Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, combine flour and cornstarch; set aside.

  • In large mixing bowl, beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Continue as directed in "Variations" recipes (see below).

Storing Baked Cookies:

Place plain unfrosted and unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze up to 1 month. Frost or till as directed before serving.

Use this dough as a base for several cookies, including Brown Sugar Thumbprints, Chocolate Drizzled Crescents, Holiday Sugar Cookie Cutouts, Layered Coconut Dream Bars, Rosemary & Lemon Ribbons and Shining Star Sandwich Cookies (all in Recipe Center). Read both this recipe and the variation recipe before making your cookie choice. In some cases you'll substitute ingredients. For a plain sugar cookie, follow the instructions in Holiday Sugar Cookie Cutouts.

To store the cookie dough, pack it into an airtight container and refrigerate for up to 3 days or freeze for up to 1 month. Take frozen cookie dough from the freezer a day before using and thaw in the refrigerator.