Soft and Chewy Cut Out Sugar Cookies Recipe

If you’re anything like me and love cookies that are perfect for cutting out those pretty shapes but still soft and chewy to enjoy, then you’re in for a treat with this Soft and Chewy Cut Out Sugar Cookies Recipe. I absolutely love how these cookies bake up thick without spreading too thin, holding their shape beautifully while staying soft — seriously, they’re my go-to for holidays and special occasions. Stick with me here, and I’ll share everything you need to nail this recipe, from ingredients to pro tips to common pitfalls to avoid!

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Ingredients You’ll Need

These ingredients are simple pantry staples that work perfectly to create that classic sugar cookie taste and texture. I recommend using room temperature eggs and softened butter for the best mixing results and texture.

• Salted Butter: Using salted butter adds just the right touch of flavor—no need to add extra salt beyond the recipe.
• Granulated Sugar: Provides sweetness and helps the cookies spread just right without being too crispy.
• Vanilla Extract: Real vanilla extract makes a noticeable difference in flavor complexity.
• Large Eggs: Room temperature eggs blend more easily and help with dough consistency.
• All-Purpose Flour: The backbone for the structure; make sure to sift if your flour tends to clump.
• Baking Powder: Adds just enough lift for softness without puffing the cookies too much.
• Salt: Balances the sweetness and enhances flavors.
• Powdered Sugar: Essential for the fluffy, smooth frosting.
• Milk: Helps achieve a spreadable frosting consistency.
• Light Corn Syrup: Gives frosting that perfect sheen and a little flexibility once hardened.
• Pure Vanilla Extract: For extra flavor boost in the frosting.
• Gel Food Coloring (Optional): Ideal for vibrant frosting colors without thinning it out.

Variations

I love playing around with this cookie recipe depending on the season or mood—you’ll find it’s a fantastic base that invites creativity. Whether you’re making cookies for a big family party or a casual cookie swap, these variations really shine.

• Gluten-Free Version: I’ve swapped in a trusted gluten-free flour blend for a friend with allergies, and they couldn’t tell the difference—soft and chewy just the same.
• Spiced Sugar Cookies: Adding a teaspoon of cinnamon or pumpkin pie spice makes these perfect for autumn gatherings.
• Vegan Adaptation: Using vegan butter and a flax egg works well here if you’re looking to keep things plant-based.
• Chocolate Sugar Cookies: Adding ¼ cup cocoa powder transforms the flavor while keeping the chewiness intact—my kids adore this twist.

How to Make Soft and Chewy Cut Out Sugar Cookies Recipe

Step 1: Cream Butter and Sugar Until Light and Fluffy

Begin by beating the softened salted butter and granulated sugar until the mixture is light in color and creamy in texture—this usually takes about 3-4 minutes with an electric mixer. This step is key for silky dough and giving your cookies that tender crumb. If you rush it or don’t beat enough, your cookies might turn out dense instead.

Step 2: Add Eggs and Vanilla

Next, add the eggs one at a time, beating well after each addition, followed by the vanilla extract. I like to make sure each egg is fully incorporated before adding the next to avoid a curdled-looking dough. And remember, room temperature eggs mix more smoothly with the butter, so don’t forget to take them out ahead of time.

Step 3: Combine Dry Ingredients Separately

In a separate bowl, whisk together all-purpose flour, baking powder, and salt. This ensures an even distribution of your leavening agent and salt, which helps the dough rise gently and taste balanced.

Step 4: Gradually Mix Dry Ingredients into Wet

Add the dry mixture slowly to the butter mixture, mixing on low speed until just combined. Be careful not to overmix here—you want a dough that holds together but remains tender, so stop mixing as soon as the flour disappears.

Step 5: Chill the Dough

This is a game changer—you’ll want to cover the dough with plastic wrap and refrigerate it for at least an hour. This resting time firms up the dough, making your cookies easier to roll and cut into sharp shapes that won’t lose definition in the oven. I sometimes chill it overnight, which intensifies the flavor and makes handling even simpler.

Step 6: Roll Out Dough and Cut Shapes

Lightly flour your rolling surface and rolling pin, then roll out the dough to about ¼-inch thickness. If your kitchen is warm, keep flour handy to prevent sticking and chill the dough a bit if it becomes too soft. Using your favorite cookie cutters, cut out shapes and transfer them carefully to a parchment-lined baking sheet.

Step 7: Bake Until Set but Not Browned

Baking at 350°F (175°C) for about 8-10 minutes works perfectly. You want the edges to look set without browning—you’ll notice the centers look a little underbaked, and that’s how you know they’ll stay soft when cooled. Overbaking can make them crispier and less chewy.

Step 8: Prepare and Apply Frosting

Mix powdered sugar, milk, corn syrup, and vanilla extract until smooth and spreadable. If using, add gel colors to get vibrant frosting without thinning it out. The corn syrup is my secret for giving the frosting that glassy shine which hardens nicely so your decorated cookies won’t smudge. Use a piping bag or an offset spatula to decorate once cookies are fully cooled.

How to Serve Soft and Chewy Cut Out Sugar Cookies Recipe

Garnishes

I love to keep things simple here—sprinkle a little sanding sugar or edible glitter on top of the frosting for a festive touch. If I’m feeling fancy, tiny edible pearls or colored sugar crystals add sweet charm without overpowering the flavor.

Side Dishes

Personally, I pair these cookies with a warm cup of spiced chai tea or hot cocoa during chilly nights—the soft sweetness of the cookie balances perfectly with warm, cozy drinks. They’re also great alongside fresh fruit or a small cheese board for a grown-up cookie platter.

Creative Ways to Present

For holiday parties, I like arranging these cookies in wreath shapes on large platters or stacking them with ribbons tied around the bundles as adorable edible gifts. Using themed cookie cutters and coordinating frosting colors always makes the presentation pop and gets compliments every time!

Make Ahead and Storage

Storing Leftovers

Store your sugar cookies in an airtight container at room temperature—they’ll stay soft and chewy for up to a week. I like to keep parchment sheets between layers to prevent sticking and decoration smudging.

Freezing

I often freeze baked cookies in a single layer on a tray, then transfer them to a sealed bag once frozen. This keeps them fresh for several months and lets me thaw only what I need. You can also freeze the dough—you’ll want to shape the cookies after thawing though for best results.

Reheating

To freshen up refrigerated or frozen cookies, I warm them gently in a 300°F oven for 3-5 minutes. This revives their softness without drying them out—just keep an eye so they don’t brown.

FAQs

Final Thoughts

When I first tried this Soft and Chewy Cut Out Sugar Cookies Recipe, I was amazed at how well the cookies kept their shape while staying soft enough to enjoy the classic chewiness I crave. Over the years, this one has become a staple in my kitchen, especially during holidays when I want cookies that look great and taste amazing without a fuss. If you’re looking for a reliable recipe that turns out perfect every time, trust me—you’re going to want to keep this one in your baking arsenal. So grab your rolling pin and cookie cutters, and let’s make some memories (and cookies) together!

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