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
Scale
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
