Soft Cut-Out Sugar Cookies Recipe

If there’s one recipe that captures the joy of baking for any occasion, it’s Soft Cut-Out Sugar Cookies. With their pillowy-soft centers and delicately crisp edges, these cookies are a blank, delicious canvas ready for your most festive shapes and colorful decorations. Whether you’re gathering the family for a holiday bake or simply cheering up an ordinary weeknight, this is that classic, comforting treat that feels both nostalgic and new—every single time.

Ingredients You’ll Need

There’s magic in the simplicity of ingredients for Soft Cut-Out Sugar Cookies. Every element is carefully chosen for its role—some ensuring tenderness, others promising rich flavor and the ideal texture that holds its shape in the oven.

• Salted Butter (1 cup, softened): The key to rich, melt-in-your-mouth cookies—make sure it’s truly softened for perfect creaming.
• Granulated Sugar (1 1/2 cups): Gives the cookies their signature sweetness and helps create that crisp edge.
• Whole Egg (at room temperature): Binds the dough while adding richness and a bit of lift.
• Vanilla Extract (1 1/2 teaspoons): For classic sugar cookie warmth and depth of flavor.
• Almond Extract (1 teaspoon): A little goes a long way; it’s the secret hint that makes people ask for your recipe.
• All-Purpose Flour (2 3/4 cups): The sturdy base, sifted in bit by bit for structure without heaviness.
• Baking Powder (1 teaspoon): Lends just enough lift, keeping the cookies pillowy-soft.
• Powdered Sugar (2 cups): The foundation for the smooth, shiny icing that glides onto each cookie.
• Whole Milk (3-4 tablespoons): Transforms powdered sugar into luxe, spreadable icing; start with less and add as needed.
• Vanilla Extract (1/4 teaspoon, for icing): Infuses the icing with that comforting, homemade vanilla note.
• Almond Extract (1/8 teaspoon, for icing): Echoes the cookie and intensifies the flavor in each beautiful bite.

How to Make Soft Cut-Out Sugar Cookies

Step 1: Cream the Butter and Sugar

Begin with a large mixing bowl and an electric hand mixer or stand mixer. Add the softened salted butter and granulated sugar, then beat together until the mixture is light, fluffy, and pale—at least 3 to 4 minutes. This is where the magic starts—the more air you incorporate here, the softer the cookies will be. Don’t forget to scrape down the sides so everything gets in on the action!

Step 2: Add the Egg and Extracts

Crack in the room-temperature egg and pour in both the vanilla and almond extracts. Beat again until the mixture is glossy and beautifully combined. The vanilla offers warmth, while the almond adds a little something special that makes these Soft Cut-Out Sugar Cookies truly memorable.

Step 3: Mix in the Dry Ingredients

Gradually add the flour and baking powder—about a cup at a time—mixing just until the dough comes together. You want to be gentle here to avoid tough cookies. The dough will look soft, but should pull away from the sides of the bowl.

Step 4: Roll and Cut the Dough

Divide the dough into two equal balls. On a floured surface, roll each ball into a 12-inch circle to about 1/8 inch thick—perfect for intricate cut-outs. Use your favorite cookie cutters and transfer the shapes onto a parchment- or silicone-lined cookie sheet. This dough holds its form, so get creative with your cutters!

Step 5: Chill the Cut-Outs

To ensure the cookies don’t spread in the oven and keep their picture-perfect edges, pop the whole tray in the freezer for 15 to 30 minutes. This quick chill is the secret to crisp outlines and soft, chewy centers every time.

Step 6: Bake the Cookies

Preheat your oven to 350 degrees F. Bake the chilled cookies on the center rack for 8 to 11 minutes—just until the edges start to turn golden. Not too long! Let them cool on the tray for about 5 minutes, then transfer to a rack. Repeat until you’ve turned every bit of dough into Soft Cut-Out Sugar Cookies.

Step 7: Make the Icing

In a medium bowl, whisk together powdered sugar, whole milk, and those tiny hits of vanilla and almond extract. Adjust with a touch more milk or powdered sugar as needed; you want a smooth, spreadable consistency that will set up with a gorgeous, glossy finish.

Step 8: Decorate!

Transfer the icing to a ziplock bag, snip off a corner, and pipe away! Or, for a more rustic look, just spread with a spoon or knife. Top with colorful sprinkles if you wish, and let the icing set for at least 20 minutes before digging in. Now, step back and admire your Soft Cut-Out Sugar Cookies—almost too pretty to eat. Almost!

How to Serve Soft Cut-Out Sugar Cookies

Garnishes

Classic sprinkles always win, but you can also go for sanding sugar, edible glitter, or tiny sugar pearls for a touch of elegance. Even a dusting of powdered sugar after the icing sets can add a whimsical, snowy effect.

Side Dishes

Pair these Soft Cut-Out Sugar Cookies with a cup of hot cocoa for cozy comfort, or serve them alongside citrusy fruit salad to brighten a dessert platter. They also make a wonderful companion to a scoop of vanilla ice cream for more decadent celebrations.

Creative Ways to Present

Arrange the cookies by shape or color on a big, festive tray for parties, or tie stacked cookies in cellophane bags with a ribbon for perfect little gifts. If you’re feeling extra creative, thread frosted cookies onto food-safe twine for edible holiday garlands—a showstopper for any occasion.

Make Ahead and Storage

Storing Leftovers

Store any leftover Soft Cut-Out Sugar Cookies in an airtight container at room temperature. They’ll stay fresh and soft for about 4 to 5 days, especially if you keep a slice of bread in the container to maintain moisture.

Freezing

These cookies are freezer-friendly! Freeze unfrosted cookies in layers with parchment paper between them for up to 3 months. You can also freeze the dough (well-wrapped), or even freeze fully frosted cookies—just thaw at room temperature and they’re ready when you are.

Reheating

If you want to refresh the cookies, pop them in a 275 degree F oven for just 2 to 3 minutes to restore a hint of that just-baked warmth. Be sure to let the icing set again after heating, and enjoy the way the flavors seem to bloom all over again.

FAQs

What makes Soft Cut-Out Sugar Cookies different from regular sugar cookies?

It’s all in the texture! These cookies are specially crafted to stay thick, tender, and almost cake-like in the center, with edges that are just crisp enough to hold their shape. The balanced use of baking powder and chilling techniques brings that irresistible softness.

Why do you chill the dough before baking?

Chilling both the dough and the cut-out shapes prevents spreading in the oven, locks in the details of your cookie cutters, and ensures each Soft Cut-Out Sugar Cookie comes out perfect and picture-worthy every time.

Can I color the icing?

Absolutely! Just add a few drops of gel food coloring to the icing before decorating. The smooth consistency of this icing is perfect for blending vibrant hues or subtle pastels—so you can match any occasion or celebration.

How do I prevent the dough from sticking while rolling?

Lightly flour your rolling pin and surface, and keep the dough chilled. If things get sticky, sandwich the dough between two sheets of parchment paper to make rolling and cutting effortless and mess-free.

Can I make these cookies gluten-free?

Yes, simply substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. Keep an eye on texture—it may need a tablespoon or two less flour, or a splash more liquid, but you’ll still get delicious Soft Cut-Out Sugar Cookies with the same festive flair.

Final Thoughts

If you’ve been craving that classic, bakery-quality cookie with a personal, homemade touch, you have to try making these Soft Cut-Out Sugar Cookies. Gather your favorite cutters and toppings, invite a friend or little helper, and see just how sweet and creative your next baking day can be. Happy baking!

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