The Sugar Cookie from St. George, Utah, is a beloved local treat known for its soft, pillowy texture and sweet, buttery flavor. This recipe recreates that signature style with a tender crumb that holds its shape perfectly for cut-out cookies, topped with a simple, glossy glaze. It works because the combination of cream cheese and butter creates a rich, slightly tangy dough that bakes up soft in the center with just a hint of golden edge.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, but classic)
- 3 cups (375 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- For the glaze:
- 1 1/2 cups (180 g) powdered sugar
- 3–4 tbsp (45–60 ml) milk
- 1/2 tsp vanilla extract
- Food coloring (optional)
Instructions
- In a large bowl, beat the softened butter and cream cheese together with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat until light and fluffy, 2–3 minutes.
- Add the egg, vanilla extract, and almond extract (if using). Beat until combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Do not overmix.
- Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days). Chilling is essential for easy rolling and to prevent spreading.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to 1/4-inch (6 mm) thickness. Cut into desired shapes using cookie cutters. Transfer the cutouts to the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
- Bake for 8–10 minutes, until the edges are just set and the bottoms are lightly golden. The centers will look slightly underdone—that’s perfect for a soft cookie. Do not overbake.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
- For the glaze: whisk together the powdered sugar, 3 tablespoons of milk, and vanilla extract in a small bowl. Add more milk, 1 teaspoon at a time, until the glaze is thick but spreadable. If coloring, divide the glaze into bowls and add food coloring.
- Spread or pipe the glaze onto the cooled cookies. Let the glaze set for about 20 minutes before stacking or serving.
Tips
- Don’t skip chilling: The dough needs at least 1 hour in the fridge. If it’s too soft, the cookies will spread and lose their shape. You can also chill the cut-out cookies on the baking sheet for 10 minutes before baking for extra definition.
- Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in extra flour, making the cookies dry.
- Use a light touch with rolling: Too much extra flour on the work surface will toughen the cookies. Use a bench scraper to lift the dough if it sticks.
- Glaze consistency: For a smooth, glossy finish, the glaze should be thick enough to coat the back of a spoon but still drip slowly. If it’s too thin, it will run off the cookies.
Serving Suggestions
These sugar cookies are perfect for holidays, birthdays, or any celebration. Serve them with a glass of cold milk, hot coffee, or a festive punch. They also make great gifts—stack them in a tin or box lined with parchment paper. For a fun activity, set up a cookie-decorating station with different colored glazes and sprinkles.
Variations
- Lemon Sugar Cookies: Add 1 tablespoon of lemon zest to the dough and substitute lemon juice for the milk in the glaze.
- Chocolate Sugar Cookies: Replace 1/4 cup (30 g) of the flour with unsweetened cocoa powder for a chocolate version.
- Spiced Sugar Cookies: Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to the dry ingredients for a warm, cozy flavor.
- Thicker, Bakery-Style: Roll the dough to 1/2-inch (12 mm) thickness and increase the baking time to 12–14 minutes for a softer, more cake-like cookie.
Storage and Reheating
Store undecorated cookies in an airtight container at room temperature for up to 5 days. Glazed cookies should be stored in a single layer or between sheets of wax paper to prevent sticking; they’ll keep for 3–4 days. You can freeze the unbaked dough (wrapped tightly) for up to 3 months—thaw overnight in the refrigerator before rolling. Baked cookies also freeze well for up to 2 months; thaw at room temperature and glaze after thawing. To refresh slightly stale cookies, warm them in a 300°F (150°C) oven for 3–5 minutes.
Frequently Asked Questions
Can I use margarine instead of butter? Butter gives the best flavor and texture. Margarine can be substituted, but the cookies may spread more and have a slightly different taste. Stick margarine with at least 80% fat works best.
Why did my cookies spread too much? This usually happens if the dough was too warm, the baking sheet was not cool, or the leavening was too much. Make sure to chill the dough thoroughly and use a cool baking sheet. Also, check that your baking powder is fresh.
Can I make the dough ahead of time? Yes! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Just wrap it tightly in plastic wrap and then foil. Let it sit at room temperature for 10–15 minutes before rolling if it’s too hard.
How do I get a smooth glaze? Sift the powdered sugar to remove lumps, and whisk the glaze thoroughly. If it’s too thick, add milk a few drops at a time. For a shinier finish, use a tiny bit of corn syrup in the glaze.
Can I use this recipe for rolled fondant? This cookie is sturdy enough for fondant, but it’s softer than a typical sugar cookie. If you plan to use fondant, bake the cookies for an extra 1–2 minutes to make them firmer.
What if I don’t have cream cheese? You can substitute an equal amount of softened butter, but the cookies will be slightly less tender and a bit more buttery. The cream cheese is what gives them that signature soft, slightly tangy flavor.
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