why make this recipe
Soft cutout sugar cookies are a classic treat that brings joy to families and friends, perfect for any occasion. Their buttery taste and soft texture make them irresistible, while the fun shapes can be tailored to any theme or celebration. Whether you’re decorating them for a birthday party, holiday gathering, or just a casual get-together, these cookies are sure to delight everyone. Plus, making them together can be a fun activity for kids and adults alike.
how to make 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 the 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):
- In a bowl, mix powdered sugar with milk, corn syrup, and vanilla extract.
- Adjust the consistency by adding more milk if too thick.
- Add gel food coloring as desired for decoration.
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how to serve Soft Cutout Sugar Cookies
Serve these delicious cookies on a decorative platter. You can decorate them with colorful icing, sprinkles, or edible glitter, making them even more appealing. They are perfect for dessert tables, snack times, or as a sweet surprise in lunchboxes.
how to store Soft Cutout Sugar Cookies
Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze the cookies in a single layer, then transfer them into a freezer bag. They can last up to three months in the freezer. Just remember to let them thaw at room temperature before enjoying!
tips to make Soft Cutout Sugar Cookies
- Be sure to measure the flour correctly. Too much flour can make the cookies dry.
- If the dough is sticking, sprinkle a little more flour while rolling it out.
- Chill the dough properly to maintain its shape during baking.
- If you want thicker cookies, roll the dough to ½-inch thickness instead of ¼-inch.
variation
You can add lemon zest or orange zest to the dough for a citrus flavor. Additionally, experimenting with different extracts aside from almond, such as coconut or maple, can give a unique twist to your cookies.
FAQs
1. Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter. Just add a pinch of salt to the dough to enhance the flavor.
2. How long do I need to chill the dough?
Chill the dough for at least 1-2 hours, but refrigerating it overnight is best for the best results.
3. Can I freeze the cookie dough before baking?
Absolutely! Wrap the dough tightly and store it in the freezer. Thaw it before rolling out and cutting shapes when you’re ready to bake.
Soft Cutout Sugar Cookies
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
- 3 cups powdered sugar (sifted)
- 3-4 tablespoons milk
- 2 tablespoons light corn syrup
- ½ teaspoon vanilla extract
- Gel food coloring (optional)
Instructions
Preparation
- 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).
Baking
- Preheat the 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.
- 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.
Icing Preparation (Optional)
- In a bowl, mix powdered sugar with milk, corn syrup, and vanilla extract.
- Adjust the consistency by adding more milk if too thick.
- Add gel food coloring as desired for decoration.
