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4.78 from 18 votes

Soft Cut-Out Sugar Cookies

The only sugar cookie recipe you'll ever need! These easy bakery-style treats are soft, thick and perfect for decorating.
Course Cookies
Cuisine American
Keyword Best Sugar Cookie Recipe, Cut Out Sugar Cookies, Easy Sugar Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings 3 dozen cookies (in various sizes and shapes)
Calories 94kcal
Author Blair Lonergan

Ingredients

  • 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

  • Whisk together flour, baking powder and salt in a large bowl. Set aside.
  • In a separate large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing to combine. Add vanilla extract and almond extract; mix until incorporated.
  • Gradually add the flour mixture to the butter mixture; mix on low until a soft dough forms.
  • Divide the dough into 2 equal portions. Place each portion on a piece of lightly-floured parchment paper or a lightly-floured silicone mat. With a lightly-floured rolling pin, roll the dough to about ¼ -inch thickness. Use more flour if the dough seems sticky.
  • Lightly dust the top of the dough with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours (or overnight).
  • Preheat oven to 375 degrees F. Line 2-3 large baking sheets with parchment paper or silicone mats.
  • Carefully remove one portion of the dough from the refrigerator. Use cookie cutters to cut the dough into desired shapes. Arrange the shapes about 2-3 inches apart on the prepared baking sheets.
  • You can re-roll the dough scraps to cut out additional cookies, but you will need to chill the cut-out dough on the baking sheets in the fridge or freezer for at least 10 minutes before baking. This will give the dough a chance to firm up again so that the cookies don’t spread in the oven.
  • Bake for 8-10 minutes, or just until lightly browned. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

To Prepare Icing (Optional):

  • Combine confectioners sugar, 2 tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If icing is too thick, add more milk, about a teaspoon at a time, until the icing is thick but spreadable. If it’s too thin, gradually add more powdered sugar until it reaches the desired consistency. Use gel food coloring to tint the frosting, if desired. Pipe or spread onto the cooled cookies and then allow the icing to firm up and set before packaging (this may take a couple of hours).

Video

Notes

Store the cookies in an airtight container at room temperature for up to 1 week.
To Make Ahead:
Prepare the dough up to 1 day ahead, roll out the discs, and chill in the refrigerator overnight. Alternatively, you can freeze the dough discs for up to 1 month. Thaw the dough in the refrigerator overnight and then proceed with cutting and baking.
To bake the cookies in advance, allow them to cool completely, wrap tightly, and freeze for up to 2 months. Thaw on the counter at room temperature before decorating.

Nutrition

Serving: 1cookie (not including optional icing or decorations) | Calories: 94kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 70mg | Potassium: 26mg | Fiber: 1g | Sugar: 6g | Vitamin A: 131IU | Calcium: 9mg | Iron: 1mg