Classic Butter Sugar Cookies
These classic sugar cookies are rich, buttery, and perfectly balanced with a crisp edge and a soft, tender center—thanks to a few secret ingredients.
- Prep15 min
- Cook10 min
- Total25 min
- DifficultyEasy
- Servings4
There's something wonderfully simple about a sugar cookie. This version takes the classic to the next level with a touch of cream cheese and a hint of almond, giving them a soft, tender crumb and a delicate flavor.
Perfect for cut-out shapes or simple round cookies, they're quick to make and even quicker to disappear. Roll them in sugar for a sparkly, sweet finish that makes them irresistible.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Preheat the oven to 375°F and place two racks near the center. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, using an electric mixer, beat the butter, cream cheese, and sugar until light and fluffy, about 2-3 minutes. Add the vanilla and almond extracts and beat well. Scrape down the sides, then add the egg and beat until incorporated. Scrape down again, then add the flour mixture and mix on low until a cohesive dough forms. The dough will be slightly sticky.
- Place the remaining ½ cup (100 g) sugar in a shallow bowl. Lightly moisten your hands to prevent sticking. Pinch off tablespoon-sized pieces of dough, roll them into rough balls, and coat each ball in the sugar. Place them 2 inches (5 cm) apart on the prepared baking sheets.
- Using a flat-bottomed glass, press each ball to flatten to about ¼ inch (6 mm) thick.
- Bake for 10 minutes, rotating the pans halfway through (top to bottom and front to back) for even baking. The cookies will be golden on the bottom but pale on top.
- Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. If working in batches, keep the remaining dough covered with a damp towel to prevent drying.
💡 Tips
- For perfectly round cookies, roll the dough balls smooth before coating in sugar.
- If the dough becomes too sticky, chill it briefly in the refrigerator.
- Store cookies in an airtight container at room temperature for up to a week.
Inspired by a recipe from Once Upon a Chef