Name: Soft Cut-Out Sugar Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 3 h 32 min
Cuisine: American
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; 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); Royal Icing, Easy Glaze Icing, or Cookie Buttercream (royal icing is pictured); Assorted sprinkles

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

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)

Royal icing, easy glaze icing, or cookie buttercream (royal icing is pictured)

Assorted sprinkles

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 2: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the butter and sugar on high speed until light and creamy, about 3 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again if needed.

Step 3: Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough should be soft. If it feels too sticky for rolling, beat in 1 more tablespoon of flour.

Step 4: Divide the dough in half. Place each half on lightly floured parchment paper or a silicone baking mat. Roll out each portion to about 1/4-inch thickness with a lightly floured rolling pin. Keep the dough evenly thick, and add more flour if sticky.

Step 5: Lightly dust one rolled-out dough layer with flour to prevent sticking. Place the second portion, still on parchment, on top of the first. Cover tightly and refrigerate for at least 2 hours and up to 2 days.

Step 6: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.

Step 7: Remove the top dough piece from the refrigerator. If it sticks, gently separate it by running your hand underneath. Use cookie cutters to cut out shapes. Gather scraps, reroll, and continue cutting until all dough is used. Repeat with the second piece. Arrange cookies 3 inches apart on prepared baking sheets.

Step 8: Bake for 11–12 minutes or until edges are lightly browned and set. Rotate baking sheets halfway through if your oven has hot spots. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Step 9: Decorate cooled cookies with royal icing, easy glaze icing, or cookie buttercream. Tint icings with gel food coloring as desired. To speed setting, decorate cookies on a baking sheet and refrigerate if helpful.

Step 10: Enjoy immediately or wait for icing to set before serving. Store plain or iced cookies tightly covered at room temperature for up to 5 days, or refrigerate for up to 10 days. If decorated with cookie buttercream, store covered at room temperature for up to 1 day or refrigerate for up to 5 days.

Tips & Variations

For firmer dough easier to roll, chill the dough longer before cutting.

Use almond extract sparingly—it enhances flavor without overpowering.

Try decorating with a mix of royal icing and sprinkles for a festive look.

If dough is sticky, add flour gradually; too much flour can make cookies dry.

For fun flavors, add a teaspoon of cinnamon or lemon zest to the dough.

Storage

Store plain or iced cookies covered tightly at room temperature for up to 5 days. For longer storage, refrigerate covered for up to 10 days. Cookies decorated with buttercream should be stored covered at room temperature for up to 1 day or refrigerated for up to 5 days. Reheat plain cookies gently in the oven to restore softness, but avoid microwaving to prevent drying.

FAQs

Can I make the dough ahead of time?

Yes, you can roll the dough and refrigerate it covered for up to 2 days before cutting and baking. This helps develop flavor and makes shaping easier.

Why are my cookies spreading too much?

If your cookies spread too much, try chilling the dough longer before baking and avoid using too much butter or egg. Also, make sure your oven temperature is accurate and do not over-grease your baking sheets.