The best sugar cookie recipe is now available from the comfort of your own kitchen!
To a stand mixer fitted with a paddle attachment, add 1 1/4 cups powdered sugar, 3/4 cups butter, vanilla and egg. Mix together on low speed for 2 minutes or until combined.
In a separate bowl, combine flours, sea salt, baking soda, and cream of tartar.
Add the dry mixture into the wet stand mixture slowly, mixing on low speed until all combined.
Spray the same bowl you used to mix the flours with cooking spray and use a spatula to transfer the cookie dough into the bowl. Cover with plastic wrap and place in the freezer for one hour.
While dough is firming up, clean stand mixer bowl and paddle and reattach. Add remaining butter and powdered sugar to the mixer bowl with the cream cheese. Mix on low until combined. Frosting should be thick. Place in refrigerator until ready to frost cookies.
Remove dough from freezer and preheat oven to 375 degrees F. On a flat cutting board or marble countertop, sprinkle flour to coat and create a nonstick surface. Portion the dough into 6 balls and gently press one dough ball at a time onto the surface. Use your hands to create an even sheet of dough, and if necessary, flip. Do not press to thin, these cookies are best thick!
Using your favorite cut-outs, press into dough. Continue until minimum of 6 cookies are formed per ball.
Use a spatula to pick up cut-out cookie dough and place on a baking sheet sprayed with cooking spray or lined with parchment paper.
Place sheets in oven and bake for 8 to 12 minutes, edges should be lightly browned but tops should still be soft to touch.
Remove and let cool on baking sheet for 15 minutes. Frost and enjoy!
Store in an airtight container in the refrigerator for up to 10 days (if they last that long!)