Description

Soft Cutout Sugar Cookies are tender, puffy, and lightly sweetened cookies perfect for decorating. This easy-to-follow recipe yields soft, buttery cookies that hold their shape beautifully for festive cutouts. Chill the dough to ensure minimal spreading during baking, then top with a simple, smooth vanilla icing for a delightful treat perfect for holidays, celebrations, or everyday enjoyment.

Ingredients

Scale

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 ¼ teaspoon for a subtler 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)

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Instructions

Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
Cream butter and sugar: In a separate large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy, typically about 3-5 minutes.
Add eggs and extracts: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Add the vanilla extract and almond extract and mix until evenly combined.
Combine dry and wet ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms. Avoid overmixing to keep cookies tender.
Divide and roll out dough: Split the dough into two equal portions. On lightly floured parchment paper or a silicone mat, roll each portion out to about ¼-inch thickness, adding flour as needed if the dough is sticky.
Chill the dough: Dust the dough lightly with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours or overnight to firm up the dough for easier cutting and less spreading.
Preheat oven: Set your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
Cut cookies: Remove one dough portion from the refrigerator and use cookie cutters to cut out desired shapes. Arrange cookies 2-3 inches apart on prepared baking sheets.
Chill cut cookies: If re-rolling scraps to make more cookies, place cutouts on baking sheets and chill in fridge or freezer for at least 10 minutes to prevent spreading during baking.
Bake: Bake cookies for 8-10 minutes or until edges just start to turn golden and centers remain slightly soft. Remove from oven and let cool on baking sheets for 5 minutes.
Cool completely: Transfer cookies to wire racks to cool fully before decorating.
Prepare icing (optional): In a medium bowl, combine powdered sugar, 2 tablespoons milk, corn syrup, and vanilla extract. Stir to combine, adjusting consistency by adding more milk or powdered sugar as needed until thick but spreadable. Add gel food coloring if desired.
Decorate: Pipe or spread icing onto cooled cookies and allow to set for a few hours before packaging or serving.

Notes

This recipe makes about 36 small cookies depending on the size and shape of cutters used.
Rolling the dough to ¼-inch thickness ensures soft, puffy cookies; thinner dough results in crispier cookies.
Chilling dough before and after cutting prevents cookies from spreading too much in the oven.
Remove cookies from the oven when edges begin to golden and centers are still soft for the best texture.
Store baked cookies in an airtight container at room temperature for up to one week.
For make-ahead convenience, dough discs can be refrigerated overnight or frozen for up to one month; thaw in refrigerator before using.
Baked cookies can be frozen for up to two months; thaw completely at room temperature before decorating.

Nutrition

Serving Size: 1 cookie (approximate)
Calories: 110 kcal
Sugar: 8 g
Sodium: 80 mg
Fat: 5 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 0.3 g
Protein: 1 g
Cholesterol: 25 mg