Soft Cutout Sugar Cookie Recipe fans, rejoice — these thick, bakery-style sugar cookies hold their shape, stay soft, and give you a perfect canvas for icing, sprinkles, and total decorating chaos. They bake up puffy and tender, slice clean with cookie cutters, and won’t spread into sad little discs while you’re busy sipping cocoa. Sound good? Let’s dig in.
Why you’ll fall in love with this recipe
Do you want cookies that look impressive but don’t require a baking degree? This recipe delivers. You get soft, puffy cookies that hold edges, feel buttery, and taste like the kind of bakery cookie you’d buy when you’re pretending calories don’t exist.
- Roll to ¼ inch for that satisfying thick bite.
- Almond extract adds a secret-baker’s depth (but you can skip it if you’re allergic or anti-almond).
- Kids love decorating these. Adults love eating them. Win-win.
Want a recipe you can double, chill ahead, and still nail the day you need them? This is it. FYI: doubling this batch is my usual move at holiday time.
The backstory — how these became a holiday staple
I chased the perfect sugar cookie for years — tried thin, crisp versions and gooey roll-outs. Finally I adapted a simple magazine recipe into something thicker, sturdier, and softer. A baker friend swore by extra almond extract for flavor, and that little swap turned this from “nice” to “I need the recipe.” Now I make these every season: cookie swaps, school parties, gift jars — you name it. IMO, a cookie that holds its shape and melts in your mouth? That’s holiday magic.
Ingredients — what you’ll need (and what each one does)
- 2 ¾ cups all-purpose flour — the structure; adjust slightly if dough feels sticky.
- 1 teaspoon baking powder — light lift.
- ½ teaspoon salt — balances sweetness.
- ¾ cup (1 ½ sticks) salted butter, room temp — for richness and tenderness.
- 1 cup granulated sugar — sweetness and a little crunch in the bite.
- 2 large eggs, room temp — binder and texture.
- 1 teaspoon vanilla extract — essential flavor base.
- ½ teaspoon almond extract (optional; use ¼ tsp if you want it subtle) — gives that bakery-style pop.
Icing (optional):
- 3 cups powdered sugar (sifted)
- 3–4 tbsp milk (add a tsp at a time)
- 2 tbsp light corn syrup (for glossy shine)
- ½ tsp vanilla
- Gel food coloring for decorating
Why these amounts? The combination gives you a dough that rolls easily, chills well, and bakes into cookies that are soft inside with just-set edges. The almond extract makes them taste like they came from a fancy bakery — but without the attitude.
Quick overview — how this comes together
- Mix dry stuff; cream butter + sugar.
- Add eggs + extracts; fold in dry ingredients until you have a soft dough.
- Divide, roll to ¼”, stack, chill (this is critical), then cut shapes.
- Bake until edges barely color. Cool, decorate, devour.
Simple, right? But there are a few pro moves that make these reliably great — keep reading.
Step-by-step: How to make these cutout cookies
1 — Mix the dry ingredients
Whisk together flour, baking powder, and salt in a bowl. Set aside.
2 — Cream butter and sugar
Use a stand mixer or hand mixer and beat the butter and sugar until light and fluffy (about 2–3 minutes). Scrape the bowl.
3 — Add eggs and extracts
Beat in the eggs, one at a time. Add vanilla and almond extract; mix until smooth.
4 — Combine into a soft dough
Gradually add the flour mixture and mix on low until the dough just comes together. Stop when you see no streaks of flour. The texture should feel like slightly firm play-dough.
5 — Divide and roll
Split the dough into two equal portions. Place each on lightly floured parchment or a silicone mat and roll to ¼-inch thickness. Dust lightly with flour if the dough sticks — but don’t overdo it.
6 — Chill the rolled dough (this is the trick)
Stack the rolled discs (separated with parchment), wrap tightly, and chill at least 1–2 hours. Rolling first, then chilling, makes cutting out shapes easier and prevents spreading during baking.
7 — Cut shapes and prep for baking
Use your favorite cutters to stamp out shapes. Re-roll scraps sparingly — they will get a bit tougher the more you rework them. If you do re-roll, chill again briefly before baking.
8 — Bake at 375°F for 8–10 minutes
Arrange cookies 2–3 inches apart on lined baking sheets. Bake until the edges just begin to color and centers still look a touch soft. They firm up while cooling — don’t overbake.
9 — Cool and decorate
Move cookies to a rack to cool completely. Whip up the icing (if using), tint, and get creative. Pipe, flood, sprinkle — whatever makes you happy.
Pro tips for consistent, perfect cookies
- Roll first, chill second. This method keeps the dough workable and prevents spreading. Chill the discs for at least 1–2 hours.
- Cold dough = tidy shapes. If the cut shapes get warm while you work, pop the baking sheet back in the fridge for 10 minutes before baking.
- Use parchment or silicone mats. These give grip and prevent slipping — don’t grease the pan.
- Don’t overmix. Overwhipping adds air and makes cookies flatter. Mix just until combined.
- Measure flour properly. Spoon it into the cup and level it; scooping can pack too much flour and dry the dough.
- Watch bake time closely. Remove when edges begin to tint — centers will finish as they cool.
- If dough is sticky, dust with a little flour while rolling. Add tiny amounts; too much flour makes cookies dry.
Bold pro tip: Do not skip the chilling step. It makes everything better — shape, texture, and your life.
Variations to try (because cookies should never be boring)
- Lemon sugar cookies: Replace ½ teaspoon vanilla with 1 tbsp lemon zest + ½ tsp lemon extract. Fresh and bright.
- Chocolate dipped: Dip half the baked cookie into melted chocolate and add sprinkles before it sets. Fancy in five minutes.
- Spiced: Add ½ tsp cinnamon + ¼ tsp nutmeg for cozy warmth. Great for fall or gingerbread swaps.
- White Chocolate Peppermint: Make a batch of White Chocolate Peppermint Cake Mix Cookies-style frosting (add crushed candies to icing) and spread. (Yep, we’re mixing concepts — and it works.)
- Snowflake edition: For a Diy Snowflake Cookie Recipe look, pipe intricate white royal icing designs. Use a steady hand or a toothpick for detail.
Mix and match flavors for cookie boxes that surprise people in a good way.
Best ways to serve and gift
- Cookie platters: Alternate shapes and colors for eye candy.
- Stacked gift jars: Layer cookies in mason jars with parchment; tie a bow. Instant neighbor-gift.
- Activity station: If you host a family decorating night, set out multiple icings, sprinkles, and candies. Kids (and many adults) will go wild.
- Pairings: Serve with hot cocoa, mulled cider, or coffee. These cookies balance sweet drinks perfectly.
Storage & make-ahead hacks
- Room temp: Store in an airtight container up to 1 week.
- Refrigerate dough: Make dough, roll, and chill up to 24 hours before cutting.
- Freeze dough discs: Wrap rolled discs in plastic and freeze up to 1 month. Thaw overnight in the fridge, then cut.
- Freeze baked cookies: Cool completely, freeze single layer until firm, then stack with parchment between layers for up to 2 months. Thaw before decorating.
Bold storage tip: Chilling improves flavor. Letting dough rest in the fridge for a few hours (or overnight) lets the flavors meld — tastier cookies.
FAQs — fast answers to common quibbles
Are sugar cookies supposed to be soft?
Yes — for this recipe, soft and slightly chewy is the goal. If you prefer crisp cookies, roll thinner and bake longer.
Why do my cookies spread?
Usually because the dough got too warm, you skipped chilling, or you over-creamed the butter and sugar. Roll first, chill second fixes most spread problems.
Can I skip the almond extract?
Absolutely. Use more vanilla instead. But try a small amount of almond next time — subtle almond makes these taste extra bakery-like.
How thick should I roll the dough?
Roll to ¼ inch for thick, puffy cookies that still cut cleanly.
Can I make the dough ahead?
Yes — make it up to a day ahead; roll the discs and keep them wrapped in the fridge. You can also freeze discs for longer storage.
Final thoughts — make these a new holiday tradition
If you want a Best Soft Christmas Sugar Cookies recipe that delivers both looks and texture, this one should sit front and center in your recipe box. It hits the sweet spot: easy enough for a school bake day, impressive enough for cookie swaps, and flexible enough for endless variations like a Soft Sugar Cookie Recipe For Decorating or a themed Christmas Sugar Cookies Recipe Cut Outs project.
So: ready to make tray after tray of Soft Christmas Cut Out Cookies that look gorgeous and taste even better? Get your cutters, crank the holiday playlist, and prepare to be showered with compliments. And if anyone asks for the recipe, just smile and say, “Oh, this old thing?” — while secretly knowing you followed a very specific, totally awesome method.
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Soft Cutout Sugar Cookie Recipe — Thick, Tender, and Icing-Ready
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 36 cookies 1x
- Category: Dessert
Description
The Soft Cutout Sugar Cookie Recipe delivers bakery-style cookies that stay plump, slice clean with cookie cutters, and give you a pillow-soft bite — exactly what you want for decorating or gifting.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) salted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (use ¼ teaspoon if you prefer a milder almond note)
Optional Icing
- 3 cups powdered sugar, sifted
- 3–4 tablespoons milk (add slowly to reach the right consistency)
- 2 tablespoons light corn syrup (for sheen and stability)
- ½ teaspoon vanilla extract
- Gel food coloring as desired
Instructions
- Combine the dry mix. In a large bowl, whisk together the flour, baking powder, and salt. Set this aside while you work the wet ingredients.
- Cream the butter and sugar. In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer until the mixture lightens in color and becomes fluffy (about 2–3 minutes).
- Add eggs and extracts. Add the eggs one at a time, beating to incorporate after each addition. Stir in the vanilla and almond extracts until the mixture reads smooth and glossy.
- Bring the dough together. Reduce mixer speed and gradually add the flour mixture. Mix just until the dough forms — stop when no dry streaks remain. The dough should feel soft and slightly pliable.
- Divide and roll. Split the dough into two even portions. Place each portion between lightly floured sheets of parchment or on a lightly floured silicone mat. Use a lightly floured rolling pin to roll each piece to about ¼-inch thickness. Add a dusting of flour only if the dough sticks.
- Chill the rolled dough. Cover the stacked rolled discs with plastic wrap and refrigerate for at least 1–2 hours (or overnight). Chilling now makes cutting easier and prevents spreading in the oven.
- Preheat and prepare pans. When you’re ready to bake, preheat the oven to 375°F and line 2–3 baking sheets with parchment paper or silicone mats.
- Cut shapes. Remove one chilled disc at a time. Use cookie cutters to stamp shapes and transfer them to the prepared sheets, spacing cookies about 2–3 inches apart.
- Re-chill scraps if needed. If you re-roll scraps, chill them again for at least 10 minutes on the baking sheet or in the fridge so they stay firm during baking.
- Bake. Bake the cookies for 8–10 minutes, or until the edges just begin to take on a light golden hue. Centers will remain a touch soft; they firm up as they cool — don’t overbake.
- Cool before decorating. Let cookies cool on the sheet for about 5 minutes, then move to a wire rack to finish cooling completely before applying any icing.
Icing directions (optional)
- In a bowl, mix the sifted powdered sugar, 2 tablespoons milk, corn syrup, and vanilla. Stir until smooth.
- If the glaze is too thick, add milk a teaspoon at a time until it reaches spreadable consistency. If it’s too thin, add more powdered sugar gradually.
- Divide and tint with gel color if desired. Pipe or spread onto cooled cookies, then let the icing set for a few hours before stacking or packaging.
Notes
- Helpful tips & important notes
- Roll to ¼-inch thickness for soft, puffy cookies that still cut clean. Thinner dough yields crisper cookies.
- Chill after rolling. Chilling the rolled dough for 1–2 hours is the single best trick to keep shapes sharp and prevent spreading.
- Use parchment or silicone mats — don’t grease baking sheets. The slight “grip” prevents sliding and helps maintain edges.
- Avoid overmixing. Stop when the dough comes together; overbeating adds air and makes cookies flatten.
- If the dough feels sticky while rolling, dust lightly with flour — add just enough so it doesn’t tear.
- When you re-roll scraps, chill again before baking; reworked dough can warm quickly and spread more.
- Watch the baking time. Pull the cookies when edges begin to brown — centers will finish as they cool.
- Bold tip: Do not skip the chilling step — it’s the difference between neat cutouts and sad, misshapen cookies.
- Yield and scaling
- This recipe produces a modest batch — roughly up to 36 small cookies depending on cutter size and re-rolling. Need more? Double the ingredients for a larger batch.
- Storage & make-ahead instructions
- Room temperature: Store fully cooled cookies in an airtight container for up to 1 week.
- Make ahead (dough): Prepare dough, roll into discs, and refrigerate up to 24 hours. You can also freeze rolled discs (wrapped well) for up to 1 month; thaw in the fridge overnight before cutting.
- Freeze baked cookies: Cool completely, wrap tightly, and freeze up to 2 months. Thaw at room temperature before decorating.
- Freeze decorated cookies: You can freeze decorated cookies, but delicate piping or flooded icing may soften or shift slightly after thawing — FYI, handle with care.
- Troubleshooting — quick fixes
- Cookies spread: Dough warmed up, didn’t chill long enough, or you over-creamed. Next time, chill longer and keep butter at a cooler room temp.
- Dry, crumbly dough: You likely over-measured flour. Use the spoon-and-level method when measuring flour.
- Edges brown too quickly: Oven runs hot — reduce temperature by 15–25°F or bake for a shorter time.
Nutrition
- Serving Size: 1cookie (not including optional icing or decorations)
- Calories: 94kcal
- Sugar: 6g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 3g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 19mg
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