If you’re looking for a soft cutout sugar cookies recipe that holds its shape beautifully and tastes like pure vanilla heaven, this is it. These cookies are tender in the center, crisp at the edges, and sturdy enough to handle all your royal icing dreams without crumbling into a million pieces.
From My Kitchen
I’ll be honest—I used to avoid making sugar cookies because I thought they’d be finicky. Too soft and they spread into blobs. Too hard and they taste like cardboard. But this recipe changed everything for me. It came together on a snowy December afternoon in Asheville when I needed cookies that could survive my kids’ enthusiastic decorating (read: heavy-handed frosting application) and still taste amazing.
The secret? A touch of almond extract and chilling the dough already rolled out. No wrestling with rock-hard dough later. No uneven thickness. Just pull it from the fridge, cut your shapes, and bake. These Christmas cookies fit the “Special without Fussy” mission perfectly—they look bakery-beautiful but come together with ingredients you already have in your pantry.
Why This Recipe Works
- Smart Shortcut: Rolling the dough before chilling means you skip the “wait for it to soften” dance. You go straight from fridge to cookie cutter.
- Texture Magic: The balance of butter and a hint of baking powder creates cookies that are soft in the middle with lightly crisp edges—perfect for holding royal icing without snapping.
- Forgiving Formula: Even if you overwork the dough a bit while rerolling scraps, these stay tender. No tough, dry cookies here.
- Flavor Boost: That optional almond extract? It’s not really optional. It makes these taste like the best bakery sugar cookies you’ve ever had.
The Grocery List (& Shortcuts)
Main Players
- All-Purpose Flour (2 and 1/4 cups): Spoon and level for accuracy. Too much flour = dry cookies.
- Unsalted Butter (3/4 cup): Must be softened to room temperature. Cold butter won’t cream properly.
- Granulated Sugar (3/4 cup): Creates that classic sugar cookie sweetness without being cloying.
- Egg (1 large): Room temperature blends better into the dough.
- Vanilla Extract (2 tsp) + Almond Extract (1/4 tsp): The almond extract is the secret weapon. Don’t skip it.
- Baking Powder (1/2 tsp): Just enough lift without making them puffy.
The “Cooking Save” Shortcut
Use store-bought royal icing if you’re short on time. Wilton makes squeeze tubes that work beautifully for simple designs. But if you want to make your own, royal icing is just powdered sugar, meringue powder, and water—it sets hard and glossy, perfect for stacking and gifting.
Substitutions
- Dairy-Free: Swap the butter for vegan butter (stick form, not tub). Earth Balance works great.
- Gluten-Free: Use a 1:1 gluten-free flour blend (like Bob’s Red Mill). You may need an extra tablespoon of flour for rolling.
- Out of Almond Extract? Use an extra 1/2 teaspoon of vanilla. The flavor won’t be quite as complex, but still delicious.
Equipment You Actually Need
You don’t need fancy tools. Here’s what I use:
- Handheld or Stand Mixer: For creaming the butter and sugar.
- Rolling Pin: Any kind works. I love my marble one, but a wooden pin is just fine.
- Parchment Paper or Silicone Mats: For rolling and baking. Prevents sticking without extra flour.
- Cookie Cutters: Metal cutters give the cleanest edges. Dip them in flour between cuts.
- Cooling Rack: Essential for even cooling before decorating.
Step-by-Step (Visual Focus)
Phase 1: Mix the Dough
Whisk the flour, baking powder, and salt in a medium bowl. Set aside.
Beat the softened butter and sugar on high speed for 3 minutes until light and fluffy. This step is crucial—don’t rush it. You’ll see the mixture turn pale and creamy.
Add the egg, vanilla, and almond extract. Beat on high for 1 minute until fully combined. Scrape down the bowl.
Mix in the dry ingredients on low speed just until combined. The dough should be soft but not sticky. If it feels too wet, add 1 more tablespoon of flour.
Phase 2: The Smart Chill
Divide the dough in half. Place each half on a piece of lightly floured parchment paper.
Roll each portion to 1/4-inch thickness. Use a light touch with the rolling pin—you want even thickness across the entire sheet.
Stack the rolled dough (with parchment between layers) and refrigerate for at least 2 hours. This is the magic step. The dough firms up while staying flat, so you can cut shapes immediately when you’re ready to bake.
Phase 3: Cut and Bake
Preheat your oven to 350°F. Line baking sheets with parchment.
Remove the top layer of dough from the fridge. If it’s sticking, gently run your hand underneath to release it.
Cut shapes with your cookie cutters. Dip the cutter in flour between cuts to prevent sticking. Place cookies 3 inches apart on the baking sheet—they spread slightly.
Gather scraps, reroll, and keep cutting. You’ll get more cookies than you think from those scraps.
Bake for 11-12 minutes until the edges are just barely golden. The centers will look slightly underdone—that’s perfect. They’ll firm up as they cool.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Don’t decorate until completely cool, or the icing will melt.
Phase 4: Decorate
Pipe royal icing onto cooled cookies. Use a toothpick to spread it into corners for a smooth finish.
Add sprinkles immediately while the icing is wet. They won’t stick once it sets.
Let the icing set at room temperature for 2-4 hours, or pop the whole baking sheet in the fridge for 30 minutes to speed it up.
June’s Kitchen Tips (Success & Safety)
Tip 1: Texture Check
If your cookies spread too much, your dough was too warm. Make sure it’s fully chilled before cutting. If they’re too hard, you may have overbaked by a minute or two. Every oven is different—start checking at 10 minutes.
Tip 2: The “Oops” Fix
If your dough cracks while rolling, it’s too cold. Let it sit at room temperature for 5 minutes, then try again. If it’s too sticky, dust with a bit more flour—but go easy. Too much flour makes tough cookies.
Tip 3: Make-Ahead Magic
You can refrigerate the rolled dough for up to 2 days before cutting and baking. Or freeze the cut, unbaked cookies on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the bake time.
Tip 4: Freezer-Friendly
Baked, undecorated cookies freeze beautifully for up to 3 months. Thaw at room temperature, then decorate. Decorated cookies with royal icing can also be frozen—just layer them between parchment paper.
What to Serve With This (Menu Planning)
For a Cookie Exchange
Pair these sugar cookies with Gingerbread Men and Peppermint Bark for a festive trio. Add hot cocoa or mulled cider for sipping.
For a Decorating Party
Set out bowls of royal icing in different colors, sprinkles, and edible glitter. Serve alongside Snickerdoodles and Chocolate Crinkle Cookies for variety.
For Gift Giving
Stack decorated cookies in a clear cellophane bag tied with ribbon. Add a tag with the recipe so friends can make their own batch.
Storage & Leftovers
- Room Temperature: Store plain or iced cookies in an airtight container for up to 5 days. Layer parchment between decorated cookies to prevent sticking.
- Refrigerator: Keeps for up to 10 days in a covered container. Great for make-ahead holiday prep.
- Freezer: Freeze baked cookies (decorated or plain) for up to 3 months. Thaw at room temperature for 30 minutes before serving.
- Reheating: These are best enjoyed at room temperature. No need to reheat.
FAQ
Can I skip the almond extract?
You can, but I highly recommend keeping it. It adds a bakery-style depth that makes these taste special. If you’re allergic, just use extra vanilla.
Why do I need to chill the dough?
Chilling firms up the butter, which prevents the cookies from spreading too much in the oven. It also makes the dough easier to cut into clean shapes.
Can I use salted butter?
Yes, but skip the 1/4 teaspoon of salt in the recipe. Salted butter can make the cookies taste too salty.
How do I get clean edges on my cookies?
Use sharp metal cookie cutters and dip them in flour between cuts. Press straight down without twisting.
Can I double this recipe for a crowd?
Absolutely. This recipe doubles beautifully. Just make sure you have enough fridge space to chill all the rolled dough.
What’s the best icing for these cookies?
Royal icing sets hard and glossy, perfect for stacking and gifting. Cookie buttercream is softer and tastes richer. Easy glaze icing is the quickest option—just powdered sugar and milk.
Final Thoughts
These soft cutout sugar cookies are the kind of recipe you’ll come back to every December (and honestly, year-round for birthdays and celebrations). They’re sturdy enough for intricate royal icing designs but tender enough to melt in your mouth. The dough is forgiving, the flavor is classic, and the make-ahead options mean you can bake now and decorate later without any stress.
Pull up a chair, grab your favorite cookie cutters, and let’s make some magic happen. Your kitchen is about to smell like vanilla and butter—and that’s the best kind of holiday therapy.
Did you try this recipe? Snap a photo of your decorated cookies and tag me on Instagram! Or save this to your Christmas Cookies board on Pinterest so you can find it when December rolls around.
With something sweet,
June 🎄
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Soft Cut-Out Sugar Cookies
Ingredients
Equipment
Method
- Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- Beat softened butter and sugar on high speed for 3 minutes until light and fluffy.
- Add egg, vanilla, and almond extract. Beat on high for 1 minute until fully combined.
- Mix in dry ingredients on low speed just until combined.
- Divide dough in half, roll each to 1/4-inch thickness, and refrigerate for at least 2 hours.
- Preheat oven to 350°F and line baking sheets with parchment.
- Cut shapes with cookie cutters and bake for 11-12 minutes until edges are barely golden.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
- Pipe royal icing onto cooled cookies and add sprinkles immediately.