Soft cut-out sugar cookies are a delightful classic that combines a tender, buttery texture with endless possibilities for decoration. Whether you’re preparing them for a holiday celebration, a birthday, or a simple treat, these cookies are as versatile as they are delicious. They are a perfect blank canvas for creativity, making them ideal for gifting or enjoying with loved ones.
Ingredients Breakdown
The key to these cookies lies in their carefully chosen ingredients. Butter and sugar provide the rich, creamy base, while the addition of eggs ensures the dough has a soft, pliable texture. Vanilla extract brings warmth and depth to the flavor, while a touch of almond extract adds a subtle, nutty aroma. For those who prefer a different twist, the almond extract can easily be swapped for lemon or orange extract for a fresh, citrusy note.
The optional icing is a simple yet effective combination of powdered sugar, milk, and light corn syrup. This mixture creates a smooth, glossy finish that is perfect for both spreading and piping intricate designs. Gel food coloring can be added for vibrant hues, making these cookies as visually appealing as they are delicious.
Step-by-Step Instructions
The journey to perfect cut-out sugar cookies starts with properly mixing the dough. Begin by creaming the butter and sugar until the mixture is light and fluffy, which helps create a tender texture. Gradually incorporate the eggs, vanilla, and almond extracts to ensure the flavors are evenly distributed. Slowly add the dry ingredients, mixing just until the dough comes together to avoid overworking it.
Rolling the dough is another crucial step. Use a lightly floured surface to prevent sticking and roll the dough to an even ¼-inch thickness. This ensures that the cookies bake uniformly. Chilling the dough is essential—it firms up the dough, making it easier to cut out clean shapes and reduces the risk of spreading during baking.
When cutting out shapes, press the cookie cutters straight down without twisting to maintain sharp edges. Gather and re-roll the scraps gently to avoid toughening the dough.
Baking the Cookies
Prepare your baking sheets by lining them with parchment paper or silicone mats. These not only prevent sticking but also promote even baking. Bake the cookies at 375°F for 8–10 minutes, watching carefully to avoid overbaking. The edges should be just lightly golden, while the centers remain soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Decorating the Cookies (Optional)
For those who choose to decorate, the icing provides endless possibilities. Achieve the perfect consistency by adjusting the milk or powdered sugar as needed. Divide the icing into smaller bowls and tint with gel food coloring to create a palette of vibrant shades. Whether you’re piping intricate designs or spreading the icing for a smooth finish, take your time to create beautiful cookies. Allow the icing to set fully before packaging or serving to prevent smudging.
Recipe Tips
Use room-temperature butter and eggs for a smoother dough that is easier to work with.
Avoid overmixing to keep the cookies tender and soft.
Re-roll dough scraps only once to maintain the best texture in the cookies.
What to Serve With This Recipe
Pair these cookies with a steaming mug of hot cocoa or a spiced cider for a cozy treat. They also shine on a dessert platter alongside gingerbread cookies, brownies, and truffles, adding variety and charm. For gatherings, serve them with coffee or tea for a festive touch that guests will adore.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to two days or frozen for up to three months.
How do I store decorated cookies?
Once the icing has fully set, store the cookies in an airtight container at room temperature for up to a week.
What’s the best way to keep the dough from sticking while rolling?
Lightly flour your work surface, rolling pin, and dough as needed.
Can I use this recipe for different shapes and sizes?
Absolutely! Adjust the baking time slightly for smaller or larger cookies to ensure proper doneness.
These soft cut-out sugar cookies are a perfect combination of simplicity and charm. Whether decorated with elaborate designs or left plain, they are a joy to make and share. Get creative with colors and shapes to match any occasion, and enjoy their buttery goodness as a treat to gift, share, or savor on your own.
Ingredients
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 milder flavor)
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
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
In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In another large mixing bowl, use an electric mixer to cream the softened butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and almond extract until well combined.
Gradually add the dry flour mixture to the butter and sugar mixture. Mix on low speed until a soft dough forms, being careful not to overmix. Divide the dough into two equal portions, then place each portion on a piece of parchment paper or a silicone mat dusted lightly with flour. Using a floured rolling pin, roll each portion to about ¼-inch thickness. Add more flour as needed if the dough sticks.
Dust the surface of the dough lightly with flour, cover with plastic wrap, and chill for at least 1–2 hours, or leave overnight for best results.
Preheat the oven to 375°F (190°C). Line two or three large baking sheets with parchment paper or silicone mats. Remove one portion of dough from the refrigerator and use cookie cutters to cut out your desired shapes. Arrange the cut-out cookies about 2–3 inches apart on the prepared baking sheets. Re-roll the scraps as needed to cut more cookies, but ensure the cut dough is chilled in the refrigerator or freezer for at least 10 minutes before baking to prevent spreading.
Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are just lightly golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To Prepare Icing (Optional):
In a medium bowl, combine the powdered sugar, 2 tablespoons of milk, corn syrup, and vanilla extract. Stir until the ingredients are fully incorporated. If the icing is too thick, add more milk a teaspoon at a time until it is thick but spreadable. If it is too thin, gradually mix in more powdered sugar until you achieve the desired consistency.
Divide the icing into smaller bowls and tint with gel food coloring if desired. Pipe or spread the icing onto the cooled cookies. Allow the icing to set for a few hours until firm before packaging or serving. Enjoy your beautifully decorated sugar cookies!
Soft Cutout Sugar Cookies Recipe
Ingredients
- 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 milder flavor
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
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
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In another large mixing bowl, use an electric mixer to cream the softened butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and almond extract until well combined.
- Gradually add the dry flour mixture to the butter and sugar mixture. Mix on low speed until a soft dough forms, being careful not to overmix. Divide the dough into two equal portions, then place each portion on a piece of parchment paper or a silicone mat dusted lightly with flour. Using a floured rolling pin, roll each portion to about ¼-inch thickness. Add more flour as needed if the dough sticks.
- Dust the surface of the dough lightly with flour, cover with plastic wrap, and chill for at least 1–2 hours, or leave overnight for best results.
- Preheat the oven to 375°F (190°C). Line two or three large baking sheets with parchment paper or silicone mats. Remove one portion of dough from the refrigerator and use cookie cutters to cut out your desired shapes. Arrange the cut-out cookies about 2–3 inches apart on the prepared baking sheets. Re-roll the scraps as needed to cut more cookies, but ensure the cut dough is chilled in the refrigerator or freezer for at least 10 minutes before baking to prevent spreading.
- Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are just lightly golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To Prepare Icing (Optional):
- In a medium bowl, combine the powdered sugar, 2 tablespoons of milk, corn syrup, and vanilla extract. Stir until the ingredients are fully incorporated. If the icing is too thick, add more milk a teaspoon at a time until it is thick but spreadable. If it is too thin, gradually mix in more powdered sugar until you achieve the desired consistency.
- Divide the icing into smaller bowls and tint with gel food coloring if desired. Pipe or spread the icing onto the cooled cookies. Allow the icing to set for a few hours until firm before packaging or serving. Enjoy your beautifully decorated sugar cookies!
