If you’re on a quest for the perfect **Soft Cut-Out Sugar Cookies Recipe**, I can promise you this one is a total winner. I absolutely love how these cookies come out with tender centers that practically melt in your mouth and just the right amount of sweetness to satisfy any sugar craving. Whether you’re a seasoned baker or just starting out, you’ll find that these cookies are both fun to make and even better to eat—trust me, my family goes crazy for these during the holidays, and I bet yours will too!
Why You’ll Love This Recipe
- Soft & Tender Texture: These cookies have thick, soft centers that stay tender even after baking.
- Perfect for Decorating: They hold their shape beautifully, making them ideal for icing and sprinkles.
- Simple Ingredients: Made with pantry staples—nothing fancy, just good baking basics.
- Make-Ahead Friendly: You can refrigerate the dough in advance or freeze for later baking and decorating.
Ingredients You’ll Need
All the ingredients come together to create that soft yet sturdy texture every cut-out sugar cookie needs. Using real vanilla and a touch of almond extract is my little secret for extra depth of flavor—try not to skip it!
- All-purpose flour: Spoon it into your measuring cup and level it off for accurate measurement, which helps keep your cookies soft, not tough.
- Baking powder: Adds just enough lift so cookies aren’t flat but stay soft and pillowy.
- Salt: Balances sweetness and enhances overall flavor in these cookies.
- Unsalted butter: Softened to room temperature for the creamiest dough—don’t melt it or your cookie texture changes!
- Granulated sugar: Gives that classic sweetness and helps create a tender crumb.
- Large egg: At room temperature to help the dough come together smoothly and bind nicely.
- Pure vanilla extract: The heart of cookie flavor; use good quality for best results.
- Almond extract (optional): A tiny splash adds a warm, nutty hint that takes these from ordinary to outstanding.
- Royal icing or buttercream: For decorating once the cookies have cooled; personalize with your favorite sprinkles and colors.
Variations
I love that this Soft Cut-Out Sugar Cookies Recipe is such a flexible canvas—feel free to tweak it to your liking. Over time, I’ve experimented with different flavor extracts and frostings, and it’s always fun to see what new twist I can give these classic treats.
- Flavor swaps: Try swapping almond extract for lemon or orange zest for a fresh twist—I discovered almond version by accident once and it’s a game changer.
- Decorating styles: Go classic with royal icing or get creamy with cookie buttercream—my family loves them iced with colorful sprinkles for birthdays.
- Dietary adjustments: You can substitute butter with a dairy-free alternative and use egg replacers if needed; results are slightly different but still delicious.
How to Make Soft Cut-Out Sugar Cookies Recipe
Step 1: Mix Dry Ingredients with Care
Start by whisking together the flour, baking powder, and salt in a medium bowl. This little step ensures everything is evenly combined, so your cookies bake with consistent texture and flavor. I’ve learned that skipping this can lead to uneven cookie rise, which isn’t the vibe we want!
Step 2: Cream Butter and Sugar to Fluffy Perfection
Use a stand mixer with a paddle attachment or a handheld mixer to beat butter and sugar on high speed for about 3 minutes. You want it light, fluffy, and creamy—this aerates the mixture and really helps create that tender crumb you love. When I first made these, I didn’t beat long enough, and the texture was a bit dense. Lesson learned!
Step 3: Add Egg and Flavorings
Beat in the egg, vanilla extract, and almond extract (if you’re using it) on high speed for another minute. Make sure your egg is at room temperature—it blends better and prevents the dough from seizing up. Scrape the bowl sides so everything mixes evenly.
Step 4: Combine Wet and Dry Ingredients
Switch mixer to low and add the flour mixture gradually. You’re aiming for a soft dough; if it feels too sticky to roll, I recommend stirring in an extra tablespoon of flour, but no more than that! Too much flour makes the cookies tough, and soft cookies are our goal here.
Step 5: Chill and Roll the Dough
Divide your dough in half and roll each half between lightly floured parchment sheets to about 1/4-inch thickness. Then stack them, cover tightly, and chill for at least 2 hours or up to 2 days. Chilling is critical—it firms up the dough so your cut-out shapes hold up during baking. I once tried skipping this step, and my cookies spread out flat—not fun for decorating!
Step 6: Cut and Bake
Preheat your oven to 350°F. Cut out your favorite shapes from the chilled dough, reroll scraps carefully, and bake on parchment-lined sheets for 11 to 12 minutes. The edges should just start to turn light golden brown. If your oven’s a little uneven, rotating sheets halfway through baking can save the day. Cool completely before decorating—that wait feels long, but it’s worth it.
Step 7: Decorate and Delight
This is when the real fun begins! Use royal icing, glaze, or buttercream depending on your mood. I like to tint icings with gel colors and sprinkle colorful decorations before icing sets. You can even refrigerate decorated cookies on the pan to speed up drying. Your creativity shines here, and there’s no wrong way to make these your own.
Pro Tips for Making Soft Cut-Out Sugar Cookies Recipe
- Don’t Skip Chilling: Allowing the dough to chill thickens it, making cutters clean and cookies hold their shape beautifully.
- Use Room Temperature Ingredients: This helps everything mix evenly and prevents a gritty texture in the dough.
- Measure Flour Correctly: Spoon and level your flour to keep cookies soft and prevent them from becoming dry and crumbly.
- Roll Between Parchment: Rolling dough this way minimizes sticking and mess, plus makes transferring to baking sheets a breeze.
How to Serve Soft Cut-Out Sugar Cookies Recipe
Garnishes
I love topping these cookies with classic royal icing adorned with bright sprinkles or a dusting of edible glitter—it turns simple cookies into festive masterpieces. Sometimes I add tiny piped flowers or stripes for special occasions, which never fails to impress guests.
Side Dishes
These cookies pair perfectly with a warm cup of tea or a cold glass of milk. I often serve them alongside a cheese platter or fresh fruit during holiday parties for a delightful balance of flavors.
Creative Ways to Present
For gift-giving, I like to stack decorated cookies in clear cellophane bags tied with a colorful ribbon. For kids’ parties, arranging them on tiered cake stands makes the sugar cookie display extra special and inviting.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layering parchment paper between them to prevent sticking. They stay fresh and soft for up to 5 days, making them perfect for enjoying all week long.
Freezing
I freeze the dough before cutting for up to two months, which saves time on busy days. Wrapped tightly in plastic wrap and stored in a freezer bag, the dough thaws easily in the fridge overnight. You can also freeze baked, undecorated cookies for later decorating and they hold up wonderfully.
Reheating
If you want to refresh day-old cookies, pop them in a warm (not hot) oven at 300°F for about 5 minutes. This revives softness without drying them out. Just be careful not to melt any icing if decorated!
FAQs
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Can I make this Soft Cut-Out Sugar Cookies Recipe without almond extract?
Absolutely! Almond extract is optional but adds a lovely nutty flavor. If you don’t have it on hand or prefer not to use it, just omit it and the cookies will still taste delicious with vanilla taking center stage.
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How do I keep my cookies from spreading too much during baking?
Make sure to chill the dough well before cutting and baking. Also, proper flour measurement is key—too little flour can cause spreading. Lastly, don’t bake on a warm baking sheet; use a fresh one each time for best results.
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Can I use other types of flour for this recipe?
All-purpose flour works best as it provides the right balance of structure and tenderness. Using alternative flours may affect texture and require adjustments, so I’d recommend sticking with all-purpose for your best success.
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How long can I store decorated sugar cookies?
Cookies decorated with royal icing can be stored at room temperature for up to 5 days. If you use buttercream, store them sealed at room temperature only for a day or refrigerate for up to 5 days, but bring them back to room temp before serving for best flavor.
Final Thoughts
This Soft Cut-Out Sugar Cookies Recipe is a true gem in my baking repertoire. It’s the kind of recipe you’ll keep coming back to because it doesn’t just deliver on taste—it’s forgiving, easy to customize, and perfect for making memories in the kitchen. I love how simple ingredients transform into something magical with just a little love and patience. So go ahead, roll out that dough, grab your favorite cookie cutters, and enjoy the sweet joy of homemade cookies with the people you care about. You won’t regret it!
Print
Soft Cut-Out Sugar Cookies Recipe
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours
- Yield: 24 cookies (3-4 inch size)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Soft Cut-Out Sugar Cookies are tender and perfect for decorating, featuring crisp edges, thick centers, and a rich buttery flavor with a hint of almond. Ideal for holiday treats or any special occasion, they bake up soft and hold lots of icing for creative decoration.
Ingredients
Dry Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional, but makes the flavor outstanding)
For Decorating
- Royal Icing, Easy Glaze Icing, or Cookie Buttercream (royal icing is pictured)
- Assorted sprinkles
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed until the mixture is light and creamy, about 3 minutes.
- Add Egg and Extracts: Add the egg, vanilla extract, and almond extract (if using) to the butter and sugar mixture. Beat on high speed until thoroughly combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed, then beat again to ensure an even mix.
- Combine Wet and Dry Ingredients: Add the flour mixture gradually to the wet ingredients and mix on low speed until just combined. The dough should be soft; if it feels too sticky for rolling, add 1 more tablespoon of flour and mix again.
- Divide and Roll Dough: Divide the dough in half. Place each half on lightly floured parchment paper or a silicone baking mat. Using a lightly floured rolling pin, roll each portion to an even 1/4-inch thickness. Use extra flour as needed to prevent sticking.
- Layer and Chill Dough: Dust one rolled dough portion lightly with flour to prevent sticking. Place the second rolled dough piece (on its parchment) on top of the first. Cover tightly and refrigerate for at least 2 hours and up to 2 days to firm up the dough.
- Preheat Oven: Preheat your oven to 350°F (177°C). Prepare large baking sheets by lining them with parchment paper or silicone baking mats.
- Cut Cookies: Remove the top dough layer from the refrigerator carefully to avoid sticking. Using your desired cookie cutters, cut shapes from the dough. Re-roll scraps and continue cutting until all dough is used. Arrange cookies on the baking sheets with about 3 inches between each.
- Bake: Bake the cookies for 11–12 minutes or until the edges are lightly browned and set. Rotate the sheets halfway through baking if your oven has hot spots. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Decorate: Once cookies are fully cooled, decorate with royal icing, easy glaze icing, or cookie buttercream. Use gel food coloring to tint icings if desired. To speed icing setting, you may refrigerate decorated cookies on their baking sheet.
- Store or Serve: Enjoy immediately or wait until the icing sets for serving. Store plain or iced cookies in an airtight container at room temperature up to 5 days, or refrigerated up to 10 days. Buttercream-decorated cookies should be stored at room temperature for up to 1 day, or refrigerated for up to 5 days.
Notes
- The number of cookies yielded depends on the size of cookie cutters used; doubling recipe is recommended for larger batches.
- These cookies feature crisp edges and thick centers perfect for decorating with your favorite icing or sprinkles.
- This recipe is featured in Sally’s Baking 101, a New York Times best-selling cookbook.
- Refrigerating the dough helps it firm up, making cutting easier and preventing cookies from losing shape during baking.
- If the dough feels too sticky for handling, adding a tablespoon more flour helps maintain the right texture.
- Decorated cookies set better if allowed to chill in the refrigerator after decorating.
Nutrition
- Serving Size: 1 cookie (based on 24 cookies per batch)
- Calories: 150
- Sugar: 9g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
