Introduction

These soft sugar cookies are tender, flavorful, and perfect for any occasion. With a delicate almond and vanilla aroma, they’re easy to make and delightful to eat. Let’s dive into how to create these irresistible treats at home.

A close-up image shows a Christmas tree-shaped sugar cookie with one thick base layer of beige dough. On top, there is a layer of thick, textured green frosting applied in small leaf-like dollops, arranged to cover the entire tree shape giving a fluffy, 3D effect. The cookie is placed on a wooden surface with tiny red, green, and white round sprinkles scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a large bowl or stand mixer, beat the softened butter on medium speed until soft and fluffy, about 1-2 minutes.
Step 2: Add the softened cream cheese and continue beating for 1 minute until well incorporated.
Step 3: Mix in the granulated sugar and beat well for 1-2 minutes until the mixture is fluffy.
Step 4: Add the egg, vanilla, and almond extract. Beat well, scraping the sides and bottom of the bowl with a spatula as needed.
Step 5: Add salt and flour, and beat until just barely combined. Scrape the bowl again, but avoid overmixing to keep the dough tender. Note that the dough will be sticky.
Step 6: Transfer the dough onto plastic wrap or into a sealed container. Chill in the refrigerator for 2 hours or overnight, or freeze for 1-2 hours. You can split the dough into halves to chill faster.
Step 7: Once chilled, preheat your oven to 350°F (175°C).
Step 8: Line 2-3 baking sheets with silicone mats or parchment paper.
Step 9: Prepare a lightly floured work surface.
Step 10: Divide the dough if you haven’t already. Refrigerate dough not in use.
Step 11: Use floured hands to flatten the dough slightly, then roll it out to about 3/8 inch thick. Keep the thickness for soft cookies.
Step 12: Lightly flour your cookie cutters. Press firmly into dough, clear excess flour from edges before transferring cutouts to baking sheets.
Step 13: Arrange cookies on baking sheets leaving at least 1 inch between each. Bake cookies of similar size together to avoid uneven baking.
Step 14: If the cut cookies warm up too much, chill the baking sheet briefly before baking.
Step 15: Gather leftover dough and knead gently once or twice. Roll out again to 3/8 inch thickness and repeat cutting. Chill dough as needed.
Step 16: Bake cookies at 350°F for about 9 minutes for smaller shapes and 10-11 minutes for larger ones. Avoid browning; cookies should be just golden on the bottom.
Step 17: Let cookies cool on the pan for 5 minutes, then transfer to a container to cool completely before frosting.
Step 18: Frost with your favorite buttercream or royal icing once cooled.

Tips & Variations

For extra flavor, try swapping almond extract with lemon or orange zest.
Use a silicone baking mat for easy cleanup and even baking.
Don’t overwork the dough or the cookies will become tough; gentle handling is key.
If you prefer crisp cookies, roll the dough thinner than 3/8 inch, but these are best soft and thick.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies layered with parchment paper for up to 3 months. Thaw them at room temperature before frosting or serving. Frosted cookies store best in the refrigerator and should be brought to room temperature before eating.

How to Serve

A close-up of a single Christmas tree shaped cookie with two layers: the bottom layer is a light beige cookie base with a slightly rough texture, and the top layer is bright green icing piped in small, rounded dollops covering the whole cookie like tree leaves, each dollop having a shiny, smooth texture and arranged in rows that follow the tree shape. The cookie rests on a brown wooden surface with scattered small red, white, and green round sprinkles around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be chilled overnight or frozen for 1-2 hours as directed. This helps develop flavor and makes rolling easier.

Why are my cookies turning out tough?

Overmixing the dough or rolling it too thin can cause toughness. Handle the dough gently, avoid over-kneading, and keep the thickness about 3/8 inch for soft results.