Description
Delight in these soft and buttery eggless sugar cookies that are perfect for any occasion. Made with cream cheese for extra moisture and a subtle tang, these cookies offer a tender texture and classic sweet flavor without the use of eggs. Easy to prepare and perfect for rolling with sugar for a beautiful crunchy exterior.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened to room temperature (2 sticks)
- 1 1/4 cups sugar
- 2 oz cream cheese, softened
- 2 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 2 tbsp whole milk
- 2 3/4 cups all-purpose flour (343 grams)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
For Rolling
- 1/4 cup sugar
Instructions
- Prepare the dough: In a large bowl, cream together the softened butter, sugar, and cream cheese until the mixture is light and fluffy. This will create a rich, creamy base for your cookies.
- Add flavorings and milk: Mix in the vanilla extract and almond extract if using, then add the whole milk and continue to blend well to combine all wet ingredients.
- Mix dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt to ensure they are evenly distributed and to avoid lumps.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to form a smooth dough. Avoid overmixing to keep the cookies tender.
- Chill the dough (optional): For easier handling, you can chill the dough for 30 minutes to 1 hour, but this step is optional.
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Shape the cookies: Roll the dough into small balls, about 1 to 1.5 inches in diameter. Then roll each ball in the reserved sugar to coat the surface evenly.
- Arrange and bake: Place the sugar-coated dough balls spaced about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes, or until the edges are just beginning to turn golden.
- Cool the cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, use unsalted butter and add a pinch of salt if desired.
- The almond extract is optional but adds a lovely depth; you can omit it if you prefer.
- Do not overbake these cookies; they should be soft and slightly chewy rather than crisp.
- Storing cookies in an airtight container keeps them fresh for up to a week.
- These cookies are perfect for decorating with icing or sprinkles once cooled.
