Soft Cutout Sugar Cookies
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Additional Time
1 hr
-
Total Time
1 hr 25 mins
-
Servings
36 cookies (in various sizes and shapes)
-
Calories
94 kcal
-
Course
Baked Goods
-
Cuisine
American
Soft Cutout Sugar Cookies
Description
Soft Cutout Sugar Cookies begin with a balanced flour mixture of all-purpose flour, baking powder, and salt to create a tender but stable base. The creamed salted butter and sugar add richness and sweetness, while vanilla and almond extracts contribute subtle aromatic complexity. After mixing, the dough is rolled out to a quarter-inch thickness, chilled to firm up and prevent spreading, then cut into shapes before baking at 375°F. This method yields cookies with tender centers and soft edges rather than crisp or crunchy textures.
These cookies lend themselves well to both plain and decorated presentations. The optional icing uses powdered sugar, milk, corn syrup, and vanilla for a glossy finish that can be customized with gel food coloring. This makes them suitable for holidays, celebrations, or simply a sweet treat.
The recipe notes recommend making a double batch for larger yields and suggest storing finished cookies airtight at room temperature for up to a week. Dough can be made up to one day ahead and refrigerated or frozen for longer storage, with thawing in the refrigerator before cutting and baking. Baked cookies can also be frozen for up to two months if wrapped tightly.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup butter softened at room temperature, salted
- 1 cup granulated sugar
- 2 large egg at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (or reduce to ¼ teaspoon for a more subtle flavor)
Icing (Optional)
- 3 cups powdered sugar sifted
- 3-4 tablespoons milk
- 2 tablespoons light corn syrup
- ½ teaspoon vanilla extract
- Gel food coloring optional
Instructions
- Whisk together flour, baking powder, and salt in a large bowl. Set aside. In a separate large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing to combine. Add vanilla extract and almond extract; mix until incorporated. Gradually add the flour mixture to the butter mixture; mix on low until a soft dough forms.
- Divide the dough into 2 equal portions. Place each portion on a piece of lightly-floured parchment paper or a lightly-floured silicone mat. With a lightly-floured rolling pin, roll the dough to about ¼ -inch thickness. Use more flour if the dough seems sticky.
- Lightly dust the top of the dough with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours (or overnight).
- Preheat oven to 375°F. Line 2-3 large baking sheets with parchment paper or silicone mats. Carefully remove one portion of the dough from the refrigerator. Use cookie cutters to cut the dough into desired shapes.
- Arrange the shapes about 2-3 inches apart on the prepared baking sheets. You can re-roll the dough scraps to cut out additional cookies, but you will need to chill the cut-out dough on the baking sheets in the fridge or freezer for at least 10 minutes before baking. This will give the dough a chance to firm up again so that the cookies don’t spread in the oven. Bake for 8-10 minutes, or just until lightly browned. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
To Prepare Icing (Optional):
- Combine confectioners sugar, 2 tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If icing is too thick, add more milk, about a teaspoon at a time, until the icing is thick but spreadable. If it’s too thin, gradually add more powdered sugar until it reaches the desired consistency. Use gel food coloring to tint the frosting, if desired. Pipe or spread onto the cooled cookies and then allow the icing to firm up and set before packaging (this may take a couple of hours).
Notes
- This recipe makes a small batch yielding up to 36 small cookies; doubling ingredients is advised for more cookies.
- Dough can be prepared and rolled out one day in advance and refrigerated overnight, or frozen for up to one month before use.
- Baked cookies should be cooled completely before tightly wrapping and freezing, maintaining quality up to two months.
- Store baked cookies in an airtight container at room temperature for up to one week to preserve softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies (in various sizes and shapes)
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Serving | 1cookie (not including optional icing or decorations) | |
| Calories | 94kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 70mg | 3% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 131IU | 3% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
