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Sugar Cookies

I was in the holiday spirit and with these cookies, my intention was to decorate them with some vanilla icing and christmas sprinkles. However, Kamil showed up just as these cookies were coming out of the oven and he began munching on them. Needless to say, I got a little sidetracked and well, just kind of gave up on the decorating part. But I would definitely say these cookies were a hit! I brought them into work the next day and the Cosi staff clearly missed me and my baking….but mostly my baking. One of my co-workers told me he wasn’t letting me go back to school and that I just had to stay home and bake. Works for me!!! 😉

Sugar Cookies
King Arthur Flour

Dough

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups sugar
  • 1/4 cup cream cheese (I used the full 8 ounces)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 large egg

Topping

  • 3/4 cup sugar for dredging
  1. Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside
  3. In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy
  4. Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl
  5. Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.5) Place the 3/4 cup sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar
  6. Place on the prepared baking sheets, leaving 2″ between them
  7. Bake for 10 to 12 minutes. The edges of the cookies will just barely begin to brown
  8. Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely

Pre-baked

Post-baked

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