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Boston Terrier Cookies

Sugar Cookies

This is my favorite sugar cookie recipe for using cookie cutters (and stamps). The dough holds every shape perfectly and they have a beautiful flavor and delicate, buttery crumb!


  • 1 c unsalted butter (room temperature)
  • 2 oz cream cheese (room temperature (I've subbed with extra butter, which works too if you don't have cream cheese on hand))
  • 1 c sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 3 c all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt


  1. In a large bowl. combine the butter, cream cheese and sugar in the bowl until light and fluffy.
  2. Add the egg, egg yolk, and extracts and beat until well combined, scraping down the sides and bottom of the bowl well. 
  3. Add in the flour, salt and baking powder and mix just until combined- stop mixing once the dough begins to form. 
  4. Cover the bowl with plastic wrap & refrigerate the dough for 30min. 
  5. Preheat the oven to 325°F.
  6. Once the dough is finished chilling, divide into thirds (doesn't have to be exact. Take one third at a time and roll the dough out on a floured surface to about 1/4".  
  7. Cut with desired cookie cutter and place onto a tray lined with parchment. 
  8. Bake for 10-15 minutes, checking after 10 minutes, until the edges just begin to brown (my cookies took closer to 15min). 
  9. Repeat with the remaining dough. Any dough scraps can be combined and used. Do not reuse dough scraps more than 3x- it begins to dry out. 
  10. Let cool completely before decorating.


Recipe by


*If using this recipe with the Boston Terrier cookie cutter, the dough needs to be rolled out a little more thin, as the impression will not work well with thick dough.