t have to use extra flour to prevent sticking which can make your dough dry.Soft, thick, and buttery!
- 1 1/3 cup unsalted butter
- 1 1/2 cup sugar
- 1/2 cup milk
- 2 Tablespoons vanilla
- (optional) 1 teaspoon almond extract
- 2 eggs
- 4 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter , room temperature
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla
- 3 3/4 cup powdered sugar
- milk as needed (start with 1 tablespoon)
Cream butter and sugar together until light and fluffy. Add the milk, vanilla, almond extract (if using), and eggs. Mix well.
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add it to the wet mixture, mixing until incorporated. Chill dough in the fridge for at least an hour to make it workable.
To make the cookies: Preheat oven to 350 degrees. Roll out dough until desired thickness. Since the dough is soft I find it easiest to roll between two sheets of parchment paper. Then you don't have to use flour if any which can dry out your cookies. I roll mine to about 3/8 inch because I like them thick.
Use cookie cutter for desired shapes. Bake on parchment paper for 8-12 minutes depending on your thickness and oven. You want the edges to barely turn a golden brown but the cookie should still be white. Let cookies cool on sheet. Once cooled frost.
For the Frosting: Cream together butter and cream cheese. Add vanilla and the powdered sugar, and the milk adding more if needed. Beat until fluffy! Frost cookies.
Source: My friend from high school, Annie Lewis from TeamPerkinson