Description
Soft Cutout Sugar Cookies that are tender, slightly puffy, and perfect for decorating. These cookies are easy to make, chilled for a perfect texture, and baked until just lightly golden for a soft, delicious treat. Optional homemade icing adds a classic touch ideal for special occasions or everyday enjoyment.
Ingredients
Scale
Cookie Dough
- 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 ¼ teaspoon for more subtle flavor)
Icing (Optional)
- 3 cups powdered sugar, sifted
- 3-4 tablespoons milk
- 2 tablespoons light corn syrup
- ½ teaspoon vanilla extract
- Gel food coloring, optional
Instructions
- Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a large bowl. Set aside.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Extracts: Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts until combined.
- Combine Dough: Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms.
- Divide and Roll Dough: Divide dough into 2 equal portions. Roll each portion to about ¼-inch thickness between lightly floured parchment paper or silicone mats. Use extra flour if dough is sticky.
- Chill Dough: Lightly dust with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours or overnight to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 375°F (190°C). Line 2-3 large baking sheets with parchment paper or silicone mats.
- Cut Cookies: Remove one dough portion from fridge. Use cookie cutters to cut shapes. Place shapes 2-3 inches apart on prepared sheets. Re-roll scraps and chill cutouts for at least 10 minutes before baking.
- Bake Cookies: Bake for 8-10 minutes, or until edges just start to turn golden while centers remain slightly soft.
- Cool Cookies: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely before decorating.
- Prepare Icing (optional): In a bowl, combine powdered sugar, 2 tablespoons milk, corn syrup, and vanilla. Adjust consistency with additional milk or powdered sugar as needed. Tint with gel food coloring if desired. Spread or pipe icing on cooled cookies and allow to set for a few hours.
Notes
- This recipe yields approximately 36 small cookies depending on shapes and size of cutters used; doubling the recipe is recommended for larger batches.
- Rolling dough to ¼-inch thickness yields soft, puffy cookies; thinner dough will result in crispier cookies.
- Chill rolled dough for 1-2 hours or overnight to prevent spreading during baking. Re-chill re-rolled dough before baking.
- Do not overbake cookies; remove when edges begin to turn golden but centers remain soft as they will firm up while cooling.
- Store cookies in an airtight container at room temperature for up to one week.
- Prepare dough up to one day ahead and refrigerate overnight; dough discs can be frozen for up to 1 month and thawed in refrigerator before use.
- Freeze baked cookies, cooled and wrapped tightly, for up to 2 months; thaw at room temperature before decorating.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 110
- Sugar: 8g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
