Soft Cut-Out Sugar Cookies Recipe

Introduction

These soft cut-out sugar cookies are tender, flavorful, and perfect for decorating with your favorite icing and sprinkles. Whether for holidays or everyday treats, they offer a delightful balance of buttery sweetness and a tender crumb that melts in your mouth.

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

1. Step 1: In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
2. Step 2: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, 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 bowl and beat again as needed. Add the dry ingredients and mix on low until just combined. If the dough feels too soft and sticky, beat in 1 more tablespoon of flour.
3. Step 3: Divide the dough in half and place each portion on lightly floured parchment paper or a silicone baking mat. Lightly flour a rolling pin and roll each portion to about 1/4-inch thickness. Use more flour if the dough sticks.
4. Step 4: Dust one rolled dough portion lightly with flour, then place the second portion on top. 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 large baking sheets with parchment paper or silicone mats.
6. Step 6: Remove the top dough piece carefully. Use cookie cutters to cut shapes, gathering scraps to reroll and cut more until all dough is used. Arrange cookies 3 inches apart on prepared sheets.
7. Step 7: Bake for 11–12 minutes until edges are very lightly browned and set. Rotate pans halfway if your oven has hot spots. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. Step 8: Decorate cooled cookies with your choice of royal icing, easy glaze, or buttercream. Tint icings with gel food coloring if desired. Decorate on a baking sheet to refrigerate and speed icing setting if needed.
9. Step 9: Enjoy immediately or wait for icing to fully set. These cookies are perfect for gifting or shipping once decorated and set.

Tips & Variations

• For a subtle flavor boost, include almond extract, but it’s optional.
• If dough is sticky, add flour a tablespoon at a time—avoid adding too much to keep cookies soft.
• Refrigerate dough up to 2 days to enhance flavor and make cutting easier.
• Use gel food coloring for vibrant icing without thinning it out.

Storage

Store plain or iced cookies tightly covered at room temperature for up to 5 days. For longer freshness, refrigerate covered up to 10 days. If decorated with buttercream, store at room temperature for up to 1 day or refrigerate for up to 5 days. Let refrigerated cookies come to room temperature before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated, covered tightly, for up to 2 days before rolling and cutting. This helps the flavors develop and makes the dough easier to handle.

How do I prevent my cookies from spreading too much?

Make sure the dough is chilled well before cutting and baking. Using a firm dough rolled evenly to 1/4 inch helps maintain shape. Also, avoid using too much butter and keep oven temperature steady at 350°F (177°C).

Soft Cut-Out Sugar Cookies Recipe

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★★★★★

4.9 from 57 reviews

These Soft Cut-Out Sugar Cookies are perfect for any occasion, featuring a tender, buttery texture and a subtle vanilla-almond flavor. They are easy to roll out and cut into shapes, making them ideal for decorating with royal icing, glaze, or buttercream. This recipe yields cookies that bake up soft with just a hint of golden edges, ready to be beautifully adorned and enjoyed fresh or gifted.

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

Ingredients

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Dry Ingredients

• 2 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 pictured)
• Assorted sprinkles

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside for later use.
2. Beat 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, creamy, and fluffy, approximately 3 minutes.
3. Add Eggs and Extracts: Add the egg, vanilla extract, and almond extract if using, then beat on high speed until well combined, about 1 minute. Scrape down the bowl’s sides and bottom as needed and beat again to ensure even mixing.
4. Combine Wet and Dry Ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed just until combined. The dough should be soft but manageable. If the dough is too sticky for rolling, beat in an additional tablespoon of flour.
5. Divide and Roll Dough: Split the dough into two equal portions. Place each on lightly floured parchment paper or a silicone baking mat. Use a floured rolling pin to roll the dough to an even thickness of about 1/4 inch. Add extra flour if dough sticks excessively.
6. Layer and Chill: Lightly dust one portion of rolled dough with flour to prevent sticking. Place the second rolled dough, still on its parchment, on top of the first. Cover tightly and refrigerate for at least 2 hours or up to 2 days, allowing the dough to firm up for easier cutting.
7. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats for non-stick baking.
8. Cut Out Cookies: Remove the top dough layer carefully. If it sticks, gently lift using your hand underneath. Use cookie cutters to cut shapes from the dough. Gather scraps, reroll them, and continue cutting until all dough is used. Place cookies on prepared sheets spaced about 3 inches apart.
9. Bake Cookies: Bake cookies for 11 to 12 minutes or until the edges are lightly browned and set. Rotate baking sheets halfway through baking if your oven has hot spots for even cooking. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. Decorate: Once cooled, decorate cookies with your choice of royal icing, easy glaze icing, or buttercream. Use gel food coloring to tint icing if desired. There is no need to cover cookies while icing sets. Decorating on a baking sheet allows for easy refrigeration to speed icing hardening.
11. Serve and Store: Enjoy immediately or wait for icing to fully set before serving. Store plain or iced cookies tightly covered at room temperature for up to 5 days, or refrigerate up to 10 days. If decorated with buttercream, store at room temperature up to 1 day or refrigerated up to 5 days.

Notes

• Room temperature ingredients help create a smooth, soft dough and even bake.
• Optional almond extract enhances flavor but can be omitted if allergic or undesired.
• If dough is too sticky for rolling, add flour gradually, but avoid adding too much to keep cookies soft.
• Rolling dough between parchment or silicone mats reduces mess and sticking.
• Chilling dough before cutting helps maintain shape and prevents spreading during baking.
• Use parchment paper or silicone mats on baking sheets for easy cookie release and cleanup.
• Cookies can be decorated with various icings and sprinkles to match any theme or occasion.
• Store decorated cookies properly to maintain freshness and appearance.

Keywords: soft sugar cookies, cut-out cookies, vanilla almond sugar cookies, Christmas cookies, decorated sugar cookies, holiday baking