Sugar Cookies Recipe

Cookie Cutter Sugar Cookies are fun to make, decorate and a great project to enjoy with children. If you're making these cookies with small children, you might want to have them join in after the dough has been made and rolled out ready for their cookie cutters and decorating.

Grab your favorite cookie cutters, toppings and a camera for some holiday fun.
Use an extra large mixing bowl for this recipe. Makes 8 and 12 dozen, depending on size of cookie. Dough can be rolled out and frozen flat between wax paper, then plastic wrap, for quick cutter cookies anytime.

Ingredients:
3 cups butter, softened at room temperature for an hour
3 cups sugar
3 eggs
6 ounces cream cheese (3/4 of a standard cream cheese package)
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons lemon zest
9 cups flour
4 1/2 teaspoons baking powder
1 1/2 teaspoon salt

• In the bowl of a stand mixer, cream the butter and add the sugar. Cream until light and fluffy. Add eggs, one at a time, and beat until golden. Add the cream cheese and again beat until well incorporated. Add the flavorings and lemon zest.
• Mix the flour, baking powder, and salt in a separate bowl then add, bit by bit, to the butter and sugar mixture.
• Refrigerate the dough for at least an hour - preferably overnight.
• Heat the oven to 350° F. Divide the dough into smaller balls and roll out 1/4 to 1/8 inch thickness. (Roll to at least 1/4" for children-less tearing) Cut out cookies.
• Bake cookies for 8-12 minutes, depending on thickness. Small, thin cookies will start to brown after about 8 minutes. Larger cookies will have a slight golden bottom after 11 minutes.
• Let cool before icing or decorating, and store in a tightly covered container.

Thanks to Shirley Rothsman (who enjoys this recipe with her grandchildren every year) for this great recipe.