Soft Cut-Out Sugar Cookies Recipe

If you’re on the hunt for a cookie that’s tender, delightfully soft, and perfect for all your decorating dreams, then you’re in the right spot. This Soft Cut-Out Sugar Cookies Recipe is honestly one of my favorites to make whenever I want cookies that hold their shape but melt in your mouth — and I’m excited to share it with you because these cookies truly deliver on both texture and flavor!

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Ingredients You’ll Need

What I love about this Soft Cut-Out Sugar Cookies Recipe is that its ingredients come together beautifully to create cookies that are soft yet sturdy — perfect for cutting shapes and decorating. Here’s a quick rundown of what you’ll want on hand and a few tips I’ve learned to make the process smooth.

• All-purpose flour: Spoon and level your flour for accuracy; too much or too little flour can change the cookie texture drastically.
• Baking powder: This gives just the right lift without making the cookies cakey.
• Salt: Balances the sweetness and enhances flavors.
• Unsalted butter: Make sure it’s softened to room temperature — this makes beating easier leading to a fluffier dough.
• Granulated sugar: It sweetens nicely and helps with that classic sugar cookie bite.
• Large egg: Room temperature helps it blend evenly into the dough.
• Pure vanilla extract: The flavor base—don’t skimp!
• Almond extract (optional): I add just a pinch for a subtle, outstanding depth that transforms these from ordinary to extraordinary.
• Royal icing, easy glaze icing, or cookie buttercream: Choose your favorite frosting for decorating and bring your cookie creations to life!
• Assorted sprinkles: Because, honestly, what’s a decorated sugar cookie without a sprinkle party?

Variations

One of the best parts of this Soft Cut-Out Sugar Cookies Recipe is how easily you can switch things up to make it your own. I like to experiment with small tweaks here and there, giving you some ideas to tweak too!

• Flavor twists: I sometimes swap the almond extract for lemon zest or orange extract to bring a fresh, citrusy zing.
• Gluten-Free Version: When I’ve needed gluten-free, I substituted with a 1:1 gluten-free baking flour and reduced chilling time slightly — worked like a charm!
• Vegan Adaptation: For friends avoiding dairy or eggs, I’ve tried plant-based butter and a flax egg — results are soft but slightly different in flavor, still delicious.
• Texture Variation: If you want your cookies a bit firmer, try baking 2 minutes longer, but I prefer keeping the soft center as the star.

How to Make Soft Cut-Out Sugar Cookies Recipe

Step 1: Mix the Dry Ingredients Like a Pro

Start by whisking together your all-purpose flour, baking powder, and salt in a medium bowl. This step might seem small, but it ensures that your leavening and seasoning are evenly distributed throughout the dough — which means your cookies will bake evenly, avoiding salty spots or weird texture patches.

Step 2: Cream Your Butter and Sugar Until Fluffy

In a large bowl, or your stand mixer if you have one, beat the softened unsalted butter with the granulated sugar on high speed for about 3 minutes. What you’re aiming for is a light, creamy mixture — this helps create those tender, melt-in-your-mouth cookies your family goes crazy for. Don’t rush this step!

Step 3: Add the Egg and Extracts

Once your butter and sugar are perfectly creamed, add the egg, vanilla extract, and almond extract (if you’re using it) and beat on high speed for another minute. Scrape down the bowl every now and then to make sure everything gets incorporated evenly. You’ll notice your dough starting to come together beautifully.

Step 4: Combine Wet and Dry Ingredients Gently

Mix in the dry ingredients on low speed until just combined. The dough should feel soft but not sticky. If you find it a little too sticky for rolling, I’ve learned adding one extra tablespoon of flour keeps it perfectly manageable without toughening the dough.

Step 5: Roll, Layer, and Chill the Dough

Divide the dough into two halves and roll each out on lightly floured parchment paper or a silicone baking mat to about 1/4-inch thickness. This method helps prevent sticking and uneven thickness. Then — here’s a trick I discovered — stack one rolled dough on top of the other, cover, and refrigerate for at least 2 hours or up to 2 days. Chilling makes the dough easier to cut and helps the cookies keep their soft texture after baking.

Step 6: Cut Out and Bake Your Cookies

Carefully peel apart the chilled layers and use your favorite cookie cutters to cut shapes. Don’t toss those scraps — I always reroll them to make every morsel count. Arrange cut cookies on a parchment-lined baking sheet about 3 inches apart, bake at 350°F (177°C) for 11–12 minutes or until the edges are just set and lightly golden. Pro tip: if your oven has hot spots, rotate pans halfway through for even baking. Let cookies cool right on the baking sheet before transferring to a wire rack.

Step 7: Decorate and Enjoy

Once cool, the fun begins! I love using royal icing for crisp, detailed designs, but easy glaze icing or buttercream works too — tint with your favorite gel colors and sprinkle generously. My family always goes nuts for decorated cookies fresh out of the fridge, but if you want to gift or ship, wait until the icing fully sets. These hold up beautifully.

How to Serve Soft Cut-Out Sugar Cookies Recipe

Garnishes

I love adding a little sparkle with colorful sprinkles or edible glitter after icing my cookies — it makes them feel festive and extra special. Sometimes I dust with a tiny bit of powdered sugar for a snowy effect, especially around the holidays.

Side Dishes

These Soft Cut-Out Sugar Cookies pair beautifully with a warm cup of tea, a glass of cold milk, or even a cozy mug of hot cocoa. For parties, I like setting them alongside fresh fruit platters or light, creamy dips to balance the sweetness.

Creative Ways to Present

One of my favorite presentation tricks is placing decorated cookies in clear cellophane bags tied with a colorful ribbon for gifting. For kids’ parties, laying them out on a themed platter or cookie tower is always a hit. You can also arrange cookies around a cake for a festive dessert centerpiece — a real crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I usually store my baked and decorated cookies in an airtight container at room temperature. They stay soft and flavorful for up to 5 days this way, but if I want them lasting longer, I pop them in the fridge covered tightly and they keep for about 10 days. Just make sure to bring refrigerated cookies to room temperature before serving for the best taste.

Freezing

Freezing is a lifesaver when I want to bake ahead. I freeze unbaked dough portions wrapped tightly in plastic wrap and foil. When I’m ready, I thaw in the fridge overnight, roll, cut, and bake as usual. I’ve also frozen fully decorated cookies — just double wrap and layer parchment between cookies to avoid sticking.

Reheating

Leftover cookies can be warmed gently in a low oven (around 300°F) for 3-5 minutes to revive that soft, freshly baked feel. Avoid microwaving decorated cookies as it can melt or ruin the frosting, but plain cookies do fine if wrapped in a damp paper towel for a few seconds.

FAQs

Final Thoughts

I absolutely love how this Soft Cut-Out Sugar Cookies Recipe brings out that perfect softness with plenty of room for beautiful decorating. When I first tried it, I was surprised at how easy yet rewarding the whole process was. If you’re looking for a recipe that feels like a warm hug from the inside, give this one a try — I promise it’ll become a staple for your holiday baking, celebrations, or just everyday cookie cravings. Grab your rolling pin and cookie cutters, and let’s get baking!

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