Soft Cut Out Sugar Cookies Recipe
Soft Cut Out Sugar Cookies are ready for frosting, sanding sugar, or edible glitter. Shape them into hearts, trees, or eggs, and make each season a little more fun.
Servings: 30 cookies
Calories: 177kcal
Ingredients
- 2 2/3 cup all-purpose flour
- 1 cup sugar
- 3/4 cup butter room temperature
- 1 egg
- 1 egg white
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp vanilla
- 1/4 tsp almond extract
Frosting Ingredients
- 2 1/2 cup powdered sugar
- 1/2 cup butter room temperature
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
- pinch of salt
- food coloring optional
Instructions
- In the bowl of a stand mixer with the fitted paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes on medium-high. Add vanilla extract, almond extract, and the whole egg. Mix, then add the egg white and mix until combined.
- In a small mixing bowl, whisk together flour, baking powder, and salt. With mixing speed on low, gradually add the dry ingredients until no flour pockets remain. Roll the cookie dough out between two sheets of plastic wrap to just under 1/2" thick, place it on a baking sheet, and refrigerate for 2–3 hours (this method makes it easy to remove the plastic wrap and cut the first set of cookies right away). You can also place the dough in an airtight container and refrigerate it as well.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two baking sheets with parchment paper or baking mats, and set aside.
- Roll the dough out on a floured surface to just under 1/2" thick. Cut cookies and transfer them to the prepared baking sheet, placing them at least 1/2" apart (or cut directly from the chilled, rolled sheet of dough).
- Place in the oven and bake for 8–10 minutes (the cookies will look extra soft; do not overbake) or until the cookies become firm on the edges. Remove and allow to cool for 3 minutes before transferring to a wire cooling rack to cool completely. Re-roll the dough and continue cutting and baking until all of the dough has been used.
- Meanwhile, to make the frosting, in the bowl of a stand mixer, cream butter until it becomes light and smooth. Add salt, 2 tablespoons of milk, and vanilla. With mixing speed on low, gradually add powdered sugar. Once the powdered sugar is incorporated, bring the mixing speed up to high and beat for 2 minutes. Add more milk to reach the desired consistency. Frost onto cooled cookies and top with desired sprinkles.
Notes
STORE decorated Cut Out Sugar Cookies in an airtight container at room temperature for up to 1 week. If stacking, place a sheet of parchment or waxed paper between layers to prevent sticking. For longer storage, FREEZE unfrosted cookies in a freezer-safe container or zip-top bag for up to 2 months.
If freezing frosted cookies, freeze in a single layer first, then layer between parchment before storing. Let them thaw at room temperature before serving. Leaving them uncovered briefly will help the frosting firm up again if needed.
Nutrition
Serving: 1cookie | Calories: 177kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 106mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 246IU | Calcium: 18mg | Iron: 1mg
