Thick & Soft Sugar Cookie Recipe That Holds Its Shape Recipe

Introduction

These thick and soft sugar cookies hold their shape beautifully, making them perfect for decorating. With a delicate balance of butter, cream cheese, and almond extract, they offer a tender texture and rich flavor that’s hard to resist.

Ingredients

• 3/4 cup salted butter, softened (1 and 1/2 sticks)
• 4 ounces cream cheese, softened
• 1 1/2 cups granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 3/4 teaspoons almond extract
• 1 teaspoon salt
• 3 cups all-purpose flour, spooned and leveled

Instructions

1. Step 1: In a large bowl or stand mixer, beat the butter on medium speed until soft and fluffy, about 1-2 minutes.
2. Step 2: Add the softened cream cheese and continue beating for 1 minute until well incorporated.
3. Step 3: Add the sugar and beat for 1-2 minutes until the mixture is fluffy.
4. Step 4: Add the egg, vanilla, and almond extract. Beat well, then scrape the sides and bottom of the bowl with a spatula.
5. Step 5: Add salt and flour. Beat until just barely combined, scraping the bowl again. Do not overmix; the dough should be sticky.
6. Step 6: Scrape the dough onto plastic wrap or into a container. Wrap or cover tightly and chill in the fridge for 2 hours (or overnight) or freeze for 1-2 hours.
7. Step 7: Preheat oven to 350°F. Line 2-3 baking sheets with silicone mats or parchment paper.
8. Step 8: Lightly flour a work surface. If chilled dough is not already divided, split it in half and keep unused dough refrigerated.
9. Step 9: Using floured hands, flatten the dough slightly, then roll it out to about 3/8 inch thick. Keep the thickness for soft, thick cookies.
10. Step 10: Dust cookie cutters lightly with flour and press firmly into the dough. Remove excess dough and flour from edges before transferring shapes to baking sheets, spacing cookies at least 1 inch apart.
11. Step 11: If shaped cookies warm up and soften, chill the baking sheet briefly before baking.
12. Step 12: Gather scraps with minimal kneading, roll out again to 3/8 inch, and repeat until all dough is used. Refrigerate dough as needed.
13. Step 13: Bake cookies at 350°F for about 9 minutes for smaller cookies or 10-11 minutes for larger ones. Do not overbake; cookies should not brown and should be barely golden on the bottom.
14. Step 14: Cool cookies on the pan for 5 minutes, then transfer to a container and cover until fully cooled.
15. Step 15: Frost with your favorite Buttercream Frosting for Sugar Cookies or Royal Icing.

Tips & Variations

• Chilling the dough is crucial for keeping the cookies thick and helping them hold their shape during baking.
• Use almond extract for a subtle nutty flavor, but you can replace it with an equal amount of extra vanilla if preferred.
• For sharp cookie edges, lightly dust cutters with flour and wipe away excess before pressing into dough.
• Avoid overworking the dough to prevent tough cookies; handle it gently when rolling and cutting.

Storage

Store fully cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, let frozen cookies thaw at room temperature; avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and chilled in the fridge for up to 48 hours or frozen for up to one month before rolling and baking.

Why are my sugar cookies spreading too much?

Spreading can happen if the dough is too warm or overmixed. Make sure to chill the dough thoroughly before cutting and avoid overworking it to maintain thickness.

Thick & Soft Sugar Cookie Recipe That Holds Its Shape Recipe

Print Recipe

★★★★★

4.4 from 54 reviews

These thick and soft sugar cookies maintain their shape perfectly, making them ideal for decorating. Made with a rich blend of butter and cream cheese, flavored with vanilla and almond extracts, this recipe produces tender cookies with a delicate crumb that won’t spread too much during baking. Chilling the dough ensures clean-cut shapes and a delightful texture, perfect for frosting or enjoying plain.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: About 24 medium-sized cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3/4 cup salted butter, softened (1 and 1/2 sticks)
• 4 ounces cream cheese, softened
• 1 egg
• 1 teaspoon vanilla extract
• 1 3/4 teaspoons almond extract

Dry Ingredients

• 1 1/2 cups granulated sugar
• 1 teaspoon salt
• 3 cups flour, spooned and leveled

Instructions

1. Beat Butter: In a large bowl or stand mixer, beat the softened butter on medium speed until it’s soft and fluffy, approximately 1-2 minutes.
2. Incorporate Cream Cheese: Add the softened cream cheese and continue beating for 1 minute until fully combined and smooth.
3. Add Sugar: Add the granulated sugar and beat the mixture well for another 1-2 minutes until light and fluffy.
4. Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract until thoroughly blended. Scrape the bowl sides and bottom with a spatula to ensure even mixing.
5. Add Salt and Flour: Add salt and flour, beating just until barely combined. Scrape the bowl again to incorporate all ingredients. Avoid overmixing to prevent tough dough. The dough will be sticky.
6. Chill Dough: Transfer dough onto plastic wrap or into a zipper bag/container, wrap tightly and refrigerate for 2 hours or overnight, or freeze for 1-2 hours. Splitting the dough into halves helps it chill faster.
7. Preheat and Prepare: When dough is chilled, preheat oven to 350°F (175°C). Line 2-3 baking sheets with silpat mats or parchment paper. Lightly flour your workspace.
8. Roll Dough: Divide dough if not done earlier. Flour hands and flatten dough slightly. Roll out dough to approximately 3/8 inch thick, keeping cookies thick for softness.
9. Cut Shapes: Lightly flour cookie cutters and press firmly into dough. Clean edges with finger or knife for sharp lines. Transfer shapes to baking sheets, spacing at least 1 inch apart. Bake same shapes together to ensure even baking.
10. Chill Cut Cookies if Needed: If cookies warm up during shaping, chill baking sheets with cookies in fridge or freezer briefly before baking.
11. Re-roll Scraps: Gather excess dough, knead minimally, roll out again to same thickness and continue cutting shapes. Chill dough as needed to keep cool.
12. Bake: Bake cookies at 350°F for about 9 minutes for smaller cookies and 10-11 minutes for larger ones. Do not overbake; avoid browning on edges or tops. Cookies should be just barely browned on the bottom.
13. Cool: Let cookies rest on baking sheet for 5 minutes post-baking, then transfer to a large airtight container to cool completely before frosting.
14. Frost: Once fully cooled, frost with your favorite buttercream frosting or royal icing, ideal for decorating sugar cookies.

Notes

• Do not overmix the dough once flour is added to maintain a tender texture.
• Chilling the dough is essential to keep cookies from spreading and to help them hold their shape.
• Roll dough to about 3/8 inch thickness for soft and thick cookies.
• Use floured cookie cutters and clean edges for crisp shapes.
• Do not overbake cookies; remove when barely golden on the bottom to keep softness.
• Cookies can be stored in an airtight container once cooled before frosting.

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