Soft-Baked Sugar Cookies

We are freshly back from a week in Whistler - our annual Winter trip that I’ve come to cherish so so much. We ski, we relax (this year we packed our red light masks), we shop, and we go on chilly walks. We even drink hot cocoas loaded with whipped cream, mallows, and chocolate sauce, and I am here to confirm that is a for sure way to joyfully feel like a kid again. I never get a hot cocoa, but these ones on the mountain in Whistler are next level. We’ve dialed in our routine of full days on the mountain + exploring all the runs the mountain has to offer, followed by evening walks in the village and date-nights at our favorite places. A couple sneak-outs to our all time favorite bakery whenever we can get there before they close, and probably a few too many desserts as result. It’s the quality time together that gets me so excited for this trip year after year. It started as a trip with friends 5 years ago, and we’ve kept up the tradition for just us two. Every February around Valentine’s Day, we head across the border for a week of fun with just us. and spend meaningful time together, and I’m so grateful to have these memories. This year we even brought a disposable camera to sneakily snap some pics at our fave spots and on the mountain, so I am dying to see those.

In not so good news, we both came home sick. Like clock-work. I blame the gondola rides where we inevitably end up with someone who is coughing up a storm. So instead of having a week post vacation where I am so productive as a result of riding the vacation high, I spend Monday thru Friday simply trying to survive. When Friday came around, a pick me up was needed, and baking cookies sounded absolutely delightful. These Soft-Baked Sugar Cookies have had me in a chokehold. I used to think the traditional “Christmas cookie” sugar cookie was the only way to go, but these cookies have totally changed my tune. Soft, buttery sugary cookies with a thick layer of smooth cream cheese frosting. I mean - obsessed. A total copycat from Crumbl and fuck it - I’ll admit that was the inspiration. They’ve nailed the bake + texture of a thick, soft, delightful cookie, and I want that in my repertiore. And now I’ve got it!

 
 

Little note for myself - totally play with the ratio of the almond extract. The first time I made these I unintentionally went a little heavy with the almond extract and that flavor was strong - almost marzipan-y. Jordan loved it and I was almost perplexed by it. This second go around I was purposely more conservative and I almost wish the almond flavor was a bit more present. Point being that next time I am going to taste the dough, add in a couple extra drops (literally a drop) if I’m feeling wild, and go from there.

A delicious and super easy treat! I was shocked that I started making these cookies at 4:30p and they were iced + ready for aciton before 7p. A fun and easy little Friday activity that provided us with the perfect dessert.

 
 

For the sugar cookie

  • 1 c. butter, room temperature

  • 1 c. sugar

  • 2 eggs, room temperature

  • 1 tsp. vanilla

  • 1/2 tsp. almond extract

  • 1/4 tsp salt

  • 2 tsp. baking powder

  • 3 c. flour

For the frosting

  • 1/2 c. butter, room temperature

  • 3 oz. cream cheese

  • 3 c. powdered sugar

  • 1-2 tbsp milk (I used almond milk)

  • 1/2 tsp almond extract

  • pinch of salt

  • food coloring + sprinkles of choice

Preheat the oven to 350 and line a couple of baking sheets with parchment. Add the butter + sugar to a stand mixer and cream it together - mixing on medium speed until it’s light and fluffy. Add in the eggs, vanilla + almond extract, and mix on medium low until combined. Add in the salt, baking powder, and half of the flour, and mix on low until the flour is mixed in. Add in the remaining flour. When the flour has been fully absorbed, gradually increase the speed to medium and mix until the dough is light + fluffy.

Using a cookie scoop that’s about 1/4 cup in size (or slightly smaller) + scoop the cookies onto the prepared cookie trays. Gently flatten each scooped cookie with your palm to form a disk. Bake the cookies for 11-13 minutes. Recommendation: bake the cookies one tray at a time on a rack in the middle of the oven. The cookies should be lightly (very lightly) browned on the edges + not glossy in the middle, and still pale in color. Let the cookies cool on the hot baking sheets for at least 30 minutes before transferring to a cooling rack.

While the cookies bake + cool, make the frosting. Add the butter, cream cheese, powdered sugar, just 1 tablespoon of milk, the almond extract and a small pinch of salt to the stand mixer. Mix on low until the powdered sugar is mixed in. If you’re using food coloring, add it in now. Mix on low for another minute and then gradually increase the speed to medium high, whipping at this greater speed for at least a full minute. The frosting should be smooth, light, and easily spreadable. If it’s too thick you can add the additional tablespoon of milk - just remember you want the frosting to stand up on its own.

Spread a dollop of frosting on top of each cookie - aim for a decently thick smear. Immediately add sprinkles on top - the frosting will harden after a couple minutes so be quick with the sprinkles. Eat up & enjoy!

Lesley ZehnerComment