Soft cutout sugar cookies are a charming treat that add a touch of sweetness to any celebration. Whether you’re baking for the holidays, a birthday party, or just because, these cookies are sure to impress. With their buttery flavor, hint of almond, and soft, tender texture, they’re a step above the typical crunchy sugar cookie. Perfect for decorating, these cookies hold their shape beautifully when baked and provide a smooth canvas for colorful icing. Let’s dive into how you can make these bakery-style cookies right in your own kitchen.
Why You’ll Love This Soft Cutout Sugar Cookie Recipe
These soft cutout sugar cookies are everything you want in a homemade treat: easy to roll out, deliciously soft with just the right amount of chew, and subtly flavored with vanilla and almond extracts. They’re ideal for holiday decorating sessions or as a fun weekend baking project with kids. Plus, the dough is forgiving, allowing you to re-roll scraps without compromising texture. Whether enjoyed plain or decorated with icing, they’re a crowd-pleaser every time.
Ingredients
Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup salted butter, softened at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (or ¼ teaspoon for a milder 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
Step-by-Step: How to Make Soft Cutout Sugar Cookies
- Prep the dry ingredients: In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a separate bowl, beat the softened butter and sugar with an electric mixer until light and fluffy.
- Add eggs and extracts: Incorporate the eggs one at a time, beating well after each addition. Then mix in the vanilla and almond extracts.
- Form the dough: Gradually mix the dry ingredients into the wet ingredients on low speed until a soft dough forms.
- Divide and roll: Split the dough into two equal parts. Place each on lightly floured parchment paper or silicone mats and roll to ¼-inch thickness. Lightly dust the tops with flour, cover with plastic wrap, and chill for 1–2 hours or overnight.
- Cut and bake: Preheat oven to 375°F. Use cookie cutters to shape the chilled dough. Space the cookies 2–3 inches apart on baking sheets lined with parchment. Chill again for 10 minutes, then bake for 8–10 minutes until just lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.
- Decorate (optional): Combine icing ingredients until smooth. Modify the consistency by gradually adding more milk or powdered sugar as needed. Color with gel food coloring if desired. Pipe or spread icing on fully cooled cookies and let set completely.
Helpful Tips
- Use salted butter for extra flavor, but if using unsalted, add an additional ¼ teaspoon of salt.
- Always chill the dough before cutting and baking to prevent spreading.
- Roll dough between two sheets of parchment to avoid sticking and reduce flour use.
- For a shinier icing finish, use corn syrup—it also helps the icing set firm.
Substitutions And Variations
- Butter: Use unsalted butter and add a pinch more salt, or substitute with a plant-based butter for dairy-free.
- Almond extract: Skip or reduce for a classic vanilla flavor.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Flavor twist: Add lemon or orange zest for a citrusy touch.
- Decorations: Try sprinkles, edible glitter, or royal icing for different finishes.
Storage Instructions
- Room temperature: Store decorated or undecorated cookies in an airtight container for up to 1 week.
- Make-ahead dough: Chill in the fridge for up to 1 day or freeze for 1 month. Thaw overnight in the fridge before using.
- Freeze baked cookies: Cool completely, wrap tightly, and freeze up to 2 months. Thaw before decorating.
Nutritional Information
Per cookie (without icing):
- Calories: 94 kcal
- Carbohydrates: 13g
- Protein: 1g
- Fat: 4g
- Saturated Fat: 3g
- Cholesterol: 19mg
- Sodium: 70mg
- Potassium: 26mg
- Fiber: 1g
- Sugar: 6g
- Vitamin A: 131 IU
- Calcium: 9mg
- Iron: 1mg
Serving Suggestions
- Serve with hot cocoa or tea during the holidays.
- Package in decorative bags for party favors or gifts.
- Create a cookie decorating station for kids’ parties.
- Pair with vanilla ice cream for a sweet twist.
- Add them to your holiday cookie platter for color and fun.
Frequently Asked Questions About Soft Cutout Sugar Cookies
Can I freeze the dough? Yes! Wrap it tightly and freeze for up to a month. Thaw in the refrigerator before rolling and baking.
How do I keep the cookies from spreading? Always chill the cutout dough before baking. If re-rolling scraps, chill again before baking.
What if I don’t have almond extract? You can skip it or use just vanilla. The cookies will still taste great.
Can I double the recipe? Absolutely. If you’re baking for a crowd or holiday gifts, doubling ensures you have enough.
How long does the icing take to set? Depending on the thickness, it may take 1–2 hours. For stacking or packaging, wait until fully dry.
Conclusion
Thank you for stopping by to explore this soft cutout sugar cookie recipe! These cookies are a cherished favorite in my kitchen—easy to make, irresistibly soft, and endlessly customizable. Whether you’re baking them with loved ones or decorating them for a special occasion, I hope they bring as much joy to your home as they do to mine. Don’t forget to share your creations and happy baking! Here’s to sweet moments and delicious memories made one cookie at a time.
Print
Soft Cutout Sugar Cookies
- Total Time: 2 hours 35 minutes (includes chilling time)
- Yield: 36 cookies 1x
Description
Soft Cutout Sugar Cookies are buttery, soft, and ideal for decorating. This easy recipe makes cookies that hold their shape and taste amazing.
Ingredients
Cookies:
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup salted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract (or ¼ tsp for 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
- Prep the dry ingredients: In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a separate bowl, beat the softened butter and sugar with an electric mixer until light and fluffy.
- Add eggs and extracts: Incorporate the eggs one at a time, beating well after each addition. Then mix in the vanilla and almond extracts.
- Form the dough: Gradually mix the dry ingredients into the wet ingredients on low speed until a soft dough forms.
- Divide and roll: Split the dough into two equal parts. Place each on lightly floured parchment paper or silicone mats and roll to ¼-inch thickness. Lightly dust the tops with flour, cover with plastic wrap, and chill for 1–2 hours or overnight.
- Cut and bake: Preheat oven to 375°F. Use cookie cutters to shape the chilled dough. Space the cookies 2–3 inches apart on baking sheets lined with parchment. Chill again for 10 minutes, then bake for 8–10 minutes until just lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.
- Decorate (optional): Combine icing ingredients until smooth. Modify the consistency by gradually adding more milk or powdered sugar as needed. Color with gel food coloring if desired. Pipe or spread icing on fully cooled cookies and let set completely.
Notes
This recipe makes about 36 small cookies. For larger batches, double the ingredients. Dough and baked cookies freeze well. Let icing dry fully before storing or stacking.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie (without icing)
- Calories: 94 kcal
- Sugar: 6g
- Carbohydrates: 13g
- Protein: 1g