Some of you have been waiting a very long time for me to post this recipe. It’s not that I didn’t want to share it with you. It’s just that I struggled with deciding how much information to share. I’ve decided to do a step-by-step to ensure that you have all of the details you need to make these successfully. So after further ado, here is all of the info you need to make my ever-popular decorated sugar cookies.
How to make THE BEST sugar cookies!
Before beginning the dough, make sure your butter has come to room temperature. Not so soft that it’s sinking into itself, but soft enough that it will cream together nicely with the cream cheese. I like to take my butter and cream cheese out of the refrigerator about 45 minutes before I start baking.
Alternatively, I like to use cold eggs for this recipe because it makes the yolks easier to separate.
Now, let’s get started! You will most definitely need a stand mixer for this recipe as the dough is pretty stiff. In the bowl of your stand mixer, cream together the butter and cream cheese on medium-high speed for 3-4 minutes until it is completely homogeneous. Add the sugar and beat again for another 3-4 minutes until the mixture is smooth and creamy.
Add the yolks and the almond extract and beat for another minute, scraping down the sides of the bowl halfway through.
Add the flour and salt and mix on medium-low speed until the dough has formed. Now turn the mixer on high speed and mix for 10-20 seconds. There is no baking powder or baking soda in this recipe so there’s not a concern for over mixing. ?
Before cutting out the cookies, we need to chill the dough. Don’t chill it in the bowl, or it will get hard and crack when you roll it out. The best way is to roll it between 2 pieces of parchment paper. I like to roll it to about 1/2″ thick because I like super thick sugar cookies. You can go as thin as 1/4″ if you like thinner, crispier cookies. Lay it flat on a sheet pan and refrigerate for about an hour. You can refrigerate for up to 3 days before using, but be sure to wrap the pan tightly with plastic wrap or the edges of the dough will dry out.
Once the dough is chilled, take off the top layer of parchment, then lightly lay it back over the dough. Hold the top 2 corners and flip the whole thing over so that the top layer of parchment is now on the bottom. Peel off the new top layer and use cookie cutters to cut out the shapes.
Place cookies on a parchment lined baking sheet and bake for 10-15 minutes, depending on the thickness of the cookies. Once the edges start to brown, remove them from the oven. Let cool completely.
I decorate these cookies with Vanilla Buttercream. If you try these out, be sure to tag us so we can see your pictures!
Decorated Sugar CookiesCourse: DessertDifficulty: Easy
Unsalted Butter 226g
Cream Cheese 3 oz
Egg Yolks 2
Almond Extract 1 tsp
All Purpose Flour 420g
(2 3/4 cups)
Salt 1/2 tsp
- In the bowl of a stand mixer, beat together the butter and cream cheese on medium-high speed for 3-4 minutes until the mixture is creamy.
- Add the sugar and beat on medium-high speed for another 3-4 minutes.
- Add the yolks and the almond extract and beat for another minute, scraping down the sides of the bowl halfway through.
- Add the flour and salt and mix on medium-low speed until the dough has formed. Now turn the mixer on high speed and mix for 10-20 seconds.
- Roll out and chill the dough for at least 30 minutes (see tips above for chilling).
- Cut out shapes and bake on a parchment lined baking sheet in a preheated oven at 350° for 10-14 minutes, depending on the thickness of the dough.