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Crave-Worthy Sugar Cookies

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These are the best sugar cookies: rich and buttery in flavor with a crisp exterior and soft interior.

Sugar cookies on a lined baking sheet.

These sugar cookies are truly crave-worthy: buttery and rich in flavor with a crisp exterior and soft interior. I discovered the recipe years ago on the King Arthur Flour website, and it’s been my go-to for sugar cookies ever since. So, what makes these sugar cookies unique? First, they’re made with cream cheese in addition to butter, which makes them tender without the need for vegetable shortening. Second, they’re made with a touch of almond extract, which lightly perfumes the cookies with the unmistakable scent of almond.

What You’ll Need To Make Crave-Worthy Sugar Cookies

ingredients for sugar cookies

How To Make Crave-Worthy Sugar Cookies

Begin by whisking the flour, salt, baking powder, baking soda together in a bowl. Set aside.

whisking dry ingredients

Next, cream the butter, cream cheese, and sugar in the bowl of an electric mixer fitted with the paddle attachment (or use a hand mixer with beaters).

creamed butter and sugar

Add the vanilla and almond extracts.

adding the extracts

Beat to combine, then add the egg.

adding the egg

Add the dry ingredients to the batter.

adding dry ingredients to sugar cookie batter Mix on low until the dough forms a cohesive mass. It will be a little sticky.

mixed sugar cookie dough

Pinch off tablespoons of dough and roll in a bowl of sugar.

rolling sugar cookie dough balls in sugar

Place the balls on a cookie sheet, then press them flat with a flat-bottomed glass.

pressing the sugar cookies flat

Bake for about ten minutes, until lightly golden on the bottom but still very pale on top. Cool the cookies for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely.

sugar cookies cooling on rack

The cookies are best enjoyed fresh on the day they are made.

How To Freeze Sugar Cookies

If you don’t want to bake all the cookies at once, the dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. When ready to bake, thaw them in the fridge until they are soft enough to flatten, and then bake.

To freeze after baking, let the cookies cool completely and store in an airtight container, separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Sugar cookies on a lined baking sheet.

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Crave-Worthy Sugar Cookies

These are the best sugar cookies: rich and buttery in flavor with a crisp exterior and soft interior.

Servings: 4 dozen
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes

Ingredients

  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 oz (¼ cup) cream cheese
  • 1¼ cup sugar, plus ½ cup more for rolling cookies
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 large egg

Instructions

  1. Set racks in middle of oven and preheat to 375°F. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cream cheese and sugar until light and fluffy, a few minutes. Beat in the vanilla and almond extracts. Scrape down the sides of the bowl with a rubber spatula and beat in the egg. Scrape down the bowl again, then add the flour mixture. Mix on low speed until the dough comes together into a cohesive mass. It will be a little sticky.
  4. Place the remaining ½ cup cup sugar in a shallow bowl. Moisten your hands so the dough doesn't stick to them. Pinch off the dough by tablespoonfuls, shape into rough balls (see note below), roll in the sugar to coat, and place 2-inches apart on the prepared baking sheets. Using a flat-bottomed glass, flatten the cookies to ¼-inch thick. Bake for 10 minutes, rotating the pans from top to bottom and front to back midway through to ensure even cooking. The cookies will turn golden on the bottom but remain pale on top. Cool on the pan for a few minutes, then transfer the cookies to a wire rack to cool completely. (Cover the bowl with a damp dish towel to keep the dough moist between batches.)
  5. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. When ready to bake, thaw them in the fridge until they are soft enough to flatten, and then bake. To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

Powered by Edamam

  • Serving size: 2 cookies
  • Calories: 193
  • Fat: 9 g
  • Saturated fat: 5 g
  • Carbohydrates: 27 g
  • Sugar: 15 g
  • Fiber: 0 g
  • Protein: 2 g
  • Sodium: 104 mg
  • Cholesterol: 31 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Can you tell me what a cup measure is also stick of butter. Thank you

    • Hi Margaret, 1 stick of butter is the equivalent of 1/2 cup.

  • Hi Jenn, I want to make some sugar cookie bears, will they get wrinkled if I roll it with a rolling pin and use a cookie cutter to cut?

    • Hi Serena, I haven’t tried this with this dough, but I skimmed the comments and it looks like some others have successfully. Enjoy!

  • Hi Jenn,

    A dear friend just passed away and her memorial service is next week-end. She told her daughter she wanted cookies served after the service. I live in California and want to make cookies and ship them to Minnesota for the service. Allowing for 2 or 3 days shipping time, do you think these would hold up? I’m planning to also make your oatmeal brown sugar and the toffee almond. Just not sure if they’ll still be good by the time they get there. I know a bar cookie wouldn’t be a good choice. Thanks, as always
    Linda

    • Linda, I am so sorry about your friend. How lovely of you to send cookies. I would actually suggest making the Toffee Almond Sandies and Almond Biscotti (my personal favorite cookie) — they both keep very well…much longer than the others, which might get stale.

  • Fantastic. Perfect. Fantastically perfect.

    For the dough, I didn’t change a thing. And I have written “DON’T CHANGE A THING” on my recipe card. 😉 I did play around a little bit with the rolling-in-mix, though. Rolled some in plain sugar, clear sanding sugar, multi-colored sanding sugar, sugar with a pinch of nutmeg, and brown sugar-cinnamon. All were amazing!

    Jenn, you rock…

    • Love those ideas, Susan — especially the nutmeg. I’m going to try that!

  • 48 cookies seemed like a bit much for my family of 4, so I halved this recipe. That was a mistake!

  • Hi Jenn…I noticed that you seem to be using the spreadable cream cheese in this recipe. Do you think that could be substituted in other recipes in stead of the block one?

    • — Carolyn Stranges
    • Reply
    • Hi Carolyn, Either will work for this recipe but for the most part, I prefer the block.

  • This website is great. This is the third recipe I’ve tried since finding it, and just like the other two, it’s great! These cookies have just enough sweetness to be a cookie, but are not too sweet. They go great after dinner or with tea. I already have shown three people where to get this recipe after they tasted the cookies. Fantastic!! Thank you.

  • I have an end-of-summer neighborhood BBQ tomorrow night and I’m assigned to bring a dessert. I had decided to take cookies so people can visit and eat cookies at the same time! Now, I’ve decided to use this recipe!!! Here’s to happy eating at the BBQ!!!

  • These cookies are really good and soft. The only thing i did differently was add almond slithers to the batter but i wish i would have toasted them first bc it would taste that much better.

  • Let me start by saying, again…I LOVE THIS SITE! Everything I have made has turned into a go to recipe! These cookies are no exception, they are just amazing and what’s even more amazing, is there is no refrigeration time, because who has time for that?! Such a simple recipe that yields amazing results; they are the perfect combination of slightly crispy on the outside and chewy on the inside. I have made these five times already for various gatherings and they have received rave reviews from EVERYONE! I made two small changes, first I used a bigger scoop- I wanted a bigger cookie and second, instead of granulated sugar, I used sugar in the raw (turbinado sugar).

  • Awesome!!!! The almond extract really makes a difference. Kids love them. I sometimes frost them. Awesome and so easy. Fun to make with kids.

    • — Jennifer hamri
    • Reply
  • These cookies are just wonderful! I agree with other posters that they are not too sweet. The balance of buttery and sweet is just right. They are delicious plain but I iced and decorated some for gifts and those are great, too. This is my sugar cookie recipe from now on.

    • — Vicki Frederick
    • Reply
  • Hi! These are the most delicious sugar cookies I’ve ever tasted!!! I love your website. Do you think I could add mini M&M’s to the cookie dough? Thank you and HAPPY HOLIDAYS!

    • Thanks, Julie, M&M’s sound good! Please come back and let me know how they turn out 🙂

  • These were so delicious. I made sure not to overbake them so they stayed nice and soft. It was hard not to eat the cookie dough. So good!

  • These are absolutely addicting! I recently made these and will be making them again for Christmas. Easy to make and taste great.

  • OMG – – these are wonderful! Melt in your mouth, smooth, excellent cookies. Very easy to make. Only problem is trying to stop eating them!

  • Easy & delicious – not too sweet, addictive… every single recipe I have made from this site (and I have made lots) has been a total home run. LOVE Once Upon a Chef…

    • Thank you, Sheila! So glad you enjoyed the cookies!

  • I used banana & vanilla extract and the cookies taste great!!!!

  • PERFECT sugar cookie! Made these the other day and they came out wonderful — the best sugar cookie I’ve ever tasted.

    Not too sweet — I find cookies here in the U.S. are often way too sweet. These are just perfect.

    Soft, chewy, and perfect with a cup of tea, coffee, or as a dessert (or midnight snack!).

    This is now my go-to recipe. Thank you!

  • This has been one of my favorite sugar cookie recipes since I found it a few years ago. They’re perfect!

  • These are FABULOUS!!! The first pan I flattened them (a little too much!) and I forgot to flatten the next pan. I baked them a minute or two longer and they were wonderful! Can’t wait to make them again and find a happy medium on flattening! Thanks Jennifer!

  • These certainly live up to their name! I made a batch on Easter and will use this as my recipe for sugar cookies from now on. Loved the hint of almond flavoring in them. I made a simple glaze out of softened butter, confectioners sugar, and milk (with coloring added) for the tops. Thanks, Jenn!

  • I prepared the dough and put it in the fridge for an hour and than rolled it out and cut out heartbshaped cookies with my daughter…they were a hit with her and her cousins!

  • Just pulled these out of the oven and quickly tried one (someone had to test them!). I love the hint of almond and the fact that they are not overly sweet. I can’t wait for my son to get home from school so he can try them. Thank you for the recipe. Btw – I used a tablespoon cookie scoop and only yielded 30 cookies.

  • I made the sugar cookies with my girls, they added their touch by adding sprinkles on top. It was very good, I found that it was less sweeter then the store bought. One more thing, why is your sugar cookies come out picture perfect! Thanks for all the great recipes.

  • This cookies were absolutely fabulous! They tasted EVEN better the next day after they had cooled.

    I always learn a new cooking trick from your recipes, thank you for your blog! Your recipes are always spot on!!

  • I LOVE homemade cookies! Any type, any kind, any shape…well, you get the idea.

    I recently saw on tv a recipe for sugar cookies with cream cheese and thought what a wonderful idea. Then a few days later, your post came out (talk about symmetry!) and I had to try them.

    Lovely! Just the perfect sweetness, without being ‘sweet’ (I don’t like cookies that are too sweet). And I found the almost extract a really nice touch. Just loved these. A hit at my house!

    • Oops, typo — I meant to say ALMOND extract 🙂

  • These were delicious and are now my go-to sugar cookie too!
    Pressing them down with a glass ensures a uniform, round cookie so they look and taste perfect!

  • Great sugar cookies. The cream cheese is what makes the difference from mine.

  • These were delicious! I love a good sugar cookie.

  • The best sugar cookies I have ever made!

  • Works well with orange or lemon extract, too. Have tried both.

  • These are really good just as they are. I was not looking for a crisp cookie and these are very tasty. Thanks for sharing.

  • My family loved these cookies! They were perfectly chewy right out of the oven! This is a recipe that I will make again, and soon!

  • Reminded me of the cookies my grandmother made for my siblings and I when children, especially the lovely combination of vanilla and almond flavours. The best part of making them is with a child…My little one got up on her step stool, manned the mixer, rolled the balls of dough in the sugar, and had fun flattening them with an old glass cookie press I have from my grandmother…and the continuity continues in the kitchen…

  • Hi Jenn, I made these cookies a few days ago and they did not last long; very yummy with a soft crumb and not overly sweet taste. I did use a small cookie scoop and then flattened a little with a glass dipped in sugar. My grandsons loved them as well.
    I would love to win the Anolon cookware; great giveaway!

  • Thanks for this recipe Love it just the way it is.

  • My grand children loved eating and making these cookies.

  • I liked the texture of these – crisp on the outside but chewy on the inside. That is my kind of cookie! Also, I used low-fat cream cheese and they were great. That was all I had on hand. Next time I will try with full-fat cream cheese.

  • Crave worthy is right! I actually chilled the dough and rolled out & used cookie cutters. Will definitely make again!

  • Delicious! No need to moisten hands. May try with lemon extract

  • These are so good! They were best right out of the oven, still soft.

  • Hi Jenn, just wanted to tell you how delicious those sugar cookies are and how much my whole family loved them. Hubby said they were the best cookies he had ever had! I can always count on you for a great recipe. Thanks for sharing-you’re a wonderful cook–I’ve tried them all!!!

  • Best sugar cookies I ever made. Delicious!

  • Is the cream cheese in the container the same as the brick…can they be used interchangeably in this particular recipe? These look amazing and I will definitely be making them.

    • Hi Karen, I find the cream cheese in the tub to be more spreadable so perhaps there’s some air whipped in but it doesn’t matter in this recipe — either will work. Hope you like them!

      • Does it matter if you use low fat cream cheese or should you stick to full fat? (I just happen to have an opened block of low fat in my fridge which is why I’m wondering!)

        • Hi Rebecca, To be honest, I’ve never tried it with low fat cream cheese. My guess is that it’d work fine, although the cookies may not be as tender once they’re cool. If you try it, please come back and leave a comment and let me know how they turn out. Thanks!

  • These are the best sugar cookies. I’ve been making the KAF Sugar Cookies for years — always wonderful and I like that I can “drop” them onto a cookie sheet.

  • Are these cookies crisp or soft?

    • Hi Nancy, Fresh out of the oven they are crisp on the outside and soft on the inside. They crisp up the longer they sit.

  • I know I can always count on your recipes and advice! These look wonderful and simple; thank you

  • Sometimes I crave just simple sugar cookies that taste amazing! Your recipes are always the best 🙂

  • Could these be rolled out and then cut with cookie cutters?

    • — Shelley Thomas
    • Reply
    • Hi Shelly, The recipe will not work as is rolled out and cut, but the King Arthur website recommends adding 1/2 cup flour to the recipe if you want to roll them out. They will definitely be more crisp with the additional flour.

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