Is there anything better than heart shaped sugar cookies frosted every shade of pink? I have been in full project mode lately, so I decided to have a Valentine’s sugar cookie day with my two favorite baking buddies. I love sugar cookies with almond extract. To me it is the secret ingredient to the perfect sugar cookie. If you like soft sugar cookies with cream cheese frosting, then this recipe is for you! Helpers not included 🙂
If you like soft sugar cookies with cream cheese frosting, then this recipe is for you!
Sugar Cookie Dough
- 2 cups butter, softened
- 2 cups grandulated sugar
- 6 eggs
- 1 tsp vanilla
- 3 tsp almond extract
- 5 tsp baking powder
- 6 cups flour
Cream Cheese Frosting
- 1 package of cream cheese softened
- 3/4 cups butter, softened
- 1/2 tsp vanilla
- 1 tsp almond extract
- 4-5 cups powdered sugar add in cup by cup till reaches the right consistancy
Combine butter and sugar using a mixer. Add in all wet ingredients and continue mixing .In a separate bowl, combine baking powder and flour. Slowly add the dry mixture to the wet batter until you have reached desired dough consistency. I use a kitchen aid for this process.
Refrigerate dough for 1 hour.
Roll out dough to about 1/4 thickness. cut out desired shapes (in this case hearts) and Bake for *6-7 minutes at 375. *I like my cookies extra soft and chewy so I bake mine for 5 minutes.
Cream Cheese Frosting
whip butter and cream cheese together till combined. Add vanilla,almond extract, and powdered sugar cup by cup. Continue mixing while adding 1 cup of powdered sugar at a time till you reach desired consistancy (between 4-5 cups).
*Note:The doughis a double batch, I usually freeze half the dough to use at a later time.
* I know a lot of bakers prefer unsalted butter, but I like using salted butter for both frosting & cookies. Mix together in mixer.
*Note: Both the dough and frosting recipes are doubled. I usually freeze half the dough and frosting to use at a later time. For example, I made this batch of frosting and cookie dough at Christmas.
* I know a lot of bakers prefer unsalted butter, but I like using salted butter for both frosting & cookies.
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