Soft Cut-Out Sugar Cookies Recipe

Introduction

Soft cut-out sugar cookies are a delightful treat perfect for any occasion. These tender, buttery cookies hold their shape well, making them ideal for decorating with icing and sprinkles. Whether for holidays or everyday snacking, they’re sure to please.

Ingredients

• 2 ¼ cups (281g) all-purpose flour, plus extra for rolling
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup (170g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract (optional, but enhances flavor)
• For decorating: royal icing, glaze icing, or cookie buttercream
• Assorted sprinkles

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Step 2: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes. Add the egg, vanilla, and almond extract if using, and beat until combined.
3. Step 3: Gradually add the dry ingredients to the wet mixture on low speed until a soft dough forms. If sticky, add an extra tablespoon of flour.
4. Step 4: Divide the dough into two portions. Place each on a lightly floured piece of parchment or silicone mat and roll to about ¼-inch thick. Stack the sheets with flour between to prevent sticking, cover tightly, and refrigerate for at least 2 hours or up to 2 days.
5. Step 5: Preheat the oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
6. Step 6: Remove one portion of dough from the fridge and cut shapes with cookie cutters. Re-roll scraps as needed. Repeat with the second portion. Arrange cookies about 3 inches apart on the prepared sheets.
7. Step 7: Bake for 11–12 minutes until edges are set and just starting to turn golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Step 8: Once cooled, decorate with your choice of icing and sprinkles. Allow icing to set before storing.

Tips & Variations

• For softer cookies, avoid overbaking; remove them as soon as edges set.
• If dough feels too sticky, chill it longer or add a little flour, but avoid making it stiff.
• Substitute almond extract with an extra 2 teaspoons of vanilla for a simpler flavor.
• Try adding lemon or orange zest to the dough for a citrus twist.
• Use different shaped cookie cutters and colorful sprinkles to personalize your cookies for holidays or celebrations.

Storage

Store cooled and decorated cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze undecorated cookies in a sealed container for up to 3 months. Thaw completely before decorating. If icing is already applied, keep cookies refrigerated and consume within 3 days. Reheat gently at room temperature; avoid microwaving as it can soften icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added salt in the recipe to prevent the cookies from tasting too salty.

Why is it important to chill the dough before baking?

Chilling firms up the dough, making it easier to roll and cut shapes cleanly. It also helps prevent spreading during baking, so the cookies keep their defined shapes.

Soft Cut-Out Sugar Cookies Recipe

Print Recipe

★★★★★

4.9 from 92 reviews

These Soft Cut-Out Sugar Cookies are tender, buttery, and perfectly sweet, making them ideal for holiday decorating or any special occasion. Flavored with vanilla and a hint of almond extract, these cookies hold their shape beautifully, providing the perfect canvas for royal icing, glaze, or buttercream decorations.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 32 minutes
• Yield: Approximately 24–30 cookies, depending on size 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 2 ¼ cups (281g) all-purpose flour, plus extra for rolling
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup (170g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract (optional, but enhances flavor)

For Decorating

• Royal icing, glaze icing, or cookie buttercream
• Assorted sprinkles

Instructions

1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to ensure the leavening is evenly distributed. Set this mixture aside.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer until the mixture is light and fluffy, about 2 to 3 minutes. This aeration is key to the cookie’s softness.
3. Add Egg and Extracts: Incorporate the room temperature egg, vanilla extract, and almond extract (if using) into the butter-sugar mixture. Beat again until fully combined and smooth.
4. Combine Dry Ingredients with Wet: Gradually add the dry flour mixture to the wet ingredients on low speed. Mix just until a soft dough forms, ensuring not to overwork it. If the dough feels sticky, gently mix in an extra tablespoon of flour to achieve the right consistency.
5. Chill the Dough: Divide the dough into two equal portions. On a lightly floured surface, roll each portion between two sheets of parchment paper or silicone mats to about ¼-inch thickness. Stack these rolled sheets with flour between to prevent sticking, cover tightly with plastic wrap, and refrigerate for at least 2 hours or up to 2 days. This step firms up the dough for easier cutting and better shape retention during baking.
6. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and promote even baking.
7. Cut Out Cookies: Remove one portion of chilled dough from the refrigerator. Using cookie cutters, cut the dough into desired shapes. Carefully transfer the cutouts to the prepared baking sheets, spacing them about 3 inches apart to allow spreading. Gather scraps, re-roll, and cut again as needed. Repeat this process with the second portion of dough.
8. Bake Cookies: Bake the cookies for 11 to 12 minutes, or until the edges are set and just beginning to turn a light golden color. This timing preserves their soft texture while ensuring they are cooked through.
9. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Cooling fully is essential before decorating.
10. Decorate: Once the cookies have cooled, decorate them with royal icing, glaze icing, or cookie buttercream as desired. Add assorted sprinkles to enhance presentation. Allow the icing to set completely before storing or serving.

Notes

• Using room temperature butter and egg helps the dough come together smoothly and evenly.
• Chilling the dough prevents excessive spreading and helps retain the cookie cutter shapes during baking.
• If the dough becomes too soft while rolling, return it to the refrigerator to firm up before cutting.
• For best flavor, allow decorated cookies to set for several hours or overnight.
• Store decorated cookies in an airtight container at room temperature for up to 5 days.

Keywords: soft sugar cookies, cut-out cookies, decorated sugar cookies, vanilla sugar cookies, holiday cookies, butter cookies