Our ALL-TIME favorite Sugar Cookie recipe!! These homemade sugar cookies are so soft and have the best, creamy frosting with hints of almond. Everyone is obsessed with these delicious sugar cookies.
Sugar cookies are our all-time favorite cookie!! If you feel the same, you’ll love our sugar cookie bars and no roll sugar cookies.
so soft and so good!
I LOVE homemade cookies, and especially sugar cookies! But, I’m also kinda picky about them.
- They cannot be crunchy. They have to be super SOFT!
- Frosting to Cookie Ratio needs to be spot on.
- Hints of almond are always a must (If you’ve never had a cookie with a hint of almond extract, you haven’t truly lived.)
Fortunately, my mom found the BEST Sugar Cookie recipe years ago and we’ve been making them ever since. In fact, they are so good that we get requests to make them for different events and/or wedding receptions. They’re really just that good. In my opinion, the reason this cookie recipe is so good is because it meets all of my above requirements. 😉
How to Make Sugar Cookies
Since my mom had these cookies down to a science, I was always a little intimidated to try this recipe. I’m glad I got over that, because we make them all the time now.
Make sugar cookies by creaming together the butter, cream cheese, sugars, egg and almond extract in a large bowl. Mix until fluffy. In another bowl, combine flour, baking powder and salt.
Add the dry ingredients to the wet ingredients and stir until soft dough forms.
Roll out the dough onto a floured surface to about 3/8″ thick. Cut with a cookie cutter and bake for 8-10 minutes.
Recipe Tips + Tricks
Here are some tips and tricks to make sure these cookies turn out nice and soft:
- When making your dough, do not handle it too much. Over-mixing the dough can make it tough.
- Roll out the dough to about 3/8″ thick. Thinner dough will cook too fast, making crunchy cookies.
What to do when sugar cookie dough is too dry? If your dough is literally crumbling apart and cracking as you try to roll it, the best thing to do is sprinkle on small amounts of water (water is least likely to change the form of the cookie dough as it bakes) and knead it in until the dough stops breaking. Be careful to not overdo it and make it gooey!
What to do when sugar cookie dough is too sticky? Make sure you use proper techniques when measuring out your flour so that you get the correct amount that the recipe calls for. If you need to add extra flour, sprinkle in small amounts at a time, until you get the right consistency.
our favorite Frosting
Everyone has different preferences on their sugar cookie icing. Some like cream cheese frosting, and one of our favorite’s is the one we use on our Carrot Cake recipe.
Because there is cream cheese in the cookie recipe, we like this classic sugar cookie frosting, which includes:
- butter
- powdered sugar
- milk
- vanilla
- almond extract
- food coloring (optional)
To make the frosting, mix all the ingredients with a hand mixer. Add more milk until it’s the consistency you desire most. And you can add food coloring if you want to. Top it with some delicious jimmy sprinkles, and you’re set!!
How to store sugar cookies
We recommend STORING them in an air-tight container (after the frosting has set) and keep them on the counter. They should last for up to 4-5 days. You can extend this by a day or two with putting them in the fridge.
If you’re planning on FREEZING your cookies, try to freeze them before you add the frosting. They’ll hold up better unfrosted. Either way, stack them in an airtight container separated by sheets of wax paper. They should stay good for up to 3 months.
I could seriously eat a dozen of these sugar cookies! They are just so soft, so flavorful and so delicious! I highly recommend these cookies and would love to get your feedback. 😉
For more sugar cookie recipes, check out:
- No Roll Sugar Cookies
- Sugar Cookie Bars
- Chewy Sugar Cookies
- Pistachio Sugar Cookie Bars
- Strawberry Frosted Sugar Cookies
- Lemon Sugar Cookies
BEST Sugar Cookie Recipe
Our ALL-TIME favorite Sugar Cookie recipe!! They are always so soft and have the best, creamy frosting with hints of almond. Everyone loves these delicious sugar cookies.
Ingredients
Cookie
- 3/4 cup butter softened
- 8 oz cream cheese softened
- 1 cup sugar
- 1/2 cup powdered sugar
- 1 egg
- 1 tsp almond extract
- 2 3/4 cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
Frosting
- 1/3 cup butter softened
- 4 1/2 cups powdered sugar
- 1/4 cup milk
- 1/2 tsp vanilla
- 1/2 tsp almond extract
- food coloring
Instructions
Preheat oven to 375.
- Cream butter, cream cheese, sugars, egg and almond in large bowl (or Kitchen-Aid) until fluffy.
- In a medium bowl, combine flour, baking powder and salt.
Add dry ingredients to creamed mixture. Stir until soft dough forms.
- Roll out and cut with cookie cutter. Thin dough will make crunchy cookies. If you want soft dough, it needs to be about ⅜ in. {NOTE: Try not to handle the dough too much}
- Bake 8-10 minutes on greased pan. Let cool.
- Make frosting by mixing all ingredients with hand mixer. If too thick, add a tad more milk. Frost cookies and ENJOY!
I am drooling JUST A LITTLE!! I WANT a sugar cookie!!!
I'm going to have to try these. I feel the same way about sugar cookies– the softer, the better.
I have not tried this recipe, but if what you are going to make is just round cookies as shown, you can also roll the dough into a log as big around as you want your cookies, wrap it in saran wrap and throw it in the fridge for a few hours or over night. Then just slice and bake as usual. It avoids the too much handling issue, which can make them harder, and cooking straight from fridge cold seems to make them softer too.
Going to try this because I do over roll when I make cutouts. Thanks : )
I completely agree with you about a little almond extract in the dough. It makes all the difference. My recipe is really similar and turns out soft and delicious as well.Here's a link in case you want to take a peek:http://doublebatch.wordpress.com/2009/12/22/santa-cookies/Thanks for the recipe. I'll try this one with my valentine cookies!
Those look wonderful; just like the ones I see in the store that I can't have because of allergies. I'll tuck this recipe away. Thanks.
Yum! I'll have to try those. I've never tried making a recipe with cream cheese and it sounds delish!
these look so good. hopefully I can find a second to try them out
Is it an entire package of cream cheese or just 3oz of a package?
Where does it even say 3oz.?..I think the whole 8oz pkg
The whole cube which is 8 ounces 🙂
These look yummy! I am a new follower!
YUM!!! Thanks for sharing! I can't wait to try these.
Did you Refrigerate the dough before rolling it out?
I have been wanting to try cream cheese dough cookies, they sound so good!
I was smiling along with your “requirements” for cookies – I couldn’t agree more! I am totally intrigued by the soft mat it looks like you are rolling out your dough on – can you enlighten me as to what that is and where I can buy one? I usually roll out right on my counters but this looks like something I need!
Amen to the almond extract! You have good taste 🙂 Pinning these!
Yum, yum, yum. I haven’t had sugar cookies in awhile. I might try this recipe next!
Ialso have to have them soft….i may just try this…i never make them b/c they are never up to my standards! Interesting that your mom rolls them out onto a cloth instead of the table. They look nice and thick from the start–another good reminder!
This is so cute and colorful. My kids would surely love to eat on these soft sugar cookies.
i’ve been dying to make these, but how many cookies does the recipie make?
I think it makes 2 dozen… but it all depends on the size of the cookie cutter you use. 🙂
I also agree with adding almond extract. It makes all the difference. Almond extract added to angel food cake mix makes a huge difference also.
I’m not sure if you’ve already answered this, but is it just 3 oz. of cream cheese, or do you use the whole 8 oz. block?
Hi! I just wanted to let you know that you don’t specify when to add the egg and extract in the directions. 🙂 I am sure it is right after you cream the butter and sugars but I thought I would let you know! These look soo yummy- we are going to try them this afternoon! Hope you have a great day!
que niñas más lindas, que pinta tienen todas tus recetas, tus fotos!!!waw…. un beso desde España!! 🙂
Gracias! Creo que es muy bueno hay personas en Espana que vienen a mi blog. 🙂
Cream cheese usually comes in 8 oz. packages. Do we use the whole package or just 3 ounces? Thanks. I’d love to make these with my kids.
You can never go wrong with sugar cookies! They look delicious!
Oh, they are delicious, Katie! If you love sugar cookies, you’ll love this recipe – my FAV!
I made these for my family last night. They turned out great! They were so soft. The icing was great too, I made mine purple. (:
This recipe is an all-time favorite!! And we are HUGE fans of soft sugar cookies. 😀 Glad your family liked them!
Hi, thanks for this recipe! I want to make these for Easter this weekend and had two questions: Does the dough need to be refrigerated (and for how long if so) and does it have to be rolled out or could I just drop them onto a cookie sheet? If you had time to answer, that would be great!! Thanks! 🙂
For this particular recipe I recommend rolling out (and not too think… 3/8″ is usually perfect)… I do have a recipe for Drop Sugar Cookies but have not posted that yet. And this recipe does not need to be refrigerated. Good luck!!!
I’m making these cookies with a group and have to ask if the cream cheese amount is just a misprint? Your recipe is recommending “1 package (3oz) cream cheese (softened)”, but cream cheese is usually sold in an 8oz package. They’ll be part of a Get-Well Soon package… I’m going to try the recipe with 8oz first and hope for the best. Thank you for sharing!
Whoops – you’re right. That’s a typo – it’s 8 oz. cream cheese. 😉
Hi there I just made these cookies and they are ao sticky that I can even touch them with out it sticking on my fingers :/ should I add more flour?
Can you substitute creamcheese with anything else?
Not for this recipe, but I do have another Sugar Cookie recipe that doesn’t call for cream cheese. 😉 https://lilluna.com/sugar-cookies-recipe/
At what part in the directions do you add the egg and almond extract?
You would add these after you cream the sugar, cream cheese and butter.Before the flour.
Just saw the recipe for the soft sugar cookies, my son loves the ones you can get in the grocery store, but a little expensive. So now I can make them for him :). I do have a question, when do you add the egg and the almond extract? Thanks again for a delicious looking recipe. Have a wonderful day. 🙂
Do you use self rising flour in the soft sugar cookie recipe or plain flour??
These look so good. I do have a question though. Would it be ok to double the vanilla and not use the almond extract in case someone can not have it? Thank you so much!
I personally haven’t done that, so I’m not sure if that would make it too vanilla-y or not. I wish I could say. I do love vanilla though!
About how many cookies does this recipe yield?
I guess it depends on how big you make them. You can get 2 dozen or more. Hope that helps! Hope you also like this recipe!
Looking forward to your recipes
Thank you! I look forward to you trying them!
Is there a way to pin this sugar cookie recipe?
I know for me, if my cursor is over the picture, the PIN button will appear. You should be able to PIN any recipe 🙂
Thanks. For some reason that doesn’t work on my phone but maybe it will on my desk top.
I hope it does! 🙂
For the sugar cookie icing, does it harden to where they can be stacked or placed in treat bags and not look smooshed?
They do hardened, but it doesn’t get hard, if that makes sense. I would definitely frost them in the morning or night before, depending on when you need to stack or put them in sacks.
Do these cookies work well with Royal Icing? I have a good recipe but it dries out too quickly.
They should. I don’t usually do the royal icing, but I think they would be good 🙂
A hint I learned from my mother (who got it from her’s): Mix 1/2 powdered sugar and 1/2 flour to roll the cookie dough out on.
Thank you for sharing that 🙂
I actually used just powdered sugar to roll mine out on.
I’m pretty particular about sugar cookies. They take too much time and effort UNLESS you’ve got a good recipe then it’s totally worth it. This recipe has quickly become my favorite: Valentines cookies, Christmas cookies, and just because they’re so good cookies.
Sugar cookies are my favorite! I’ve never wanted to make them, because I hate when they need to be refrigerated or the recipe looks too difficult, but these were easy to make & so soft!! I am so glad I found this recipe!!
I love sugaR cookies! These are soft and so good with the frosting. They may take a little more time because you have to roll them out but definetly worth the Effort.
This recipe has never steared US wrong. And we love the cream cheese frosting. These sugar cookies taste like a true Bakery style cookie. Not sure we’ll ever use another recipe again!
Amazing recipe!!!! This will definately be my go to recipe for suGar cookies!!
Yay!! Glad to hear that! Thank you!
yummy for our tummy , thank you for sharing
You are so welcome!! Thank you for trying them!! I am glad you liked them 🙂
LiLuna is makIng a baker out of me! Almond extr for the win!
Woohoo!! Glad to hear that! Thank you for sharing that!
I never have luck with sugar cookies, but with this recipe i did!!! They are so soft and they taSte deliCious!!! We will make again for sure!!!
I am so glad they turned out 🙂 Thank you for trying them & for letting me know!
Hi my name is Joanne?would it be a problem if i double the recipe?
Not at all 🙂 Enjoy!
I made these cookies today and they are wonderful!! The only problem i had was when i went to cut the cookies out with my cute christmaS cookie Cutters, they wouldn’t stay together. Its alMost as if the dough wasn’t hard enough. Any pointers?
I made these cookies with my son for xmas and they are delicious! I did have one question though. We didn’t use all the icing when we did the cookies and I was wondering how long the icing would last in the fridge before I would have to make more?
I would keep it for a week 🙂
Now tell me how to create this great cookie without SUGAR, SINCE I MUST TO THAT FOREVER MORE.
ALICE
Chocolate chip cookies are my favorite! Sugar cookies are the next best thing. These are incredibly soft and have a hint of almond. They take a little more to make but are so worth it.
This recipe was a winner! They turned out perfect!
Yay!!I am glad it did!
These are the softest, most delicious sugar cookies!! Love that these don’t need to be refrigerated!
These look so good! Can’t wait to try them.
LOVE these cookies. They turned out so soft and chewy!
These are hands down some of my favorite cookies wver. We cant stop making thEm!
These sugar cookies really do look perfect. I’ve never put cream cheese in a sugar cookie, but maybe that is the trick!
It helps so much!! Hope you like them!
These cookies were great for valentines day! they were super soft and everyone loved them!
I was just telling my mom ive only made sugar cookIes twice in 12 years (i have deprived children) beCause they take so long, but this Recipe was quick and yummy. Thanks for sharing.
THIS STUCK TOGETHER SO BAD THAT I HAD TO END UP MOLDING IT INTO CIRCLES IN MY HANDS… 🙁 WHAT DID I DO WRONG?? HOWEVER, THEY WERE TASTY. 🙂 JUST NOT PRETTY BECAUSE I MOLDED THEM TOGETHER BY HAND AND WASN’T ABLE TO ROLL THEM.
It stuck together, so you couldn’t use the cutters or it stuck to the counter when you rolled it out? Did you use enough flour & powdered sugar? It shouldn’t have been too sticky.
This recipe is the real deal! I don’t consider myself a baker by any means and rarely bake at home, however, with the Christmas season upon us and having my son who is 3 I thought it would be nice to try not hand at it. This recipe is called “the best” for good reason! The flavor is truly delightful with the notes of almond extract and cream cheese. I’ve never had anything quite like it. And although the directions state the serving size is 24, ibwas able to bake 3 dozen cookies from this and still have a little bit of dough left over. My son and husband love it and I can’t wait to share it with my co-workers. My only con is that I did find the dough when I originally made it very sticky and soft and I had to add more flour. I was worries about over handling the dough but it turned out just fine! This will certainly not be the last time I make these cookies. Thank you, lil’ Luna!
You are so welcome!! I am so glad you tried it!! Thank you, thank you! So happy it was a hit!
iS IT POSSIBLE TO SUBSTITUTE SOMETHING ELSE FOR THE ALMOND EXTRACT?
I would just use vanilla extract instead 🙂 Enjoy!
Excellent recipe 😍
Thank you so much for letting me know!
I made theses for my granddaughter ‘S B-DAY PARTY 2 WEEKS AGO AND MY SON CALLED ME TONIGHT wanting me to make them for his Superbowl party this SUNDAY. He said everyone RAVED about THEM 😁 GO CHIEFS!
Yay! That makes me so happy! Hope they were a hit there!
what can i substatute for creamy chesse and almond extract thank you!
You can use vanilla extract, instead of the almond & a lot of people like to use Greek yogurt for cream cheese, though I have not tried.
Do I have to use cheese?
I haven’t tried leaving it out, so not sure in what ways it would change it.
does anyone know if “pure vanilla extract” will do the job??
It sure will 🙂 Enjoy!!
It said plus video in the link but I don’t see any video
When I make cut-out sugar cookies, I like to add Orange flavoring to the frosting. Yum. I bet the almond is good, too.
That would be good! Thanks for sharing 🙂
Hi, im going to make this recipe soon. Do you think it would work if i put baking m&m in the batter?
I haven’t personally tried, but it should 🙂
Okay, thank you so much!! 🙂
When making this, i would reco adding a good extra amount of flour. If you just use the amount from thd recipe, your dough will be too sticky to roll out. Don’t be afraid To add quite a lot extra, its takes a bit for it to not stick to your hands or the rolling pin. When i made these, they came out pretty good. Nothing spectacular, but they were good enough for me to eat half of them in a day.
I’ve never had a problem with it being too sticky, but yes, you can a little at a time, until it’s the right consistency. Thanks for trying them!