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

Sugar Cookies

These Sugar Cookies are soft, buttery and great for cut-out shapes! If you're looking for a Sugar Cookie that makes your mouth water. This is the one!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 24 cookies


  • 1 1/3 cup unsalted butter
  • 1 1/2 cup sugar
  • 1/4 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
  • 4 cups 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.

  3. To make the cookies: Preheat oven to 350 degrees. Roll out dough on a floured surface until desired thickness. The dough will be wet so use enough flour to make it workable. 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