Best-Ever Sugar Cookies Recipe
Best-Ever Sugar Cookies Recipe photo by Taste of Home
Next Recipe

Best-Ever Sugar Cookies Recipe

Read Reviews
5 26 26
Publisher Photo
What makes these cookies the best ever? A delicious cream cheese dough flavored with vanilla, almond and a hint of nutmeg that's wonderfully easy to work with. The adorable decorations don't hurt, either! —Christy Hinrichs, Parkville, Missouri
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:48 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES: 48 servings


  • 1 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon ground nutmeg
  • ICING:
  • 3-3/4 cups confectioners' sugar
  • 1/3 cup water
  • 4 teaspoons meringue powder
  • Assorted colors of liquid food coloring

Nutritional Facts

1 each: 116 calories, 5g fat (3g saturated fat), 16mg cholesterol, 66mg sodium, 18g carbohydrate (13g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle.
  2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters.
  3. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
  4. For icing, in a small bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Cover icing with damp paper towels or plastic wrap between uses.
  5. Working quickly, spread or pipe icing over cookies; let dry at room temperature for several hours or until firm. Use small new paintbrushes or toothpicks and food coloring to make designs on the cookies. Let stand until set. Store in an airtight container. Yield: 4 dozen.
Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit
Originally published as Best-Ever Sugar Cookies in Country Woman Christmas Annual 2008, p27

Reviews for Best-Ever Sugar Cookies

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
murrell006 User ID: 2357453 257938
Reviewed Dec. 10, 2016

"This was really good"

Chris-Dan User ID: 6948908 239107
Reviewed Dec. 10, 2015

"Nice recipe - made tiny cookies and dipped half in chocolate - just right!"

jewelsrn User ID: 6975992 172714
Reviewed Dec. 23, 2013

"Just what I was looking for. I don't like traditional Christmas cookies and someone made these one time. I did a cream cheese frosting with almond extract instead of the one listed."

lainey116 User ID: 7513464 157440
Reviewed Dec. 5, 2013

"I love new ways to make sugar cookies. Cannot wait to make them."

Cincoe User ID: 7226167 170957
Reviewed Dec. 3, 2013

"Delicious easy to make, one of my new favorites this will be on my favorite lists.."

dmmkt003 User ID: 7502277 171431
Reviewed Nov. 29, 2013

"These cookies have the best flavor."

beagle5 User ID: 4353144 171416
Reviewed Mar. 28, 2013

"These really are the BEST sugar cookies ever!!!"

forbiddendelight User ID: 5108393 175269
Reviewed Oct. 15, 2012


naters User ID: 6071301 84484
Reviewed May. 14, 2012

"These were very good, and easy to make. They freeze well too. Thanks for the recipe!"

cherstad User ID: 2390261 99593
Reviewed Nov. 21, 2011

"These cookies have a wonderful flavor, and the dough was very easy to work with as long as it was very chilled. It did gradually start to warm up during the process of rolling it out and cutting shapes, and it started sticking to the rolling pin quite a bit. easy fix, though - just pop it back in the fridge for 10 or 15 minutes. While baking, the first batch spread more than I expected and the cut-out shapes became less defined. On the second batch, I made sure to chill the cut-outs in the fridge for about 10 minutes before placing them in the oven. This resulted in much less spreading and nice defined edges on my cut-outs. I did not make the icing included in this recipe, but rather sprinkled the cut-outs with various colored sugars or sprinkles prior to baking. Delicious!"

Loading Image