I still remember my first batch of soft cut out sugar cookies after moving to the U.S.—I craved that comforting, familiar sweetness but needed a recipe that fit my busy life. This no-fail, adaptable recipe became my go-to for quick, delicious treats that stay soft and hold their shape beautifully. Total time including chilling is about 3 hours.
Table of Contents
Why These are the Best Soft Cut Out Sugar Cookies
- These cookies stay reliably soft while holding their shape perfectly—no worrying about spreading or losing your cut-out design.
- The recipe is incredibly adaptable, making it easy to customize for gluten-free or vegan diets without losing texture or flavor.
- It uses baking powder and just the right balance of ingredients for softness and perfect baking results every time.
- Clear, expert tips included guarantee success, even if you’re new to cookie decorating or baking delicious cookies.
Key Ingredients for Perfect No-Spread Cookies
Understanding the magic behind the ingredients helps you bake with confidence:
- Baking powder is key because it helps keep the cookies soft but prevents them from spreading too much in the oven.
- Room temperature butter creams smoothly with sugar for that tender, melt-in-your-mouth texture every time.
- The optional almond extract adds an amazing bakery-style aroma that turns simple cookies into unforgettable treats.
How to Make Soft Cut Out Sugar Cookies: Step-by-Step
This recipe for homemade cookies is straightforward and beginner-friendly. The process is simple: mix your dough, chill it well, roll it out to the perfect 1/4-inch thickness, bake until just golden, then decorate.
Make sure your dough is evenly rolled out to 1/4 inch thickness for even baking and perfect cookie shapes.
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, but makes the flavor outstanding)*
- Royal Icing, Easy Glaze Icing, or Cookie Buttercream (royal icing is pictured)
- Assorted sprinkles
Instructions
- Whisk dry ingredients: In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
- Cream butter and sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until light and creamy, about 3 minutes.
- Add wet ingredients: Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the bowl and beat again if needed.
- Combine dough: Add dry ingredients to wet and mix on low speed until combined. The dough should be soft. If too sticky, add 1 more tablespoon of flour.
- Divide and roll: Divide dough in half. Place each on lightly floured parchment paper or a silicone baking mat. Roll to about 1/4-inch thickness using a floured rolling pin.
- Stack and chill: Dust one rolled dough portion lightly with flour. Place the second on top. Cover tightly and refrigerate for at least 2 hours, up to 2 days.
- Preheat oven: Set oven to 350°F (177°C). Line large baking sheets with parchment or silicone mats.
- Cut cookies: Remove and peel apart dough layers. Using cookie cutters, cut shapes. Reroll scraps to use all dough. Arrange cookies 3 inches apart on baking sheets.
- Bake: Bake 11–12 minutes until edges are very lightly browned and set. Rotate pans halfway if needed. Cool on pan 5 minutes, then transfer to racks to cool completely.
- Decorate: Decorate cooled cookies with royal icing, glaze, or buttercream. Tint icing if desired. Refrigerate decorated cookies on baking sheets to speed setting if helpful.
- Enjoy & store: Eat immediately or wait for icing to set. Store covered at room temperature up to 5 days, refrigerate plain or iced up to 10 days. Buttercream-decorated cookies last 1 day at room temp or 5 refrigerated.
How to Adapt This Recipe: Substitutions & Variations
| Original Ingredient | Substitution | Expert Tips |
|---|---|---|
| All-purpose flour | 1-to-1 gluten-free flour blend | Use a blend designed for baking to maintain texture. |
| Unsalted butter | Vegan butter sticks | Choose sticks, not tubs, for easier creaming. Use a flax egg (1 Tbsp ground flaxseed + 3 Tbsp water, let sit 5 min) instead of egg. |
| Almond extract (optional) | Citrus zest (lemon or orange) | Add fresh zest to the dough for a bright flavor twist. |
Choose Your Icing: A Quick Guide for Decorating
- Royal Icing: Best for intricate designs and shipping because it dries hard and smooth. Takes longer to set but offers a professional finish.
- Simple Buttercream: Creamy and flavorful, great for kid-friendly decorating. Softer setting so best for eating at home.
- Easy Glaze: Quickest option made with powdered sugar and liquid. Simple to prepare but less durable for transport.
A Simple Guide to Decorating Cookies for Beginners
Start by “outlining” your cookie edges with icing to create a barrier. Then, use a thinner flood icing to fill the inside. This helps your designs look clean and neat. Don’t worry if your first tries aren’t perfect — each one gets easier with practice. Decorating is about fun, so keep it light and joyful!
Soft Cut Out Sugar Cookies
Ingredients
Equipment
Method
- Whisk flour, baking powder, and salt in a medium bowl; set aside.
- Beat butter and sugar on high until light and creamy, about 3 minutes. Beat in egg, vanilla, and almond, then mix in dry ingredients on low until a soft dough forms; add 1 Tbsp flour if too sticky.
- Divide dough in half and roll each portion on lightly floured parchment to 1/4-inch thickness.
- Lightly dust one sheet with flour, stack the second on top, cover tightly, and refrigerate for at least 2 hours and up to 2 days.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone baking mats.
- Remove the top dough sheet, cut shapes with cookie cutters, and reroll scraps as needed. Repeat with second sheet and arrange cookies 3 inches apart on prepared sheets.
- Bake 11–12 minutes until edges are very lightly browned; rotate sheets halfway if needed. Cool 5 minutes on the sheet, then transfer to a rack to cool completely.
- Decorate cooled cookies with royal icing, glaze, or buttercream; tint icing with gel colors if desired. Decorating on a baking sheet lets you chill to speed up setting.
- Serve immediately or after icing sets. Store tightly covered: at room temperature up to 5 days (plain or iced), refrigerated up to 10 days, or if buttercream-decorated, room temp 1 day or refrigerated up to 5 days.
Notes
Troubleshooting & Frequently Asked Questions
Why did my cookies spread?
Make sure your dough was well chilled; warm dough spreads more. Also, avoid over-creaming butter and sugar.
Why is my dough too sticky or crumbly? How can I fix it?
Sticky dough can be helped by adding a tablespoon more flour. If crumbly, add a touch of milk or an extra egg yolk.
Why are my cookies tough instead of soft?
Overbaking is a common culprit. Bake just until edges set and are very lightly browned.
How do I make this recipe at high altitude?
Increase flour by 1-2 tablespoons and lower baking powder slightly to 1/4 teaspoon.
Can I make the dough ahead of time?
Yes, chill for up to 2 days before rolling and cutting.
How do I freeze the dough or baked cookies?
Freeze dough wrapped tightly for up to 3 months. You can also freeze baked cookies after decorating once icing is set, layered with parchment.
How to Package and Ship Your Cookies
Layer your decorated cookies between sheets of parchment paper to prevent sticking and breakage. Use a snug-fitting tin or sturdy box to minimize movement during shipping. Pack any empty space with bubble wrap or tissue. Refrigerate the entire box before shipping to help icing set and cookies stay firm.
Conclusion
This is truly the most reliable soft cut out sugar cookie recipe you’ll ever find—versatile, easy, and perfect for any baker. Which variation are you excited to try first? Let me know your results or ask any questions in the comments below—I love hearing from you!
