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
Scale
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
