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Classic Sugar Cookies

The perfect Classic Sugar Cookie recipe. The most luxurious cookie I've ever tasted - they're crispy on the edges, chewy in the center, and unbelievably rich.
Course Cookies
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 48 cookies
Author Sarah @ The Gold Lining Girl

Ingredients

  • 1/2 c. unsalted butter softened - no substitutions!
  • 4 oz. full-fat cream cheese softened
  • 2 c. sugar
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar
  • 1/4 tsp. salt
  • 3 egg yolks at room temperature
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • 2 c. all-purpose flour
  • 1 c. sugar crystals or sprinkles

Instructions

  • In a large mixing bowl, beat butter and cream cheese.
  • Add sugar, baking soda, cream of tartar, and salt, beating until combined.
  • Beat in egg yolks, vanilla, and almond extract.
  • Beat in flour.
  • Shape dough into scant 1-inch balls. The dough will be soft, but it does easily form into balls. The cookies will spread quite a bit, so you don't want to make the dough balls larger than an inch.
  • Place the sugar crystals or sprinkles in a small bowl.
  • Roll each dough ball in sugar crystals, and place two inches apart on baking sheets lined with parchment paper or silicone baking mats.
  • Bake at 300 degrees for 12-14 minutes, or until edges are set, and are pale golden brown.
  • Allow to cool on cookies sheets for 2-3 minutes before removing to wire racks to cool completely.

Notes

Dough can be chilled for 2-3 days, but if you bake these straight from the fridge, baking time needs increased by 2-3 minutes.
Most cookie doughs benefit from chilling, but for these, it's best to let the dough come back to nearly room temperature. These are actually best when the dough is NOT chilled.