If you’ve ever wished for the perfect soft cookie that still holds its shape so you can get creative with cutouts, then this Soft Cutout Sugar Cookies Recipe is exactly what you need. I absolutely love how these cookies turn out—just tender enough with a tender crumb, but still firm enough to decorate without losing their pretty little shapes. Stick with me, and I’ll share all my tips to make sure you nail this recipe every single time.
Why You’ll Love This Recipe
- Soft and Tender Texture: These cookies have the perfect balance of softness that melts in your mouth without being crumbly.
- Holds Shape Beautifully: Thanks to chilling, the dough stays firm so your cutouts come out crisp and pretty every time.
- Super Versatile Flavor: The touch of almond extract adds a lovely depth without overpowering, making them perfect for any occasion.
- Easy to Customize: Whether iced, left plain, or sprinkled with sanding sugar, these cookies adapt well to your favorite decorations.
Ingredients You’ll Need
Each ingredient in this Soft Cutout Sugar Cookies Recipe plays a role in creating that tender yet sturdy cookie we all crave. From the flour to the almond extract, I’ll walk you through why I use what I use and what to look for while shopping.
- All-purpose flour: This is the base that gives structure—make sure to measure properly by spooning into your cup to avoid dense cookies.
- Baking powder: A little lift goes a long way for that soft texture without puffing the cookies too much to lose shape.
- Salt: Enhances flavor and balances the sweetness perfectly.
- Salted butter: Using salted butter adds just the right amount of salt; soften it at room temperature for easy creaming.
- Granulated sugar: Sweetness and slight crisp edge come from this—no substitutions needed.
- Large eggs: At room temperature so they blend smoothly, helping with moisture and binding.
- Vanilla extract: Classic flavor foundation; pure is ideal here.
- Almond extract: Just a touch gives a subtle nuttiness that makes these cookies stand out (reduce if you prefer something milder).
- Powdered sugar (for icing, optional): Provides a smooth finish for your decorated cookies.
- Milk, light corn syrup, and gel food coloring (optional): For a glossy and colorful icing that pipes beautifully.
Variations
I love how versatile this Soft Cutout Sugar Cookies Recipe is—it’s such a crowd-pleaser, but you can totally make it your own by adding a twist or two. Feel free to experiment and find your family’s favorite spin!
- Lemon Zest Variation: I once added fresh lemon zest to the dough for a bright, fresh flavor that was a huge hit at a spring brunch.
- Gluten-Free: Subbing a gluten-free flour blend works well if you’re careful to chill the dough a bit longer for stability.
- Dairy-Free: Swapping in a plant-based butter alternative and a flax egg can yield tasty results, though texture might be slightly different.
- Decorating Styles: From classic royal icing to simple colored sugar sprinkles, these cookies handle all kinds of toppings beautifully.
How to Make Soft Cutout Sugar Cookies Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the all-purpose flour, baking powder, and salt in a large bowl. This might seem simple, but getting these evenly combined helps your cookies rise consistently and ensures every bite is perfectly balanced. Set this aside while you work on the wet ingredients. I learned early on that skipping this step or mixing it poorly leads to uneven pockets of salt or baking powder—definitely not what you want in your soft sugar cookies!
Step 2: Cream Butter and Sugar
Grab your electric mixer (or a good old-fashioned stand mixer) and beat the softened butter with the granulated sugar until the mixture turns light and fluffy, about 2-3 minutes. This step traps air, giving your cookies that lovely tenderness. When I first tried rushing this part, the cookies came out flat and dense, so patience really pays off here!
Step 3: Add Eggs and Extracts
Beat in the eggs one at a time, mixing well after each addition to keep the dough smooth and emulsified. Then stir in the vanilla and almond extracts—you can reduce the almond if you prefer a more subtle hint, but I love how it adds a little warmth to these cookies. This combo is part of why my family goes crazy for these cookies each holiday season.
Step 4: Combine Wet and Dry Ingredients
Slowly mix the flour mixture into the butter mixture on low speed just until the dough comes together—a soft, slightly sticky dough is exactly what you’re aiming for. Overmixing here can toughen your cookies; I’ve definitely made that mistake before, so stop as soon as you see no dry flour patches!
Step 5: Chill and Roll the Dough
Divide the dough into two portions and gently flatten each into a disc. Roll each out between lightly floured parchment papers or on a floured mat to about ¼-inch thickness. I always dust the top lightly with flour and cover with plastic wrap before chilling in the fridge for at least 1-2 hours (overnight if you can). This chilling step is a game changer—it firms up the dough so when you cut out shapes, they hold perfectly in the oven without spreading.
Step 6: Cut and Chill Again
Preheat your oven to 375°F. Take one dough disc out, and use your favorite cookie cutters to cut shapes. Transfer them to parchment-lined baking sheets, spacing them 2-3 inches apart. If you re-roll your scraps (which I do to minimize waste), be sure to chill the cut-out dough on the baking sheets in the fridge or freezer for at least 10 minutes before baking. This extra chill stops the cookies from spreading too much.
Step 7: Bake to Perfection
Bake for about 8-10 minutes, or just until the edges start to turn a delicate golden tone while the centers still look a bit soft. This is key for that soft, tender texture—I always set my timer for 8 minutes and then watch carefully the last two minutes. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. This resting time helps them firm up nicely without hardening.
Optional Step: Make the Icing
If you’d like to decorate your Soft Cutout Sugar Cookies, mix 3 cups of sifted powdered sugar with 2 tablespoons milk, corn syrup, and vanilla extract until smooth. Adjust consistency by adding milk or powdered sugar as needed—it should be thick but spreadable. I add gel food coloring for festive touches. Pipe or spread the icing onto cooled cookies, then allow it to set for a couple of hours before packaging or serving.
Pro Tips for Making Soft Cutout Sugar Cookies Recipe
- Chill Twice: Chilling the dough after rolling and again after cutting keeps the cookies from spreading too much and losing their shape.
- Use Room Temperature Eggs: They blend better into the butter and sugar, creating a smooth dough texture that’s easier to roll.
- Don’t Overbake: Pull the cookies when edges just start turning golden but centers are still soft—they’ll firm up as they cool and stay tender.
- Flour Wisely: Lightly flour your rolling surface and pin, but don’t overdo it or your cookies can become dry or tough.
How to Serve Soft Cutout Sugar Cookies Recipe
Garnishes
I usually keep it simple with a dusting of colored sugar or piped royal icing—sometimes I add little edible pearls for a touch of elegance. My kids love sprinkles, so that’s my go-to when making cookies for parties. The key is to let the cookies cool fully before decorating, or the icing can melt and get runny.
Side Dishes
These sugar cookies pair wonderfully with a hot cup of tea or milk for dunking. Around the holidays, I like serving them alongside a rich hot chocolate or coffee with a splash of cinnamon—it makes for such a cozy setup.
Creative Ways to Present
For festive gatherings, I’ve arranged my cutout cookies on tiered plates with fresh greenery sprigs or edible flowers interspersed—works like a charm for both casual and fancy occasions. You can also package them individually in clear bags tied with ribbons, making cute gifts or party favors.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature and they stay soft and delicious for up to a week. If you find them starting to dry out, just pop a slice of bread in the container to help maintain moisture—it’s a handy trick I swear by.
Freezing
You can freeze the dough discs wrapped tightly in plastic wrap for up to a month—when you’re ready, thaw them overnight in the fridge before cutting and baking. Baked cookies freeze well too; just let them cool completely, wrap in foil or plastic wrap, and pop in a freezer bag. They stay fresh for up to two months this way.
Reheating
If you want to freshen up frozen or day-old cookies, warm them in a 300°F oven for 5 minutes. This subtle warmth revives the soft texture without drying them out. Just be sure not to leave them in too long or they’ll get crisp instead of tender.
FAQs
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Can I substitute almond extract in the Soft Cutout Sugar Cookies Recipe?
Absolutely! Almond extract adds a lovely nutty flavor, but if you’re not a fan or have allergies, you can omit it or replace it with extra vanilla extract. Just keep in mind that the cookies might be slightly less flavorful, so you may want to boost the vanilla or try a tiny hint of another extract like lemon or coconut for a fun twist.
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Why do I need to chill the dough twice?
Chilling the dough first after rolling and then chilling the cut shapes before baking prevents the cookies from spreading too much in the oven, which preserves your cutouts’ clean edges. It also helps develop flavor and creates that tender yet firm texture we adore.
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Can I make this recipe gluten-free?
Yes! Using a gluten-free all-purpose flour blend works well, but be mindful that the dough may be a bit more delicate. Chilling the dough longer helps maintain shape. Also, avoid overbaking to keep the soft texture intact.
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How do I keep my sugar cookies soft?
The key is not overbaking—pull them from the oven as soon as the edges start to turn golden but the centers look slightly soft. Cooling on the baking sheet briefly and then storing them in an airtight container at room temperature helps keep moisture locked in. Plus, including a slice of bread in your storage container can prevent them from getting too hard.
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Is it better to hand mix or use a mixer?
While you can mix by hand, I recommend using an electric mixer to cream the butter and sugar adequately for that light, fluffy base which is crucial for soft cookies. It also ensures even mixing of eggs and extracts without overworking the dough.
Final Thoughts
This Soft Cutout Sugar Cookies Recipe is really close to my heart because it strikes that rare sweet spot of being soft and tender yet sturdy enough to transform into charming shapes that make any gathering feel special. I encourage you to give it a try—even if you’ve struggled with cutout cookies before, these tips and this recipe will help you succeed. Plus, you’ll get to enjoy some seriously delicious cookies with your loved ones, and honestly, what’s better than that?
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, perfectly sweet, and ideal for decorating with icing. Rolled to just the right thickness and chilled before baking, they hold their shape beautifully and stay soft with a slight puffiness. The addition of almond extract adds a subtle, delightful flavor twist. This recipe is perfect for holiday baking, special occasions, or just a sweet treat to enjoy any time.
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 (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: Whisk together the all-purpose flour, baking powder, and salt in a large bowl until evenly combined. Set this mixture aside; it will be gradually incorporated into the wet ingredients.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This creates the base for a tender cookie.
- Add Eggs and Extracts: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition to fully incorporate. Then, add the vanilla extract and almond extract (adjusting almond flavor to taste) and continue mixing until evenly blended.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a soft dough begins to form and all ingredients are combined. Avoid overmixing.
- Divide and Roll Dough: Split 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 ¼-inch thickness, adding flour as needed to prevent sticking.
- Chill Dough: Lightly dust the rolled dough with flour and cover it with plastic wrap. Refrigerate the dough for at least 1-2 hours or overnight to firm it up, which helps prevent spreading during baking and enhances texture.
- 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 to ensure easy cookie removal and even baking.
- Cut Out Cookies: Remove one portion of chilled dough from the refrigerator. Using cookie cutters, cut the dough into desired shapes. Arrange the cutouts 2-3 inches apart on the prepared baking sheets.
- Chill Cut Dough (If Needed): If you re-roll the scraps, roll them out again, cut additional cookies, and place the cut shapes on baking sheets. Chill these cut dough shapes in the fridge or freezer for at least 10 minutes before baking to prevent spreading.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges just start to turn lightly golden while the centers still appear slightly soft. This ensures a soft, tender cookie.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes post-baking, then transfer them to a wire rack to cool completely before decorating.
- Prepare Icing (Optional): To make the icing, combine powdered sugar, 2 tablespoons milk, corn syrup, and vanilla extract in a medium bowl. Stir until smooth and combined. Adjust consistency by adding more milk (about 1 teaspoon at a time) to thin or more powdered sugar to thicken until spreadable. Add gel food coloring if desired.
- Decorate Cookies: Spread or pipe the icing onto cooled cookies, then allow the icing to set and firm up for a couple of hours before packaging or serving.
Notes
- This recipe yields approximately 36 small cookies depending on cutter size; doubling ingredients is recommended for larger batches.
- Rolling dough to ¼-inch thickness keeps cookies soft and puffy; thinner dough will yield crispier cookies.
- Always chill dough before cutting to reduce spreading during baking; re-chill re-rolled scraps.
- Remove cookies from oven as soon as edges turn golden but centers remain slightly soft; they firm up as they cool.
- Store baked cookies in an airtight container at room temperature for up to 1 week.
- You can prepare dough up to 1 day in advance by rolling and chilling the discs overnight, or freeze discs up to 1 month; thaw refrigerated before cutting and baking.
- Freeze baked cookies after cooling for up to 2 months; thaw at room temperature before decorating.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg
