This Buttery Sugar Cookie recipe is well-suited for cut-out cookies, allowing you to create various shapes and sizes to suit different occasions. The combination of butter and cream cheese in the dough provides a great balance of flavor and texture, making it ideal for rolling and cutting into fun shapes.
Instructions
In a large mixer bowl combine the butter and cream cheese until blended.
Add the sugar. Beat at medium speed, scraping the bowl often until creamy.
Add the egg and vanilla.
Reduce speed to low; add flour.
Beat, scraping bowl often, until well mixed.
Divide dough into 2 equal portions; wrap in plastic wrap and refrigerate until firm (at least 2 hours).
Bake at 350 degrees for approximately 12 minutes until lightly golden.
Makes approximately 36- 3" cookies (amount will vary depending on the thickness rolled).
*Note- The dough will be sticky after mixing. Allow to firm in the refrigerator for at least two hours. Overnight is ideal.
