If you’ve been searching for a truly delightful, melt-in-your-mouth cookie that’s perfect for decorating or just enjoying plain, you’re in luck! This Soft Cutout Sugar Cookies Recipe is one of my absolute favorites to bake year-round. Whether it’s for a holiday, a birthday, or just because, these cookies come out tender and soft every single time, and I can’t wait to share all my tips with you so you nail them on your first try!
Why You’ll Love This Recipe
- Soft & Tender Texture: The recipe is crafted to deliver cookies that are soft in the center but hold their shape beautifully for cutting and decorating.
- Perfect for Cutouts: The dough is easy to roll and doesn’t spread too much, so your shapes stay crisp and defined after baking.
- Versatile Flavors: I love the subtle hint of almond extract that adds extra warmth but can be adjusted to your preference.
- Simple Ingredients: You probably already have everything in your pantry, so no last-minute store runs are needed.
Ingredients You’ll Need
These ingredients come together balanced to give you that soft, chewy texture and just the right amount of sweetness for sugar cookies. I’ve found that using room temperature eggs and butter really makes a difference in how the dough blends and rises.
- All-purpose flour: The base of our dough; sift it if you want an even lighter texture.
- Baking powder: Helps the cookies puff up just enough without becoming cakey.
- Salt: Enhances flavors and balances sweetness; don’t skip it!
- Salted butter: Adds richness and moisture; I always use real butter softened to room temperature.
- Granulated sugar: Sweetens and helps create that classic sugar cookie crunch on the edges.
- Eggs: Provide structure and help blend all ingredients smoothly—room temperature eggs mix better.
- Vanilla extract: Classic warm note that gives the cookies a cozy flavor.
- Almond extract: Optional but highly recommended for a subtle nutty twist; you can adjust how much you add.
Variations
One of the things I love about this Soft Cutout Sugar Cookies Recipe is how adaptable it is. You can easily tweak the flavors or decoration styles to fit any occasion or dietary preference.
- Flavor swaps: I’ve swapped out almond extract for lemon zest or peppermint extract during holidays—both give a fantastic twist.
- Gluten-free version: You can substitute a gluten-free flour blend 1:1 to suit gluten sensitivities, just watch the dough texture to prevent dryness.
- Decorating options: From royal icing to simple powdered sugar glaze, customizing the icing lets you get creative with colors and textures.
- Vegan adaptation: Try plant-based butter and a flax egg – it changes the texture slightly but still works well for softer cookies.
How to Make Soft Cutout Sugar Cookies Recipe
Step 1: Mix Your Dry Ingredients Perfectly
Start by whisking together your all-purpose flour, baking powder, and salt in a large bowl. This helps to evenly distribute the baking powder and salt throughout the flour, so you don’t get any uneven bursts of flavor or rise. I always sift them too if I have time—that extra step makes the dough smoother and lighter.
Step 2: Cream the Butter and Sugar
This part is really satisfying! Using an electric mixer, beat the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 3-5 minutes. The texture here makes all the difference in how tender your cookies will be. Don’t rush it; proper creaming traps air that helps cookies rise gently.
Step 3: Add Eggs and Extracts
Beat in the eggs one at a time, mixing well after each addition. Then mix in vanilla and almond extract–the almond extract adds that next-level flavor complexity which I always find irresistible. Just be careful not to add too much almond extract because it can overpower the dough.
Step 4: Combine Dry and Wet Ingredients into Dough
Gradually add the flour mixture to the butter mixture while mixing on low speed. Stop mixing as soon as the dough comes together—you want a soft dough, not a tough one. If it feels too sticky, sprinkle in a tiny bit more flour, but don’t go overboard.
Step 5: Chill and Roll Out Dough
Divide the dough into two portions and flatten each into a disk. Place each on lightly floured parchment paper or a silicone mat and roll out to about ¼-inch thick. This thickness is key—I’ve learned that thinner dough produces crispier cookies, and thicker dough keeps them soft and puffy, just how I like them.
Cover the rolled dough with plastic wrap and chill in the refrigerator for at least 1-2 hours or overnight. Trust me, this chilling step is crucial—it makes the dough much easier to handle and helps maintain the cookie’s shape while baking.
Step 6: Cut and Chill Again Before Baking
Preheat your oven to 375°F (190°C). Cut your dough into fun shapes with cookie cutters and place them on parchment or silicone-lined baking sheets. Space them 2 to 3 inches apart—that room helps them bake evenly without merging. If you re-roll scraps, don’t forget to chill again for at least 10 minutes before baking, so the cookies hold their shape and don’t run all over your baking sheet.
Step 7: Bake and Cool
Bake the cookies for 8 to 10 minutes until the edges just start to turn golden but the centers still look a touch soft. I used to overbake when I started making these, which led to crunchy cookies—not the soft perfection we want! Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Optional: Make the Icing
If you want to take your Soft Cutout Sugar Cookies Recipe up a notch, try the simple icing: mix powdered sugar, milk, corn syrup, and vanilla extract until smooth and spreadable. Adjust thickness with more milk or powdered sugar as needed. You can tint it with food coloring and pipe or spread it onto your cooled cookies. Let it set for a couple of hours to get that perfect glossy finish.
Pro Tips for Making Soft Cutout Sugar Cookies Recipe
- Don’t Skip the Chill: Chilling the dough not only makes it easier to roll but prevents spreading so your shapes come out crisp and clear.
- Room Temperature Ingredients: I learned that butter and eggs at room temperature incorporate better and create the soft texture we love.
- Watch Your Oven Time: Cookies continue to firm up as they cool, so pulling them out when the edges just start turning golden is perfect.
- Re-roll with Care: Keep leftover dough chilled before the second roll out to avoid overworking and drying the cookies.
How to Serve Soft Cutout Sugar Cookies Recipe
Garnishes
I love decorating these cookies with simple royal icing or the easy glaze from the recipe, finished off with a sprinkle of sanding sugar or edible glitter for a little sparkle. Freshly colored icing always makes me feel festive and brings out the charm in every shape.
Side Dishes
Pair these soft sugar cookies with a glass of cold milk or a warm cup of tea or coffee for a perfect treat. At parties, I sometimes serve them alongside a simple fruit platter or some lightly salted nuts to balance the sweetness.
Creative Ways to Present
For special occasions, I like packaging the cookies in pretty cellophane bags tied with ribbon or stacking them in cute tins layered with parchment paper. You can also create themed sets—like holiday shapes or birthday designs—and arrange them on decorative trays to wow your guests!
Make Ahead and Storage
Storing Leftovers
I keep my leftover sugar cookies in an airtight container at room temperature, and they usually last about a week without losing their softness. Just make sure they’re fully cooled and, if decorated, the icing is fully set before storing.
Freezing
I discovered freezing dough discs is super convenient. I just wrap them tightly in plastic wrap and freeze for up to a month. When I’m ready to bake, I thaw them in the fridge overnight and then cut and bake as usual. This works great if you want to prep ahead of holiday baking madness!
Reheating
If you want to refresh cookies after storage, pop them in a 300°F oven for about 5 minutes to warm through and soften the edges. I always find this simple trick brings out the fresh-baked feel again.
FAQs
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Can I make this Soft Cutout Sugar Cookies Recipe without almond extract?
Absolutely! Almond extract adds a lovely subtle nutty note but is optional. You can simply omit it or replace it with a bit more vanilla extract or another flavor like lemon or peppermint depending on your preference.
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Why do I need to chill the dough before baking?
Chilling firms the dough and helps prevent spreading during baking. It’s the key step to keeping your cut-out shapes crisp and perfect, not misshapen. Plus, it makes rolling out easier and more manageable.
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How thick should I roll out the dough for soft cookies?
About ¼-inch thickness is ideal for soft, tender cookies that still hold their shape. If rolled thinner, cookies tend to become crispier and lose some softness.
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Can I freeze the baked sugar cookies?
Yes! Once completely cooled and decorated (if using icing), wrap them tightly and freeze for up to two months. When ready, thaw at room temperature before serving.
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What if my cookies spread too much while baking?
This usually means the dough wasn’t chilled enough or the butter was too soft. Make sure to chill the dough before cutting and again after cutting if you’re re-rolling scraps. Also, remove the cookies from the oven as soon as edges start to brown.
Final Thoughts
I absolutely love how this Soft Cutout Sugar Cookies Recipe turns out every single time. It’s become my go-to for sharing cookies with family and friends because they always ask for more. If you follow the tips I shared here, you’ll be amazed at your cookie game getting way better—you’ll enjoy soft, tender cookies with beautifully sharp edges perfect for any decoration or just eating plain. So, grab your rolling pin, roll out the dough, and make some magic happen in your kitchen today!
Print
Soft Cutout Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 36 cookies (various sizes and shapes)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Soft Cutout Sugar Cookies are classic, tender cookies perfect for decorating and sharing. These cookies have a soft and puffy texture thanks to chilling the dough and baking to just the right doneness. The recipe includes an optional smooth vanilla icing to beautifully decorate your finished cookies. Perfect for holidays, celebrations, or any time you want a homemade sweet treat with a tender melt-in-your-mouth bite.
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 ¼ teaspoon for a 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
- Mix Dry Ingredients. In a large bowl, whisk together all-purpose flour, baking powder, and salt. Set aside for later.
- Cream Butter and Sugar. In a separate large bowl, use an electric mixer to cream together the softened salted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Extracts. Add the eggs one at a time to the creamed butter mixture, mixing well after each addition. Then add the vanilla extract and almond extract, mixing until fully incorporated.
- Combine Dough. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. Avoid overmixing.
- Divide and Roll Dough. Divide the dough into two equal portions. Place each on lightly floured parchment paper or silicone mats. Using a lightly floured rolling pin, roll the dough to about ¼-inch thickness. Add more flour if dough is sticky.
- 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 helps cookies keep shape and stay soft.
- Preheat Oven and Prepare Sheets. Preheat oven to 375°F (190°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- Cut Out Cookies. Remove one portion of chilled dough. Use cookie cutters to cut desired shapes. Place shapes 2-3 inches apart on prepared baking sheets. Re-roll scraps and chill cut shapes for at least 10 minutes before baking to prevent spreading.
- Bake Cookies. Bake cookies for 8-10 minutes, just until edges start to lightly brown and centers still look slightly soft. Remove from oven and let cookies cool on baking sheets for 5 minutes.
- Cool Cookies. Transfer cookies to a wire rack and cool completely before decorating or storing.
- Prepare Icing (Optional). In a medium bowl, combine sifted powdered sugar, 2 tablespoons milk, corn syrup, and vanilla extract. Stir until smooth. Adjust consistency by adding more milk (a teaspoon at a time) if too thick or more powdered sugar if too thin. Tint with gel food coloring if desired.
- Decorate Cookies. Pipe or spread icing onto cooled cookies. Allow icing to firm up and set for a couple of hours before packaging or serving.
Notes
- This recipe yields about 36 small cookies depending on cutter size and re-rolling.
- Roll dough to ¼-inch thickness for soft cookies; thinner dough will yield crispier cookies.
- Chill dough before cutting and again if re-rolling scraps to prevent spreading during baking.
- Avoid overbaking; remove cookies when edges begin to golden but centers are still soft.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Prepare dough up to 1 day ahead and chill overnight, or freeze dough discs for up to 1 month, thaw overnight before baking.
- Baked cookies can be frozen for up to 2 months once cooled and wrapped tightly; thaw at room temperature before decorating.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 110
- Sugar: 8g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 25mg
