Soft Cut Out Sugar Cookies
These soft cut out sugar cookies stay thick, tender, and perfectly shaped. Ideal for decorating with kids or enjoying fresh from the tin — they’re buttery, sweet, and melt-in-your-mouth soft.
Equipment
- Mixing bowls
- Electric mixer
- Rolling Pin
- Cookie cutters
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup salted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 3 cups powdered sugar, sifted (for icing)
- 3 to 4 tbsp milk (for icing)
- 2 tbsp light corn syrup
- ½ tsp vanilla extract (for icing)
- Gel food coloring (optional)
Instructions
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
- Add eggs, vanilla, and almond extract. Mix until smooth and creamy.
- Gradually add the dry ingredients, mixing until the dough just comes together.
- Divide dough in half and roll each portion between two sheets of floured parchment paper to ¼-inch thickness.
- Place on a tray, cover, and refrigerate for 1–2 hours or overnight.
- Preheat oven to 375°F (190°C). Cut shapes using cookie cutters and arrange on parchment-lined baking sheets.
- Bake for 8–10 minutes until edges are just golden. Cool completely before icing.
- For icing: Whisk powdered sugar, milk, corn syrup, and vanilla until smooth. Adjust consistency as needed. Tint with gel colors if desired.
- Decorate cooled cookies with icing and sprinkles. Let set for 2–4 hours before storing.
Notes
Tips: Roll, then chill the dough for less cracking. Swap almond extract with lemon or peppermint for a twist. Don’t overbake — they should look slightly underdone when pulled out of the oven.