The Best Rolled Sugar Cookies (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Cream the softened butter, cream cheese, and granulated sugar in a large mixing bowl using an electric mixer on medium-high speed until light and fluffy, about 4-5 minutes. The mixture should appear pale and airy.
2. 2Beat in the egg, vanilla extract, and almond extract until completely incorporated and smooth, about 1-2 minutes. Scrape down the sides of the bowl as needed.
3. 3Whisk together the all-purpose flour, baking powder, and salt in a separate medium bowl until evenly distributed.
4. 4Add the dry ingredients to the butter mixture gradually, mixing on low speed just until the dough comes together and no flour streaks remain. Avoid overmixing to prevent tough cookies.
5. 5Divide the dough into two equal portions and shape each into a flat disk. Wrap each disk tightly in plastic wrap.
6. 6Refrigerate the dough for at least 1 hour or up to 2 hours until firm enough to roll without sticking.
7. 7Preheat your oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
8. 8Roll out one dough disk between two sheets of parchment paper to approximately ¼-inch thickness, maintaining even pressure throughout.
9. 9Cut shapes using cookie cutters, dipping the edges in flour between cuts to prevent sticking. Arrange cookies on prepared baking sheets, spacing them 1 inch apart.
10. 10Gather scraps, re-roll once, and cut additional cookies. Chill re-rolled dough briefly if it becomes too soft.
11. 11Bake for 8-10 minutes until the edges are just set but the centers still appear slightly soft and pale. Cookies should not brown significantly.
12. 12Cool cookies on the baking sheet for 3 minutes to allow them to firm up, then carefully transfer to a wire cooling rack using a thin spatula.
13. 13Repeat rolling, cutting, and baking with the remaining dough disk.
14. 14Decorate completely cooled cookies with royal icing, buttercream frosting, or a simple powdered sugar glaze as desired.