If you’re on the hunt for a classic favorite that never fails to delight, then you’ve got to try this Soft Cutout Sugar Cookies Recipe. I absolutely love how these cookies turn out—soft on the inside with just the right amount of sweetness. Whether you’re decorating for a holiday, a special occasion, or just indulging your sweet tooth, this recipe will quickly become a go-to in your kitchen.
Why You’ll Love This Recipe
- Soft and Tender Texture: These cookies stay delightfully soft even after baking, which is a game changer for cutout cookies.
- Easy to Work With Dough: The dough rolls out smoothly without sticking too much, making cutting shapes a breeze.
- Perfect for Decorating: The dough keeps its shape well in the oven, giving you clean edges to decorate beautifully.
- Kid-Friendly and Fun: My family goes crazy for these, especially when it’s cookie-decorating day!
Ingredients You’ll Need
Each ingredient in this Soft Cutout Sugar Cookies Recipe plays a vital role in building that perfect texture and flavor. You’ll want the right balance of butter, flour, and just a hint of almond extract for a subtle twist.
- All-purpose flour: The backbone of the cookie, provides structure but not too dense so your cookies stay soft.
- Baking powder: Just a touch helps give a tender lift to your cookies.
- Salt: Enhances the flavor and balances the sweetness.
- Salted butter: Softened to room temperature for easier creaming—this adds richness and moisture.
- Granulated sugar: Provides sweetness and helps with that lovely texture.
- Eggs: At room temperature to make sure the dough comes together smoothly.
- Vanilla extract: Classic flavor brightener you can’t skip.
- Almond extract: Just a little adds a wonderful, warm depth—reduce if you prefer it milder.
- Icing ingredients (optional): Powdered sugar, milk, corn syrup, and additional vanilla for a shiny, smooth glaze that’s perfect for decorating.
Variations
I love making this Soft Cutout Sugar Cookies Recipe my own by switching up flavors and decorations. Feel free to experiment—you’ll be amazed at how versatile it is!
- Holiday Spices: I sometimes add a pinch of cinnamon or nutmeg to the dough for a cozy fall twist that my family adores.
- Gluten-Free Version: Try using a 1-to-1 gluten-free flour blend for friends or family who need it—just be sure to chill the dough a bit longer to prevent spreading.
- Vegan Adaptation: I’ve swapped butter with vegan margarine and eggs with flax eggs; the texture changes slightly but still tastes fantastic.
- Fun Icing Colors: Mix up vibrant gel food colorings in the icing to match parties or seasons—bright reds and greens for Christmas, pastel pinks and blues for baby showers.
How to Make Soft Cutout Sugar Cookies Recipe
Step 1: Mixing the Perfect Dough
Start by whisking together your dry ingredients—flour, baking powder, and salt—in a large bowl. This ensures even distribution and helps avoid any bitter spots from the baking powder. In another bowl, cream the softened butter and sugar until the mixture is light and fluffy; this step is crucial because it locks in air, giving your cookies a soft texture. Add the eggs one at a time, blending well after each addition, and then mix in your vanilla and almond extracts. Gradually add the flour mixture and mix on low speed until it forms a soft dough that’s easy to handle but not sticky. If the dough’s too sticky, sprinkle in a bit more flour, but be careful not to add too much.
Step 2: Rolling and Chilling
Divide the dough into two equal portions, and roll each out between lightly floured parchment paper or mats to about ¼-inch thickness. This thickness is my sweet spot because it bakes into soft, puffy cookies that hold their shape perfectly. Dust the top lightly with flour and cover with plastic wrap to refrigerate for at least 1-2 hours, or even overnight if you can wait. Chilling firms up the dough, which really helps prevent the cookies from spreading too much during baking.
Step 3: Cutting and Baking
When you’re ready to bake, preheat your oven to 375°F and line your baking sheets with parchment or silicone mats. Take one dough disc out of the fridge, and use your favorite cookie cutters to cut shapes—whether classic circles, festive stars, or fun holiday shapes. Arrange them 2-3 inches apart on the sheets. If you need to re-roll scraps, remember to chill those again before baking—that trick keeps your cookies from spreading too thin. Bake for 8-10 minutes until the edges just start to turn golden but the centers still look soft. Let them rest on the sheet for 5 minutes before moving to a wire rack to cool completely—resisting that first bite is tough, but trust me, they’re worth the wait!
Step 4: Decorating with Optional Icing
If you want to dress your cookies up, mix the icing ingredients until you have a thick but spreadable glaze. Adding gel food coloring lets you create beautiful designs—just pipe or spread the icing on cooled cookies and let it set for a couple of hours. You’ll love how this icing dries shiny and smooth, perfect for gifts or parties.
Pro Tips for Making Soft Cutout Sugar Cookies Recipe
- Chill Twice for Success: I learned chilling the dough after re-rolling scraps makes a huge difference in keeping perfect cookie shapes.
- Measure Flour Carefully: I used to over-measure flour which made my cookies dry; spooning and leveling flour into your measuring cup yields better results.
- Don’t Overbake: Pull your cookies from the oven when the edges are just golden and the centers look slightly underdone—they firm up as they cool, ensuring softness.
- Use Silicone Mats or Parchment: Prevents sticking and even browning; I swear by this for consistent baking every time.
How to Serve Soft Cutout Sugar Cookies Recipe
Garnishes
I usually keep it classic with smooth vanilla icing, but sprinkle some edible glitter or colored sugar crystals on top for a little festive sparkle. Sometimes I add fine shredded coconut or chopped nuts for texture—a nice contrast to the soft cookie.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, a warm cup of coffee, or even a rich, creamy hot chocolate. During holidays, I like serving them alongside a cheese platter or fresh fruit to balance the sweetness.
Creative Ways to Present
One of my favorite ways to present these Soft Cutout Sugar Cookies Recipe treats is arranging them in a gift box tied with twine and a sprig of fresh rosemary or pine. For kid’s parties, creating a cookie decorating station with colorful icings and toppings is a big hit—everyone gets to make their own masterpiece!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature. They keep their perfect soft texture for up to a week, but honestly, they rarely last that long in my house.
Freezing
I freeze both the dough discs and baked cookies. For the dough, I wrap it tightly in plastic wrap and freeze for up to a month; when thawed overnight in the fridge, it’s just as easy to work with as fresh dough. For baked cookies, I make sure they are fully cooled, then wrap and freeze for up to two months—perfect for holiday prepping.
Reheating
To refresh frozen baked cookies, I let them thaw at room temperature and then pop them in a 300°F oven for 5 minutes to bring back that freshly baked softness without drying them out.
FAQs
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Can I make this Soft Cutout Sugar Cookies Recipe without almond extract?
Absolutely! The almond extract adds a subtle nutty warmth, but you can omit it if you’re not a fan or have allergies. The cookies will still taste delicious and classic with just vanilla.
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How thick should I roll the dough for the best soft texture?
Rolling the dough to about ¼-inch thickness is ideal to get soft, puffy cookies. Roll thinner if you want them crispier, but beware they won’t have that classic soft bite.
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Why do I need to chill the dough before baking?
Chilling helps the dough firm up, which makes cutting easier and prevents cookies from spreading too much in the oven. It also enhances flavor development, so don’t skip this step if you can help it!
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Can I use this recipe to make bars or thicker cookies?
This recipe is designed for thin, soft cutout cookies, but you could experiment with baking thicker shapes; just watch out for longer baking times and avoid overbaking to keep softness.
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How do I keep my icing from cracking when it dries?
Using corn syrup in the icing helps keep it shiny and smooth without cracking. Make sure to spread the icing evenly and allow it to set at room temperature without disturbing the cookies.
Final Thoughts
This Soft Cutout Sugar Cookies Recipe holds a special place in my kitchen because it combines simplicity with a soft, tender texture that everyone loves. I used to struggle with cookies turning out too hard or spreading too much until I perfected this one. I’m confident you’ll enjoy making and sharing these treats just as much as I do. So roll up your sleeves, grab your favorite cookie cutters, and get ready for some serious cookie joy!
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
- Diet: Vegetarian
Description
Soft Cutout Sugar Cookies are delightfully tender and puffy cookies, perfect for decorating and sharing. Made with simple pantry staples and lightly flavored with vanilla and almond extracts, these cookies hold their shape beautifully when cut out and baked. Ideal for holidays, celebrations, or everyday treats, they can be customized with optional sweet icing to add color and festive flair.
Ingredients
Cookies
- 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 ¼ teaspoon for 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 flour, baking powder, and salt in a large bowl. Set aside for later use.
- Cream butter and sugar: In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture becomes light and fluffy, which usually takes about 2-3 minutes.
- Add eggs and extracts: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then mix in the vanilla extract and almond extract until evenly combined.
- Combine flour mixture: Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms. Avoid overmixing to keep cookies tender.
- Chill the dough: Divide the dough into two equal portions. Place each on lightly floured parchment paper or silicone mats, and roll to about ¼-inch thickness. Lightly dust the dough surface with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours or overnight to firm up.
- Preheat oven and prepare trays: Heat oven to 375°F (190°C). Line 2 to 3 baking sheets with parchment paper or silicone mats.
- Cut out cookies: Remove one dough portion from the fridge. Use cookie cutters to cut shapes from the dough. Arrange cookies 2-3 inches apart on the prepared baking sheets. If re-rolling scraps, chill cut dough again on trays in fridge or freezer for at least 10 minutes before baking.
- Bake cookies: Bake for 8-10 minutes until the edges are just beginning to lightly brown and the centers still appear soft. Avoid overbaking to maintain softness.
- Cool cookies: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely before decorating.
- Prepare icing (optional): Combine powdered sugar, 2 tablespoons milk, corn syrup, and vanilla extract in a bowl. Stir until smooth. Adjust consistency by adding more milk or powdered sugar as needed to be thick but spreadable. Add gel food coloring if desired, then pipe or spread onto cooled cookies. Let icing firm up before packaging, about a couple of hours.
Notes
- This recipe yields about 36 small cookies depending on cutter size and re-rolling; doubling the recipe is recommended for a larger batch.
- Roll dough to ¼-inch thickness for soft, puffy cookies. Thinner dough produces crisper cookies.
- Chill rolled dough at least 1-2 hours before cutting, and chill dough scraps again if re-rolling for best shape retention.
- Remove cookies from oven when edges start to turn golden and centers look slightly soft; cookies firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Prepare dough up to 1 day ahead and refrigerate or freeze discs up to 1 month; thaw in fridge before use.
- Baked cookies can be frozen for up to 2 months when cooled and tightly wrapped; thaw at room temperature before decorating.
Nutrition
- Serving Size: 1 cookie (approx. 18g)
- Calories: 90
- Sugar: 7g
- Sodium: 70mg
- Fat: 4.5g
- Saturated Fat: 2.7g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 20mg
