Introduction

Soft Cut-Out Sugar Cookies are tender, flavorful, and perfect for decorating with your favorite icings and sprinkles. These buttery cookies hold their shape well and offer a delightful soft bite, making them an ideal treat for holidays and special occasions.

The image shows a close-up of many heart-shaped cookies with smooth icing, arranged together on a white marbled surface. There are three main types of cookies: one with white icing topped with light pink sugar sprinkles, another fully covered in textured pink sugar sprinkles, and a third with a smooth pink icing. The cookies have a light golden brown edge, and the colors create a soft, sweet look with a mix of smooth and rough textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract (optional, but makes the flavor outstanding)
Royal Icing, Easy Glaze Icing, or Cookie Buttercream (for decorating)
Assorted sprinkles

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: In a large bowl, using a mixer with a paddle attachment, beat the butter and sugar on high speed until light and creamy, about 3 minutes. Add the egg, vanilla, and almond extract (if using), then beat on high speed until combined, about 1 minute. Scrape down the bowl as needed.
Step 3: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough should be soft; if too sticky for rolling, add 1 more tablespoon of flour.
Step 4: Divide the dough into two halves. Place each half on lightly floured parchment paper or a silicone baking mat. Roll each portion evenly to about 1/4-inch thickness using a floured rolling pin.
Step 5: Lightly dust one rolled dough with flour. Place the second rolled dough on top, cover tightly, and refrigerate for at least 2 hours or up to 2 days.
Step 6: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Step 7: Remove the top dough layer carefully. Using cookie cutters, cut out shapes, reroll scraps as needed, and place cookies 3 inches apart on the prepared sheets.
Step 8: Bake for 11–12 minutes or until edges are lightly browned and set. Rotate pans halfway if needed. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Step 9: Decorate cooled cookies with royal icing, easy glaze, or buttercream. Tint icing with gel food coloring if desired. Decorate on a baking sheet to refrigerate and speed up setting if helpful.
Step 10: Enjoy immediately or wait for icing to set. Store plain or iced cookies tightly covered at room temperature for up to 5 days, or refrigerate for up to 10 days.

Tips & Variations

For extra flavor, use almond extract but omit if you prefer a classic vanilla taste.
If dough feels sticky, add flour gradually to avoid tough cookies.
Decorate with your favorite sprinkles or colored icing to personalize each cookie.
To speed up decorating, chill decorated cookies on a baking sheet in the refrigerator to help icing set faster.
Try substituting half the all-purpose flour with whole wheat pastry flour for a nuttier flavor and softer texture.

Storage

Store plain or iced cookies tightly covered at room temperature for up to 5 days. For longer freshness, cover and refrigerate for up to 10 days. If decorated with buttercream, keep cookies covered at room temperature for 1 day or refrigerate up to 5 days. Before serving refrigerated cookies, let them come to room temperature for best texture.

How to Serve

The image shows several heart-shaped cookies with smooth frosting in soft colors on a white marbled surface. The cookies have different frosting designs: some are fully covered with light pink frosting and topped with tiny pink sugar sprinkles, others have plain white frosting or a mix of white and light pink. One cookie in the center has a blue circle with white frosting around it. The cookies overlap each other slightly, creating a cozy layered look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these sugar cookies?

Yes, you can freeze both unbaked dough and baked cookies. Wrap dough tightly and freeze for up to 3 months. Thaw in the refrigerator before rolling. Baked cookies can be frozen after decorating if icing is fully set, wrapped well to prevent freezer burn.

Why are my cookies spreading too much?

Overly warm dough or too little flour can cause spreading. Make sure the dough is well-chilled before cutting and baking. Avoid too much butter or sugar, and measure flour accurately using the spoon-and-level method.