Sugar Cookies
 These sugar cookies are the ultimate simple treat—rich, buttery, and perfectly balanced with a crisp edge and soft, tender center. A few secret ingredients take them from classic to unforgettable! Ingredients 3 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife 1 teaspoon baking powder ¼ teaspoon baking soda ¾ teaspoon salt 1 cup (2 sticks) unsalted butter, softened 2 oz (¼ cup) cream cheese 1¼ cup sugar, plus ½ cup more for rolling cookies 1 teaspoon vanilla extract ¼ teaspoon almond extract 1 large egg 3 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife 1 teaspoon baking powder ¼ teaspoon baking soda ¾ teaspoon salt 1 cup (2 sticks) unsalted butter, softened 2 oz (¼ cup) cream cheese 1¼ cup sugar, plus ½ cup more for rolling cookies 1 teaspoon vanilla extract ¼ teaspoon almond extract 1 large egg Instructions Set racks in middle of oven and preheat to 375°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cream cheese and sugar until light and fluffy, a few minutes. Beat in the vanilla and almond extracts. Scrape down the sides of the bowl with a rubber spatula and beat in the egg. Scrape down the bowl again, then add the flour mixture. Mix on low speed until the dough comes together into a cohesive mass. It will be a little sticky. Place the remaining ½ cup cup sugar in a shallow bowl. Moisten your hands so the dough doesn't stick to them. Pinch off the dough by tablespoonfuls, shape into rough balls (see note below), roll in the sugar to coat, and place 2-inches apart on the prepared baking sheets. Using a flat-bottomed glass, flatten the cookies to ¼-inch thick. Bake for 10 minutes, rotating the pans from top to bottom and front to back midway through to ensure even cooking. The cookies will turn golden on the bottom but remain pale on top. Cool on the pan for a few minutes, then transfer the cookies to a wire rack to cool completely. (Cover the bowl with a damp dish towel to keep the dough moist between batches.) Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Roll it into balls, freeze on a baking sheet until firm, then transfer to a sealable bag with the air pressed out. Thaw in the fridge until soft enough to flatten, then bake as directed. The baked cookies can also be frozen. Cool completely and store in an airtight container with parchment or foil between layers. Let them come to room temperature before serving. Set racks in middle of oven and preheat to 375°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cream cheese and sugar until light and fluffy, a few minutes. Beat in the vanilla and almond extracts. Scrape down the sides of the bowl with a rubber spatula and beat in the egg. Scrape down the bowl again, then add the flour mixture. Mix on low speed until the dough comes together into a cohesive mass. It will be a little sticky. Place the remaining ½ cup cup sugar in a shallow bowl. Moisten your hands so the dough doesn't stick to them. Pinch off the dough by tablespoonfuls, shape into rough balls (see note below), roll in the sugar to coat, and place 2-inches apart on the prepared baking sheets. Using a flat-bottomed glass, flatten the cookies to ¼-inch thick. Bake for 10 minutes, rotating the pans from top to bottom and front to back midway through to ensure even cooking. The cookies will turn golden on the bottom but remain pale on top. Cool on the pan for a few minutes, then transfer the cookies to a wire rack to cool completely. (Cover the bowl with a damp dish towel to keep the dough moist between batches.) Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Roll it into balls, freeze on a baking sheet until firm, then transfer to a sealable bag with the air pressed out. Thaw in the fridge until soft enough to flatten, then bake as directed. The baked cookies can also be frozen. Cool completely and store in an airtight container with parchment or foil between layers. Let them come to room temperature before serving. Nutrition Information Powered by Serving size: 2 cookies Calories: 193 Fat: 9 g Saturated fat: 5 g Carbohydrates: 27 g Sugar: 15 g Fiber: 0 g Protein: 2 g Sodium: 104 mg Cholesterol: 31 mg Serving size: 2 cookies Calories: 193 Fat: 9 g Saturated fat: 5 g Carbohydrates: 27 g Sugar: 15 g Fiber: 0 g Protein: 2 g Sodium: 104 mg Cholesterol: 31 mg