Source: King Arthur Flour.com
I have never made sugar cookies before from scratch that I didn't roll out and cut into Christmas shapes. These were sent to my daughter and her boyfriend at college before exams to give them studying energy. My husband and I did sample a few before they were sent and I was surprised by how good they tasted. I will definitely be making these again.
3 cups AP flour
1-1/2 tsps baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup (2 sticks) butter
1-1/4 cups sugar
1/4 cup cream cheese
1 tsp vanilla extract
1/4 tsp almond extract
1 large egg
2 tbsps corn syrup
3/4 cup sugar for dredging
Preheat oven to 375 degrees. Lightly grease baking sheets or line with parchment paper.
In medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy.
Beat in the vanilla and almond extracts. Add the egg and corn syrup. Scrape the sides and bottom of the bowl. Add the flour mixture and mix at low until mixture is moistened.
Place the 3/4 sugar in a shallow dish and mix in colored sugars if desired. Scoop the dough by tablespoons into the sugar, rolling them in the pan to coat them.
Place on prepared baking sheets leaving 2" between them.
For a crispier cookie, flatten the balls of dough with a spatula before baking.
Check after 8-9 minutes to make sure they are not too brown. They should be taken out when the edges are just starting to brown. Remove from oven and cool for 5 minutes before removing from cookie sheet.