Description
Soft Cut-Out Sugar Cookies that are tender and perfect for decorating with royal icing or buttercream. These classic cookies are easy to make, chilled for the perfect texture, and baked to lightly browned perfection.
Ingredients
Scale
Cookie Dough
- 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)
For Decorating
- Royal Icing, Easy Glaze Icing, or Cookie Buttercream (royal icing is pictured)
- Assorted sprinkles
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
- Cream Butter and Sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until light and creamy, about 3 minutes.
- Add Egg and Extracts: Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again to combine.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough should be soft; if too sticky, beat in 1 more tablespoon of flour.
- Divide and Roll Dough: Divide the dough in half. Place each half on lightly floured parchment paper or silicone baking mat. Roll each portion to about 1/4-inch thickness using a floured rolling pin.
- Stack and Chill Dough: Lightly dust one rolled dough with flour, then place the second rolled dough on top. Cover tightly and refrigerate at least 2 hours up to 2 days.
- Preheat Oven and Prepare Sheets: Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
- Cut Cookie Shapes: Remove top dough piece, separate it carefully if sticking, and cut into shapes using cookie cutters. Reroll scraps to use all dough. Arrange cookies 3 inches apart on baking sheets. Repeat for second dough piece.
- Bake Cookies: Bake 11–12 minutes until edges are lightly browned and set. Rotate sheets halfway if your oven has hot spots.
- Cool Cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- Decorate and Set Icing: Decorate cooled cookies with royal icing, easy glaze, or buttercream. Tint icings with gel colors if desired. Allow icing to set; refrigerate decorated cookies on baking sheet if needed to speed drying.
- Store or Serve: Enjoy right away or after icing sets. Store plain or iced cookies tightly covered at room temperature up to 5 days or refrigerated up to 10 days. Cookies decorated with buttercream last 1 day at room temperature or 5 days refrigerated.
Notes
- Freezing: Cookies freeze well up to 3 months after icing sets; thaw in refrigerator or room temperature. Dough can be frozen before rolling for up to 3 months, thaw overnight and bring to room temperature before rolling.
- Room Temperature Ingredients: Butter should be cool to touch but soft, egg at room temperature for smooth mixing.
- Flavor Variations: Substitute almond extract with maple, coconut, lemon, or peppermint extracts; add spices like cinnamon or pumpkin pie spice; add lemon zest if using lemon extract.
- Icing Options: Use royal icing, easy cookie icing, or buttercream; each offers different texture and finish.
- Doubling Recipe: Yes, double all ingredients and divide dough into 3-4 portions for chilling and rolling.
- Recommended Tools: Electric mixer, rolling pin, silicone mats or parchment paper, cookie cutters, piping bags, couplers, gel food coloring, decorating tips.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
