Warm oven smells. A chipped mixing bowl with flour on the rim. Little hands pressing cookie cutters into dough while laughter fills the kitchen that’s the kind of memory these soft cookies bring back. I can almost taste the sugar for supper-night treats and holiday trays.
I grew up learning to cook in a busy Kentucky kitchen, where church potlucks and Sunday dinners taught me the art of simple, comforting food. I’m Maggie Hart but here I write in a voice built from those afternoons beside my mother, flipping through well-loved recipe cards and folding batter with care. My cooking style favors straightforward steps, familiar flavors, and recipes that work when life gets full. I test dishes in real weeknight kitchens so that busy families can turn out cozy, dependable meals and sweets without fuss.
I avoid pork in recipes by habit, and I love casseroles, skillet dinners, slow-cooker comforts, and nostalgic desserts that feel like a warm hug. When I share a cookie recipe like these Soft Cutout Sugar Cookies I aim for clear instructions, family-friendly ingredients, and tips that help you keep the cookies soft, tender, and decorated with ease. If you want more old-fashioned, reliably soft sweets, try my other recipes for a tiny twist on classics: my soft almond ricotta cookies are good company while you mix and roll.
Table of Contents
Table of Contents
How to prepare Soft Cutout Sugar Cookies
Ingredients :
2 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, 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 ((or reduce to ¼ teaspoon for a more subtle flavor)), 3 cups powdered sugar, (sifted), 3-4 tablespoons milk, 2 tablespoons light corn syrup, ½ teaspoon vanilla extract, Gel food coloring, (optional)
Directions :
Whisk together flour, baking powder, and salt in a large bowl. Set aside. In a separate large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing to combine. Add vanilla extract and almond extract; mix until incorporated. Gradually add the flour mixture to the butter mixture; mix on low until a soft dough forms., Divide the dough into 2 equal portions. Place each portion on a piece of lightly-floured parchment paper or a lightly-floured silicone mat. With a lightly-floured rolling pin, roll the dough to about ¼ -inch thickness.
Use more flour if the dough seems sticky., Lightly dust the top of the dough with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours (or overnight)., Preheat oven to 375°F. Line 2-3 large baking sheets with parchment paper or silicone mats. Carefully remove one portion of the dough from the refrigerator. Use cookie cutters to cut the dough into desired shapes., Arrange the shapes about 2-3 inches apart on the prepared baking sheets.
You can re-roll the dough scraps to cut out additional cookies, but you will need to chill the cut-out dough on the baking sheets in the fridge or freezer for at least 10 minutes before baking. This will give the dough a chance to firm up again so that the cookies don’t spread in the oven. Bake for 8-10 minutes, or just until lightly browned. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating., To Prepare Icing (Optional):
Serving ideas
Soft Cutout Sugar Cookies work the way a good neighbor does they arrive with ease and make everyone feel welcome. These cookies keep a tender crumb even after you decorate them, so plate them on a platter for an afternoon tea, tuck a few into a lunchbox for a sweet surprise, or wrap a stack in waxed paper as a simple homemade gift.
When I teach home cooks to serve Soft Cutout Sugar Cookies, I suggest mixing shapes across sizes so you have a few bite-sized cookies for kids and larger shapes for a pretty centerpiece. A simple presentation tweak lifts the whole dish: line a shallow basket with a festive napkin, then layer the cookies so the decorated faces show. You can also display them on a cake stand with a doily for a vintage look that harkens back to the church bake-sale days that inspired me.
For warm, family-friendly pairings, serve Soft Cutout Sugar Cookies with a cup of milky tea, a tall glass of cold milk, or a mellow coffee. They match fruit-packed jam and cream cheese spreads, too. If you want to create a themed dessert table holidays, birthdays, or a cozy book club night pick two or three coordinating icing colors and arrange cookies by color blocks to make a cohesive display. For a quick host-friendly tray, add a few sprigs of fresh herbs (rosemary or thyme) or citrus slices between cookie stacks; the contrast of textures and gentle scents makes the cookies feel special without extra fuss.
I often refer friends to other comforting cookie recipes when they ask for different textures. If you like a similar tender bite with a twist, try my soft creamy pistachio ricotta cookies with almond glaze for a nutty, delicate flavor that complements the classic sweetness of Soft Cutout Sugar Cookies.
How to store it properly
Keeping Soft Cutout Sugar Cookies soft and flavorful is simple if you store them right. Once the cookies cool completely after baking and any icing sets, place them in an airtight container layered between sheets of parchment paper. The parchment prevents sticking and preserves the decoration. For up to three days, you can keep cookies at room temperature in a cool spot; they stay soft and ready for snacking. If humidity is high in your kitchen, pop a slice of bread or a couple of apple slices into the container to help retain moisture, swapping them out each day that old trick really works to keep Soft Cutout Sugar Cookies tender.
For longer storage, freeze the cookies un-iced in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container with parchment between layers. Frozen Soft Cutout Sugar Cookies keep well for up to three months. Thaw them at room temperature while still sealed so condensation doesn’t waterlog the icing. If you iced the cookies, freeze after the icing sets, wrapping each cookie carefully in plastic wrap before placing in a container; this protects the decoration. When you plan entertaining, pull the cookies from the freezer a few hours ahead to let them come back to their soft, bake-day texture.
Avoid stacking freshly decorated Soft Cutout Sugar Cookies until the icing fully hardens; placing them too soon can smear colors and crush delicate shapes. With the right storage steps, your cookies will taste like they just came from the oven.
Helpful tips
Soft Cutout Sugar Cookies feel forgiving when you follow a few simple rules. First, chill the dough. Cold dough cuts cleanly and keeps the shapes crisp, which helps when you want uniform cookies for decorating. If the dough warms while you work, re-chill the cut shapes on the baking sheets for 10–15 minutes before sliding them into the oven. That pause stops spreading and preserves detail on your Soft Cutout Sugar Cookies.
Second, watch your baking time. These cookies bake quickly; remove them when the edges turn just a shade darker than the center. They finish firming as they cool, keeping the middle soft. Third, measure thoughtfully spoon flour into the cup and level it rather than scooping, which packs flour and dries the dough. A soft butter at room temperature gives a tender crumb, but avoid melted butter; that causes too much spreading.
If you enjoy decorating, make a basic royal-style icing with powdered sugar, milk, corn syrup, and vanilla; thin with milk for flooding and keep a thicker version for piping outlines. Store leftover icing for a few days in the refrigerator, stirring well before use. For a different spin, try a cream cheese glaze for a tangy counterpoint to the sweet cookie. For inspiration that pairs well with this soft texture, check my riff on a cinnamon-swirled coffee cake: the tips there for keeping a soft crumb translate nicely when you want a softer, chewier Sugar Cookie texture in a layered dessert, too see the soft ricotta coffee cake cinnamon sugar swirl for ideas.
Recipe variations
Soft Cutout Sugar Cookies adapt easily to flavor and decoration experiments. You can swap half of the vanilla for lemon or orange zest for bright citrus notes, or add a dash of ground cardamom for a warm, aromatic twist on the classic. If you want to skip almond extract altogether, replace it with an extra half-teaspoon of vanilla; the cookies stay familiar and soft without losing depth. For nut-free households, omit almond extract entirely and use vanilla and a touch of salt to balance the sweetness.
To make the cookies extra-soft and slightly cakier, you can replace one egg with two egg yolks; that increases tenderness and richness. If you’d like a more crisp-edged cookie for sturdier decorations, chill the cutouts longer before baking or roll the dough slightly thinner. For a lower-sugar option, try a glaze made with powdered sugar and Greek yogurt, thinning to pourable consistency it’s tangy and pairs well with the buttery cookie.
If you enjoy nutty flavors, consider a pistachio-ricotta twist on your dessert spread; my soft creamy pistachio ricotta cookies show how ricotta keeps sweets tender while adding subtle richness. For a sugar-free or lower-sugar take that retains chew and shape, see my guide to sugar free Italian pistachio cookies, then borrow texture tips for your Soft Cutout Sugar Cookies to keep them soft without all the sugar.
Frequently asked questions
Q: How do I keep my Soft Cutout Sugar Cookies from spreading?
A: Chill the dough after cutting shapes and again on the baking sheet before baking if the dough warms up. Use a cooler oven temperature if your kitchen is very warm, and avoid over-creaming the butter and sugar that adds too much air.
Q: Can I make the dough ahead of time?
A: Yes. You can make the dough up to 48 hours ahead and keep it wrapped in the refrigerator. For longer storage, shape and flash-freeze cutouts on a sheet, then stack with parchment and transfer to a freezer-safe container. Thaw and bake as directed, or bake from frozen, adding a minute or two to the baking time.
Q: Will these Soft Cutout Sugar Cookies stay soft if I use royal icing?
A: Royal icing dries hard on the surface but leaves the cookie tender beneath. To maintain softness, use a glaze that seals in moisture or apply royal icing sparingly. Store iced cookies in an airtight container at room temperature with a slice of bread to keep them soft.
Q: Can I substitute the almond extract?
A: Absolutely. If you prefer a subtler aroma, reduce almond extract to 1/4 teaspoon or replace with an equal amount of additional vanilla. You can also experiment with citrus zest for a bright twist while keeping the soft texture of these cookies.
Q: How many cookies does this recipe make?
A: Yield depends on cutter size; with medium cutters you’ll get about 24–36 cookies. Thin rolling and careful cutting stretch the batch if you need more for a crowd.
Conclusion
If you want an alternate take or video guidance for similar techniques, Sally’s Baking offers a clear, detailed tutorial that complements the tips here: The Best Sugar Cookies (Recipe & Video) – Sally’s Baking. For another trusted cutout method with slightly different proportions and decorating notes, see Soft Cut Out Sugar Cookies – The Seasoned Mom.
Print
Soft Cutout Sugar Cookies
- Total Time: 130 minutes
- Yield: 24-36 cookies
- Diet: Vegetarian
Description
Delightful and tender sugar cookies perfect for decorating and sharing.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 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 (or reduce to ¼ teaspoon for a more subtle flavor)
- 3 cups powdered sugar, sifted
- 3–4 tablespoons milk
- 2 tablespoons light corn syrup
- ½ teaspoon vanilla extract
- Gel food coloring (optional)
Instructions
- Whisk together flour, baking powder, and salt in a large bowl. Set aside.
- In a separate large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing to combine.
- Add vanilla extract and almond extract; mix until incorporated.
- Gradually add the flour mixture to the butter mixture; mix on low until a soft dough forms.
- Divide the dough into 2 equal portions. Roll each portion to about ¼-inch thickness on lightly floured parchment paper.
- Chill dough for at least 1-2 hours (or overnight).
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- Remove one portion of the dough from the refrigerator and cut into desired shapes using cookie cutters.
- Arrange cutouts on prepared baking sheets, 2-3 inches apart.
- Bake for 8-10 minutes, or until lightly browned. Allow cookies to cool for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough to prevent spreading and ensure crisp shapes. Use a simple royal icing for decoration.
- Prep Time: 120 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American