Soft Cut Out Sugar Cookies - Perfect for Decorating
The softest cut out sugar cookies that melt in your mouth & hold their shape. These soft cream cheese sugar cookies are perfect for decorating with icing!
Servings: 12
Calories: 175kcal
Ingredients
- 8 oz cream cheese
- 1 cup unsalted butter 2 sticks
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 1 ½ cups all purpose flour
- 2 cups cake flour
- 1 teaspoon baking powder
- pinch of salt
Optional flavorings (choose one):
- 1 Tablespoon orange or lemon zest
- 1 teaspoon peppermint extract leave out the vanilla and almond extract
- 1 teaspoon lemon extract leave out the vanilla and almond extract
Instructions
- Soften the cream cheese and butter at room temperature. You can also microwave the cream cheese for 15 seconds at a time until soft.
- Beat together the butter, cream cheese, and sugar with a mixer until the sugar granules have completely dissolved. The mixture should be pale and fluffy.
- Mix in the egg, vanilla extract, and almond extract. Add any optional flavorings at this time.
- Sift in the all purpose flour, cake flour, baking powder, and salt. Mix together until just combined. Working in 2 batches, lay the cookie dough in between two pieces of parchment paper. This makes it easier to roll out the dough. Using a rolling pin, roll out the dough to ⅓ to ¼ inch thick and chill it flat in the fridge for 15 minutes. Don't roll the dough any thinner than ¼ inch thick - the cookies won't be as soft and tender.
- Cut out shapes from the cookie dough. Dip the cookie cutters in flour before each press so the dough doesn't stick.
- Bake for 8 - 9 minutes in a preheated 350 degree oven. The cookies should be pale in color and have a smooth, flat surface. Note: It's important the dough is chilled before baking so they retain their shape. Let the cookies cool completely before decorating with icing. Makes about 36 cookies depending on the size of your cookie cutters.
Notes
Makes about 36 cookies, depending on the size of your cookie cutters.
Ways to Chill Sugar Cookie Dough:
- Option 1: Divide the dough into 2 or 3 equal parts and wrap it in plastic wrap. Chill the dough in the freezer for 10 minutes or in the fridge for 20 minutes.
- Option 2 (Recommended): Working in two or three batches, roll out the dough 1/3 to 1/4 inch thick and place it between two sheets of parchment paper. Chill the rolled out dough in the fridge for 15 - 20 minutes.
- Option 3: Cut out shapes from the cookie dough and place them on parchment paper. Chill the cut outs in the fridge for 15 minutes and then place them straight into a preheated oven. Dip the cookie cutters in flour in between cut outs to prevent the dough from sticking.
- Baked sugar cookies can be made a week in advance. Tightly wrap them in plastic wrap and store them in an airtight container. Keep them in the fridge or freezer and let them come to room temperature before serving. Double wrapping the cookies help them stay soft and reduce their exposure to air.
- Unbaked sugar cookie dough can be stored in the freezer for 2 months.
Nutrition
Calories: 175kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 28mg | Potassium: 43mg | Fiber: 1g | Sugar: 10g | Vitamin A: 301IU | Calcium: 18mg | Iron: 1mg