The Perfect Sugar Cookie

A long time ago before we first moved to Virginia, there was a sweet lady in our church back home that would make some amazing sugar cookies and would pass them out as Christmas gifts every year. Those cookies were and still are a big deal. They are SO GOOD! When we moved away, I was so disappointed that I wouldn't be a recipient of her amazing cookies anymore. So I thought how awesome it would be to come up with a recipe that was just as tasty and start my own tradition of passing them out to all my friends in my new home. Through some trial and error, these cookies were born, and they are just AMAZING! They are THE perfect sugar cookies!

When I posted these cookies to my Instagram page, there was a lot of debate on whether or not people like hard or soft frosting on their sugar cookies. This recipe comes with an amazing cream cheese butter frosting that will have you smacking your lips because it is THAT GOOD! Whatever you do, don't be tempted to omit the frosting!!!!

THE PERFECT SUGAR COOKIE

1 c. (2 sticks) butter or margarine 3/4 c. sugar 1 egg 1 1/2 tsp. almond extract 2 1/2-3 c. flour 3/4 tsp. baking powder Pinch of salt

1. Cream butter and sugar together. 2. Add egg and almond extract to creamed mixture. Mix well. 3. Mix dry ingredients together and gradually add to wet ingredients.

4. Mix until dough forms. 5. Refrigerate for 1-2 hours (or overnight). 6. Roll out nice and thick (1/4") and cut with cookie cutters. 7. Bake at 375* for 8-10 minutes (pull out before they start turning gold/brown). 8. Partially cool on cookie sheet before removing. *Yield: About 2 dozen cookies

AMAZING CREAM CHEESE BUTTER ICING

8 oz. cream cheese 1 stick butter, softened 1/4 c. half 'n half 1 Tbsp. almond extract 1 Tbsp. vanilla extract 4 c. powdered sugar

1. Cream together cream cheese and softened butter until smooth. 2. Add half 'n half, almond extract, and vanilla extract. 3. Gradually stir in 4 c. powdered sugar. 4. Add more powdered sugar or half 'n half for desired consistency. (Thicker icing=more powdered sugar/Thinner icing=more half 'n half) 5. Allow frosting to dry before storing. Be careful stacking cookies as icing does not completely harden all the way through. *This recipe generously frosts about 5 dozen cookies.

Print it HERE!