Sugar Cookies

These Sugar Cookies are soft, buttery and great for cut-out shapes!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. 
These Sugar Cookies are soft, buttery and great for cut-out shapes!
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.These Sugar Cookies are soft, buttery and great for cut-out shapes! the-girl-who-ate-everything.comSo 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.These Sugar Cookies are soft, buttery and great for cut-out shapes! the-girl-who-ate-everything.comSoft, thick, and buttery!

Sugar Cookies
Servings: 2 -3 dozen
  • 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)
  1. Cream butter and sugar together until light and fluffy. Add the milk, vanilla, almond extract (if using), and eggs. Mix well.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes
Source: My friend from high school, Annie Lewis from TeamPerkinson
These Sugar Cookies are soft, buttery and great for cut-out shapes!

Speak Your Mind



  1. Oh, I must try these! Do you think they would work somehow as drop cookies rather than cutouts? I’m lazy and don’t want to roll them out 🙂. On a side note, I can relate to your mother! My Christmas tree just went down a week ago! Love your blog!!

  2. i LOVE using almond extract in my sugar cookies. It takes the flavor to the next level. I’ll have to give your recipe a try!

  3. Do these need to be refrigerated because of the cream cheese in the frosting? Thanks!!!

  4. This sounds so amazing!

  5. Meredith Ulino says:

    I made this recipe today and the cookie dough came out WAY TOO WET. I don’t know what, if anything I am going to be able to do with it, but it’s too wet to use with cookie cutouts. I am hoping I can use with my cookie gun.

  6. Will never make these again! My 9 yr old granddaughter was uber excited to make these & she was crushed because they were too gooey to roll out, even after chilling ALL DAY! Thanks for crushing her dreams of Christmas baking sugar cookies with me!

    • Maybe you should have used a recipe you were familiar with. You shouldn’t blame anyone but yourself. Maybe teach your granddaughter some resiliency skills and start over, try a different recipe. Hello real world!

      • Yes, try again!!, I’ve had some old favorite recipes turn out wrong for unknown reasons before, and all you can do is try again,either that same recipe or another one!! Be sure to read reviews and never get discouraged!!! I usually look for recipes with the most reviews in its category!!