Cream Cheese Sugar Cookies
Enjoy soft and chewy cream cheese sugar cookies that are easy to make and perfect for any occasion.
Ingredients
Base Ingredients
- 1 cup cream cheese, softened Make sure it is at room temperature for easy mixing.
- 1 cup unsalted butter, softened Softened for better incorporation.
- 2 cups granulated sugar Classic sugar for sweetness.
- 1 large egg Room temperature for better mixing.
Flavor Enhancements
- 1 teaspoon vanilla extract Provides depth of flavor.
- 1/2 teaspoon almond extract Optional for added flavor.
Dry Ingredients
- 4 cups all-purpose flour Ensure it's spooned and leveled.
- 1 teaspoon baking powder Helps the cookies rise.
- 1/2 teaspoon baking soda Adds to the cookie structure.
- 1/4 teaspoon salt Enhances the flavors.
Optional Decorations
- sprinkles or colored sugar For decoration before baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the softened cream cheese and butter together until the mixture is smooth and creamy, about 2-3 minutes.
- Gradually add granulated sugar, continuing to mix until fully incorporated.
- Add the egg, vanilla extract, and almond extract, mixing until just combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture, stirring until the dough comes together.
Baking
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, leaving enough space between each cookie.
- If desired, sprinkle the tops with colored sugar or sprinkles for decoration.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
For elevated flavor, consider chilling the dough for at least 30 minutes and utilize creative decorations. Store cookies in an airtight container at room temperature for 3-5 days or freeze them for up to 3 months.