The Best Cut-Out Sugar Cookies

Place the butter, cream cheese, and sugar in the bowl of a stand mixer fitted with the blade attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed for several minutes, or until light and fluffy. Beat in the egg, vanilla and almond extracts, and lemon zest.

Place the flour, baking powder, and salt in a large bowl and whisk together. With the mixer on low speed, gradually add to the butter and sugar mixture and beat until fully incorporated and a soft dough is formed.

At this point the dough can, and should be, chilled or frozen. If making cookies in the near future, divide the dough into 2 balls and roll each out to 1 /4 to 1 /8-inch thickness between large pieces of parchment paper. Refrigerate for at least 1 hour. Or freeze the dough balls, wrapped in plastic wrap and placed in a freezer bag, for up to 1 month. Thaw in the refrigerator overnight, then proceed with the recipe.

To bake the cookies, pre-heat the oven to 350°F and prepare baking sheets by lining them with parchment paper or Silpats. Cut cookies out of the rolled dough and place on the prepared baking sheets.

Bake until set, 8 to 12 minutes depending on the thickness of the cookies. Let cool for 5 minutes on the cookie sheet, then transfer to a wire rack to cool completely before icing or decorating.

RECIPE NOTES
Storage: Leftovers can be stored in an airtight container at room temperature for up to 1 week.