These cookies can stand on their own without icing, they’re that good. A touch of lemon and almond, together with moist cream cheese, make these really good.
Scroll further down for large and extra large batch ingredient amounts.
Best Holiday Cut-Out Sugar Cookies
Moist, but strong enough to withstand decorating hands and icing abuse.
Ingredients
SINGLE BATCH (approx 2-3 dozen, 2 balls of dough)
- 1 cup unsalted butter (2 sticks) room temp
- 2 ounces cream cheese room temp
- 1 cup sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract
- 1 tsp lemon zest
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
DOUBLE BATCH (approx 4-6 dozen, 4 balls of dough)
- 2 c unsalted butter (4 sticks) room temp
- 4 oz cream cheese room temp
- 2 c sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 2 tsp lemon zest
- 6 c all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
TRIPLE BATCH (approx 8-12 dozen, 6 balls of dough)
- 3 c unsalted butter (6 sticks) room temp
- 6 oz cream cheese room temp
- 3 c granulated sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 tsp almond extract
- 2 tsp lemon zest
- 9 c all-purpose flour
- 4½ tsp baking powder
- 1½ tsp salt
Instructions
- In the bowl of a stand mixer (or in a large bowl using a hand mixer), cream the butter and cream cheese with sugar. Beat for several minutes until light and fluffy.
- Beat in the egg, vanilla and almond extracts, as well as lemon zest.
- Mix the flour, baking powder and salt in a separate bowl, then gradually add to the butter and sugar mixture until fully incorporated and a soft dough is formed.
- At this point the dough should be chilled or frozen. If making cookies immediately, divide the dough into 2 balls and roll each out to 1/4- to 1/8-inch thickness between large pieces of parchment paper. (Thicker cookies are easier to decorate.) Refrigerate for at least one hour. (If freezing for future use, wrap the two dough balls in plastic wrap and a freezer bag for up to one month. To thaw, leave in the refrigerator overnight, then proceed with the recipe.)
- To bake the cookies, preheat oven at 350 degrees and prepare baking sheets by lining them with parchment paper. Cut cookies out of the rolled dough and place on the prepared baking sheets.
- Bake cookies for 8-12 minutes depending on thickness, or until lightly golden around edges. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack. Cool completely before icing or decorating and store in a tightly covered container.
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