Soft Cutout Sugar Cookies Recipe

If you’ve ever hunted for the perfect holiday or anytime treat, I’m excited to share my go-to Soft Cutout Sugar Cookies Recipe that turns out tender, beautifully-shaped cookies every time. I promise, once you try this recipe, you’ll find it hard to go back to anything less than soft, buttery perfection that holds its shape and tastes just like a dream. Stick around, because I’m spilling all the tricks I’ve picked up to make your baking journey easy and fun!

this Recipe

Ingredients You’ll Need

Every ingredient in this Soft Cutout Sugar Cookies Recipe is chosen to deliver the ultimate combination of softness and structure. I always recommend letting your eggs and butter come to room temperature for the creamiest dough, plus a pinch of baking powder works wonders to keep things fluffy.

• All-purpose flour: The foundation of any good cookie, use fresh flour for the best texture.
• Baking powder: Adds a little lift so these cookies aren’t dense or flat.
• Salt: Just a touch enhances all the flavors in the dough.
• Salted butter: Softened, not melted, because creaming it with sugar makes all the difference in softness and flavor.
• Granulated sugar: Classic sweetness that also contributes to a slight crunch on the outside.
• Large eggs: Bring moisture and richness while helping bind everything together.
• Vanilla extract: A pantry staple that keeps the flavor balanced and warm.
• Almond extract: My secret little booster—use sparingly to avoid overpowering but adds a delightful twist.

Variations

I love how versatile this Soft Cutout Sugar Cookies Recipe is — it’s a blank canvas for all kinds of flavors and decorations. Don’t be afraid to tweak the extracts or add a pinch of cinnamon for a cozy twist.

• Gluten-Free Version: I once swapped in a 1-to-1 gluten-free flour blend, and while the texture changed slightly, the flavor was still spot-on delicious.
• Vegan Variation: Replacing butter with vegan margarine and using flax eggs works if you’re careful with chilling times to keep the dough firm.
• Icing Options: Besides classic royal icing, I sometimes mix cream cheese frosting for a tangy contrast that my family can’t resist.
• Flavor Twists: Try swapping almond extract for lemon zest and a little juice for a bright, cheerful cookie.

How to Make Soft Cutout Sugar Cookies Recipe

Step 1: Combine Dry Ingredients

Start by whisking together your flour, baking powder, and salt in a large bowl. This simple step ensures everything is evenly distributed, so your cookies bake consistently. I always sift the flour—it just gives me peace of mind that there won’t be lumps and my dough stays smooth.

Step 2: Cream Butter and Sugar

In a separate bowl, use your electric mixer to cream the softened butter and granulated sugar until it’s light and fluffy—this usually takes about 3-4 minutes. You’ll notice the mix get paler and puffier. It’s a small detail but essential for that melt-in-your-mouth texture I mentioned earlier.

Step 3: Add Eggs and Extracts

One at a time, add your eggs to the butter-sugar mixture, mixing well after each addition so they get fully incorporated. Then add your vanilla and almond extracts and give it a good stir. The almond extract is a favorite of mine—it’s subtle but adds a warm, unique note that really makes these cookies feel special.

Step 4: Combine Wet and Dry Ingredients

Gradually add your dry flour mix to the wet ingredients, mixing on low speed just until a soft dough forms. Don’t overmix here, or the cookies can turn out tough. You’ll know you’re done when the dough pulls away from the sides of the bowl and feels soft but not sticky.

Step 5: Chill and Roll Out Dough

Divide the dough into two portions and roll each out between lightly floured parchment paper or silicone mats to about ¼-inch thickness. Then dust the top lightly with flour, cover with plastic wrap, and chill in the refrigerator for at least 1-2 hours. This chilling step is crucial—it helps the dough firm up so your cookies hold their shape when baking.

Step 6: Cut, Chill Again, and Bake

Preheat your oven to 375°F and line baking sheets with parchment or silicone mats. Remove one dough portion from the fridge and cut out shapes using your favorite cookie cutters. Arrange them 2-3 inches apart on the sheet. If you re-roll scraps, chill again on the baking sheet for at least 10 minutes before baking to prevent spreading.

Bake for 8-10 minutes, just until the edges start turning golden but the centers still look soft. One thing I’ve learned is not to overbake — the cookies will firm up as they cool, so pull them out a little early and let them rest on the sheet for 5 minutes before transferring to a wire rack.

Step 7: Optional Icing

While the cookies cool, you can mix up a simple icing by combining powdered sugar, milk, corn syrup, and vanilla extract. Adjust the consistency with more milk or sugar until thick but spreadable. I use gel colors to tint mine for festive decorating. Be sure to let the icing set completely—usually a couple of hours—before storing.

How to Serve Soft Cutout Sugar Cookies Recipe

Garnishes

I love dusting my decorated cookies with a tiny sprinkle of edible glitter or sanding sugar for some sparkle. You can also keep things simple with a glossy royal icing finish that dries crisp, or add tiny nonpareils for fun texture and color. For the holidays, a little cinnamon sugar sprinkle before baking adds a cozy flair.

Side Dishes

These cookies pair wonderfully with a cold glass of milk or a warm cup of chai tea. When I serve them for a party, I also love putting out fruit punches or coffee to balance the sweetness, plus they’re a huge hit alongside a simple fruit platter or nuts as a crunchy contrast.

Creative Ways to Present

For special occasions, I’ve packaged these soft cutout sugar cookies in clear cellophane bags tied with ribbon — makes such a lovely gift! You can also arrange them on tiered platters by shape or color, or use cookie decorating kits as a fun interactive activity with friends and family that doubles as a sweet centerpiece.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I store these cookies in an airtight container at room temperature — they stay wonderfully soft for up to a week. Layer them between sheets of parchment or wax paper to avoid sticking, especially if they’re decorated with icing.

Freezing

I’ve saved myself lots of last-minute stress by freezing the dough discs wrapped tightly in plastic wrap for up to a month. When I’m ready, I thaw them overnight in the fridge, then roll and cut as usual. Baked cookies freeze well too—just make sure they’re wrapped airtight and thaw them at room temp before decorating or serving.

Reheating

If your cookies get a little too firm in the fridge or freezer, I gently warm them in a preheated 300°F oven for about 3-5 minutes to bring back that fresh-baked softness. Just keep a close eye so they don’t brown or crisp up too much.

FAQs

Final Thoughts

I absolutely love how this Soft Cutout Sugar Cookies Recipe brings out the baker in me—there’s something magical about rolling out dough, cutting perfect shapes, and decorating with care that makes the moment so special. And the soft texture combined with that subtle almond flavor? My family goes crazy for these cookies every time. Whether it’s a big holiday spread, an afternoon with friends, or just a cozy night in, I hope you enjoy baking and sharing these as much as I do. Trust me, once you try this recipe, you’ll have your new favorite cookie for life.

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