This Alani sugar cookie recipe recreates the soft, chewy, frosted cookies from the popular Alani Nu bakery line at home. Made with simple pantry staples and topped with a sweet, glossy icing, these cookies are perfect for parties, gifting, or a fun baking project. The combination of butter, cream cheese, and a touch of cornstarch gives them a tender texture that stays soft for days.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 large egg, at room temperature
- 2 tsp (10 ml) vanilla extract
- 2 ½ cups (312 g) all-purpose flour
- 2 tbsp (16 g) cornstarch
- 1 tsp (5 g) baking powder
- ½ tsp (3 g) salt
- For the icing:
- 1 ½ cups (180 g) powdered sugar
- 2 tbsp (30 ml) milk, plus more as needed
- 1 tsp (5 ml) vanilla extract
- Food coloring (optional)
Instructions
- In a large bowl, beat the softened butter, cream cheese, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides as needed.
- Add the egg and vanilla extract, and beat until fully combined, about 1 minute.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix; the dough will be soft but should hold together.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Chilling is essential for easier handling and thicker cookies.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop the chilled dough into 1.5-tablespoon portions (about 25 g each) and roll into balls. Place them 2 inches (5 cm) apart on the prepared baking sheets.
- Bake for 9–11 minutes, until the edges are set but the centers look slightly underdone. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
- For the icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If too thick, add milk a teaspoon at a time; if too thin, add more powdered sugar.
- Dip the tops of the cooled cookies into the icing, or spread with a knife. Add food coloring if desired. Let the icing set for about 15 minutes before serving.
Tips
- Chill the dough: Do not skip refrigerating the dough. It prevents spreading and makes the cookies thick and chewy. If you’re in a hurry, freeze the dough balls for 15 minutes instead.
- Measure flour correctly: Spoon flour into your measuring cup and level it off. Too much flour makes dry cookies; too little makes them flat.
- Use room-temperature ingredients: Cold butter or cream cheese won’t cream properly, leading to a dense texture. Let them sit out for 30 minutes before starting.
- Don’t overbake: Pull the cookies out when the edges are lightly golden but the centers are still pale. They’ll finish baking from residual heat.
Serving Suggestions
Serve these cookies with a glass of cold milk, hot coffee, or tea. They’re also great as a dessert table centerpiece for birthdays, baby showers, or holiday gatherings. For a festive touch, sprinkle colored sugar or sprinkles on the icing before it sets.
Variations
- Lemon Sugar Cookies: Add 1 tablespoon of lemon zest to the dough and replace the vanilla in the icing with 1 teaspoon of lemon juice.
- Chocolate Chip Twist: Fold 1 cup (170 g) of mini chocolate chips into the dough before chilling.
- Almond Extract: Substitute ½ teaspoon of almond extract for ½ teaspoon of the vanilla in the dough for a nutty, bakery-style flavor.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour. The texture will be slightly more crumbly but still delicious.
Storage and Reheating
Store unfrosted cookies in an airtight container at room temperature for up to 5 days. Once frosted, they keep for 3–4 days; layer them between sheets of parchment paper to prevent sticking. You can also freeze the baked, unfrosted cookies for up to 3 months—thaw at room temperature and ice after thawing. To reheat, warm a cookie in the microwave for 10–15 seconds for a fresh-from-the-oven feel, but note that the icing may melt.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, the dough can be refrigerated for up to 2 days or frozen for up to 3 months. If frozen, thaw overnight in the fridge before scooping and baking.
Why did my cookies spread too much? This usually happens if the dough wasn’t chilled long enough, or if the butter was too warm. Make sure your butter is softened but not melted, and chill the dough for the full hour.
Can I use salted butter? Yes, but reduce the added salt to ¼ teaspoon to avoid overly salty cookies.
How do I get a perfectly smooth icing? Sift the powdered sugar before mixing, and add the milk slowly. Whisk until no lumps remain; if the icing is too thick, add a drop more milk.
Can I skip the cream cheese? You can substitute an equal amount of softened butter, but the cookies will be slightly less tender and may spread a bit more.
Do I need to refrigerate the frosted cookies? If your kitchen is warm, the icing may soften. Store them in a cool, dry place, or refrigerate for up to 3 days—bring to room temperature before serving.
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