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Soft Cut-Out Sugar Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 87 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours 42 minutes
  • Yield: 24 servings (about 24 cookies)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Soft Cut-Out Sugar Cookies are tender, buttery treats perfect for decorating with your favorite icing and sprinkles. These easy-to-roll dough cookies bake up with lightly browned edges and a soft texture, making them ideal for holidays, celebrations, or just everyday enjoyment. The dough chills well, allowing you to prepare in advance, and the decorated cookies store beautifully for gifting or parties.

Ingredients

Dry Ingredients

  • 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

Wet Ingredients

  • 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 flavoring
  • 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. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside to be combined later with wet ingredients.
  2. 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 until the mixture becomes light and creamy, which should take about 3 minutes.
  3. Add Egg and Flavorings: Beat in the egg, pure vanilla flavoring, and almond extract (if using) on high speed until well combined, about 1 minute. Scrape down the sides and bottom of the bowl and mix again to ensure everything is thoroughly combined.
  4. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed until the dough just comes together. The dough should be soft but not overly sticky. If it’s too soft and sticky for rolling, incorporate 1 more tablespoon of flour.
  5. Divide and Roll Dough: Divide the dough in half and place each portion on lightly floured parchment paper or silicone baking mats. Roll each portion out to about 1/4-inch thickness using a lightly floured rolling pin. Add a little more flour if the dough sticks.
  6. Layer and Chill: Lightly dust one rolled dough portion with flour to prevent sticking. Place the second rolled dough piece on top of the first, cover tightly, and refrigerate for at least 2 hours or up to 2 days to firm up for easier cutting.
  7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats to prevent sticking.
  8. Cut Out Cookies: Remove the top dough sheet carefully from the fridge. Use cookie cutters to cut dough into desired shapes. Gather scraps, reroll, and repeat until all dough is used. Place cookies spaced 3 inches apart on prepared baking sheets.
  9. Bake Cookies: Bake for 11–12 minutes, or until the edges are very lightly browned and set. Rotate the pans halfway through baking if your oven has hot spots. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Decorate: Once completely cooled, decorate with royal icing, easy glaze icing, or cookie buttercream. Use gel food coloring to tint icings as desired. No need to cover while icing sets; decorating directly on a baking sheet makes refrigeration simple for faster setting.
  11. Serve and Store: Enjoy immediately or wait for icing to set for gifting and shipping. Store plain or iced cookies covered tightly at room temperature for up to 5 days, or refrigerate covered for up to 10 days. Cookies decorated with buttercream can be stored at room temperature for 1 day or refrigerated for up to 5 days.

Notes

  • If dough feels too sticky for rolling, add additional flour 1 tablespoon at a time.
  • Chilling the dough for at least 2 hours is important for easier handling and better cookie shape retention.
  • Use lightly floured parchment or silicone mats for rolling and cutting to prevent sticking without toughening dough.
  • Rotate baking sheets halfway through baking to ensure even cooking if your oven has hot spots.
  • Cookies can be decorated with various icings; royal icing sets hard and is ideal for shipping.
  • Store decorated cookies well covered to maintain freshness, especially if using buttercream icing.

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