These soft sugar cookies deliver that classic chewy texture with crisp edges, staying pillowy even after decorating—ideal for holiday cutouts that won’t spread or crisp up. The secret lies in freezing the cutouts briefly before baking, ensuring sharp shapes every time.
Prep: 40 min | Cook: 10 min | Total: 1 hr 20 min | Serves: 26 (3-inch cookies) | Difficulty: Easy
Why You’ll Love This Recipe
- ✅ Perfect Shape Retention: Freezing cutouts prevents spreading for pro-level details.
- ✅ Chewy & Thick: Baking powder and butter create soft, stackable cookies that taste like bakery favorites.
- ✅ Family-Friendly Fun: Easy dough rolls out smoothly; kids love decorating without mess.
Ingredient Notes
- 1 cup salted butter, softened: Provides richness and structure; unsalted? Add 1/4 tsp salt.
- 1 1/2 cups granulated sugar: Sweet base that creams fluffy for tenderness.
- 1 large egg, room temperature: Binds dough; warm water quick-thaws cold ones.
- 1 1/2 tsp vanilla extract: Classic flavor boost.
- 1 tsp almond extract: Adds that signature “sugar cookie” aroma.
- 2 3/4 cups all-purpose flour: Measured scooped/leveled for soft, non-sticky dough.
- 1 tsp baking powder: Gentle lift keeps them thick without puffing over.
Step-by-Step Instructions
Step 1: Cream Butter & Sugar
Beat softened butter and sugar until light and fluffy, scraping sides. Add egg and extracts; mix until smooth and pale.
Step 2: Form the Dough
Gradually add flour and baking powder, 1 cup at a time, until a soft dough forms—divide into 2 balls.
💡 Pro Tip: If dough feels sticky, add 1 Tbsp flour; room-temp ingredients prevent cracks.
Step 3: Roll, Cut & Chill
On floured surface, roll each ball to 1/8-1/4 inch thick. Cut shapes, place on parchment-lined sheet, and freeze 15-30 min until firm.
Common Mistakes (And How to Fix Them)
- Spreading Shapes: Always freeze cutouts; bake straight from freezer at 350°F for 8-11 min until edges are just golden.
- Dry/Crumbly Dough: Use room-temp egg and don’t over-flour; re-roll scraps only twice max.
Storage & Reheating
- Fridge: Airtight container up to 1 week; layer with parchment.
- Freezer: Unfrosted cookies 3 months; thaw 30-60 min before icing.
- Reheating: Room temp or 300°F oven 2-3 min to refresh.
Serving Suggestions
- Frost with powdered sugar icing (2 cups sugar, 3-4 Tbsp milk, extracts) for shine; pipe outlines first.
- Add sprinkles pre-bake by brushing with milk, or go unfrosted for pure cookie bliss.
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FAQ
Can I freeze the dough ahead?
Yes, wrap discs tightly and freeze up to 3 months; thaw overnight in fridge before rolling.
Why add almond extract?
It enhances the classic sugar cookie taste without overpowering vanilla.
How thin should I roll?
1/8-1/4 inch for soft centers; dip cutters in flour to avoid sticking.
Conclusion
Bake these crowd-pleasing soft cut-out sugar cookies for holidays or anytime—their flawless shape and buttery chew make decorating effortless and delicious.
Soft Cut-Out Sugar Cookies
Ingredients
Equipment
Method
- Beat butter and sugar until light and fluffy. Add egg and extracts; mix well.
- Gradually add flour and baking powder, 1 cup at a time, until soft dough forms. Divide into 2 balls.
- Roll each ball on floured surface to 1/8-1/4 inch thick. Cut shapes and place on parchment-lined sheet.
- Freeze cutouts 15-30 minutes until firm. Preheat oven to 350°F.
- Bake 8-11 minutes until edges are lightly golden. Cool 5 minutes on sheet, then rack.
- Frost cooled cookies with icing; let set 20+ minutes.