Soft Cut-Out Sugar Cookies – Perfectly Sweet & Easy Recipe
Introduction
These soft cut-out sugar cookies are perfectly sweet, tender, and easy to make. With delightful hints of vanilla and almond, they are perfect for decorating and sharing at any occasion.
Ingredients
- 1 cup salted butter, softened
- 1 1/2 cups granulated sugar
- 1 whole egg, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 2 cups powdered sugar
- 3-4 tablespoons whole milk
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon almond extract
Instructions
- Step 1: In a large bowl, cream together the softened butter and granulated sugar until light, fluffy, and pale yellow, about 3 to 5 minutes. Scrape down the sides of the bowl as needed.
- Step 2: Beat in the room temperature egg until fully incorporated. Then mix in 1 1/2 teaspoons vanilla extract and 1 teaspoon almond extract until just combined. Avoid overmixing.
- Step 3: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients in two or three additions, mixing on low speed until just combined and no streaks of flour remain. The dough will be soft and slightly sticky.
- Step 4: Turn the dough onto a lightly floured surface, divide it into two discs, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or preferably 4 hours, until firm.
- Step 5: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Roll out chilled dough on a lightly floured surface to about 1/4-inch thickness. Cut out shapes with cookie cutters and place them on the prepared baking sheets.
- Step 6: Bake for 8 to 10 minutes, or until cookie edges are lightly golden and centers appear set. Let cookies cool on baking sheets for 2 to 3 minutes before transferring them to a wire rack to cool completely.
- Step 7: While cookies cool, prepare the icing: In a medium bowl, combine powdered sugar, 1/4 teaspoon vanilla extract, and 1/8 teaspoon almond extract. Gradually add whole milk starting with 3 tablespoons and whisk until smooth and pourable. Adjust consistency with more milk or powdered sugar as needed.
- Step 8: Once cookies are completely cool, decorate with royal icing using piping bags or a spatula. Allow decorated cookies to sit at room temperature until icing is fully set, usually a few hours.
Tips & Variations
- Chilling the dough thoroughly helps prevent spreading and makes cutting easier.
- For a different flavor, substitute almond extract with lemon or orange extract.
- Use gel food coloring to tint the icing without altering its consistency.
Storage
Store decorated cookies in an airtight container at room temperature for up to one week. If icing is used, ensure it is fully set before stacking. For longer storage, freeze the undecorated cookies in a sealed container for up to 3 months and decorate after thawing. Reheat gently at room temperature before serving; no need to warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I skip chilling the dough?
Chilling the dough is important for preventing spreading and preserving the cookie shape. If you skip this step, cookies may spread more during baking and lose their crisp edges.
What is the best way to decorate these cookies?
Royal icing works wonderfully for decor and sets hard, perfect for detailed designs. Use piping bags for precision or a spatula for a smooth finish. Let the icing dry completely before stacking or storing.
Print
Soft Cut-Out Sugar Cookies – Perfectly Sweet & Easy Recipe
- Total Time: 2 hours 40 minutes
- Yield: 36 cookies 1x
Description
These Soft Cut-Out Sugar Cookies are perfectly sweet, tender, and easy to make. Soft and fluffy with a subtle vanilla and almond flavor, they hold their shape beautifully for decorating. Ideal for any occasion, these cookies are complemented by a smooth, homemade royal icing that adds both flavor and a lovely finishing touch.
Ingredients
Scale
Cookie Dough
- 1 cup salted butter, softened
- 1 1/2 cups granulated sugar
- 1 whole egg, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
Royal Icing
- 2 cups powdered sugar
- 3–4 tablespoons whole milk
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon almond extract
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale yellow, which should take about 3 to 5 minutes. Be sure to scrape down the sides of the bowl as needed to fully combine the ingredients.
- Add Egg and Extracts: Beat in the room temperature egg until fully incorporated. Then, mix in 1 1/2 teaspoons of vanilla extract and 1 teaspoon of almond extract just until combined. Take care not to overmix to maintain a tender dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add these dry ingredients to the wet ingredients in two or three additions, mixing on low speed until just combined with no streaks of flour remaining. The dough will be soft and slightly sticky—this is perfect.
- Chill the Dough: Turn the dough onto a lightly floured surface. Divide it into two discs, wrap each tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, preferably 4 hours, until the dough firms up and is easier to roll out.
- Preheat and Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut out your desired shapes, and place the cut cookies spaced evenly on the prepared baking sheets.
- Bake the Cookies: Bake the cookies for 8 to 10 minutes, or until the edges are just lightly golden and the centers appear set. Remove from the oven and allow them to cool on the baking sheets for 2 to 3 minutes before transferring the cookies to a wire rack to cool completely.
- Prepare Royal Icing: While the cookies cool, make the icing. In a medium bowl, combine the powdered sugar with 1/4 teaspoon vanilla extract and 1/8 teaspoon almond extract. Gradually add whole milk, starting with 3 tablespoons, and whisk until the icing is smooth and pourable. Adjust the consistency with more milk if too thick or additional powdered sugar if too thin.
- Decorate and Set: Once the cookies have fully cooled, decorate them with the royal icing using piping bags or a spatula as desired. Allow the decorated cookies to sit at room temperature for a few hours until the icing is completely set before storing or serving.
Notes
- Chilling the dough is essential for easy rolling and clean cookie shapes.
- Use room temperature egg for better incorporation into the batter.
- Do not overbake; the cookies should remain soft in the center.
- Adjust icing thickness depending on the decoration technique.
- Store decorated cookies in an airtight container at room temperature for up to one week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: soft sugar cookies, cut-out cookies, royal icing cookies, vanilla almond cookies, holiday cookies, easy sugar cookies
