Non-Spreading Sugar Cookies

This sugar cookie recipe is adapted from Autumn Carpenter's Buttery Sugar Cookies recipe. I like to make the dough, refrigerate it overnight, then bake the cookies the next day.

Author Sweet Dreams and Sugar Highs


  • 1 cup butter softened
  • 3 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 1 egg room temp
  • 1 tsp almond extract (or extract of your choice)
  • 3 cups all-purpose flour
  • food coloring


  1. Mix the butter and cream cheese in the bowl of an electric mixer on medium speed until well combined, about 2-3 minutes. Scrape the bowl. Add the sugar. Continue to mix on medium speed until light and fluffy. Mix in the extract and food coloring. 

  2. Add the egg, mixing on low, until thoroughly blended. Scrape the bowl. Add the flour, one cup at a time. Scrape the bowl after each addition. Mix until just incorporated. Remove dough from bowl. Knead in any flour that did not get fully incorporated. The dough should be a little sticky at this point. If excessively sticky, knead in a little more flour, being careful not to overwork the dough.

  3. Divide the dough into two equal portions. Flatted each into a patty about 1 1/2" thick. Wrap patties in plastic wrap and refrigerate for a minimum of 2 hours, or until firm. (I like to refrigerate overnight then allow dough to sit at room temp for about an hour the next day before rolling.)
  4. Roll and cut cookies to desired size. Refrigerate for 15 minutes on baking sheet.

  5. Bake at 375° for 9-11 minutes, until edges are lightly brown.