We have reached day 12 of the 12 days of Christmas cookies! I’m especially excited to share today’s cookies with you all. I really do love all of the cookies I’ve shared these past 11 days but I know I can also say this… I saved the best for the last.
I tried so many sugar cookie recipes and modified this one so many times until I felt like I had finally hit the grand slam. Since then, I’ve made dozens upon dozens of these cookies. Every single time someone tries these I get the question, “Can you send me this recipe?” So here you are, my all time favorite sugar cookie recipe!
Everyone has their own preferences of course but I personally love my sugar cookies thick, soft, and with just the right amount of almond flavor. It should be no surprise that’s exactly what you’ll get with these.
I hope you all really enjoy the recipes I’ve shared and I hope you have a very Merry Christmas!
In a stand or hand held mixer, mix the sugar and butter together until fluffy. Add in the cream cheese and mix until smooth.
Add in the almond, vanilla, and egg yolk and beat until completely combined.
Slowly add in the flour and mix until just combined. Cover the bowl with plastic wrap and chill for a minimum of two hours or overnight.
Preheat oven to 375 F degrees.
Lightly flour a clean, flat surface. Roll out the dough to 1/3-1/2 inch in thickness. Cut the dough into desired shapes.
Place the cookies on an ungreased cookie sheet about 1 inch apart.
Bake for 7-10 minutes until the bottoms are very very light brown in color. Transfer the cookies to a cooling rack to cool completely before icing.
Cookies can be iced with royal icing or before putting them in the oven, brush the cookies with beaten egg white and sprinkle with colored sugar or candy sprinkles. Store cookies in an airtight container for up to a week.