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Sugar Cookies

This recipe has been adapted from Autumn Carpenter’s cookbook “Creature Cookies”. The cream cheese blends well with the other ingredients making this recipe perfect for rolling and cutting out shapes. By far, this is one of the best sugar cookie recipes that I have seen and is so smooth that it can be rolled immediately. This recipe can be made in a bowl with a whisk, but for speed and smoothness, I suggest a mixer. The Instructions have been broken down into smaller steps so it can be easy to follow.

Sugar Cookies

cookies, Cooking Classes Fall 2019, dessert, Holiday, Kids Can Make It!

Prep Time : 15 minutes Cook Time : 9-12 minutes Total Time : 30 minutes Difficulty : Easy Servings : 36 Source : Creature cookies, Autumn Carpenter


1/2 cup or 112 grams unsalted butter, softened and cubed

1/2 cup or 112 grams shortening and cubed

3 ounces or 85 grams cream cheese, softened and cubed

1 cup or 225 grams sugar

1/2 teaspoon or 2.5 ml lemon extract

1 egg

3 cups or 330 grams all purpose flour


In a bowl, cream together the butter, shortening and cream cheese.
Add the sugar to the butter mixture and cream together until light and fluffy.
Add the essence.
Add the egg and incorporate well.
Add half of the flour and mix.
Once the flour is incorporated, add the second half of the flour.
Mix into a dough. Divide the dough into balls and wrap in plastic wrap and refrigerate.

Roll dough into desired thickness and cut into shapes. The dough can be easily frozen for future use.

To bake:
Bake cookies in a preheated 375F oven. Bake for 9-12 minutes until cookies are lightly browned.

Makes 36, 3-4 inch cookies.


Variation: Substitute the lemon extract with 1 tsp/5ml vanilla extract.

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