Sugar Cookies
Simple, sweet, comforting and familiar, a good sugar cookie has it all: a little crunch, a tender center, and a familiar undertone of vanilla. This cookie can be customized in many ways to suit your taste. A touch of almond extract, some lemon zest, or a hint of nutmeg are all perfectly at home in this dough. Want a snickerdoodle? Roll the unbaked cookies in cinnamon sugar before baking. Want a cookie that's crisp through and through? Press them flat before you put them in the oven.
Our guarantee: These cookies will have crisp edges and soft middles. With the addition of 1/2 cup flour, the recipe makes crisp rollout cookies for decorating.
Dough
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/4 cups sugar
- 1/4 cup cream cheese
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
Topping
- 3/4 cup sugar for dredging
Directions
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Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment. |
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8) Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely. |
Recipe summary
- Hands-on time:
- 35 mins.
- Baking time:
- 10 mins. to 12 mins.
- Total time:
- 60 mins.
- Yield:
- Recipe comments (16) »
Tips from our bakers
- If you like a chewier, moister, "bendy" cookie, add 2 tablespoons (1 3/8 ounces) corn syrup to the dough. The cookies will spread out a little more and be 1/4" thick once they're baked.
- For rollout cookies, make the dough with 3 1/2 cups flour; place the dough in a plastic bag, flatten it into a disk, and chill for 1 hour before rolling it out and cutting. Bake the cookies for 8 minutes, until golden brown at the edges. The recipe will make 6 dozen 2" cookies.
- For a crisper cookie, flatten the balls of dough to 1/2" thick with the bottom of a drinking glass before baking. Check the cookies at 8 minutes to make sure they're not becoming too brown.
| Nutrition Facts | |
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| Serving Size 1 cookie (23g)
Servings Per Batch 48 |
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| Amount Per Serving | |
| Calories 100 | Calories from Fat 40 |
| Daily Value* | |
| Total Fat | 4.5g |
| Saturated Fat | 2.5g |
| Trans Fat | 0g |
| Cholesterol | 15mg |
| Sodium | 70mg |
| Total Carbohydrate | 14g |
| Dietary Fiber | 0g |
| Sugars | 8g |
| Protein | 1g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
11/12/2009
Best sugar cookie recipe! We've made them several times already and have rolled them in sugar, cinnamon sugar and sprinkles - they came out better each time. Definitely add the corn syrup and bake for the shortest time possible if you like soft, chewy cookies. We also added the extra flour to make cutout cookies and ended up with twice as many as my daughter and I could decorate! Next time I'll freeze some of the dough for next time.
11/07/2009
Holy Cow!! I've been searching forever for a good sugar cookie recipe. Its hard to find! This is the winner hands down! I've been emailing it to my friends! And its quick and easy to - perfect!
10/09/2009
These are the best cookies ever. We normally don't like sugar cookies because of the lack of flavor, but these ROCK!! I used the almond emulsion from KAF and a 1 1/2 tsp cookie scoop for sizing, PERFECT is all I can say. Thanks KAF for a nother great recipe that is sure to be the hit this coming Christmas.
09/25/2009
Amazing recipe. I flattened out each cookie to about half inch thickness and baked them for 11 minutes. Every cookie spread and baked perfectly and came out completely uniform and circular. The cream cheese and amount of salt made them not to sweet. Perfect and beautiful. Definitely a keeper recipe.
08/29/2009
Oh my goodness....I made these cookies 3 times already. Once rolled in sugar, once in chocolate sprinkles and once in tri-colored sprinkles. They are AWESOME! I added the corn syrup (from notes) and they were soft, bendable cookies right to the end of eating them. Everyone who tried them loved them and asked for the recipe. I am so glad I came to the recipes and typed in 'sugar cookies' and got this recipe. Highly recommended.
05/11/2009
This recipe is easy to make and taste great. Instead of rolling all the dough in sugar, I rolled half in sprinkles. They came out great! It looks like I went to a bakery and bought them.
04/11/2009
I added the extra 1/2 cup of flour and made cut out Easter Cookies. This is the best sugar cookie that I have ever tasted. The dough was so easy to work with and so easy to roll out. I made chicks and bunnies and it was a snap. Thank you so much for providing this recipe. I have always stayed away from cut-outs, but now I will be making them for every holiday.
03/31/2009
The best sugar cookie recipe EVER! Perfect in flavor & texture. I made a batch of drop & cut out cookies & it could not have been easier.
03/13/2009
I baked these delicious cookies at 350 degrees. It doesn't matter what I'm doing recipe wise it is always good to sift the flour. A touch of fresh nutmeg, from KAF of course, was a hit.
02/01/2009
In regards to the post I just left above, I meant an additonal 1/2 cup of flour... sorry!
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