Fluffy Sugar Cookies with Cream Cheese Frosting

I discovered this recipe a handful of years ago, made a few tweaks, and it’s been a go-to ever since. They turn out incredibly fluffy, the dough makes a LOT, and the hint of almond makes these the best sugar cookies I’ve ever had. Pair it with the cream cheese icing and they’re a slam dunk.

Sugar Cookies:

• 1 cup unsalted butter (softened)
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla
• 2 tsp almond extract
• 3 tsp baking powder
• 1 tsp salt
• 3.5 cups flour

Cream the butter and sugar together until smooth, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla, almond extract, baking powder, salt, and flour, adding the flour one cup at a time until combined. Refrigerate the dough 1-2 hours. Roll the dough out to about 1/4-inch thickness, add a little extra flour when rolling if needed to prevent sticking. Bake at 375°F for 8-10 minutes, allowing the cookies to cool on the pan to finish setting. This recipe makes about 30 cookies and you can easily change out the vanilla/almond extract if you like more almond, or not at all.

Cream Cheese Icing:

• 8 ounces cream cheese (softened)
• 1/2 cup butter (salted or unsalted, softened)
• 1-2 tsp almond extract (I like two)
• 4 cups powdered sugar
• 1-2 Tbsp milk

Cream the butter and cream cheese together before adding the almond extract. Add in the powdered sugar, one cup at a time.  If too thick, thin with milk.  If too thing, add more powdered sugar. Whip until fluffy. *Because of the cream cheese, refrigerate after frosting.

I hope you enjoy these as much as we do!

<3 Shannon