Introduction
These cream cheese sugar cookies are a guaranteed favorite. The cream cheese gives them an incredibly soft, tender texture that stays moist for days, while the almond extract adds a subtle depth of flavor. You’ll find them perfectly sweet and wonderfully sturdy for decorating with your favorite frosting.
Prep & Cook Time
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 36 cookies
Ingredients
- 1 cup butter (room temperature)
- 8 ounces cream cheese (room temperature)
- 1 ½ cups granulated sugar
- 1 large egg (room temperature)
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cans store-bought frosting (or homemade icing)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, use a hand mixer or stand mixer to beat the room-temperature butter and cream cheese together until smooth and creamy.
- Add the granulated sugar and beat on medium-high speed until light and fluffy, about 2-3 minutes.
- Beat in the egg, almond extract, and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms.
- Roll tablespoon-sized portions of dough into balls and place them about 2 inches apart on the prepared baking sheets. Use the bottom of a glass to gently flatten each ball slightly.
- Bake for 10-12 minutes, or until the edges are just barely beginning to turn golden. The centers should look set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, frost the cookies with your chosen store-bought or homemade frosting.
Variations
- For Cut-Out Cookies: After mixing, divide the dough, flatten into discs, wrap in plastic, and chill for at least 2 hours. Roll out on a floured surface and use cookie cutters before baking.
- Sugar-Crusted Cookies: Before baking, roll the dough balls in colored or plain granulated sugar for a sparkling, crunchy edge.
- Sandwich Cookies: Spread frosting on the bottom of one cooled cookie and top with another to create a festive cookie sandwich.
- Thumbprint Cookies: Instead of flattening, make a deep indentation in each dough ball with your thumb or a spoon. Bake as directed, then fill the cooled indentations with frosting.
Tips for Success
- Ensure your butter, cream cheese, and egg are truly at room temperature for a smooth, lump-free dough that bakes evenly.
- Avoid over-mixing the dough once the flour is added, as this can develop gluten and make the cookies tough.
- For consistently sized cookies, use a small cookie scoop or tablespoon measure to portion the dough.
- Let the cookies cool completely on a wire rack before frosting; otherwise, the frosting will melt and slide off.
Storage & Reheating
FAQ
Can I omit the almond extract?
Yes, you can replace it with an additional ½ teaspoon of vanilla extract for a pure vanilla flavor.
Why are my cookies spreading too much?
This usually means your dough was too warm. Ensure your ingredients are at room temperature, not melted, and if the dough feels very soft, chilling it for 20-30 minutes before shaping can help.
Can I make the dough ahead of time?
Absolutely. Wrap the dough tightly in plastic wrap and refrigerate for up to 3 days. Let it soften slightly at room temperature before rolling into balls.
Why do my cookies taste dry?
The most common cause is over-measuring the flour. To avoid this, fluff your flour with a spoon, then spoon it into your measuring cup, and level it off with a knife (the “spoon and level” method).
Do I have to use the frosting?
No, the cookies are delicious plain, dusted with powdered sugar, or with a simple glaze. The frosting is optional for decoration.
Can I freeze the baked cookies?
Yes. Freeze unfrosted, fully cooled cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and frost as desired.