Soft Amish Sugar Cookies

 

2 cups butter 1 cup softened to room temperature and 1 cup melted

1 cup granulated sugar

1 cup powdered sugar

2 large eggs at room temp

2 tsp. almond extract or vanilla extract

4 and ½ cups all-purpose flour

1 tsp. baking soda

1 tsp. cream of tartar

 

2 T.  butter at room temp

2 T.  cream cheese at room temp

1 to 2 T.  heavy whipping cream can substitute whole milk

½ tsp. almond extract

2 to 2.5 cups powdered sugar (aka confectioners) sifted, then measured

 

In the bowl of your electric mixer, beat the butter and sugars until combined. Stop mixer and scrape sides, combine again. Beat in eggs and vanilla. Stop the mixer and scrape sides, combine again. In another large bowl, whisk together flour, baking soda, and cream of tartar. In two additions, add flour mixture to the butter mixture, beating until just combined. Do not overmix. Chill dough for at least one hour before baking. Line baking sheets with parchment paper or silicone baking mat. Using a spring-release scoop drop onto a silicone mat on a sheet pan. (My spring release scoop holds 1 T.  of dough.) Press dough slightly flat with your palm or the bottom of a glass. Bake at 350 for 11 to 13 minutes, or until edges and bottoms are very lightly browned. Cool for 2 minutes on the sheet pan before moving to a wire rack to cool completely. These are good for 5 days stored in an airtight container on the counter before they start drying out. If you frost with cream cheese frosting, you’ll need to store them in the refrigerator. This cookie dough freezes great!  Beat the butter and cream cheese until smooth.

Add 1 cup of the sifted powdered sugar, whipping cream, and extract and mix until creamy. Slowly add the remaining powdered sugar and mix until smooth. Frost cookies and serve. Store in an airtight container in the refrigerator