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Soft Cut-Out Sugar Cookies Recipe

★★★★★

4.7 from 80 reviews
  • Author: Naomi
  • Total Time: 3 hours 32 minutes
  • Yield: 24 servings 1x

Description

These Soft Cut-Out Sugar Cookies are tender, buttery, and perfectly soft with a delicate crumb. They are easy to roll and cut into fun shapes, then baked to a light golden brown and decorated with your choice of royal icing, easy glaze, or buttercream. Perfect for holidays, celebrations, or any occasion that calls for a classic sweet treat, these cookies are a delight to make and share.

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

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
  2. 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 together on high speed until the mixture is light, creamy, and fluffy, about 3 minutes.
  3. Add Egg and Extracts: Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Beat on high speed until fully combined, about 1 minute. Scrape down the sides and bottom as needed and beat again to fully incorporate.
  4. Combine Dry and Wet Ingredients: Reduce mixer speed to low and gradually add the flour mixture into the wet mixture. Mix just until combined. The dough should feel soft; if it is too sticky for rolling, beat in 1 additional tablespoon of flour.
  5. Divide and Roll Dough: Divide the dough in half. Place each half on a lightly floured piece of parchment paper or silicone baking mat. Roll each portion out to about 1/4-inch thickness using a lightly floured rolling pin, adding flour as needed to prevent sticking.
  6. Layer and Chill Dough: Lightly dust one rolled dough portion with flour, then cover it with the second rolled portion still on its parchment. Cover tightly and refrigerate for at least 2 hours and up to 2 days to allow the dough to firm and flavors to meld.
  7. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats for easy cookie removal.
  8. Cut Out Cookies: Remove the top layer of dough from the refrigerator. Use cookie cutters to cut shapes, then gather scraps, reroll, and repeat until all dough is used. Arrange cookies about 3 inches apart on prepared baking sheets.
  9. Bake Cookies: Bake for 11–12 minutes until edges are very lightly browned and cookies are set. Rotate pans halfway through baking if your oven has hot spots.
  10. Cool Cookies: Allow cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely before decorating.
  11. Decorate: Decorate cooled cookies with royal icing, glaze, or buttercream. Feel free to color icings with gel food coloring. Let icing set at room temperature or place decorated cookies in the refrigerator to speed setting.
  12. Serve or Store: Enjoy immediately or wait until icing is fully set. Store plain or iced cookies tightly covered at room temperature for up to 5 days, or refrigerate for up to 10 days. Buttercream-decorated cookies keep for 1 day at room temperature or 5 days refrigerated.

Notes

  • If the dough is too sticky, add an extra tablespoon of flour to make rolling easier.
  • Chilling the dough for at least 2 hours helps prevent spreading and improves flavor.
  • For even baking, rotate pans halfway through baking if your oven has uneven heat distribution.
  • Use gel food coloring to tint icings without thinning them out.
  • Decorate cookies directly on a baking sheet for easy transfer to the refrigerator to speed icing drying.
  • Buttercream icing should be stored differently than royal or glaze icing for best freshness.
  • Cookies can be frozen raw or baked; if freezing raw dough, thaw fully before rolling and cutting.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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Find it online: https://naomifletcher.com/soft-cut-out-sugar-cookies-recipe/