If you’re anything like me, you know there’s something magical about a classic sugar cookie—soft, tender, and just sweet enough to satisfy your cookie cravings. That’s why I’m so excited to share this Soft Cutout Sugar Cookies Recipe with you. It’s my go-to when I want cookies that hold their shape perfectly but still melt in your mouth. Whether you’re decorating for a special occasion or just looking for a delightful treat, you’re going to love how these cookies turn out!
Why You’ll Love This Recipe
- Soft & Tender Texture: These cookies stay soft even after cooling, thanks to the perfect balance of ingredients.
- Easy to Roll and Cut: The dough rolls out beautifully, making it a breeze to create your favorite shapes.
- Holds Its Shape During Baking: Thanks to chilling, the cookies don’t spread, so your cutouts stay crisp and defined.
- Versatile Icing Option: You can skip the icing or add a simple glaze that sets perfectly for decorating.
Ingredients You’ll Need
The ingredients for this Soft Cutout Sugar Cookies Recipe come together to create a dough that’s buttery and rich but not overly sweet, with just a hint of almond for depth. I like to use room temperature eggs and butter because that really helps with mixing everything evenly and results in a smooth dough.
- All-purpose flour: Provides structure without making the cookies tough—just perfect for softness.
- Baking powder: A gentle lift to keep the cookies light and airy.
- Salt: Enhances the sweetness and balances flavors.
- Salted butter: Using salted butter adds flavor depth; if you only have unsalted, be sure to watch your salt levels.
- Granulated sugar: Sweetens the dough while helping with that tender crumb.
- Eggs: I recommend room temperature eggs for easy blending and a smooth dough.
- Vanilla extract: Classic flavor base that everyone loves.
- Almond extract: Just a little kick here adds a lovely complexity—feel free to adjust to your taste.
Variations
I totally encourage making this Soft Cutout Sugar Cookies Recipe your own! Over time, I’ve tried a few tweaks depending on the season or occasion, and it’s fun to experiment with flavors and decorations.
- Classic Vanilla Only: When I want a more neutral cookie, I skip the almond extract—still delicious and perfect for any decorating theme.
- Gluten-Free Version: I’ve had success swapping regular flour for a 1:1 gluten-free blend, just add a little extra chilling time for structure.
- Citrus Twist: Adding a teaspoon of lemon or orange zest brightens the flavor wonderfully for spring or summer gatherings.
- Iced or Plain: Some days, I love these cookies just as they are—soft, buttery, and simple; other times, I pile on royal icing or sprinkles for festive fun.
How to Make Soft Cutout Sugar Cookies Recipe
Step 1: Whisk and Cream
Start by whisking together the dry ingredients—flour, baking powder, and salt—in a large bowl and setting it aside. In a separate large bowl, cream the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy. When I first tried this, I learned that creaming well really makes a difference in texture. Next, add the eggs one at a time, mixing until just combined, then stir in the vanilla and almond extracts.
Step 2: Combine Dry and Wet Ingredients
Gradually add your flour mixture to the butter mixture on low speed, mixing just until a soft dough forms. Don’t overmix here—you want everything combined but tender. If the dough feels sticky, a light dusting of flour on your hands or surface is your best friend.
Step 3: Roll, Chill, and Cut
Divide the dough into two equal portions and roll each out between lightly floured parchment papers or silicone mats to about ¼-inch thickness. This is key because it keeps the cookies soft and puffy. After rolling, I always lightly dust the top with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours. This chilling step prevents spreading during baking and makes cutting your shapes so much easier. When ready, use your favorite cookie cutters and arrange cutouts on lined baking sheets. Don’t forget to chill the re-rolled scraps before baking—they get sticky and lose their shape if baked warm.
Step 4: Bake to Perfection
Bake the cookies at 375°F for about 8-10 minutes, watching closely to pull them out just as the edges begin to lightly brown. This part can be a little tricky—I used to overbake and end up with crisp cookies, but once I caught that edges are your cue, it changed everything. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. That way, they firm up without losing their soft, tender bite.
Step 5: Optional Icing Magic
If you want to dress these beauties up, mixing the icing is straightforward: combine sifted powdered sugar, milk, light corn syrup, and vanilla extract until spreadable. Add gel food coloring if you want to get creative. I like to pipe or gently spread the icing on completely cooled cookies and allow it to set for a couple of hours before packing away or serving.
Pro Tips for Making Soft Cutout Sugar Cookies Recipe
- Chill Twice: I discovered this trick when I started chilling the dough again after re-rolling scraps—it makes shaping so much easier and cookies bake flawlessly.
- Don’t Skip Room Temp: Letting your butter and eggs come to room temperature ensures better mixing and a more tender cookie every time.
- Watch the Edges: Pull the cookies out as soon as you see golden edges but still soft centers—the cookies will set perfectly while cooling.
- Use Parchment or Silicone: Baking on lined sheets prevents sticking and helps maintain the cookie’s shape without adding extra flour to the dough.
How to Serve Soft Cutout Sugar Cookies Recipe
Garnishes
I love topping these soft cutout sugar cookies with colorful royal icing or a simple glaze tinted with gel food coloring. You can add sprinkles, sanding sugar, or edible glitter for an extra festive touch. Sometimes I keep it minimal with just a dusting of powdered sugar, especially in winter when a snow-like effect is charming.
Side Dishes
These cookies are perfect alongside a warm cup of tea, coffee, or a glass of cold milk (classic for a reason!). For a holiday brunch, I like pairing them with fresh fruit and creamy yogurt parfaits—something to balance the sweet richness of the cookie.
Creative Ways to Present
When it’s cookie exchange time or a party, I arrange these cutouts on decorative platters layered with doilies or festive napkins. You can even string them on a kitchen twine with tiny clothespins as edible garlands. Packaging them in clear treat bags tied with colorful ribbons makes for lovely, shareable gifts.
Make Ahead and Storage
Storing Leftovers
I store leftover Soft Cutout Sugar Cookies in an airtight container at room temperature, layering them with parchment paper so they don’t stick. They stay soft and fresh for up to a week—great for baking a batch early and enjoying over days.
Freezing
Whenever I have extra dough, I divide it into discs, wrap tightly, and freeze for up to a month. When I’m ready to bake, I thaw the dough overnight in the fridge and roll out as usual. Baked cookies freeze well, too—I wrap them individually or stack with parchment and freeze in a sealed container for up to 2 months.
Reheating
To revive frozen or older cookies, I pop them in a cool oven at 300°F for just 5 minutes. This refreshes their softness without drying them out, so you get that fresh-baked feel again!
FAQs
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Can I use a different extract instead of almond?
Absolutely! If almond isn’t your thing, you can omit it or try a small amount of lemon, coconut, or even peppermint extract depending on the flavor you’re aiming for. Just start with half the amount and adjust to taste to avoid overpowering the dough.
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How do I prevent my sugar cookies from spreading too much?
Chilling the dough before cutting and again after re-rolling scraps is key. The cold dough holds its shape better in the oven, so your cookies keep those crisp edges instead of flattening out. Also, avoid over-creaming your butter and sugar, since too much air can cause spreading.
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Can I make this dough ahead of time?
Yes! I like preparing the dough up to a day in advance, rolling it into discs, wrapping, and refrigerating overnight. You can also freeze the dough for up to a month and thaw in the fridge before cutting and baking whenever you want.
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What if I don’t want to decorate with icing?
No worries at all. These cookies taste amazing on their own—soft, buttery, lightly sweet, and perfect with a simple dusting of powdered sugar. The dough’s flavor shines without any toppings, making it great for a quick treat.
Final Thoughts
This Soft Cutout Sugar Cookies Recipe has been a staple in my kitchen because it manages to balance ease, flavor, and that perfect soft texture we all crave in sugar cookies. I love sharing them with family and friends, especially knowing they’re made from a tried-and-true recipe that holds up beautifully for decorating or enjoying plain. Give them a try—you’ll be so happy you did! Trust me, once you master this, it’ll be your cookie recipe for years to come.
Print
Soft Cutout Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 36 cookies (in various sizes and shapes)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Soft Cutout Sugar Cookies are tender, buttery, and perfectly sweet cookies ideal for decorating. These cookies are rolled to a ¼-inch thickness to achieve a soft, puffy texture rather than a crisp snap. The dough is chilled before cutting to help prevent spreading during baking, giving you perfectly shaped cookies. Optional homemade royal icing enhances their appearance and adds a delicious finish, perfect for holidays or any special occasion.
Ingredients
Cookie Dough
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup salted butter, softened at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (or reduce to ¼ teaspoon for a more subtle flavor)
Icing (Optional)
- 3 cups powdered sugar, sifted
- 3-4 tablespoons milk
- 2 tablespoons light corn syrup
- ½ teaspoon vanilla extract
- Gel food coloring, optional
Instructions
- Prepare Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a large bowl. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened salted butter and granulated sugar together until the mixture is light and fluffy. This process typically takes several minutes and helps with the texture of the cookies.
- Add Eggs and Extracts: Add the eggs one at a time, mixing well after each addition to combine thoroughly. Then, mix in the vanilla extract and almond extract to flavor the dough.
- Combine Ingredients to Form Dough: Gradually add the flour mixture to the butter mixture while mixing on low speed. Continue mixing until a soft dough forms, being careful not to overmix.
- Divide and Roll Dough: Divide the dough into two equal portions. Place each portion on lightly floured parchment paper or a silicone mat. Roll out the dough evenly to about ¼-inch thickness using a lightly floured rolling pin. If the dough is sticky, add a little more flour as needed.
- Chill Dough: Lightly dust the top of the rolled dough with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours or overnight. This step helps the dough firm up, making it easier to cut shapes without the cookies spreading during baking.
- Preheat the Oven and Prepare Sheets: Preheat your oven to 375°F (190°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cut Out Cookies: Remove one portion of chilled dough from the refrigerator at a time. Use cookie cutters to cut the dough into your desired shapes. Place the cut cookies about 2-3 inches apart on the prepared baking sheets.
- Chill Cut Dough if Needed: If re-rolling dough scraps, make sure to chill the cut-out dough shapes on the baking sheet in the fridge or freezer for at least 10 minutes before baking. This step is crucial to firm up the dough, preventing spreading while baking.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or just until the edges are lightly browned but the centers still appear slightly soft. This timing preserves the soft texture.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes after removing them from the oven. Then, transfer them to a wire rack to cool completely before decorating.
- Prepare Icing (Optional): In a medium bowl, combine sifted powdered sugar, 2 tablespoons milk, corn syrup, and vanilla extract. Stir until smooth and combined. Adjust consistency by adding milk a teaspoon at a time if too thick, or powdered sugar if too thin. Add gel food coloring as desired. Use to pipe or spread on fully cooled cookies. Allow icing to set for a couple of hours before packaging or serving.
Notes
- This recipe makes a small batch of dough yielding up to 36 small cookies depending on cutter size and scrap re-rolling. Double the recipe if more cookies are needed.
- Rolling dough to ¼-inch thickness results in soft, puffy cookies. Thinner dough will produce crispier cookies.
- Chilling rolled dough for at least 1-2 hours is essential; if you re-roll scraps, refrigerate again before baking to prevent spreading.
- Remove cookies from oven when edges just start to turn golden; centers may look soft but will firm on cooling.
- Store cookies in an airtight container at room temperature for up to 1 week.
- To prepare ahead, dough can be refrigerated for up to 1 day or frozen for up to 1 month. Thaw frozen dough overnight in refrigerator before use.
- Baked cookies can be frozen up to 2 months when fully cooled and wrapped tightly, thaw at room temperature before decorating.
Nutrition
- Serving Size: 1 cookie (based on 36 cookies per batch)
- Calories: 110
- Sugar: 8g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 1.2g
- Cholesterol: 20mg
