Name: Soft Cut-Out Sugar Cookies Recipe
Prep time: 40 min
Cook time: 12 min
Total time: 3 h
Cuisine: American
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 (royal icing is pictured); Assorted sprinkles

Jump to Recipe· 4.9 from 23 reviews

If you’re on the hunt for the ultimate sugar cookie that’s soft, tender, and perfectly cut-out, you’ve just struck gold with this Soft Cut-Out Sugar Cookies Recipe. Trust me, after countless batches and tweaks, I’ve nailed a recipe that makes decorating a breeze without sacrificing that melt-in-your-mouth texture we all crave. Stick around—I’ll walk you through every step so your cookies come out flawless every time.

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Why This Recipe Works

Soft & Tender Texture: Using just the right balance of butter and flour keeps these cookies soft, not dry or crunchy.
Perfect Dough Consistency: The dough handles beautifully—easy to roll out and cut without cracking or sticking.
Flavor Boost: A hint of almond extract really amps up the taste in a way that’s subtle but unforgettable.
Versatile Decorating: These cookies hold royal icing and buttercream perfectly, making them your blank canvas for creativity.

Soft Cut-Out Sugar Cookies, easy sugar cookies, tender cut-out cookies, homemade decorated cookies, soft cookie recipe - A metal baking tray filled with many heart-shaped and oval cookies arranged in layers. The base layer includes plain light brown cookies with no icing visible. The top layer covers most cookies in smooth white, pink, and blue icing; some have pink sugar sprinkles giving a rough texture while others have a smooth shiny finish. The hearts vary in size, with some large and some small, overlapping each other across the tray. The tray sits on a white marbled surface with a few extra plain cookies and a small container of pink sugar nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Soft Cut-Out Sugar Cookies Recipe is carefully chosen to hit that sweet spot of soft yet sturdy cookies. From the way the butter brings richness to the flour’s structure, each one plays a crucial role. Here are a few tips about why these ingredients shine together.

Soft Cut-Out Sugar Cookies, easy sugar cookies, tender cut-out cookies, homemade decorated cookies, soft cookie recipe - Flat lay of a small mound of all-purpose flour on a white ceramic plate, a small white bowl of granulated sugar, a large whole brown egg with a clean shell, a few tablespoons of softened unsalted butter shaped into a smooth pat, a small white bowl containing clear vanilla extract, a small white bowl with almond extract, a small white bowl of baking powder, a small white bowl of salt, and a small white ceramic bowl filled with assorted colorful sprinkles — all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: I always spoon and level the flour for accuracy—this keeps the dough from turning out too dry or too sticky.
Baking powder: Adds just a touch of lift so the cookies don’t turn out flat and hard.
Salt: Balances sweetness and deepens the flavor.
Unsalted butter: The star for softness; make sure it’s room temperature but not melting to get the ideal texture.
Granulated sugar: Sweetens and helps create that tender crumb while aiding in gentle spreading during baking.
Large egg: Binds the dough and adds moisture—room temp is the key for smooth mixing.
Pure vanilla extract: Essential to boost flavor with warm, comforting notes.
Almond extract (optional): My favorite secret ingredient—it adds a subtle nutty aroma that takes these cookies to the next level.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Soft Cut-Out Sugar Cookies Recipe is how easy it is to customize. Whether you prefer a slight twist in flavor or want to swap out extracts for seasonality, feel free to play around and make it your own.

Flavor Variations: I’ve tried ½ teaspoon of almond extract for a stronger flavor punch, and it didn’t disappoint. Alternatively, maple or peppermint extract totally transforms the vibe—great for holidays!
Spicy Note: Adding a teaspoon of pumpkin pie spice or cinnamon warmed things up nicely during colder months.
Dietary Mods: For dairy-free needs, swapping butter with a plant-based alternative works if you chill the dough well to manage texture.
Texture Adjustments: If you like your sugar cookies a little firmer around the edges, bake for a minute or two longer—just watch carefully!

Step-by-Step: How I Make Soft Cut-Out Sugar Cookies Recipe

Step 1: Mix the Dry Ingredients and Beat Butter + Sugar

First, whisk together your flour, baking powder, and salt in a medium bowl. This ensures even distribution of leavening and salt—super important for consistent cookies. In a large bowl, beat your softened butter and sugar on high for about 3 minutes until light and creamy. This aerates the mixture, giving you a tender crumb. Then add the egg, vanilla, and almond extract, beating until fully combined. Scrape the sides so no streaks of butter or egg remain.

Step 2: Combine Wet & Dry and Adjust Dough

With the mixer on low, gradually mix in the dry ingredients. The dough should feel soft—not dry, but not sticky either. If your butter was too warm, you might find it a little sticky; just add a tablespoon of flour at a time until it holds its shape but stays supple.

Step 3: Chill & Roll the Dough

Divide the dough in half and roll each on floured parchment or a silicone mat to about ¼ inch thickness. To avoid stickiness, dust the top dough portion with flour before layering it on the first. This sandwich gets wrapped tightly and chilled for at least 2 hours. This resting step truly makes rolling and cutting a dream.

Step 4: Cut & Bake with Care

Preheat the oven to 350°F (177°C) and line your baking sheets. Peel the top dough layer carefully—if it sticks, a little warmth from your hand under the parchment helps. Cut out your shapes, gather scraps, and reroll gently (don’t overwork it). Arrange cookies about 3 inches apart and bake 11–12 minutes, watching for delicately browned edges. Let them cool 5 minutes on the tray before moving to a rack.

Step 5: Time to Decorate

Once your cookies are fully cool, decorate away with royal icing, buttercream, or even a quick glaze. I love royal icing for its smooth finish and ability to dry hard for gifting. If you want to speed things up, decorating on a baking sheet and popping it in the fridge helps set the icing quickly without smudging.

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Pro Tips for Making Soft Cut-Out Sugar Cookies Recipe

Room Temperature Butter: Make sure your butter feels cool to the touch, not soft or greasy—this keeps dough from being sticky and hard to roll.
Dough Chilling: Don’t rush the chill time—two hours gives you that perfect firm dough that cuts like a dream.
Roll Between Parchment: Rolling dough between two sheets of parchment paper cuts down on flour use and sticky messes.
Don’t Overwork Dough: Handle scraps gently when rerolling to avoid tough cookies.

How to Serve Soft Cut-Out Sugar Cookies Recipe

Soft Cut-Out Sugar Cookies, easy sugar cookies, tender cut-out cookies, homemade decorated cookies, soft cookie recipe - A white polka-dotted plate holds heart-shaped sugar cookies with smooth icing layers; some cookies have thick pink sugar crystals sprinkled on top of a pink or white frosting layer, others have plain white or light blue smooth icing, each cookie showing a soft golden-brown edge around the icing. The cookies vary in size, stacked and overlapping each other on the plate. Around the plate, there are more decorated cookies and a small clear container with pink sugar crystals tipped over, spilling some onto the white marbled surface. The light is soft and natural, highlighting the pastel colors and delicate texture of the cookies. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for classic colorful sprinkles over royal icing when it comes to garnishing sugar cookies. Not only do they add festive charm, but they also provide a fun textural contrast that kids love. For grown-up gatherings, a light dusting of edible glitter or pearl dust takes these cookies from everyday to elegant.

Side Dishes

Pair your cookies with a cozy cup of hot cocoa, chai tea, or a fresh glass of cold milk—these classic combos never fail. For brunch or dessert buffets, I like setting out plates of fresh fruit and whipped cream alongside for balance.

Creative Ways to Present

One of my favorite presentation ideas for holiday parties is stacking these decorated cookies tied with festive ribbon, turning them into edible gifts. Another fun idea is using cookie bags next to coffee stations or favor tables—guests love to grab one and go. You can also lay them on large platters lined with colorful napkins sprinkled with edible confetti.

Make Ahead and Storage

Storing Leftovers

I like to store cooled, decorated cookies in an airtight container at room temperature for up to 5 days. If I’m preparing ahead for a party, I sometimes refrigerate them covered for up to 10 days to keep them fresh longer. When storing with buttercream, I keep them covered tightly in the fridge and only bring them out about 20 minutes before serving to let flavors mellow.

Freezing

Freezing is a game changer! I freeze plain or iced cookies (once royal icing has set) layered with parchment paper inside freezer bags for up to 3 months. For dough, I freeze discs wrapped well in plastic wrap. When ready to bake, I thaw overnight in the fridge, then roll, chill, and bake like fresh dough. It’s a lifesaver during busy seasons.

Reheating

If you want to freshen stored cookies, pop them in a warm oven (around 300°F) for 3-4 minutes. This revives softness without melting decorations if you’re careful. Avoid microwaving since that can get soggy fast.

FAQs

Can I make this Soft Cut-Out Sugar Cookies Recipe without almond extract?

Absolutely! The almond extract is optional but adds a special depth of flavor. If you leave it out, just be sure to use good-quality vanilla extract to keep the taste rich and flavorful.
How thick should I roll the dough for best results?

Rolling the dough to about ¼-inch thickness is key. Thinner dough may bake too crisp, while thicker dough can be cakey. This thickness gives you a soft, sturdy cookie that holds shape well.
Can I skip chilling the dough?

Skipping chilling can lead to sticky dough that’s tougher to cut and can spread too much while baking. I highly recommend at least 2 hours chilling for the best texture and easier handling.
What’s the best icing to decorate these cookies?

Royal icing is my go-to for a smooth finish that sets hard—ideal for detailed decorations and gifting. Buttercream works for a softer, creamy finish but needs refrigeration and more careful handling.
How do I keep my sugar cookies soft after baking?

Make sure not to overbake and store the cookies in an airtight container at room temperature with a slice of bread inside to help keep moisture. Proper chilling of dough also plays a big role in soft texture.

Final Thoughts

This Soft Cut-Out Sugar Cookies Recipe has been my go-to for years because it combines that perfect soft chew with ease of decorating—I honestly can’t imagine making cut-out cookies any other way now. Once you try this recipe, you’ll get what I mean: tender, flavorful, and your blank canvas for gorgeous decorations. I hope you’ll bake a batch soon and watch those smiles light up around the cookie platter. Happy baking, friend!