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Soft Cut-Out Sugar Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 61 reviews
  • Author: Villerius
  • Prep Time: 40 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours
  • Yield: 24 cookies (3-4 inch each)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Soft Cut-Out Sugar Cookies offer the perfect balance of crisp edges and thick, soft centers, making them ideal for decorating with royal icing, buttercream, or glaze. Featuring a tender dough enhanced with vanilla and optional almond extract, these cookies are easy to shape and bake, providing a delicious canvas for any festive design or everyday treat.

Ingredients

Scale

Dry Ingredients

  • 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

Wet Ingredients

  • 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

  1. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until uniformly mixed. Set this mixture aside for later use.
  2. Beat Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for about 3 minutes until the mixture becomes light and creamy.
  3. Add Egg and Extracts: Add the egg, vanilla extract, and optional almond extract to the butter and sugar mixture. Beat on high speed for about 1 minute until fully combined. Scrape down the bowl’s sides and bottom, then beat again if needed to ensure thorough mixing.
  4. Incorporate Dry Ingredients: Add the whisked dry ingredients to the wet ingredients and mix on low speed until just combined. If the dough feels too soft or sticky for rolling, mix in an additional tablespoon of flour to achieve a workable consistency.
  5. Divide and Roll Dough: Split the dough in half. Place each half on lightly floured parchment paper or silicone baking mats. Using a lightly floured rolling pin, roll each portion evenly to about 1/4-inch thickness. Use extra flour as necessary to prevent sticking.
  6. Layer and Chill Dough: Lightly dust one rolled-out dough portion with flour to prevent sticking, then place the second rolled dough portion, still on parchment, directly on top. Cover tightly and refrigerate for at least 2 hours, or up to 2 days.
  7. Preheat Oven and Prepare Baking Sheets: Heat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats to prevent sticking during baking.
  8. Cut Out Cookies: Remove the top dough layer from the refrigerator carefully. If it sticks to the bottom layer, gently separate it by running your hand underneath. Using your preferred cookie cutters, cut the dough into shapes, gathering scraps, rerolling, and cutting until all dough is used.
  9. Arrange and Bake: Place cut cookies about 3 inches apart on the prepared baking sheets. Bake for 11–12 minutes, or until the edges are lightly browned and the cookies are set. Rotate baking sheets halfway through if needed to ensure even baking.
  10. Cool Cookies: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before decorating.
  11. Decorate: Use royal icing, easy glaze icing, or cookie buttercream to decorate cooled cookies. Tint icings with gel food coloring as desired. Decorate cookies on a baking sheet to easily refrigerate and speed icing setting.
  12. Store and Enjoy: Serve cookies immediately or wait until icing is fully set. Store plain or iced cookies tightly covered at room temperature for up to 5 days, or refrigerated for up to 10 days. Buttercream decorated cookies should be stored at room temperature up to 1 day or refrigerated up to 5 days.

Notes

  • These cookies feature crisp edges with thick, soft centers, perfect for decorating with icing.
  • The yield depends on the size of the cookie cutters used; about 24 cookies with 3-4 inch cutters.
  • For larger batches, double the recipe to make dozens of cookies for bigger crowds or events.
  • The recipe is featured in Sally’s Baking 101, a New York Times best-selling cookbook.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 140
  • Sugar: 9g
  • Sodium: 65mg
  • Fat: 7g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0.5g
  • Protein: 1.5g
  • Cholesterol: 25mg

Find it online: https://emilyscook.com/soft-cut-out-sugar-cookies-recipe/