Soft Cutout Sugar Cookies Recipe

If you’re on the hunt for the perfect cookie to cut, decorate, and enjoy, I absolutely have to share this Soft Cutout Sugar Cookies Recipe with you. These cookies are my go-to for every holiday or celebration because they turn out soft, tender, and just sweet enough. Plus, they’re super easy to roll, cut, and decorate exactly the way you want. Trust me, once you try this recipe, you’ll keep coming back to it again and again.

this Recipe

Ingredients You’ll Need

The harmony of butter, sugar, and a touch of almond extract is what gives this Soft Cutout Sugar Cookies Recipe such a delightfully rich and subtly flavored foundation. Each ingredient has its role in creating that melt-in-your-mouth softness, so let’s dive into what you’ll need and why.

• All-purpose flour: This is your cookie’s structure, so pick a good quality one for that perfect tender crumb.
• Baking powder: Just a little boost to give your cookies a gentle lift, making them soft instead of flat.
• Salt: Enhances all the flavors, balancing the sweetness beautifully.
• Salted butter: Using salted butter adds a little extra flavor depth; just make sure it’s softened to room temp for easy mixing.
• Granulated sugar: Sweetness without overpowering, and it helps with that slight crispness on edges.
• Eggs: They bind the dough and add moisture; using them at room temp really helps everything blend smoothly.
• Vanilla extract: A warm, classic flavor base that never goes out of style.
• Almond extract: This gives a subtle almond note that elevates the cookie flavor—less is more here unless you adore that almond punch like I do!
• Powdered sugar (for icing): For that smooth, sweet finish if you want to decorate your cookies.
• Milk: A few tablespoons to loosen the icing to the perfect spreadable consistency.
• Light corn syrup: Adds shine and a slight chewiness to the icing.
• Gel food coloring (optional): For those fun pops of color when you’re ready to decorate.

Variations

I love tinkering with this Soft Cutout Sugar Cookies Recipe depending on the occasion. Mixing up flavors or switching up icing styles lets me keep it fresh and fit exactly what my family or friends crave. Here are some fun ways you can personalize it too!

• Almond-Free Version: When I first made these for my nut-sensitive nephew, I simply left out the almond extract and upped the vanilla slightly—just as delicious!
• Lemon Zest Addition: Adding a teaspoon of grated lemon zest brightens the cookies, giving a cheerful twist perfect for spring or summer gatherings.
• Vegan Swap: I’ve tinkered with replacing butter with vegan margarine and eggs with flax eggs—results aren’t quite the same but still tasty if you need a dairy-free option.
• Fancy Icing: Sometimes I mix in cream cheese for a tangier frosting or add sprinkles and edible glitter for festive fun.

How to Make Soft Cutout Sugar Cookies Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking together the all-purpose flour, baking powder, and salt in a large bowl. Setting this aside means your dry mix is ready to be incorporated, so you won’t miss any surprises later on. I always give it a good stir so the baking powder is evenly distributed—that little detail makes sure every cookie bakes up perfectly.

Step 2: Cream Butter and Sugar

Using an electric mixer, cream your softened salted butter and granulated sugar until it’s light and fluffy. This step is crucial—don’t rush it! I usually let mine go for about 3-4 minutes; the texture really changes and helps give the cookies that wonderful softness and slight chew.

Step 3: Add Eggs and Extracts

Next, add in your eggs one at a time, mixing well after each addition. Then stir in the vanilla and almond extracts—I love the subtle twist the almond extract brings, but if you’re worried it’s too much, just reduce it to a quarter teaspoon. The combination makes the flavor more complex and special.

Step 4: Combine Dry and Wet Ingredients

Slowly add the flour mixture to your butter mixture and mix on low speed until a soft dough forms. You’ll want a dough that holds together but is still pliable—not too stiff. If you find it a bit sticky, a light dusting of flour on your hands or the workspace will help.

Step 5: Chill Your Dough

Divide your dough in half and roll each half out between lightly floured parchment sheets or silicone mats to about ¼-inch thickness. Then cover with plastic wrap and refrigerate for at least 1 to 2 hours. I actually prefer chilling overnight—it helps the dough firm up and flavors mature. Plus, it makes cutting out your shapes so much easier.

Step 6: Cut and Bake

Preheat your oven to 375°F and line your baking sheets with parchment or silicone mats. Pull one dough portion from the fridge, and use your cookie cutters to create shapes. Place the cookies 2-3 inches apart; this recipe produces dough that holds shape well but giving space is always safe. If you re-roll scraps, remember to chill them again for 10 minutes before baking to prevent spreading.

Bake for 8–10 minutes until the edges are just starting to turn golden but centers still look soft. This is the key to that soft texture; they’ll set as they cool, so don’t overbake! Let them cool on the sheet for 5 minutes, then transfer to a wire rack before decorating.

Step 7: Make Optional Icing and Decorate

For the icing, combine powdered sugar, milk, light corn syrup, and vanilla extract until smooth. Adjust consistency by adding more milk or sugar as needed. Add gel food coloring if you want to add some color, then pipe or spread onto cooled cookies. Let the icing set fully before packaging or stacking—this can take a couple of hours, but it’s worth the wait!

How to Serve Soft Cutout Sugar Cookies Recipe

Garnishes

I usually keep the decoration simple with classic royal icing in pastel colors, topped off with sprinkles or edible glitter for sparkle. Sometimes I add tiny sugar pearls or nonpareils when I’m feeling fancy. They not only look festive but add just a little crunch contrast to the soft cookie.

Side Dishes

These cookies pair beautifully with a warm cup of tea, a glass of cold milk, or even as a sweet nibble alongside coffee. At holiday parties, I love setting out a platter with hot cocoa and these cookies—it’s like a mini dessert station everyone adores.

Creative Ways to Present

For special occasions, I like to stack the cookies in decorative tins layered with parchment and hang little ribbon bows on cutouts. Gift boxes with mixed cookie shapes and colors are always a hit with friends and family. You can also attach a cookie as a topper to a wrapped present for a sweet personal touch!

Make Ahead and Storage

Storing Leftovers

Once baked and fully cooled, I store leftover cookies in an airtight container at room temperature. This keeps them fresh and soft for up to a week. If you layer your cookies, pop a sheet of parchment paper between to avoid sticking or smudging any icing.

Freezing

I freeze both dough and baked cookies. For dough, I shape it into disks wrapped tightly in plastic wrap, then freeze for up to a month. When ready to bake, thaw it in the fridge overnight. Baked cookies freeze well too—wrap them tightly and store in freezer bags for up to two months. Thaw on the counter before decorating.

Reheating

If you want that fresh-baked warmth, pop the cookies in a low oven (around 300°F) for just a few minutes. This warms them through without drying them out. I usually skip microwaving because it tends to make them tough.

FAQs

Final Thoughts

This Soft Cutout Sugar Cookies Recipe has become a family favorite in my kitchen. What I love most is how forgiving and versatile it is—from simple shapes to elaborate decorations, you can really make it yours. If you’ve ever struggled with cookies that spread too thin or turn hard, I promise this recipe will win you over with those perfectly soft edges and buttery flavors. Grab your rolling pin and cutters, and give it a go—you’ll be so glad you did!

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