When it comes to sugar cookies, we are pretty picky around here. My sister makes a killer sugar cookie if you want a non-cream cheese version. I wanted to make sugar cookies with the kids and meant to email her for her recipe, but instead I decided to forage blindly ahead and try a variation on the King Arthur Flour version. I mean, they are usually pretty solid recipes. I’d also heard that cream cheese makes for a great cookie so I went for it. Oh boy! I’m so glad I did! I made a few adjustments and after a bit of experimentation I believe I have THE sugar cookie recipe that I’ll use forever. They were absolutely perfect. I still can’t get over how perfect they were. The great thing about this recipe is that you can either do drop cookies (no refrigeration required) or you can do rolled cookies with cookie cutters. I’ve done it both ways and both ways were absolutely fantastic. My kids reveled in decorating their mickey mouse ears, hearts, and stars, while I stuck to frosting perfect pink and yellow cookies complete with sprinkles.
Prep Time: 10 minutes
Baking Time: 10 minutes
Yield: about 2 dozen
1 cup unsalted butter
1 1/4 cups sugar
1/4 cup cream cheese
2 TB. corn syrup
1 tsp vanilla extract
1/4 tsp. almond extract
1 large egg
3 cups flour
1 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
1. For drop cookies, preheat the oven to 375 degrees. Lightly grease a baking sheet(s), or line the baking sheet(s) with parchment paper. For rolled cookies, wait to preheat the oven until you remove the dough from the fridge in step 5.
2. In the bowl of a stand mixer, cream the butter, sugar, and cream cheese until light and fluffy using the whisk attachment.
3. Mix in the corn syrup, vanilla, almond extract, and egg, scraping the sides and bottom of the bowl so that everything gets mixed in.
4. Switch your mixer attachment to a paddle or dough hook. Mix in flour, baking powder, salt, and baking soda until everything is mixed in.
5. If you want to do a rolled cookie, remove the dough from the mixing bowl and wrap in plastic wrap. Refrigerate for 1 hour before rolling out 1/4-inch thick on a lightly floured surface, and cutting into shapes.
6. If you want dropped cookies, simply pinch off the desired amount of dough (smaller than a golf ball, but larger than a grape. I used a kitchen scale to measure out 1.5 oz. pieces). Roll into a ball and gently press between hands or fingers to flatten.
7. Place cookies on the prepared baking sheet. Bake in the preheated oven for 10 minutes. Remove from oven and cool for 2 to 3 minutes on the pan before carefully removing to cool completely on a cooling rack.
8. Cool completely before frosting. I used a delicious buttercream recipe that can be found HERE.