Can I freeze the dough for later?

Absolutely! You can freeze the dough for up to 2 months. When you're ready to bake, thaw in the fridge until workable. This is a lifesaver during busy holiday seasons.

Can I skip the almond extract?

Yes—but the flavor won’t be quite the same. Almond extract is a major player in that bakery-style taste. If someone in your home doesn’t like it, reduce rather than remove.

How do I store leftover Soft Sugar Cookies?

Store in an airtight container at room temperature for up to 4 days. If frosted, keep layers separated with parchment paper to avoid smudges.

Can I make these gluten-free?

Yes! Use a high-quality 1:1 gluten-free baking flour. The texture may vary slightly but will still be delicious.

Why are my cookies drying out?

Overbaking is usually the culprit. Remember: pale tops, lightly golden bottoms, and they’re done.

Soft Sugar Cookies: 10 Easy Steps to Irresistible Joy

Description

These Soft Sugar Cookies are unbelievably tender thanks to a secret ingredient—cream cheese! They’re thick, buttery, and hold their shape beautifully, making them perfect for decorating with buttercream or royal icing. A cozy, foolproof cookie recipe for holidays, birthdays, or anytime you need a sweet treat.

Ingredients

Scale

3/4 cup salted butter, softened (1 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 all-purpose flour, spooned and leveled

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Instructions

In a large bowl or stand mixer, beat the softened butter for 1–2 minutes until light and fluffy.
Add cream cheese and beat for another minute until fully incorporated.
Add sugar and beat 1–2 minutes until fluffy.
Mix in the egg, vanilla, and almond extract. Scrape down the bowl.
Add the salt and flour, mixing until just combined. Do not overmix.
Wrap dough tightly in plastic wrap or place in a container. Chill for at least 2 hours (or overnight).
Preheat oven to 350°F. Line baking sheets with parchment or silicone mats.
Lightly flour your work surface and roll dough to about 3/8-inch thickness.
Cut out shapes using floured cookie cutters and place on prepared sheets.
If cookies have softened, chill trays for a few minutes.
Bake small cookies for 9 minutes; larger cookies for 10–11 minutes. Do not brown the tops.
Cool on the tray 5 minutes, then transfer to a covered container until cooled.
Frost with buttercream or royal icing once cookies are completely cool.

Notes

Dough is naturally sticky—this is what makes the cookies soft.
Avoid overbaking; the tops should remain pale.
For cleaner shapes, refrigerate dough between batches.
You may roll dough between parchment sheets to avoid adding extra flour.

Prep Time: 10 minutes + 2 hours chilling
Cook Time: 10 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 176
Sugar: 13g
Sodium: 1g
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 1g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 27mg