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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.

Ingredients

Scale

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

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