Description
These Soft Cutout Sugar Cookies are tender, buttery, and perfect for decorating. With a simple, classic sugar cookie base and optional sweet icing, they’re easy to make and ideal for holidays, celebrations, or everyday treats.
Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 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 (reduce to ¼ teaspoon for a 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
- Prepare Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a large bowl and set aside to combine the dry components evenly.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter and sugar, mixing each just until combined, then add vanilla and almond extracts, blending until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture on low speed, mixing until a soft dough forms without overmixing to keep the cookies tender.
- Roll and Chill Dough: Divide dough into two equal parts, placing each on lightly floured parchment paper or silicone mats. Roll to about ¼-inch thickness. 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 your oven to 375°F (190°C). Line two to three large baking sheets with parchment paper or silicone mats to prevent sticking.
- Cut Out Cookies: Remove one dough portion from the fridge. Use cookie cutters to cut desired shapes. Place cookies 2-3 inches apart on baking sheets. Re-roll scraps as needed, chilling cut-out dough on baking sheets in fridge or freezer for at least 10 minutes to prevent spreading.
- Bake: Bake cookies for 8-10 minutes until edges are just lightly browned. Let cool on baking sheet for 5 minutes before transferring to wire racks to cool completely before decorating.
- Prepare Icing (Optional): Combine sifted powdered sugar, 2 tablespoons milk, corn syrup, and vanilla extract in a bowl. Stir until smooth. Adjust consistency by adding more milk or powdered sugar as needed. Tint with gel food coloring if desired.
- Decorate Cookies: Spread or pipe icing on cooled cookies. Let icing set for a couple of hours until firm before storing or serving.
Notes
- Chilling the dough is essential to prevent spreading and maintain cookie shape.
- Use room temperature eggs and butter for better mixing and texture.
- You can substitute almond extract with an additional ½ teaspoon vanilla if preferred.
- Allow icing to fully set before packaging or stacking cookies to avoid smudging.
- Dough can be refrigerated overnight or frozen for longer storage before baking.
- Use gel food coloring to avoid thinning the icing with liquid colors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes per batch
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
