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
