These soft sugar cookies are made with cream cheese and a blend of pure vanilla extract and clear vanilla for a classic vanilla-flavored treat that can be customized for any holiday, from Valentine's Day to Halloween to Christmas.
In addition, the cookie always comes out perfect and takes no time to make. For more holiday-inspired cookies, check out these recipes: Gingerbread Cookies, Molasses Cookies, Snickerdoodles cookies, Fig Cookies, and Pecan snowball cookies.
How to Make Sugar Cookies
Note: The full instruction is provided in the recipe card below.
In a medium bowl, sift together the flour, baking powder, and baking soda; set aside. In a stand mixer bowl fitted with a paddle attachment, combine the unsalted butter, salt, and sugar until smooth and creamy for about 3 minutes; beat in egg, pure vanilla extract, and clear vanilla until combined. Add the flour mixture and mix until just combined.
Transfer the cookie dough to a medium bowl, cover it tightly, and chill in the refrigerator for at least 30 minutes. If chilling for 3+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling it into balls; the cookie dough will be very stiff after being in the fridge that long.
Position racks in the upper and lower thirds of the oven and preheat to 375°F-line 2 baking sheets with parchment paper; set aside.
Place the remaining ½ cup of sugar in a shallow bowl. Scoop cookie dough into rounded tablespoon-sized rounds and roll it between your hands into balls; roll in sugar to coat and arrange it on the prepared baking sheets at least 1 to 2 inches apart.
Use your hand lightly; press the sugar cookie to ¼ inch thick. Bake, switching the position of the pans halfway through, until lightly golden on the bottom, about 10 minutes; while waiting for the other sugar cookies to bake, place the prepared baking sheets with the cookies in the freezer.
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Recipe
Easy Sugar Cookies
Ingredients
- 375 g (3 cups) all-purpose flour
- 1 cup granulated sugar plus ½ cup for rolling
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 sticks (1 cup) of unsalted butter, softened
- ¼ cup full-fat cream cheese
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla or pure vanilla
- 1 large egg
Instructions
- In a medium bowl, sift together the flour, baking powder, and baking soda; set aside. In a stand mixer bowl fitted with a paddle attachment, combine the unsalted butter, salt, and sugar until smooth and creamy for about 3 minutes; beat in egg, pure vanilla extract, and clear vanilla until combined.
- Add the flour mixture and mix until just combined. Transfer the cookie dough into a medium bowl, cover it tightly, and chill in the refrigerator for at least 30 minutes. If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls; the cookie dough will be very stiff after being in the fridge that long.
- Position racks in the upper and lower thirds of the oven and preheat to 375°F. Line 2 baking sheets with parchment paper; set aside.
- Place the remaining ½ cup of sugar in a shallow bowl. Scoop cookie dough into rounded tablespoon-sized rounds and roll between your hands into balls; roll in sugar to coat and arrange them on the prepared baking sheets at least 1 to 2 inches apart. Use your hand lightly press the sugar cookie to ¼ inches thick.
- Bake, switching the position of the pans halfway through, until lightly golden on the bottom, about 10 minutes; while waiting for the other sugar cookies to bake, place the prepared baking sheets with the cookies in the freezer.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
