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Soft Cut-Out Sugar Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 17 reviews
  • Author: Lucy
  • Prep Time: 40 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Soft Cut-Out Sugar Cookies are tender, flavorful, and perfect for decorating. Made with simple ingredients like butter, sugar, and vanilla, these cookies are rolled, chilled, cut into shapes, and baked to a light golden finish. Ideal for festive occasions or everyday treats, they can be decorated with royal icing, easy glaze, or buttercream. The dough is easy to work with and can be customized with optional almond extract or other flavorings for a unique twist.

Ingredients

Scale

Cookie Dough

  • 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

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. Mix Wet Ingredients: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and sugar on high speed until light and creamy, about 3 minutes. Add the egg, vanilla extract, and almond extract if using, and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again if necessary.
  3. Combine Dough: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough should be soft; if it’s too sticky, beat in 1 more tablespoon of flour.
  4. Divide and Roll Out Dough: Divide the dough into two equal portions. Place each portion on lightly floured parchment paper or a silicone baking mat. Using a lightly floured rolling pin, roll each dough portion to about 1/4-inch thickness. Handle with care to keep the thickness even.
  5. Chill Dough: Lightly dust one portion of rolled dough with flour to prevent sticking. Place the other rolled dough portion on top. Cover tightly and refrigerate for at least 2 hours or up to 2 days.
  6. Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  7. Cut Out Cookies: Remove the top dough sheet from the refrigerator carefully. If sticky, run your hand under it to separate. Use cookie cutters to cut shapes. Gather scraps, reroll, and continue cutting. Repeat with the second dough portion. Arrange cookies 3 inches apart on prepared baking sheets.
  8. Bake Cookies: Bake for 12 minutes or until edges are very lightly browned and set. Rotate baking sheets halfway if your oven has hot spots. Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Decorate Cookies: Decorate cooled cookies with royal icing, easy cookie icing, or buttercream. Tint icings with gel food coloring if desired. Decorate on a baking sheet and refrigerate to speed setting if needed.
  10. Store or Serve: Enjoy immediately or wait for icing to set before serving. Store plain or iced cookies tightly covered at room temperature up to 5 days or refrigerated up to 10 days. Cookie buttercream-decorated cookies last 1 day at room temperature or 5 days refrigerated.

Notes

  • Freezing: Plain or decorated cookies freeze well for up to 3 months. Freeze fully iced and set cookies layered between parchment in an airtight container. Cookie dough can also be frozen in discs before rolling, thawed overnight in refrigerator, then brought to room temperature before rolling and chilling.
  • Tools: Use an electric mixer with paddle attachment, silicone baking mats or parchment, rolling pin, and cookie cutters for best results.
  • Room Temperature Ingredients: Use butter that is softened but cool to the touch and an egg at room temperature for proper mixing and dough texture.
  • Flavor Variations: Substitute almond extract with maple, coconut, lemon, or peppermint extract; or add spices like pumpkin pie spice or cinnamon for a unique twist. Lemon zest pairs well with lemon extract.
  • Icing Choices: Royal icing, easy glaze, or buttercream can be used based on preference. See decorating post for details on differences.
  • Doubling Recipe: Yes, double ingredients and divide dough into 3 or 4 portions for easier handling.
  • Cookie Thickness: Maintain 1/4-inch thickness for tender cookies that hold shape well.
  • Storage: Store cookies in airtight containers to maintain freshness and prevent drying.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120 kcal
  • Sugar: 7 g
  • Sodium: 70 mg
  • Fat: 6 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 16 g
  • Fiber: 0.5 g
  • Protein: 1 g
  • Cholesterol: 25 mg

Find it online: https://cooksbylucy.com/soft-cut-out-sugar-cookies-recipe/