If you’ve been on the hunt for the perfect cookie that’s both tender and perfectly shaped for decorating, you’re in for a real treat with my Soft Cutout Sugar Cookies Recipe. I absolutely love how these turn out—soft, buttery, and just the right amount of sweetness with a delicate hint of almond. Plus, they hold their shape beautifully, making cookie decorating fun and stress-free. Stick with me here; I’ll share all my tips so your cookies come out just right every time.
Why You’ll Love This Recipe
- Soft, Tender Texture: These cookies never feel dry or crumbly, thanks to a simple balance of butter and eggs.
- Stays Perfectly Shaped: With my chilling tips, your cutouts won’t spread or lose detail in the oven.
- Easy Decorating Base: They’re just the right thickness for piping or spreading icing without cracking.
- Simple Ingredients: No fancy stuff needed—just classic pantry staples that come together beautifully.
Ingredients You’ll Need
Let’s talk ingredients — their quality really affects the final cookie. Using softened butter helps you get that creamy texture, and fresher eggs make mixing smoother. I like to use pure vanilla and almond extracts to add subtle layers of flavor that set these cookies apart.
- All-purpose flour: This gives structure to your cookies without being too dense.
- Baking powder: Just a touch for gentle rise and softness.
- Salt: Enhances the sweetness and balances flavors perfectly.
- Salted butter: I use salted because it adds a little seasoning; just make sure to soften it well.
- Granulated sugar: Provides that classic sugar cookie sweetness and helps with texture.
- Large eggs: Room temperature is key to help the dough mix evenly.
- Vanilla extract: Adds warmth and familiarity to each bite.
- Almond extract: Gives a subtle nutty note; you can reduce this if you prefer a milder flavor.
Variations
I like to keep this cookie recipe straightforward, but feel free to personalize it to match your vibe or occasion. From my experience, little tweaks can make a big difference depending on what you’re going for.
- Gluten-free Version: I swapped in a gluten-free flour blend once and the texture held up really well when chilled properly.
- Lemon Zest: Adding fresh lemon zest to the dough creates a bright, fresh flavor that’s perfect for spring.
- Spiced Sugar Cookies: I’ve thrown in a pinch of cinnamon and nutmeg for a cozy, warm twist that my family adores in the fall.
- Vegan Adaptation: Substituting butter with coconut oil and eggs with flax eggs worked okay for me, but the texture is a bit different—still tasty though!
How to Make Soft Cutout Sugar Cookies Recipe
Step 1: Mix Dry Ingredients Gently
Start by whisking together your all-purpose flour, baking powder, and salt in a large bowl. I like to mix these first so they’re evenly distributed and my dough turns out perfectly consistent.
Step 2: Cream Butter and Sugar Until Fluffy
Using an electric mixer, beat room-temperature butter and sugar together. When I first tried this recipe, getting this step right was a game changer—the mixture should look light and fluffy, almost whipped. This helps make the cookies tender and soft.
Step 3: Add Eggs and Flavorings
Add your eggs one at a time, mixing well after each addition to keep the batter smooth. Then stir in vanilla and almond extracts. Almond extract brings a lovely extra depth of flavor, but I usually keep it subtle so it doesn’t overpower.
Step 4: Combine Wet and Dry Ingredients
Gradually add the flour mixture to your butter mixture and mix on low speed. You’re aiming for a soft dough that comes together easily without being sticky. If it feels a little tacky, don’t worry—that’s normal. Flour your hands lightly when handling it.
Step 5: Roll and Chill the Dough
Divide the dough into two equal portions and roll each on a lightly floured surface to about ¼-inch thick. I learned that this thickness ensures soft, puffy cookies rather than crisp ones. Cover with plastic wrap and chill for at least 1-2 hours or overnight. This step is vital — the cold dough holds its shape in the oven and makes cutting out shapes much easier.
Step 6: Cut and Bake
Preheat your oven to 375°F and line baking sheets with parchment paper. Cut your shapes carefully out of the chilled dough and place them spaced about 2-3 inches apart. If you re-roll your scraps (which I always do because waste is sad), pop those new cutouts back in the fridge or freezer for 10 minutes before baking to prevent spreading. Bake for 8-10 minutes, watching for just the faintest golden edges—the centers should still look soft. Trust me, they firm up while cooling.
Pro Tips for Making Soft Cutout Sugar Cookies Recipe
- Chill, Chill, Chill: I can’t stress enough how chilling the dough twice—before cutting and if you re-roll scraps—prevents runny messes and keeps your shapes intact.
- Don’t Overbake: Removing cookies when edges just start to brown but centers look soft is my trick to keep them tender after cooling.
- Room Temperature Eggs: Using eggs straight from the fridge can cause dough separation; letting them come to room temp helps your dough emulsify evenly.
- Roll Between Parchment: Rolling dough between floured parchment sheets reduces stickiness and cleanup, a game-changer in my kitchen.
How to Serve Soft Cutout Sugar Cookies Recipe
Garnishes
I usually keep it classic with royal icing tinted by gel food coloring because it dries hard enough to stack the cookies without messing them up. You can also pipe colorful designs or sprinkle some edible glitter or sanding sugar for extra sparkle. For casual treats, a simple drizzle of glaze works wonderfully.
Side Dishes
These cookies go hand in hand with a warm cup of tea or your favorite holiday coffee. For special occasions, I like serving them alongside a creamy hot chocolate bar or a platter of fresh fruit to balance the sweetness.
Creative Ways to Present
One time, I arranged these cookies on a tiered cake stand decorated with fresh flowers and greenery for a bridal shower—it was a hit! For kids’ parties, I love creating cookie-decorating stations where everyone can unleash their creativity. Wrapping them individually in clear bags with ribbons also makes for perfect party favors.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature. Usually, they stay fresh and soft for up to a week, but honestly, they rarely last that long in my house! Placing a slice of bread in the container helps maintain moisture.
Freezing
I’ve frozen both dough and baked cookies with great success. For the dough, I shape and wrap it tightly before freezing for up to a month—then thaw overnight in the fridge before cutting and baking. Baked cookies freeze well too when wrapped individually and stored in a freezer-safe container for up to two months.
Reheating
When I’m ready to enjoy frozen baked cookies, I let them thaw at room temperature for an hour or so, then warm them gently in a 300°F oven for about 5 minutes just to refresh their softness—perfect for that freshly baked vibe.
FAQs
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Can I use margarine instead of butter for these sugar cookies?
While you can substitute margarine, I don’t recommend it for the Soft Cutout Sugar Cookies Recipe because butter provides the best flavor and texture. Margarine has a higher water content which can make dough too soft and cookies less flavorful.
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Why do my sugar cookies spread too much during baking?
This often happens if the dough isn’t chilled enough or is rolled too thin. With this recipe, chilling the dough twice—before cutting and again if you re-roll scraps—is key. Also, keeping dough thickness at about ¼ inch helps cookies maintain shape without excessive spreading.
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Can I decorate these cookies with royal icing?
Absolutely! These soft cutout sugar cookies are perfect for royal icing because they hold up well and the icing dries beautifully on top. Just be sure cookies are fully cooled before decorating to prevent melting or sliding icing.
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How do I make almond extract less overpowering?
If almond extract feels too strong for you, simply reduce the amount by half. The recipe calls for ½ teaspoon, but I often use ¼ teaspoon to keep that subtle hint without it dominating the flavor.
Final Thoughts
This Soft Cutout Sugar Cookies Recipe has been a staple for me during holidays and celebrations, and I can’t recommend it enough. It’s one of those recipes that feels like a cozy hug in cookie form, and once you master the chilling and rolling technique, you’ll find decorating and sharing these a joyous tradition. Give it a try, invite some friends over, and enjoy the sweet rewards together—you’ll be so glad you did!
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
These Soft Cutout Sugar Cookies are a delightful treat perfect for any occasion. They feature a tender, puffy texture with a delicate almond-vanilla flavor and can be decorated with a smooth, customizable icing. Ideal for holidays, celebrations, or just a sweet snack, these cookies are simple to make and yield about 36 smaller cookies.
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
- Mix the Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a large bowl and set aside to prepare the dry base for the dough.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened salted butter and granulated sugar together until light and fluffy, ensuring a smooth texture in the cookies.
- Add Eggs and Flavorings: Beat in the large eggs one at a time, mixing well after each addition. Then add the vanilla extract and almond extract, mixing until fully incorporated to develop the cookie’s taste.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the butter mixture on a low speed, mixing until a soft dough forms without overworking it.
- Divide and Roll Dough: Divide the dough into two equal portions. Place each on lightly-floured parchment paper or a silicone mat. Roll each portion to about ¼-inch thickness, adding flour as needed to prevent sticking.
- Chill the Dough: Dust the dough lightly with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours or overnight to firm up and develop flavor.
- Preheat Oven and Prepare Baking Sheets: Set the oven to 375°F and line 2-3 large baking sheets with parchment paper or silicone mats.
- Cut Out Cookies: Remove one dough portion from the fridge, and use cookie cutters to cut into desired shapes. Arrange cookies 2-3 inches apart on the prepared baking sheets.
- Chill Cut Dough (if re-rolling): If re-rolling scraps, chill the cut-out dough on baking sheets in the fridge or freezer for at least 10 minutes before baking to prevent spreading.
- Bake the Cookies: Bake for 8-10 minutes, until just lightly browned at the edges but centers remain soft. Remove from oven and allow cooling on the baking sheets for 5 minutes.
- Cool Completely: Transfer cookies to a wire rack to cool fully before decorating to ensure icing adheres well.
- Prepare the Icing (Optional): In a medium bowl, combine sifted powdered sugar, 2 tablespoons milk, corn syrup, and vanilla extract. Stir until smooth. Adjust thickness with additional milk or powdered sugar as needed. Add gel food coloring if desired.
- Decorate the Cookies: Pipe or spread the icing onto fully cooled cookies and allow to set for a couple of hours before storing or packaging.
Notes
- This recipe yields about 36 small cookies, though the count depends on cutter size and number of re-rolls. For larger batches, consider doubling the recipe.
- Rolling the dough to ¼-inch thickness yields soft and puffy cookies; thinner dough results in crisper cookies.
- Always chill rolled dough before cutting to maintain shape during baking. Chill again when re-rolling scraps.
- Remove cookies from oven as soon as edges turn golden but centers look soft to avoid overbaking; they firm up while cooling.
- Store cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
- Make ahead by preparing dough up to 1 day in advance; roll and chill overnight or freeze dough discs for up to 1 month, thawing in fridge before use.
- Baked cookies can be frozen for up to 2 months after cooling and wrapping tightly. Thaw at room temperature before decorating.
Nutrition
- Serving Size: 1 cookie (approximate)
- 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: 25mg
