If you’ve ever wanted a *Soft Cutout Sugar Cookies Recipe* that delivers tender, melt-in-your-mouth cookies perfect for every holiday or special occasion, you’re in for a treat. These cookies are the kind of sweet that practically disappear the moment you put them out — and trust me, once you try my recipe, you’ll be hooked. The balance of buttery softness and just a hint of almond extract sets these cutouts apart from your average sugar cookie, so keep reading — I’m about to spill all the secrets to getting them perfect every single time!
Why You’ll Love This Recipe
- Super Soft Texture: These cookies stay tender and soft — not rock hard — even days after baking.
- Easy to Roll and Cut: The dough handles beautifully, making your cookie-cutting experience smooth and frustration-free.
- Perfect Flavor Balance: A touch of almond extract adds depth without overpowering the classic vanilla-sweetness we all adore.
- Great for Decorating: The cookies hold their shape well, so you’ll have the perfect canvas for icing and sprinkles.
Ingredients You’ll Need
Each ingredient in this Soft Cutout Sugar Cookies Recipe works together to build that soft yet sturdy cookie. The balance of fats, sugars, and leavening agents ensures you get a lovely crumb and the perfect spread. When shopping, try to get fresh baking powder and good-quality extracts for the best results.
- All-purpose flour: This is your cookie’s foundation—avoid substituting with whole wheat to keep the texture tender.
- Baking powder: Just a little helps keep the cookies soft and a bit fluffy.
- Salt: Enhances flavor and balances the sweetness.
- Salted butter: Softened to room temperature for easy creaming and rich flavor.
- Granulated sugar: Sweetens and helps with the cookie’s structure.
- Large eggs: Room temperature eggs blend better and provide moisture.
- Vanilla extract: Classic flavor base that everyone loves.
- Almond extract: Just a hint adds a delightful twist and depth to the flavor profile.
- Powdered sugar (for icing): Creates a smooth, sweet base for decorating.
- Milk: Used to thin the icing to the perfect consistency.
- Light corn syrup: Gives the icing a shiny finish and helps it set nicely.
- Gel food coloring: Optional, for coloring your icing without altering the texture.
Variations
I’ve found that this Soft Cutout Sugar Cookies Recipe is super versatile. I encourage you to tweak the flavorings or try alternative decorating styles to make these cookies your own. Whether it’s swapping extracts or playing with icing colors, these cookies make a great base for creativity.
- Flavored Extract Swap: I once swapped almond extract for lemon extract for a bright twist—the cookies stayed just as soft and tasted fresh and different.
- Gluten-Free Version: You can experiment using a 1-to-1 gluten-free flour blend, but note texture may be slightly different.
- Vegan Adaptation: Although I haven’t tried it myself, you can substitute butter with vegan margarine and eggs with flax eggs, but expect a denser result.
- Colorful Icing Designs: My kids love picking gel food coloring shades to make festive themes come alive—perfect for birthdays or holidays.
How to Make Soft Cutout Sugar Cookies Recipe
Step 1: Mix Your Dry Ingredients
Start by whisking together your flour, baking powder, and salt in a large bowl. This ensures your leavening and seasoning are evenly distributed, which is key to achieving that perfect texture. I like to set this aside while I cream the butter and sugar—it saves time and keeps things moving smoothly.
Step 2: Cream Butter and Sugar Until Fluffy
This is where the magic begins. Using an electric mixer, blend your softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes on medium speed. When I first tried this recipe, I underestimated this step, and the cookies came out dense. Don’t rush it! The air you whip in here makes a huge difference for softness.
Step 3: Add Eggs and Flavorings
Next, add your eggs one at a time, beating well after each addition. Then stir in vanilla and almond extracts — I love how that little almond note makes these cookies so special. Make sure everything is well combined but avoid overmixing once the flour goes in.
Step 4: Combine Dry and Wet Ingredients
Gradually add the flour mixture on low speed until a soft dough forms. You’ll know you’re done when the dough comes together but isn’t sticky or crumbly. If your dough feels tacky, add a tiny bit more flour—but be careful, too much flour will make the cookies tougher.
Step 5: Chill and Roll Out the Dough
Divide the dough in half and place each portion between two sheets of lightly floured parchment paper or silicone mats. Roll each to about ¼-inch thickness — this is my sweet spot for soft cookies that still hold their shape. Then, dust the top with a little flour, cover with plastic wrap, and pop them in the fridge for at least 1-2 hours. I learned early on that skipping this chill step makes the cookies spread too much when baking.
Step 6: Cut 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 start cutting out your shapes with cookie cutters. Arrange them 2-3 inches apart on your baking sheets. If you re-roll scraps, chill those cutouts again on the baking sheet in the fridge or freezer for at least 10 minutes before baking to avoid spreading. Bake for 8-10 minutes until the edges just start to turn golden. Remember, the centers will still look soft—that’s perfect! Let them cool on the sheet before transferring to a wire rack.
Step 7: Optional Icing for Decorating
To make the icing, combine powdered sugar, milk, corn syrup, and vanilla extract until smooth. Adjust thickness by adding milk or powdered sugar as needed. Use gel food coloring if you want to brighten things up. I like to pipe or spread the icing onto completely cooled cookies, then let them set for a couple of hours. It’s fun watching the kids get creative with designs!
Pro Tips for Making Soft Cutout Sugar Cookies Recipe
- Don’t Skip Chilling: Chilling the dough is key to preventing your cookies from spreading too much and losing their shape.
- Use Room Temperature Ingredients: Softened butter and eggs at room temp mix better, giving you a smoother dough.
- Watch the Baking Time Closely: Cookies are done when edges are slightly golden but centers still look soft—they’ll firm up as they cool.
- Roll to ¼-inch Thickness: This ensures a soft, puffy cookie rather than a crispy one; adjusting thickness alters texture dramatically.
How to Serve Soft Cutout Sugar Cookies Recipe
Garnishes
I personally love decorating these Soft Cutout Sugar Cookies with simple royal icing tinted with gel colors — it dries with a lovely sheen and holds sprinkles and edible glitter beautifully. For a rustic twist, dust them lightly with powdered sugar after baking or try drizzling melted chocolate for a more decadent finish.
Side Dishes
These cookies are fantastic with a cozy cup of hot cocoa or your favorite spiced tea. At holiday gatherings, I like serving them alongside a cheese platter or fresh fruit — the sweet cookies complement savory flavors surprisingly well!
Creative Ways to Present
For birthdays or holidays, I’ve arranged these cookies in themed gift boxes or on tiered tray displays decorated with fresh flowers and ribbons. You can also string some with decorative ribbon holes cut out for edible ornaments or party favors. These little touches make a big impression and elevate your cookie game.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store these Soft Cutout Sugar Cookies in an airtight container at room temperature — they’ll stay soft and tasty for up to a week. I recommend layering parchment paper between them if you’ve iced the cookies, so they don’t stick together.
Freezing
I’ve frozen both the dough and baked cookies with great success. For dough, I shape it into discs, wrap tightly, and freeze up to a month; thaw overnight in the fridge before rolling and cutting. For baked cookies, freeze fully cooled cookies in a sealed container or freezer bag for up to two months—just thaw them at room temperature before decorating.
Reheating
If you want to warm up leftover cookies, I gently heat them in a 300°F oven for 3-5 minutes to bring back that just-baked softness without drying them out. Avoid microwaving, since it can make cookies rubbery or tough.
FAQs
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Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to one day in advance. Simply roll it out into discs, wrap tightly, and chill overnight in the refrigerator. This step actually enhances the flavors and makes the dough easier to work with when you’re ready to bake.
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Why do my sugar cookies spread too much?
This usually happens if the dough isn’t cold enough before baking or if you roll it too thin. Chilling the dough well and baking thicker dough cutouts prevents the cookies from turning into overly flat pancakes.
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Can I use butter substitutes to make these cookies dairy-free?
You can try using vegan margarine or plant-based butter alternatives, but keep in mind this might change the texture and flavor slightly. I recommend experimenting in small batches first.
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How do I get my icing smooth and shiny?
Incorporating light corn syrup into your icing gives it that beautiful sheen and helps it set firmly. Also, using gel food colors keeps the consistency thick and perfect for piping or spreading.
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What’s the best way to store decorated sugar cookies?
Store decorated cookies in an airtight container at room temperature, layering parchment or wax paper between cookies to prevent sticking. Avoid refrigeration, as it can cause the icing to become sticky or sweat.
Final Thoughts
I absolutely love how this Soft Cutout Sugar Cookies Recipe turns out every single time — soft, tender, and with just the right amount of sweetness. When I first made this recipe, it quickly became a family favorite, and now it’s our go-to for any cookie craving or celebration. I can’t wait for you to try it and add your own personal touch. Whether you’re decorating for a party, gifting them, or just enjoying a quiet afternoon treat, these cookies bring joy and smiles every time. So grab your rolling pin and cookie cutters, and let’s get baking!
Print
Soft Cutout Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 36 cookies (various sizes and shapes)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These soft cutout sugar cookies are perfect for holidays or special occasions. They are tender, slightly puffy, and easily decorated with optional icing for a festive touch. The dough is easy to prepare, requires chilling for perfect texture, and bakes quickly to soft, lightly golden cookies.
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
- Mix Dry Ingredients: Whisk together the flour, baking powder, and salt in a large bowl. Set this mixture aside for later.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts until fully incorporated.
- Combine Ingredients to Form Dough: Gradually add the flour mixture to the butter mixture on low speed, mixing until a soft dough forms without overworking it.
- Divide and Roll Dough: Split the dough into two equal parts. On lightly floured parchment paper or a silicone mat, roll each portion to about ¼-inch thickness, adding flour as needed to keep it from sticking.
- Chill Dough: Dust the top 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 baking.
- Preheat Oven and Prepare Baking Sheets: Heat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Cut and Arrange Cookies: Remove one dough portion from the fridge and use cookie cutters to cut shapes. Place them 2-3 inches apart on the baking sheets. For scraps, re-roll, chill again on the pans for 10 minutes to firm up.
- Bake Cookies: Bake for 8-10 minutes until edges just start to turn golden but centers look slightly soft. Avoid overbaking for tender cookies.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating or storing.
- Prepare Icing (Optional): In a medium bowl, mix powdered sugar, 2 tablespoons milk, corn syrup, and vanilla until smooth. Adjust consistency with more milk or sugar to achieve a spreadable texture. Add gel food coloring if desired.
- Decorate Cookies: Spread or pipe icing on completely cooled cookies. Let the icing set for a couple of hours before packaging or serving.
Notes
- This recipe yields about 36 small cookies, depending on the size of your cutters. Doubling ingredients is recommended to ensure enough cookies.
- Rolling the dough to ¼-inch thickness results in soft, puffy cookies; thinner dough produces crisper cookies.
- Chill the rolled dough for at least 1-2 hours for best cutting results. Re-chill dough scraps before baking to prevent spreading.
- Remove cookies from the oven when edges are lightly golden and centers appear a bit soft; they firm up as they cool.
- Store cookies in an airtight container at room temperature for up to one week.
- Prepare dough up to 1 day ahead, rolling and chilling in the refrigerator overnight, or freeze dough discs for up to one month and thaw in the fridge before use.
- Freeze baked cookies by wrapping tightly; they last up to 2 months and should be thawed at room temperature before decorating.
Nutrition
- Serving Size: 1 cookie (based on 36 cookies per batch)
- Calories: 110
- Sugar: 8g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 25mg
