The Best Soft Cut-Out Sugar Cookies
The ultimate soft cut-out sugar cookie recipe that holds its shape perfectly. Paired with a creamy, whipped buttercream frosting, these are the only cookies you’ll need for holidays, birthdays, and everything in between.
Ingredients
3 cups all-purpose flour (375g)
2 teaspoons aluminum free baking powder
1 cup unsalted butter, room temperature (226g)
½ teaspoon kosher salt
1 cup granulated sugar (200g)
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 cup unsalted butter, room temperature (for frosting)
4 cups confectioners’ sugar (480g)
1 teaspoon pure vanilla extract (for frosting)
1 teaspoon pure almond extract
¼ cup heavy whipping cream
pinch of salt
Instructions
1. Whisk together flour and baking powder; set aside.
2. Cream butter and salt for 1 minute, then add sugar and beat until smooth (1.5 minutes).
3. Beat in egg and vanilla until well combined.
4. Add flour mixture on low speed until a ball forms around the paddle.
5. Wrap dough in plastic, flatten into a disk, and chill for at least 30 minutes.
6. Preheat oven to 375°F and line baking sheets.
7. Roll dough to 1/4 inch thickness on a floured surface and cut into shapes.
8. Bake 7-8 minutes until puffy; cool on wire rack.
9. For frosting: Whip butter for 5 minutes, add sugar, extracts, and cream, then whip until light and fluffy (3 minutes).
10. Decorate cooled cookies as desired.
Notes
If you want a softer cookie, substitute 1/2 cup of the granulated sugar with confectioners’ sugar.
To ensure no spreading, pop the cut shapes in the freezer for 10 minutes before baking.
Switch almond extract for more vanilla if you have an allergy.