A sugar cookie is such a simple, basic pleasure, don't you think? It’s so wonderfully buttery and perfect for nibbling. And when you find a recipe for a good one, you hold on tight. We haven’t let go of our recipe for many years and it has truly stood the test of time. It’s our go-to, de facto cookie. We won't lie: butter and cream cheese are what make our sugar cookie so darn good. Not only does this make the cookie incredibly tender and delicious, but the cream cheese adds a nice mellow flavor, turning an otherwise one-note cookie into something irresistible.
1 cup unsalted butter, softened at room temperature 2 oz cream cheese
1 cup sugar 1 large egg 1 teaspoon pure vanilla extract
1/2 teaspoon almond extract 3 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt
In the bowl of a stand mixer (or in a large bowl, using a hand mixer), cream the butter and cream cheese with the sugar. Beat for several minutes, or until light and fluffy. Beat in the egg, vanilla, and almond extracts.
Mix the flour, baking powder, and salt in a separate bowl. Gradually add to the butter and sugar mixture until fully incorporated and a soft dough is formed.
At this point the dough can, and should be, chilled or frozen. If making cookies in the near future, divide the dough into 2 balls and roll each out to 1/4 to 1/8-inch thickness between large pieces of parchment paper. Refrigerate for at least 1 hour. Or freeze the dough balls, wrapped in plastic wrap and a freezer bag, for up to 1 month. To thaw, leave in the refrigerator overnight then proceed with the recipe.
To bake the cookies, preheat the oven to 350°F and prepare baking sheets by lining them with parchment. Cut cookies out of the rolled dough and place on the prepared baking sheets.
Bake cookies for 8 to 12 minutes, depending on thickness. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack.
Cool completely before icing or decorating, and store in a tightly covered container.