Intro

This soft cutout sugar cookie recipe makes soft, sweet cookies that hold fun shapes. You can make plain cookies or decorate them with bright icing. Try a new cookie idea like Blueberry Cheesecake Swirl Cookies for a change of taste.

why make this recipe

You make these cookies for fun days, for gifts, or for parties. They stay soft and taste like butter and vanilla. You can cut them in shapes and make them look bright. They work well with simple glazed icing and a small child can help. If you like bright fruit tastes, see Blueberry Lemon Cookies for another idea.

how to make Soft Cutout Sugar Cookies

Whisk flour, baking powder, and salt in a bowl. Set the bowl near you.
In a second large bowl, use a mixer to cream the soft butter and the granulated sugar. Mix until light.
Add the eggs, one at a time. Mix after each egg.
Add the vanilla and almond extract. Mix until you see all is even.
Add the flour mix slowly to the butter mix. Mix on low until a soft dough forms.
Cut the dough into two equal parts. Put each piece on a floured sheet or mat. Use a floured rolling pin to roll the dough to about 1/4 inch thick. Add a bit more flour if it sticks.
Dust the top with a little flour. Cover with plastic wrap. Chill in the fridge for 1–2 hours or overnight.
Heat the oven to 375°F (190°C). Line 2–3 baking sheets with parchment or mats. Take one dough piece from the fridge. Use cookie cutters to cut shapes.
Put the shapes 2–3 inches apart on the sheets. You may re-roll scraps to cut more. Chill the cut shapes on the sheet in the fridge or freezer for at least 10 minutes before you bake. This helps them keep their shape.
Bake 8–10 minutes or until the edges are just light brown. Let cookies cool on the sheet for 5 minutes. Then move them to a wire rack to cool all the way.
To make a simple glaze: in a bowl, mix sifted powdered sugar (about 3 cups) with 3–4 tablespoons milk, 2 tablespoons light corn syrup, and 1/2 teaspoon vanilla. Stir until smooth. Add gel color if you like. Thin with more milk if you need. Use right away to decorate.

You can see a different roll and bake idea in Buttery Pecan Pie Crescent Rolls for more oven tips.

Ingredients :

2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup salted butter, softened at room temp
1 cup granulated sugar
2 large eggs, at room temp
1 teaspoon vanilla extract
½ teaspoon almond extract (or ¼ tsp for less almond taste)
For glaze: 3 cups powdered sugar, sifted
3–4 tablespoons milk
2 tablespoons light corn syrup
½ teaspoon vanilla extract
Gel food coloring (optional)
For another sweet cookie style, look at Chewy Maple Cinnamon Cookies.

Directions :

Follow the steps in "how to make Soft Cutout Sugar Cookies" above. Work in a cool room if your butter gets soft. Chill the dough well to keep clean cookie edges. Cool cookies fully before you add glaze so the glaze does not slide off.

how to serve Soft Cutout Sugar Cookies

Serve these cookies on a plate or in a box with tissue. They work well by themselves or with tea and milk. You can stack them with a small sheet of wax or parchment between layers. For a warm mix of flavors, try them with a soft chocolate bite like Chocolate Marshmallow Swirl Cookies on the side.

how to store Soft Cutout Sugar Cookies

Keep plain cookies in an airtight box at room temp for 3–4 days. If you add glaze, wait until the glaze dries, then store in one layer or with parchment between layers. For longer keep, freeze the baked cookies in a sealed bag for up to 3 months. Thaw at room temp before you eat.

tips to make Soft Cutout Sugar Cookies

Use room temp eggs and butter. They mix more even.
Chill the dough well. This helps shapes stay neat.
Dust cutter and pin with flour if dough sticks.
Chill cut shapes on the sheet for 10 minutes before baking. This cuts spread.
Use a thin glaze so you can make fine lines and dots.

variation (if any)

Add lemon zest to the dough for a light citrus note.
Swap almond extract for more vanilla if you want no almond taste.
Make the glaze thicker for piped details or thin for a smooth coat.
Use food color to make bright cookie art.

FAQs

Q: Can I freeze the raw dough?
A: Yes. Wrap dough in plastic and freeze up to 3 months. Thaw in the fridge before you roll.

Q: Can I use salted or unsalted butter?
A: The recipe uses salted butter. If you use unsalted, add a small pinch more salt.

Q: Why do my cookies spread?
A: The dough may be too warm or not chilled enough. Chill the cut shapes before you bake.

Q: Can I skip the almond extract?
A: Yes. You can leave it out or use less if you want a mild taste.

Q: How do I get smooth glaze?
A: Sift the powdered sugar first. Stir slowly to remove lumps. Add a drop of milk until smooth.

Conclusion

For more tips and a visual guide, see this detailed recipe: Soft Cut Out Sugar Cookies {Easy, Fun, and Festive} – The …