Name: Soft Cutout Sugar Cookies
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Cuisine: American
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); 3 cups powdered sugar (sifted); 3-4 tablespoons milk; 2 tablespoons light corn syrup; ½ teaspoon vanilla extract; Gel food coloring (optional)

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introduction

This easy cookie recipe makes soft, fun cutout cookies. You can make them for a party or a small treat at home. The dough stays soft and you can cut it into many shapes. Try this with other simple cookie ideas like brown sugar cinnamon cookies to vary your tray.

why make this recipe

You will get soft cookies that hold shape. You can cut many fun designs. Kids and friends will like to help. The cookies bake fast and taste sweet. If you want a spice twist later, see this chai spice sugar cookie idea.

how to make Soft Cutout Sugar Cookies

Work in simple steps. Mix dry parts first. Cream the butter and sugar until light. Add eggs and extract. Mix dry parts in small bits. Roll the dough thin. Chill the dough so it keeps its shape. Cut shapes and chill cut cookies before baking if you re-roll the dough. Bake until just light brown. You can also follow tips from a chewy sugar cookie guide like this chewy sugar cookie page for texture ideas.

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)
3 cups powdered sugar (sifted)
3-4 tablespoons milk
2 tablespoons light corn syrup
½ teaspoon vanilla extract
Gel food coloring (optional)
You can use ideas from other sugar cookie recipes to change the icing style.

Directions :

Whisk together flour, baking powder, and salt in a large bowl. Set aside.
In a separate large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.
Add eggs, one at a time, mixing to combine.
Add vanilla extract and almond extract; mix until incorporated.
Gradually add the flour mixture to the butter mixture; mix on low until a soft dough forms.
Divide the dough into 2 equal portions. Place each portion on a piece of lightly-floured parchment paper or a lightly-floured silicone mat. With a lightly-floured rolling pin, roll the dough to about ¼-inch thickness. Use more flour if the dough seems sticky.
Lightly dust the top of the dough with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours (or overnight).
Preheat oven to 375°F. Line 2-3 large baking sheets with parchment paper or silicone mats.
Carefully remove one portion of the dough from the refrigerator. Use cookie cutters to cut the dough into desired shapes.
Arrange the shapes about 2-3 inches apart on the prepared baking sheets. You can re-roll the dough scraps to cut out additional cookies, but you will need to chill the cut-out dough on the baking sheets in the fridge or freezer for at least 10 minutes before baking. This will give the dough a chance to firm up again so that the cookies don’t spread in the oven.
Bake for 8-10 minutes, or just until lightly browned. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
To Prepare Icing (Optional): Mix sifted powdered sugar with milk, corn syrup, and vanilla. Stir until smooth. Add gel food color if you like.

how to serve Soft Cutout Sugar Cookies

Place cookies on a clean plate or tray. Add a few colors of icing to make a pretty set. Let kids pick shapes and colors. Serve with milk, tea, or coffee.

how to store Soft Cutout Sugar Cookies

Keep cookies in an airtight box at room heat for up to 4 days. Put wax paper between layers if you stack them. For longer life, freeze in a flat box for up to 2 months. Thaw at room heat before you eat.

tips to make Soft Cutout Sugar Cookies

Chill the dough well. Cold dough keeps shape when you bake.
Use a light dust of flour on the board and pin.
If dough gets soft while you cut, chill the cut shapes for 10 minutes before baking.
Beat the butter and sugar till pale to get soft crumb.
For a different taste, try a maple twist with ideas from maple brown sugar cookies.

variation (if any)

Use lemon zest and lemon extract for a citrus version.
Add food color to the dough for colored cookies.
Make thicker cookies and bake a minute or two longer for a chewier bite.
Swap almond extract for ¼ teaspoon if you want a soft nut note.

FAQs

Q: Can I make the dough ahead?
A: Yes. You can chill it for 1-2 days or freeze for up to 1 month. Thaw in the fridge before you roll.

Q: Do I need to chill cut cookies before baking?
A: If you re-roll dough, chill cut cookies for 10 minutes. This helps them keep shape.

Q: How do I keep cookies soft?
A: Do not overbake. Take them out when the edge is just light brown. Store in an airtight box.

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

Q: Can I freeze baked cookies?
A: Yes. Wrap them well and freeze. Thaw at room heat before serving.

Conclusion

For more cutout sugar cookie help and ideas, see this guide on Soft Cut Out Sugar Cookies {Easy, Fun, and Festive}.

Soft Cutout Sugar Cookies