Description
Soft Cut-Out Sugar Cookies are classic, tender, and perfectly sweet treats that hold their shape beautifully for decorating. These cookies feature a buttery, melt-in-your-mouth texture and are ideal for any holiday or special occasion, decorated with royal icing, glaze, or buttercream for a personalized finish.
Ingredients
Scale
For the Cookies
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional, but makes the flavor outstanding)
For Decorating
- Royal Icing, Easy Glaze Icing, or Cookie Buttercream (royal icing is pictured)
- Assorted sprinkles
Instructions
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside for later mixing with wet ingredients.
- Cream Butter and Sugar. Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for about 3 minutes until the mixture becomes light and creamy, ensuring a smooth base for the dough.
- Add Wet Ingredients. Add the egg, pure vanilla extract, and almond extract if using. Beat again on high speed until everything is thoroughly combined, scraping down the bowl sides to incorporate all ingredients evenly.
- Combine Dry and Wet Ingredients. Reduce the mixer speed to low, then slowly add the dry flour mixture to the wet butter mixture. Mix just until combined, forming a soft dough. If the dough feels too sticky to roll, beat in 1 more tablespoon of flour.
- Divide and Roll Dough. Split the dough into two equal portions. Place each portion between lightly floured parchment papers or silicone baking mats. Roll each to an even thickness of about 1/4 inch, using extra flour if needed to prevent sticking.
- Chill Dough. Lightly dust one rolled dough sheet with flour, then place the second sheet on top. Wrap the stack tightly and refrigerate for at least 2 hours, or up to 2 days, to let the dough firm up for easier cutting.
- Preheat Oven and Prepare Baking Sheets. Set the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats to prevent sticking during baking.
- Cut Out Cookies. Remove the dough from the refrigerator and gently separate the layers. Using cookie cutters, cut shapes and place them about 3 inches apart on the baking sheets. Reroll scraps and continue cutting until all dough is used.
- Bake the Cookies. Bake for 11–12 minutes or until the edges are lightly browned and set. Rotate the pan halfway through baking if your oven has hot spots. Once baked, cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Decorate. Once cookies are fully cooled, decorate with your choice of royal icing, glaze icing, or cookie buttercream. Tint icings with gel food coloring as desired. Optionally refrigerate decorated cookies on a baking sheet to speed icing setting.
- Storage and Serving. Enjoy immediately or wait for the icing to set. Store plain or iced cookies covered tightly at room temperature for up to 5 days, or refrigerate up to 10 days. Buttercream-decorated cookies store at room temperature up to 1 day or refrigerated up to 5 days.
Notes
- The optional almond extract enhances the cookie flavor but can be omitted if preferred.
- Make sure all ingredients are at room temperature for best mixing results.
- If dough is sticky, add flour gradually to prevent tough cookies.
- Refrigeration firms the dough, making it easier to cut and helping the cookies keep their shape.
- Use parchment paper or silicone mats on baking sheets to prevent sticking and promote even baking.
- Store cookies in an airtight container to maintain freshness.
- Decorate cookies on a baking sheet for easy refrigeration to set icing.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.8g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
