Soft Cut-Out Sugar Cookies

These soft cut-out sugar cookies are everything I love in a classic cookie: crisp edges, thick buttery centers, and the perfect base for colorful icing and sprinkles. I find them ideal for holidays, special occasions, or just when I want a fun baking project. The dough rolls out beautifully, and the cookies hold their shape without spreading, making them reliable and delicious every time.

Why You’ll Love This Recipe

I like that this recipe gives me cookies that are sturdy enough to decorate but still soft when I bite into them. The almond extract adds a subtle depth of flavor that really elevates the cookie, though I sometimes leave it out if I want a purely vanilla taste. I also appreciate how easy it is to double the batch when I need more cookies for a crowd. Plus, because the dough requires chilling, I can prep ahead and bake whenever I’m ready.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour, plus extra for rolling
• baking powder
• salt
• unsalted butter, softened
• granulated sugar
• egg, at room temperature
• pure vanilla extract
• almond extract (optional)
• royal icing, glaze icing, or buttercream for decorating
• assorted sprinkles

Directions

1. I whisk the flour, baking powder, and salt together in a medium bowl.
2. In a separate large bowl, I beat the butter and sugar until light and creamy, then add the egg, vanilla, and almond extract.
3. I combine the wet and dry ingredients, mixing just until a soft dough forms. If it feels sticky, I add a little more flour.
4. I divide the dough into two portions, roll them out to 1/4 inch thickness, and layer them with parchment paper before chilling for at least 2 hours.
5. When ready to bake, I preheat the oven to 350°F (177°C) and line baking sheets with parchment.
6. I cut out cookie shapes, reroll scraps, and arrange them 3 inches apart on the baking sheets.
7. I bake for 11–12 minutes, until the edges are lightly golden. After cooling for 5 minutes on the sheet, I transfer them to a rack to cool completely.
8. Once cooled, I decorate with icing and sprinkles, letting the icing set before serving or storing.

Servings and timing

This recipe makes about 24 cookies using 3–4 inch cutters. Prep time takes around 40 minutes, bake time is about 12 minutes per batch, and the dough needs at least 2 hours of chilling. Altogether, I plan for about 3 hours from start to finish, including downtime.

Variations

I sometimes swap the almond extract for lemon or orange extract for a brighter flavor. Around the holidays, I like to add a pinch of cinnamon or nutmeg to the dough for a cozy touch. If I’m feeling creative, I’ll tint the icing with food coloring and make themed designs for birthdays or seasonal celebrations. For a richer cookie, I occasionally use brown sugar in place of some of the granulated sugar.

storage/reheating

I store plain or decorated cookies in an airtight container at room temperature for up to 5 days. If I’ve used buttercream, I refrigerate them after the first day. For longer storage, I refrigerate plain cookies for up to 10 days or freeze them for up to 3 months. I let frozen cookies come to room temperature before serving, and if needed, I refresh them in a 300°F oven for a few minutes to bring back that fresh-baked texture.

FAQs

How do I keep my sugar cookies from spreading?

I make sure to chill the dough for at least 2 hours before baking. This helps the cookies hold their shape.

Can I freeze the dough instead of baked cookies?

Yes, I freeze the rolled-out dough or wrapped dough disks for up to 2 months. When ready, I thaw overnight in the fridge, then roll and cut.

Do I have to use almond extract?

No, I sometimes skip it and stick to vanilla for a classic flavor. Almond extract just adds a bakery-style touch.

What’s the best icing for decorating?

I like royal icing for sharp designs, glaze icing for a quick finish, and buttercream for a soft, creamy bite.

Can I make these cookies ahead of time?

Yes, I often bake the cookies a day or two in advance and decorate them later. The cookies stay fresh as long as they’re stored tightly covered.

Conclusion

These soft cut-out sugar cookies are my go-to when I want a cookie that’s both fun to decorate and delicious to eat. With their tender centers and crisp edges, they’re perfect for any celebration or cozy afternoon in the kitchen. I love how versatile the recipe is and how well the cookies hold up for gifting, storing, or freezing. Every time I bake them, they bring a little joy—and a lot of sweet flavor—to my table.

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