The Sugar cookies recipe is one of those classics that you don’t want to mess around with. At first I was a bit skeptical about trying these, thinking that they would come out a bit chewy, but no. They came out perfect, so good they impressed a very big fan of the classic sugar cookies: my dad. I made them last year for Jake, and since we didn’t have any cookie cutters, I made small balls, coated them with sugar and press them down with the bottom of a glass. That’s the way they came out covered perfectly with sugar.
Cream Cheese Sugar Cookies
Makes 6o cookies
1 cup sugar
1 cup unsalted butter, softened
1 (3-oz.) package cream cheese, softened
½ teaspoon salt
½ teaspoon almond extract
½ teaspoon vanilla extract
1 egg yolk
2 ¼ cups all-purpose flour
- In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
- Preheat oven to 375°F.
- Scoop cookie balls with a medium cookie scoop, roll tightly into a ball and roll in sugar before placing 1-inch apart on ungreased cookie sheets.
- Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.
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