Soft Cutout Sugar Cookies Recipe

If you’re anything like me and love a cookie that’s tender and soft but still holds up beautifully when you cut it into fun shapes, then you’re going to adore this Soft Cutout Sugar Cookies Recipe. It’s the perfect blend of buttery, sweet, and just the right texture to keep your cookies soft and little puffy, making them ideal for decorating or just enjoying as is. Stick with me because I’ll walk you through every step, including what I’ve learned from my own kitchen experiments to make sure your cookies turn out amazing every time!

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Ingredients You’ll Need

When you bake these soft cutout sugar cookies, the ingredients are simple and classic, but they work perfectly together to give you a tender crumb and balanced sweetness. Be sure to have your butter softened, and I have a little trick for the almond extract that I’ll share below.

• All-purpose flour: This is your structure—make sure to spoon and level the flour into your cup to avoid dense cookies.
• Baking powder: Helps keep the cookies light and soft, so don’t skip it.
• Salt: Just a pinch to balance the sweetness perfectly.
• Salted butter: I always use salted butter for a little extra flavor, and make sure it’s at room temperature so it creams nicely.
• Granulated sugar: For that classic sugar cookie sweetness and slight crisp edges.
• Eggs: Using large eggs at room temp helps everything mix smoothly and gives chewy tenderness.
• Vanilla extract: The base flavor for that warm, familiar taste.
• Almond extract: I use ½ teaspoon for a lovely nutty note, but if you prefer it subtle, stick to a quarter teaspoon. It’s what really sets these apart.

Variations

I love making this recipe my own depending on the season or occasion. You can easily tweak the flavors or textures so the cookies feel fresh every time.

• Gluten-Free Version: I’ve had great luck swapping in a gluten-free all-purpose blend, but make sure to chill the dough a bit longer for best rollability.
• Spiced Sugar Cookies: Adding a pinch of cinnamon and nutmeg takes these cookies into cozy territory—perfect for fall baking sessions with the kids.
• Decorating Variations: Instead of just royal icing, try dipping cookies in melted chocolate or sprinkling coarse sugar before baking for some crunch.

How to Make Soft Cutout Sugar Cookies Recipe

Step 1: Mix Dry Ingredients Together

Start by whisking together your all-purpose flour, baking powder, and salt in a large bowl. This step is key because baking powder is your leavening agent—it helps keep these cookies soft and slightly puffed instead of flat and crispy. Mixing these dry ingredients first prevents clumps and ensures even flavor throughout your dough.

Step 2: Cream Butter and Sugar Until Fluffy

In a separate bowl, using an electric mixer, beat your softened butter and granulated sugar together. I can’t stress enough how fluffy you want this to be – it takes 3 to 4 minutes, but that airiness is what gives your cookies that tender crumb. You’ll see the mixture lighten in color and it will feel soft to the touch.

Step 3: Add Eggs and Extracts

Add the eggs one at a time, beating well after each addition so the mixture doesn’t curdle. The eggs provide moisture and help bind everything together. Then stir in your vanilla and almond extracts. Almond extract is subtle but makes a huge flavor difference here — I found that half a teaspoon is just right for a noticeable but not overpowering note.

Step 4: Combine Dry Ingredients with Wet to Form Dough

Gradually add your flour mixture into the wet ingredients, mixing on low speed. You want a soft dough that’s easy to handle but not sticky. If it sticks, a little more flour helps. This dough is perfect for rolling and cutting, which is why I love separating it into two portions before rolling.

Step 5: Roll, Chill, and Cut Your Cookies

Divide the dough into two equal portions and place each on lightly floured parchment or silicone mats to roll to about ¼-inch thickness. Don’t rush this step—I’ve learned that chilling the rolled dough for at least 1 to 2 hours sets it perfectly, so your cookies keep their shape when baked. When you cut your shapes, arrange them spaced well on parchment-lined sheets, and if you re-roll scraps, always chill again before baking. This little patience pays off big in cookie shape and texture.

Step 6: Bake and Cool

Bake your cookies at 375°F for about 8-10 minutes or until the edges just begin to brown while the centers stay soft. This is super important—taking them out a little early ensures they’re tender and not crisping up too much. Let them cool on the baking sheet for 5 minutes to firm up, then transfer to wire racks completely before decorating or storing.

Step 7: Make and Apply Optional Icing

If you want to get fancy, whip up some simple royal-esque icing with powdered sugar, milk, vanilla, and corn syrup. Adjust thickness by adding small amounts of milk or sugar until spreadable but not runny. I love tinting it with gel food colors—my kids always get into decorating with this! Let the icing set for a couple of hours for the best look and texture.

How to Serve Soft Cutout Sugar Cookies Recipe

Garnishes

I personally love simple garnishes like a sprinkle of sanding sugar before baking or a light drizzle of colored icing. For holiday occasions, decorating with sprinkles, edible glitter, or tiny candy pearls adds festive charm and texture without overpowering the cookie’s softness.

Side Dishes

These sugar cookies pair beautifully with a warm cup of tea or a creamy latte—the kind of combo perfect for afternoon chats or cozy gatherings. For bigger events, adding fresh fruit or yogurt parfaits on the side balances out the sweetness wonderfully.

Creative Ways to Present

For birthday parties or holiday baking, I love presenting these cookies stacked in decorative tins tied with ribbons or in clear jars layered with colorful icing. You can even string them onto a sturdy ribbon with small holes punched and make cookie garlands—super fun for festive decor!

Make Ahead and Storage

Storing Leftovers

I usually store cooled, decorated cookies in an airtight container at room temperature, layering parchment paper between them to avoid sticking. They keep wonderfully for up to a week, still soft and delicious when eaten later.

Freezing

If I’m making a big batch, I freeze the dough discs wrapped tightly in plastic and popped in freezer bags for up to a month. When I’m ready, I thaw them overnight in the fridge and cut/bake as usual. Baked cookies can also be frozen—just wrap in foil and store in airtight containers for 1-2 months, thawing to room temperature before decorating or eating.

Reheating

To gently warm frozen cookies, I pop them into a low oven (around 300°F) for just 5 minutes, which refreshes their softness without drying them out. Avoid microwaving because it can make cookies chewy or rubbery instead of soft and tender.

FAQs

Final Thoughts

This Soft Cutout Sugar Cookies Recipe has become my go-to for every holiday and celebration because it delivers consistent, soft, and delicious results that everyone loves. I get such joy watching family and friends gather around the decorating table or just sneaking an extra cookie when they think no one is looking. Give this recipe a try—I’m confident it’ll become one of your favorites too, and you’ll enjoy the process just as much as the sweet reward!

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