Perfectly Soft Sugar Cookie Recipe

Instructions

In the bowl of a stand mixer fitted with the whisk attachment, cream 1 cup salted butter (softened), 1 1/4 cups granulated sugar, and 2 ounces cream cheese (softened) on medium speed until light and fluffy, about 2 to 3 minutes. Add 2 tablespoons corn syrup, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1 large egg, and mix until fully incorporated, scraping down the sides of the bowl as needed.

Switch to the paddle attachment or dough hook. Add 3 cups all-purpose flour, 1 teaspoon baking powder, 3/4 teaspoon salt, and 1/4 teaspoon baking soda. Mix on low speed until a soft dough forms, ensuring there are no dry patches. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 375°F. Line two large baking sheets (18x13 inches) with parchment paper or lightly grease them with nonstick cooking spray.

Unwrap the chilled dough and roll it out on a lightly floured surface to a thickness of 1/4 inch. Use cookie cutters to cut out desired shapes. Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Gather and re-roll scraps to cut additional cookies until all the dough is used.

Bake in the preheated oven for 10 minutes, or until the edges are set but the centers still look slightly soft. Remove from the oven and let the cookies cool on the baking sheet for 2 to 3 minutes. Carefully transfer to a cooling rack to cool completely.

While the cookies cool, prepare the frosting. In a large mixing bowl, use a hand mixer to cream 1 cup salted butter (softened) until light and fluffy, about 2 minutes. Add 2 teaspoons vanilla extract and mix to combine. Gradually add the 3-4 cups powdered sugar, 1 cup at a time, mixing on low speed between additions. Add milk, 1 tablespoon at a time, until the frosting reaches your desired consistency. If desired, mix in food coloring.

Once the cookies have cooled completely, frost with the prepared buttercream frosting. Store in an airtight container at room temperature or refrigerate for up to 5 days.

Dessert