Description
These Soft Cut-Out Sugar Cookies are tender, flavorful, and perfect for decorating with royal icing, buttercream, or sprinkles. With a simple dough that includes optional almond extract for outstanding flavor, these cookies are easy to roll, cut, chill, bake, and decorate for any occasion.
Ingredients
Scale
Cookie Dough
- 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)
For Decorating
- Royal Icing, Easy Glaze Icing, or Cookie Buttercream
- Assorted sprinkles
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Make the Dough: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter and granulated sugar on high speed until light and creamy, about 3 minutes. Add the egg, vanilla extract, and almond extract if using, and beat on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl and mix again as needed.
- Combine Wet and Dry Ingredients: Reduce the mixer speed to low and gradually add the dry ingredients. Mix until just combined and the dough is soft. If the dough feels too sticky for rolling, incorporate 1 more tablespoon of flour.
- Divide and Roll Dough: Divide the dough into two equal portions. Place each portion on lightly floured parchment paper or a silicone baking mat. Using a floured rolling pin, roll each dough portion to about 1/4-inch thickness, adding flour as needed to prevent sticking.
- Layer and Chill: Lightly dust one rolled-out dough portion with flour to prevent sticking. Place the second dough piece, still on its parchment, on top of the first. Wrap tightly and refrigerate for at least 2 hours up to 2 days.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Cut Out Cookies: Remove the top dough layer gently. Using cookie cutters, cut shapes and place them about 3 inches apart on the prepared baking sheets. Reroll scraps to cut additional cookies until all dough is used.
- Bake Cookies: Bake the cookies for 12 minutes or until the edges are lightly browned and set. Rotate baking sheets halfway through if your oven has hot spots. Allow cookies to cool on the baking sheet for 5 minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before decorating.
- Decorate: Use royal icing, easy glaze icing, or cookie buttercream to decorate cooled cookies. Tint icings with gel food coloring as desired. For faster setting, decorate directly on a baking sheet and refrigerate the entire sheet.
- Store: Store plain or iced cookies tightly covered at room temperature for up to 5 days, or refrigerated for up to 10 days. If decorated with buttercream, store at room temperature up to 1 day or refrigerated up to 5 days.
Notes
- Freezing Instructions: Plain or decorated cookies freeze well up to 3 months after icing has set. Freeze cookie dough portions before rolling for up to 3 months; thaw overnight in refrigerator before use.
- Room Temperature Butter: Use butter that is cool to the touch to prevent overly sticky dough.
- Flavor Variations: Substitute almond extract with maple, coconut, lemon, or peppermint extract or add spices like pumpkin pie spice or cinnamon. Lemon zest can be added with lemon extract for more flavor.
- Icing Options: Choose royal icing, easy glaze, or cookie buttercream depending on desired finish.
- Doubling Recipe: Ingredients can be doubled and dough divided into 3 or 4 portions for easier handling.
- Decorating Tips: Use piping bags, tips, and gel colors for professional decoration results.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
