If you’ve ever dreamed of perfect, tender, and beautifully shaped cookies that hold their soft texture bite after bite, then you’re in for a treat with this Soft Cutout Sugar Cookies Recipe. I absolutely love how this recipe strikes the perfect balance between soft, buttery goodness and that classic sugar cookie charm—plus, it’s totally doable, even if you’re not a pro baker yet. Stick around, because I’m sharing all my best tips and tricks to help you nail these cookies every time!
Why You’ll Love This Recipe
- So Soft & Tender: These cookies stay soft and puffy even days after baking, which I know is a huge plus when you don’t want hard, crunchy sugar cookies.
- Easy to Roll & Cut: The dough is incredibly manageable, which means you won’t be fighting sticky messes or shredded shapes.
- Customizable Flavors: With hints of vanilla and almond extract, you can easily tweak the flavor to your liking or leave it simple and classic.
- Fun for All Occasions: Whether it’s holiday decorating, kids’ parties, or just a cozy afternoon in, these cookies fit right in.
Ingredients You’ll Need
Every ingredient here plays a role in making these sugar cookies flawlessly soft and flavorful. I like to use room temperature eggs and butter so everything mixes smoothly and the dough comes together just right.
- All-purpose flour: This is the base of your cookie dough; be sure to measure it properly to avoid dry or crumbly cookies.
- Baking powder: Helps the cookies puff up just enough without becoming cakey.
- Salt: Balances the sweetness and enhances the other flavors.
- Salted butter: I recommend using real, good-quality butter for the best flavor—plus, the salt adds a subtle depth.
- Granulated sugar: Gives the perfect sweetness and slight crunch on the outside.
- Eggs: Bring structure and richness to the cookies; room temp eggs work best.
- Vanilla extract: Classic flavor booster for any sugar cookie.
- Almond extract: Adds a lovely subtle nuttiness; you can tone it down or leave it out if you prefer the simple vanilla.
Variations
This Soft Cutout Sugar Cookies Recipe is like a blank canvas—I love mixing it up with a few personal twists depending on my mood or the season. Feel free to make it your own!
- Gluten-free version: I swapped in a gluten-free flour blend once, and it worked beautifully—just make sure to check your blend’s instructions for best results.
- Lemon zest addition: For a fresh citrusy kick, adding a teaspoon of lemon zest to the dough is a game-changer.
- Spice it up: Sprinkle cinnamon or nutmeg into the dough for more warmth and depth during fall and winter months.
- Decorating options: Whether you go heavy on royal icing or keep it simple with a dusting of powdered sugar, it’s all up to your style and patience!
How to Make Soft Cutout Sugar Cookies Recipe
Step 1: Mix Your Dry Ingredients
Start by whisking together the all-purpose flour, baking powder, and salt in a large bowl. I like doing this ahead so everything is evenly combined and your dough turns out consistent. Set this aside while you prepare the wet ingredients.
Step 2: Cream Butter and Sugar
Grab your electric mixer and beat the softened butter with the granulated sugar until it’s light and fluffy. This usually takes about 3-4 minutes. The air you incorporate here helps give the cookies that perfect, soft texture. It smells so amazing at this point—I find it hard not to sneak a lick of the beater!
Step 3: Add Eggs and Extracts
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then stir in the vanilla and almond extracts. The almond adds a subtle but irresistible note to these cookies. If you’re sensitive to almond flavor, feel free to cut the extract in half.
Step 4: Combine Dry and Wet Ingredients into Dough
Slowly add the flour mixture to the butter mixture on low speed until just combined. The dough should be soft but not sticky. If it feels too sticky, a little extra flour dusting when rolling will help. Remember: overmixing can toughen the cookies, so stop as soon as it comes together.
Step 5: Chill and Roll Out the Dough
Divide the dough into two halves and place each on lightly floured parchment paper or a silicone mat. Roll to about ¼-inch thickness. I learned early on that chilling the rolled dough for at least 1-2 hours is KEY—it stops the cookies from spreading too much when baking and helps the shapes stay sharp!
Step 6: Cut, Chill Again, and Bake
Preheat your oven to 375°F and line baking sheets with parchment paper or silicone mats. Cut your favorite shapes using cookie cutters, spacing them about 2-3 inches apart. If you re-roll scraps, chill the cut shapes on the baking sheet for at least 10 minutes before baking. This extra step prevents the cookies from spreading.
Bake for 8-10 minutes, keeping a close eye—the edges should just start to turn golden but the centers still look a little soft. This little trick helps keep the cookies delightfully tender. Let them cool slightly on the pan before transferring to a rack to cool completely.
Step 7: Optional Icing for Decorating
If you want to get fancy, mix powdered sugar with milk, corn syrup, and vanilla extract to make a glossy icing. Adjust the thickness by adding milk or powdered sugar until it spreads nicely but isn’t runny. I love using gel food colors to create vibrant designs. Give the icing a couple of hours to set before stacking or gifting.
Pro Tips for Making Soft Cutout Sugar Cookies Recipe
- Don’t Skip the Chill: I’ve learned the hard way that properly chilling the dough and even the cut shapes keeps your cookies from spreading too much and helps them retain their shape.
- Watch the Bake Time: Remove your cookies as soon as the edges turn golden. Overbaking dries them out and kills that soft texture we’re after.
- Roll Evenly: Make sure to roll the dough evenly to about ¼ inch. If it’s too thin, cookies get crispier; too thick, and they might not bake through evenly.
- Handle Gently: When transferring cut shapes to baking sheets, use a thin spatula and be gentle to avoid warping your perfect cutouts.
How to Serve Soft Cutout Sugar Cookies Recipe
Garnishes
I usually keep it simple with a smooth layer of vanilla icing, but sometimes I dust a touch of edible glitter or colored sugar on top for a little sparkle. Sprinkles are an easy crowd-pleaser too, especially with kids. The look is just as fun as the flavor!
Side Dishes
These cookies go great with a cozy mug of hot cocoa, tea, or even cold milk. On special occasions, I like to serve them alongside homemade fruit preserves or a creamy vanilla bean dip—sounds fancy but is surprisingly easy!
Creative Ways to Present
For holidays or parties, I’ve arranged these soft cutout sugar cookies in themed baskets, layered with colorful tissue paper. Gift jars with stacked cookies separated by parchment rounds are always a hit too. If you’re feeling crafty, try tying a set with pretty ribbon for a sweet homemade gift.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container layered with parchment paper at room temperature. They keep beautifully soft for up to a week—which is perfect when you want to snack slowly and savor every bite.
Freezing
If I make extras, I often freeze the dough discs wrapped tightly in plastic wrap for up to a month. When ready, I thaw them overnight in the refrigerator before rolling and cutting. Baked cookies freeze well too: just cool completely, wrap carefully, and freeze for up to two months. Thaw at room temp for decorating or enjoying.
Reheating
To refresh leftover cookies, I pop them in a preheated 300°F oven for about 3-5 minutes. This softens them nicely without drying them out. Just be sure not to overheat!
FAQs
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Can I use butter substitute or margarine in this recipe?
While you technically can, I highly recommend using real butter for this Soft Cutout Sugar Cookies Recipe. Butter provides better flavor, texture, and the right amount of moisture. Margarine or substitutes often have more water and can lead to spreading or tough cookies.
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How thin should I roll the dough for soft cookies?
Rolling the dough to about ¼-inch thickness is ideal for soft yet sturdy cookies. Rolling thinner will give you crisper cookies, while thicker dough may bake unevenly or feel doughy inside.
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Why do my cutout cookies lose their shape during baking?
Most often, this happens when the dough isn’t chilled enough before baking. Chilling firms up the fat and gluten, preventing too much spreading. Also, chilling cut shapes before baking helps cookies keep their crisp edges.
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Can I skip the almond extract?
Absolutely! The almond extract adds a lovely hint of flavor but isn’t essential. If you prefer, you can omit it entirely or reduce the amount to make the cookies more subtly flavored.
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How long do these cookies stay soft?
Stored properly in an airtight container at room temperature, these soft cutout sugar cookies remain tender for up to one week. Avoid refrigeration unless necessary, as it can dry them out.
Final Thoughts
This Soft Cutout Sugar Cookies Recipe has been a family favorite and a go-to for every occasion in my kitchen. I love how approachable it is—you’ll enjoy every step, from mixing the dough to that satisfying first bite. Give it a try, and you’ll see why my family goes crazy for these soft, buttery cookies that look as good as they taste. Happy baking, friend!
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
Description
These Soft Cutout Sugar Cookies are tender, buttery, and perfect for decorating. With a delicate balance of vanilla and almond extracts, they bake up puffy and soft with a subtle crisp edge. Ideal for cutout shapes, these cookies hold their form well and pair beautifully with a smooth, optional icing for festive occasions or everyday treats.
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
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla and almond extracts until evenly combined.
- Combine Dough: Gradually add the flour mixture to the butter mixture, mixing on low speed just until a soft dough forms. Do not overmix.
- Divide and Roll Dough: Split the dough into two equal portions. Place each portion on lightly floured parchment paper or silicone mats. Roll each out evenly to about ¼-inch thickness, dusting more flour as needed to prevent sticking.
- Chill Dough: Lightly dust the top of the rolled dough with flour, cover it with plastic wrap, and refrigerate for at least 1-2 hours or overnight to firm up the dough for easier cutting.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 375°F (190°C). Line 2-3 large baking sheets with parchment paper or silicone mats.
- Cut and Chill Cookies: Remove one dough portion from the refrigerator at a time. Use cookie cutters to cut shapes out of the dough and arrange them 2-3 inches apart on the prepared baking sheets. Re-roll any scraps, but chill the cut-out dough on the baking sheets in the fridge or freezer for at least 10 minutes before baking to prevent spreading.
- Bake Cookies: Bake the cookies for 8-10 minutes until the edges are just starting to turn golden but centers still look slightly soft. Remove from the oven.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before decorating.
- Prepare Icing (Optional): In a medium bowl, combine sifted powdered sugar, 2 tablespoons of milk, light corn syrup, and vanilla extract. Stir until smooth. Adjust consistency with additional milk or powdered sugar as needed. Add gel food coloring if desired.
- Decorate Cookies: Spread or pipe icing onto cooled cookies. Let the icing set and firm up for a few hours before packaging or serving.
Notes
- This recipe yields about 36 small cookies depending on cutter size. Doubling the recipe is recommended if you want more cookies.
- Rolling the dough to ¼-inch thickness ensures soft, puffy cookies. Thinner dough will yield crispier results.
- Chill the rolled dough for at least 1-2 hours before cutting and again after re-rolling scraps for best results.
- Do not overbake. Cookies are done when edges start to turn golden but centers remain slightly soft; they’ll firm up as they cool.
- Store baked cookies in an airtight container at room temperature for up to one week.
- You can prepare dough up to one day ahead, refrigerate rolled discs overnight, or freeze dough discs up to 1 month. Thaw overnight in the fridge before baking.
- Baked cookies can be frozen for up to 2 months. Cool completely, wrap tightly, and thaw at room temperature before decorating.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 110
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 25mg
