Soft Cut-Out Sugar Cookies
Soft, buttery, and perfectly sweet—these cut-out sugar cookies are a must-bake for every occasion. Whether it’s for a holiday, a birthday party, or just a sweet treat to share with loved ones, these cookies are always a crowd-pleaser.
Equipment
- Electric Mixer (Stand or Handheld)
- Rolling Pin
- Cookie Cutters
- Baking Sheets
- Parchment Paper or Silicone Mats
- Wire Rack
Ingredients
Dough Ingredients
- 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 reduce to ¼ teaspoon for a more subtle flavor)
Optional Icing Ingredients
- 3 cups powdered sugar, sifted
- 3-4 tablespoons milk
- 2 tablespoons light corn syrup
- ½ tablespoon vanilla extract
- Gel food coloring (optional)
Instructions
Dough Preparation
- The dough for these soft cut-out sugar cookies comes together quickly and is a breeze to work with. It’s essential to follow the steps carefully to ensure a smooth dough that’s easy to roll and cut into shapes.
- In a large bowl, whisk together the flour, baking powder, and salt. This will evenly distribute the dry ingredients and help the cookies bake evenly.
- In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy. This typically takes about 2-3 minutes on medium speed.
- Add the eggs, one at a time, mixing until each is fully incorporated. Then add the vanilla and almond extracts, mixing to combine.
- Gradually add the dry flour mixture to the butter mixture, mixing on low speed until a soft dough forms. Be careful not to overmix, as this can make the cookies tough.
Baking the Cookies
- Preheat your oven to 375°F (190°C) and ensure it’s fully heated before placing your cookies inside.
- Bake the cookies for 8-10 minutes, or until the edges are just lightly golden. Keep a close eye on them; they bake quickly!
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.