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); Royal Icing, Easy Glaze Icing, or Cookie Buttercream; Assorted sprinkles

Jump to Recipe· 4.8 from 13 reviews

If you’re on the hunt for a cookie that’s tender, buttery, and perfect for shaping into all your favorite fun shapes, you’re absolutely going to love this Soft Cut-Out Sugar Cookies Recipe. I’ve tried tons of sugar cookie recipes over the years, but these stand out because they bake up soft and keep their shape without cracking – which is basically a dream come true if you love decorating cookies as much as I do. Stick around, because I’m going to share my exact method, some game-changing tips, and ideas to make these cookies your next kitchen favorite.

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Why This Recipe Works

Perfect Balance of Ingredients: The right mix of flour, butter, and sugar ensures a soft texture without spreading too much.
Chilling the Dough: Refrigerating the rolled-out dough helps the cookies keep their shape and prevents too much spreading.
Room Temperature Butter and Egg: Using softened butter and room temp egg helps blend the dough beautifully for that tender bite.
Flexible Decorating Options: These cookies play well with royal icing, buttercream, or a simple glaze — so they’re great for any occasion.

Soft Cut-Out Sugar Cookies, sugar cookies for decorating, buttery sugar cookie recipe, tender cut-out cookies, easy holiday sugar cookies - 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 here has a job to do to create that soft, yet sturdy cut-out cookie. It’s amazing how just a touch of almond extract makes a big flavor difference without overwhelming the classic sugar cookie taste. Plus, knowing a few tips for each ingredient will help you get the dough just right.

Soft Cut-Out Sugar Cookies, sugar cookies for decorating, buttery sugar cookie recipe, tender cut-out cookies, easy holiday sugar cookies - 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: Provides structure while keeping cookies tender; spoon and level for accuracy to avoid dryness.
Baking powder: Adds just enough lift so the cookies aren’t flat but still stay soft.
Salt: Balances sweetness and enhances flavor.
Unsalted butter: Softened to room temp for easy mixing; butter quality influences flavor and softness.
Granulated sugar: Sweetens and creates a slight crisp on the edges while keeping the inside soft.
Egg: Helps bind ingredients and adds moisture; room temperature helps mix evenly.
Vanilla extract: Classic flavor enhancer for cookie warmth.
Almond extract (optional): My secret weapon for adding depth and a subtle nutty aroma that you’ll notice but can’t pinpoint—delicious!

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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 the best things about this Soft Cut-Out Sugar Cookies Recipe is how easy it is to play around with flavors. I love tweaking it for the seasons or whenever I’m feeling a little creative. Feel free to make these yours!

Variation: I’ve added pumpkin pie spice in the fall and swapped almond extract for coconut extract once—both were super tasty and still soft and perfect for cookie-cutters.
Dietary tweaks: You can use a dairy-free butter substitute, but make sure it’s one that holds up for baking so your dough isn’t too soft or greasy.
Difficulty level: If you’re new to decorating, start with a simple glaze; if you’re feeling fancy, royal icing hardens beautifully and gives you a smooth surface to work on.

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

Step 1: Whisk Together the Dry Ingredients

Start by mixing your flour, baking powder, and salt in a medium bowl until they’re evenly combined. This helps spread out those ingredients so your dough bakes evenly—no pockets of baking powder or salt.

Step 2: Cream the Butter and Sugar

I use my stand mixer with a paddle attachment for this, but a hand mixer works just as well. Beat the softened butter and sugar on high speed for about 3 minutes until it’s light and fluffy—that’s the texture that gives your cookies that tender crumb and keeps them from being dense.

Step 3: Add the Egg and Extracts

Next, add your egg, vanilla, and almond extract. Beat on high speed until the mixture is smooth and combined, scraping down the bowl as needed. This step keeps everything uniform and gives your dough that rich flavor.

Step 4: Combine Wet and Dry Ingredients

Mix the dry ingredients into the wet on low speed until just combined. The dough will be soft, which is good! If it feels sticky or too soft to roll, add an extra tablespoon of flour. I learned the hard way that too sticky dough means won’t roll out nicely or cut neat shapes.

Step 5: Divide, Roll, and Chill the Dough

Split your dough in half. Roll each half out on lightly floured parchment or a silicone mat to about 1/4-inch thick. Dust the first rolled piece lightly with flour, then stack the second on top, cover tightly, and pop it in the fridge for at least 2 hours. This chill step is clutch — it firms the dough so cookies keep their shape and don’t spread like crazy while baking.

Step 6: Cut and Bake

Preheat your oven to 350°F. Cut the chilled dough into your favorite shapes and place them spaced about 3 inches apart on parchment-lined baking sheets. If the dough sticks, gently run your hand underneath to loosen it. Bake the cookies for 11-12 minutes until edges just start to turn light golden. Rotate the trays halfway through if your oven has hot spots. Let cookies cool on the sheet for 5 minutes before transferring to a rack.

Step 7: Decorate and Enjoy

Once the cookies are completely cool, get creative with royal icing, cookie buttercream, or your favorite glaze. I usually decorate on the baking sheet so I can chill the whole batch in the fridge to set the icing quickly. These cookies are great fresh, or after resting so the flavors meld even more.

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Pro Tips for Making Soft Cut-Out Sugar Cookies Recipe

Keep Butter Cool but Soft: Your butter should be room temperature but still cool to the touch; too warm and your dough will be sticky, making rolling a challenge.
Don’t Skip the Chill Step: Refrigerating the rolled dough before cutting helps prevent cookie spread and keeps shapes crisp.
Flour Your Surface Lightly: Too much flour can dry out cookies, so use just enough to prevent sticking while rolling and cutting.
Use Parchment or Silicone Mats: This avoids extra grease or flour on the baking sheets, giving your cookies nice bottoms and easier cleanup.

How to Serve Soft Cut-Out Sugar Cookies Recipe

Soft Cut-Out Sugar Cookies, sugar cookies for decorating, buttery sugar cookie recipe, tender cut-out cookies, easy holiday sugar cookies - 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 usually stick to classic royal icing colored with soft gel food colors and sprinkle a little sanding sugar or nonpareils on top while the icing is wet. It’s a simple way to add sparkle and texture without overpowering the cookie’s buttery flavor. Sometimes, I try edible glitter or little sugar pearls for special events, which make the cookies feel extra festive.

Side Dishes

These cookies go perfectly with a cold glass of milk or a warm cup of tea—especially Earl Grey or chamomile. For holiday gatherings, I like serving them alongside spiced cider or hot chocolate. They’re sweet and soft enough to complement nearly any drink you love.

Creative Ways to Present

For gifting, I stack iced cookies between parchment paper inside a pretty tin or a clear box tied with a ribbon. It’s so satisfying watching friends’ faces light up when they open a box full of beautifully decorated soft sugar cookies. For parties, I arrange them on tiered trays with sprigs of fresh herbs or edible flowers for an elegant touch.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. Plain or iced, they’ll keep soft and delicious for up to 5 days this way. If I’m planning to hold onto them longer, I pop them in the fridge inside a sealed container for up to 10 days. Just bring them back to room temp before serving for the best taste and texture.

Freezing

Freezing is a lifesaver when I want to bake ahead. I’ve frozen both baked cookies and the dough with great success. For baked cookies, wait until the icing is set, then layer with parchment to prevent sticking and freeze in a sealed container for up to 3 months. For dough, I shape into disks, wrap well, and freeze—then thaw in the fridge overnight before rolling and baking.

Reheating

If your cookies have gotten a bit cold or firm from storage, a quick 5-10 second zap in the microwave softens them up nicely—just don’t overdo it or they might get chewy. I like to enjoy mine with warm drinks right after reheating, so the softness still feels fresh from the oven.

FAQs

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

Absolutely! Almond extract is optional but adds a lovely, subtle flavor. You can leave it out or substitute with another extract like maple, lemon, or peppermint depending on your flavor preference.
How thick should I roll my dough for the best results?

Rolling the dough to about 1/4-inch thickness strikes a perfect balance: thick enough to stay soft and hold the shape, but thin enough to bake evenly and not be doughy.
Why do my cut-out sugar cookies spread too much?

If your cookies spread, check that your butter wasn’t too warm or melted when mixing, and that you chilled the dough properly before baking. Adding a tablespoon of extra flour can also help firm up the dough if needed.
Can I double this recipe?

Yes! Just double all the ingredients and divide the dough into smaller portions when chilling — this makes rolling and cutting much more manageable.
What decorating options work best with these cookies?

Royal icing is great for detailed decorating because it hardens nicely, but if you want something softer, cookie buttercream or a simple glaze icing works beautifully too.

Final Thoughts

This Soft Cut-Out Sugar Cookies Recipe has been one of my go-to treats for holidays, birthdays, and just because moments. I love how these cookies come out tender, flavorful, and beautifully decorated, no matter your skill level. Whether you’re baking them with kids, prepping for a special event, or just craving a soft sugar cookie that holds its shape, I think you’ll enjoy every bite as much as I do. Give them a try, and I bet they’ll become a staple in your baking lineup too!