Soft Cutout Sugar Cookies

Soft Cutout Sugar Cookies are more than just a sweet treat; they’re a canvas for your creativity and a tradition that warms the heart and delights the senses. I remember the first time I made these cookies with my grandmother in her cozy kitchen, the air filled with the scent of vanilla and laughter. Today, I want to share this cherished recipe with you—its simplicity and versatility make it an all-time favorite in my family. Whether it’s the holidays, a birthday, or simply a rainy afternoon, these cookies never fail to bring joy!

Why you'll love this recipe

Let’s talk about why this recipe deserves a spot in your kitchen. Soft Cutout Sugar Cookies are not only utterly delicious, with a satisfying balance of buttery sweetness and a crisp edge, but they also invite a world of creativity. Imagine cutting them into festive shapes for a holiday gathering or crafting unique designs for a birthday party. The dough is wonderfully forgiving. You can roll, chill, cut, and re-roll as many times as you need, all while ensuring that your cookies maintain that perfect soft texture.

Plus, the flavor is just delightful! The vanilla and almond extracts create a perfect harmony, leaving your taste buds dancing. And let's not forget the icing—oh, the magic of decorating! With colorful gel food coloring, you can transform your cookies into edible masterpieces. It's fun, it's creative, and it's a time-honored way to express love through baking.

Gather these ingredients

• All-purpose flour (2 ¾ cups): The backbone of any good cookie. Opt for a high-quality brand for the best texture. Make sure to spoon and level the flour so you don’t end up with dense cookies.

• Baking powder (1 teaspoon): This little miracle worker provides lift and ensures your cookies remain soft and fluffy.

• Salt (½ teaspoon): A pinch of salt is essential; it enhances the sweetness, bringing out all those lovely flavors.

• Salted butter (¾ cup, softened at room temperature): The star of the show! Use good quality butter for rich flavor. Soften it fully for easy creaming with sugar.

• Granulated sugar (1 cup): This adds sweetness and helps achieve the perfect chewy texture.

• Large eggs (2, at room temperature): They help bind everything together. Let them sit out for a bit to warm up, which makes them easier to incorporate.

• Vanilla extract (1 teaspoon): Adds depth and warmth. Choose pure vanilla extract if possible—it makes all the difference!

• Almond extract (½ teaspoon, or reduce to ¼ teaspoon for a more subtle flavor): Just a whisper of almond gives the cookies a lovely, nuanced flavor profile.

• Powdered sugar (3 cups, sifted): For the icing! Sifting is key here to eliminate any lumps, ensuring a smooth finish.

• Milk (3-4 tablespoons): This will help thin out your icing to the perfect consistency for drizzling or flooding.

• Light corn syrup (2 tablespoons): This magical ingredient gives your icing that glossy finish and prevents it from hardening too quickly.

• Gel food coloring (optional): Let your creativity run wild with colors! You can make vibrant hues that add personality to your cookie designs.

Preparing Soft Cutout Sugar Cookies

1. In a large bowl, whisk together the flour, baking powder, and salt. Set that aside as you’ll need it soon.

2. In another large bowl, using an electric mixer, cream together the softened butter and sugar until it’s light and fluffy—think soft clouds! This process is integral, so don’t rush it.

3. Add the eggs one by one, mixing well after each addition. This is what creates that decadent, rich base for your cookies.

4. Stir in the vanilla and almond extracts—just inhale that warm aroma, can you feel the magic?

5. Gradually add the flour mixture to the butter mixture, mixing on low speed. You want to do this gently until a soft dough forms. Don’t overmix; we want tender cookies!

6. Divide the dough into two equal portions, placing each on lightly floured parchment paper or a silicone mat. With a rolling pin dusted with flour, roll each piece to about ¼ inch thickness. If the dough feels sticky, add a bit more flour.

7. Lightly dust the top of the rolled-out dough with flour, cover it with plastic wrap, and let it chill in the refrigerator for at least 1-2 hours, or even overnight. Trust me, this step is vital for maintaining shape!

8. When you’re ready to bake, preheat your oven to 375°F. Line 2-3 baking sheets with parchment paper or silicone mats.

9. Carefully remove one portion of dough from the fridge. Use your favorite cookie cutters to cut out shapes.

10. Arrange the cookies on the prepared baking sheets, leaving space for them to spread a little. If you re-roll dough scraps, remember to chill the cut-out cookies again for about 10 minutes before baking.

11. Bake for 8-10 minutes, just until they're lightly browned. Keep an eye on them; the timing may vary a bit based on your oven’s temperament!

12. Let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely before decorating.

Best way to enjoy it

Once your cookies have cooled, it's time for the fun part: decorating! A simple icing made with sifted powdered sugar, milk, corn syrup, and a splash of vanilla can elevate your cookies from sweet to spectacular. Drizzle it over the top, or use it to flood the center of each cookie for a smooth finish. Feel free to mix in vibrant gel food coloring for festive designs.

Serve these cookies alongside a tall glass of milk or a cup of hot cocoa for the ultimate comfort snack. They make fantastic gifts, too; package them in a decorative box or tin for friends and family to enjoy.

How to store

To keep your Soft Cutout Sugar Cookies fresh, store them in an airtight container at room temperature for about a week. If you want to make them in advance, they freeze beautifully! Just layer them with parchment paper in a freezer-safe container, and they can last for up to 3 months. Let them thaw at room temperature before decorating.

Pro chef tips

1. Chill the dough: Do not skip chilling the dough, as it prevents spreading during baking. It’s also easier to roll when cold!

2. Use a variety of cutters: Change shapes with holidays or seasons—stars, hearts, or seasonal themes!

3. Don’t overbake: The cookies will continue cooking on the baking sheet after they come out of the oven. Take them out just as they begin to turn golden.

4. Keep it simple: You can even omit the icing if you want a less sweet cookie—taste the goodness of the cookie itself!

5. Get creative with flavors: Other extracts, like lemon or orange, can provide a sweet twist. Try it out!

Creative Twists

Feel like changing things up? You can play around with your dough by adding citrus zest for a refreshing twist or swirl in some cocoa powder for chocolate-infused sugar cookies. Want a textured cookie? Consider rolling the edges in sprinkles before baking!

If you have dietary needs or guests might—swapping regular butter for a dairy-free version or using a gluten-free flour blend can work. Just ensure you’re following the ratios and adjustments accordingly.

Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup salted butter (softened)
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (or ¼ teaspoon for subtlety)
• 3 cups powdered sugar (sifted)
• 3-4 tablespoons milk
• 2 tablespoons light corn syrup
• ½ teaspoon vanilla extract
• Gel food coloring (optional)

Directions to follow

1. Whisk the flour, baking powder, and salt in a large bowl. Set aside.
2. Cream together the butter and sugar in a separate bowl until light and fluffy.
3. Add eggs one at a time, mixing to incorporate.
4. Add vanilla extract and almond extract, and mix well.
5. Gradually combine the flour mixture until a soft dough forms.
6. Divide the dough into two parts and roll out on floured parchment paper to ¼ inch thick.
7. Cover with plastic wrap and chill for at least 1-2 hours (or overnight).
8. Preheat the oven to 375°F and line baking sheets.
9. Cut shapes out of chilled dough and place on sheets.
10. Chill cut shapes in the fridge for 10 minutes before baking to prevent spreading.
11. Bake for 8-10 minutes until lightly browned.
12. Cool before decorating.

Your questions answered

1. Can I make this dough in advance? Yes! You can refrigerate or freeze the dough before cutting and baking.

2. What flavorings work well? Besides vanilla and almond, try adding citrus zest or switch out extracts based on preference.

3. Is it okay to use margarine instead of butter? While butter gives the best flavor and texture, margarine can be substituted if needed.

4. Can I turn these into chocolate cookies? Absolutely! Incorporate cocoa powder into the dough for a delightful chocolate twist.

5. How long do the cookies last? When stored in an airtight container, they can last up to a week; longer if frozen.

It’s your turn now! Roll up those sleeves, gather your ingredients, and dive into this delightful baking adventure. I promise you’ll be rewarded with soft delights that bring smiles, laughter, and maybe a bit of fond nostalgia like it did for me. I can't wait to hear how your cookie creations turn out—so don’t be shy to share your stories or any twists you put on this timeless recipe! Happy baking! 🍪