I recently went on the hunt for the ultimate sugar cookie recipe. Sugar cookies are a favorite of mine, and virtually the only cookie my kids like. After days of searching the internet, I finally found “the one.” This recipe met all of my requirements:
- Easy – I’m not trying trying to be in the kitchen for days.
- Simple Ingredients – Who has time to search the cream of tartar powder or some other weird ingredient?!
- Good for Cookie Cutters – I want to be able to make whatever shape I want.
- Not super, super sweet – I want to be able to ice my sugar cookies, so I know this adds to the sweetness.
- Soft – Nobody wants to break a tooth on a rock hard cookie.
Here it is, World’s Best Sugar Cookies:
- 1 Cup Softened Butter
- 8 Ounce Softened Cream Cheese
- 1 ½ Cup Sugar
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Almond Extract
- 1 Teaspoon Baking Powder
- 3 ½ Cups Flour (You’ll also need some extra flour for your rolling pin and surface)
For the Icing:
- 2 Sticks Softened Butter
- 8 Ounce Softened Cream Cheese
- 3 – 4 Cups Powdered Sugar (I just add it until it’s the consistency I want)
- 1-2 Tablespoons Heavy Cream or Milk (Again, just a dash to get icing the right consistency)
- 1 Tablespoon Vanilla Extract
Fruit Toppings:
Blueberries
Strawberries
Raspberries
Baking Instructions:
- Blend up butter and cream cheese.
- Add sugar, egg, and both extracts.
- Mix remaining dry ingredients. I slowly add the flour, so I don’t have a huge mess on my hands.
- The original recipe says to let the dough sit in the fridge for at least an hour. I usually just make it the night before I need it, and roll it, cut out shapes, etc the next night. The cookies are best if you roll them to about ¼ inch thick. Too thin, and they’ll become too crunchy.
- Cook at 375 for 8-10 minutes. If these cookies get brown, then you cooked them too long.
As the cookies cool, I get my icing ready.
- Mix the butter and cream cheese.
- Add in Vanilla Extract.
- Slowly add your powdered sugar.
- Add heavy cream or milk, if the consistency becomes too thick.
Before the icing sets, I add my fruit. I cut the strawberries in half, but leave raspberries and blueberries whole. The less liquid from the fruits you have, the better you’ll be. I usually try to make these a few hours before I’m serving, so they can go in the fridge for a little while, but also so my fruit doesn’t run. I don’t care for the look of a fruity cookie with juice all over it. Dry the fruit as much as possible before placing it on the cookie.
For this particular event, I decorated my little fruit cookies with Gold Edible Glitter, and Dang Coconut Chips. They’re so very delicious. Hope you enjoy!
Thanks to Taste of Lizzy T for the amazing cookie recipe. It really is a great base for any sort of sugar cookie recipe you’ll want to make!