Description
This Soft Cut-Out Sugar Cookies recipe yields tender, flavorful cookies perfect for decorating with royal icing, glaze, or buttercream. The dough is easy to work with after chilling, creating beautifully soft cookies that hold their shape and offer delightful sweetness, making them ideal for any occasion or festive gift-giving.
Ingredients
Scale
Cookie Dough
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional, but makes the flavor outstanding)
For Decorating
- Royal Icing, Easy Glaze Icing, or Cookie Buttercream (royal icing is pictured)
- Assorted sprinkles
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed until light and creamy, about 3 minutes.
- Add Egg and Extracts: Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Beat on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again to ensure even mixing.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough should be soft. If it feels too sticky, add an additional tablespoon of flour and mix again.
- Divide and Roll Dough: Divide the dough in half. Place each half on lightly floured parchment paper or a silicone baking mat. Roll each portion to about 1/4-inch thickness using a lightly floured rolling pin.
- Layer and Chill: Dust one rolled dough portion lightly with flour to prevent sticking. Place the second rolled dough portion on top of the first. Cover tightly and refrigerate for at least 2 hours, up to 2 days.
- Preheat Oven and Prepare Sheets: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Cut Cookies: Carefully peel off the top layer of dough. Use cookie cutters to cut shapes. Gather scraps, reroll, and continue cutting until all dough is used. Arrange cookies 3 inches apart on prepared sheets.
- Bake Cookies: Bake for 12 minutes or until edges are very lightly browned and set. Rotate baking sheets halfway through if necessary. Let cookies cool on sheets for 5 minutes.
- Cool and Decorate: Transfer cookies to a wire rack to cool completely before decorating with royal icing, glaze, or buttercream. Use gel food coloring to tint icings. Decorate directly on a baking sheet for easier handling and refrigerate to speed icing set if desired.
- Store Cookies: Enjoy immediately or wait for icing to set. Store covered at room temperature up to 5 days, or refrigerated up to 10 days. Buttercream-decorated cookies last 1 day at room temperature or 5 days refrigerated.
Notes
- Freezing Instructions: Plain or decorated cookies freeze well for up to 3 months. Freeze after icing sets, layered with parchment paper in an airtight container. Thaw in fridge or room temperature.
- Dough can be frozen before rolling: freeze in discs wrapped in plastic in a container for up to 3 months. Thaw overnight in fridge and bring to room temperature before rolling and chilling.
- Room-temperature butter should be cool to touch but soft enough to cream well. Proper butter temperature helps prevent too sticky dough.
- Flavor Variations: Increase almond extract to 1/2 tsp or substitute with 1 tsp maple, coconut, lemon, or peppermint extract. Add 1 tsp pumpkin pie spice or cinnamon. With lemon extract, add 1 tbsp lemon zest for brightness.
- Icing Options: Royal icing, easy glaze, or cookie buttercream all work well for decorating. Choose based on desired sweetness and texture.
- To double the recipe, multiply ingredients by two and divide dough into 3 or 4 portions before chilling for easier handling.
- Using gel food coloring prevents dough softening compared to liquid colors.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
