Soft cutout sugar cookies are a delightful treat that brings joy to any occasion. These cookies are tender, buttery, and perfect for decorating. Their versatility makes them ideal for holidays, birthdays, or just a fun family baking day.
Why Make This Recipe
Making soft cutout sugar cookies is a wonderful way to create sweet memories with friends and family. They are easy to make and can be customized with different shapes and colors. Plus, they are perfect for sharing at parties or as gifts. Everyone loves a classic sugar cookie!
How to Make Soft Cutout Sugar Cookies
Follow these simple steps to create your own batch of soft cutout sugar cookies that everyone will love.
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)
- 3 cups powdered sugar (sifted)
- 3-4 tablespoons milk
- 2 tablespoons light corn syrup
- ½ teaspoon vanilla extract
- Gel food coloring (optional)
Directions
- In a large bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- In another large bowl, use an electric mixer to cream the softened butter and sugar together until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, add the vanilla and almond extracts, mixing until everything is well combined.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms.
- Divide the dough into two equal parts. Place each half onto lightly-floured parchment paper or a silicone mat. Use a lightly-floured rolling pin to roll the dough to about ¼-inch thickness. If the dough feels sticky, sprinkle a bit more flour.
- Lightly dust the dough with flour, cover it with plastic wrap, and refrigerate for at least 1-2 hours, or overnight for best results.
- Preheat your oven to 375°F (190°C). Line 2-3 large baking sheets with parchment paper or silicone mats.
- When you’re ready to bake, take one portion of the dough out of the fridge. Use cookie cutters to cut the dough into your desired shapes.
- Place the cut-out shapes about 2-3 inches apart on the prepared baking sheets. You can re-roll any leftover dough to make more cookies, but be sure to chill the cut-out dough on the baking sheets for at least 10 minutes before baking. This helps keep the cookies from spreading.
- Bake the cookies for 8-10 minutes, or until they are lightly browned. Let them cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely before decorating.
How to Serve Soft Cutout Sugar Cookies
Serve the soft cutout sugar cookies plain or decorated with icing. They can also be placed on a platter for parties or given as gifts in a nice box. Enjoy them with a glass of milk or a cup of tea for a delightful treat!
How to Store Soft Cutout Sugar Cookies
Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze the decorated or undecorated cookies for up to three months. Just make sure they are fully cooled before wrapping them.
Tips to Make Soft Cutout Sugar Cookies
- Ensure your butter is softened properly for the best texture.
- Chill the dough well to make it easier to roll and cut without sticking.
- Use a light hand when decorating with icing to create beautiful designs.
- Experiment with different shapes and colors to match any occasion!
Variation
You can add different flavors to the cookie dough, such as lemon or orange zest for a citrus twist. You could also use different extracts to create unique tastes. For added fun, sprinkle in chocolate chips or colorful sprinkles.
FAQs
Q1: Can I use margarine instead of butter?
A1: Yes, but the flavor and texture may change slightly. Butter provides a richer taste.
Q2: How can I make the cookies harder for shipping?
A2: Bake the cookies a little longer until they are fully set but not browned. This will give them a firmer texture.
Q3: Can I freeze the dough before baking?
A3: Absolutely! You can freeze the wrapped dough for up to three months. Just thaw in the fridge before rolling and cutting.
Enjoy making these soft cutout sugar cookies, and happy baking!
Soft Cutout Sugar Cookies
Ingredients
Cookie Dough Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup salted butter (softened at room temperature) Ensure butter is softened properly for the best texture.
- 1 cup granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract Reduce to ¼ teaspoon for a more subtle flavor.
Icing Ingredients
- 3 cups powdered sugar (sifted)
- 3-4 tablespoons milk
- 2 tablespoons light corn syrup
- ½ teaspoon vanilla extract
- Gel food coloring (optional)
Instructions
Prepare the Dough
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another large bowl, cream the softened butter and sugar together until light and fluffy using an electric mixer.
- Add the eggs one at a time, mixing well after each addition. Then, add the vanilla and almond extracts, mixing until well combined.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms.
- Divide the dough into two equal parts. Place each half onto lightly-floured parchment paper or a silicone mat, and roll to about ¼-inch thickness.
- Dust the dough with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours, or overnight for best results.
Bake the Cookies
- Preheat your oven to 375°F (190°C). Line 2-3 large baking sheets with parchment paper or silicone mats.
- Take one portion of the dough out of the fridge and use cookie cutters to cut into desired shapes.
- Place the cut-out shapes about 2-3 inches apart on the prepared baking sheets, chilling the shapes for 10 minutes before baking.
- Bake the cookies for 8-10 minutes, or until lightly browned. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
