Soft cut out sugar cookies are something I make every year, and they’re always a huge hit. They’re perfect for holidays, birthdays, or just a fun weekend baking project.
These cookies are soft and tender, not crispy, with a lovely vanilla flavor. They hold their shape beautifully when baked, making them ideal for decorating.
What really sets these apart is how easy they are to work with. The dough comes together quickly, and you don’t need any fancy techniques to get perfect results.
Recipe Overview: Soft Cut Out Sugar Cookies
These are classic, soft, and buttery sugar cookies that are perfect for cutting into any shape you like.
They have a delicate crumb and a subtle sweetness, making them an ideal canvas for icing, sprinkles, or just enjoying plain.
These cookies are a fantastic choice for any occasion where you want to impress with some beautifully decorated treats.
They are great for Christmas cookie exchanges, Valentine’s Day, Easter, or any time you’re feeling creative in the kitchen. And kids absolutely love helping to make (and eat!) them.
You can serve them with a glass of cold milk, a cup of hot cocoa, or as part of a larger dessert spread.
Ingredients for Soft Cut Out Sugar Cookies
Here’s what you’ll need to make these delicious cookies:
- All-purpose flour: 3 cups. This provides the structure for our cookies. You can also use a gluten-free blend if needed.
- Baking powder: 1 teaspoon. This gives the cookies a little lift, making them soft and fluffy.
- Salt: ½ teaspoon. Just a bit to balance the sweetness.
- Unsalted butter: 1 cup (2 sticks), softened. Make sure it’s softened so it creams properly with the sugar. You can use salted butter, just omit the added salt.
- Granulated sugar: 1 cup. This provides the sweetness and helps with the texture.
- Egg: 1 large, at room temperature. The egg adds richness and binds the ingredients together.
- Vanilla extract: 2 teaspoons. A good quality vanilla extract really makes a difference in the flavor.
- Milk or cream: 1-2 tablespoons, if needed. Sometimes the dough can be a little dry, so a splash of milk or cream helps bring it together.
Step-by-Step Instructions for the Best Sugar Cookies
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy. This usually takes about 2-3 minutes. You want it to be pale and almost doubled in volume.
- Add Egg and Vanilla: Beat in the egg until fully incorporated, then stir in the vanilla extract. Make sure you scrape down the sides of the bowl to ensure everything is mixed evenly.
- Gradually Add Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined. Don’t overmix, or the cookies will be tough.
- Add Milk (if needed): If the dough seems too dry, add 1-2 tablespoons of milk or cream until it comes together into a smooth ball. It should be soft but not sticky.
- Chill the Dough: Divide the dough in half, flatten each half into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight. Chilling is crucial for preventing the cookies from spreading too much during baking.
- Preheat Oven and Prep Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup easier.
- Roll and Cut Out Cookies: On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use your favorite cookie cutters to cut out shapes. Re-roll the scraps and cut out more cookies.
- Bake: Place the cut-out cookies on the prepared baking sheets, leaving a little space between them. Bake for 8-10 minutes, or until the edges are very lightly golden. They might look a little underdone in the center, but that’s okay – they’ll firm up as they cool.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Variations & Tips for Perfect Sugar Cookies
- Flavor Variations: You can add a touch of almond extract, lemon zest, or even a bit of cinnamon to the dough for different flavor profiles.
- Make-Ahead: The dough can be made up to 3 days in advance and stored in the refrigerator. You can also freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling and baking.
- Storage: Store the baked cookies in an airtight container at room temperature for up to a week. You can also freeze the baked and decorated cookies for up to 2 months.
- Reheating: These cookies are best enjoyed at room temperature, but if you want to warm them up, you can microwave them for a few seconds.
- Decorating: Have fun with decorating! Royal icing, buttercream frosting, sprinkles, and colored sugars are all great options.
Key Details
- Prep time: 30 minutes (plus chilling time)
- Cook time: 8-10 minutes
- Total time: 38-40 minutes (plus chilling time)
- Servings: About 24-30 cookies (depending on the size of your cookie cutters)
- Equipment you’ll need: Mixing bowls, electric mixer, cookie cutters, baking sheets, parchment paper, rolling pin.
Soft Cut Out Sugar Cookies
Classic, soft, and buttery sugar cookies that are perfect for cutting into any shape you like. They have a delicate crumb and a subtle sweetness, making them an ideal canvas for icing, sprinkles, or just enjoying plain.
Ingredients
- All-purpose flour: 3 cups
- Baking powder: 1 teaspoon
- Salt: ½ teaspoon
- Unsalted butter: 1 cup 2 sticks, softened
- Granulated sugar: 1 cup
- Egg: 1 large at room temperature
- Vanilla extract: 2 teaspoons
- Milk or cream: 1-2 tablespoons if needed
Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy. This usually takes about 2-3 minutes. You want it to be pale and almost doubled in volume.
- Add Egg and Vanilla: Beat in the egg until fully incorporated, then stir in the vanilla extract. Make sure you scrape down the sides of the bowl to ensure everything is mixed evenly.
- Gradually Add Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined. Don't overmix, or the cookies will be tough.
- Add Milk (if needed): If the dough seems too dry, add 1-2 tablespoons of milk or cream until it comes together into a smooth ball. It should be soft but not sticky.
- Chill the Dough: Divide the dough in half, flatten each half into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight. Chilling is crucial for preventing the cookies from spreading too much during baking.
- Preheat Oven and Prep Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup easier.
- Roll and Cut Out Cookies: On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use your favorite cookie cutters to cut out shapes. Re-roll the scraps and cut out more cookies.
- Bake: Place the cut-out cookies on the prepared baking sheets, leaving a little space between them. Bake for 8-10 minutes, or until the edges are very lightly golden. They might look a little underdone in the center, but that’s okay – they’ll firm up as they cool.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.