Soft Cut Out Sugar Cookies Recipe

I recently discovered the ultimate sugar cookie recipe that is soft, buttery, and perfect for decorating. I love how versatile it is, letting me create personalized treats for any occasion. This recipe blends simplicity with a bakery-quality result, making every bite a delightful mix of nostalgia and modern indulgence.

I’ve been experimenting with sugar cookies for a while now, and I think I’ve finally nailed the only sugar cookie recipe you’ll ever need. I use 1 cup (2 sticks) of unsalted butter, 1 cup of granulated sugar, 1 large egg, and 2 teaspoons of vanilla extract to make these soft, thick cookies.

I start with 2 cups of all-purpose flour (then add up to a third extra cup if needed), along with 1/2 teaspoon baking powder and 1/4 teaspoon salt. The batter is smooth and gives a consistent bite that stands up well to decorations.

I’ve noticed they work great if you enjoy recipes like some Christmas sugar cookie icing recipes that hardens and other festive treats. Nutritionally, these cookies pack a decent calorie punch from butter and sugar, but its quality ingredients make them a treat worth savoring.

Bon Appetit, hope you give these a try!

Why I Like this Recipe

I love this recipe for a few reasons. First, I really like that it’s super simple to follow – the steps are easy enough that I don’t feel overwhelmed in the kitchen. Second, I adore how the cookies come out soft and thick every time, which makes them perfect for decorating however I want. Third, I appreciate the flexibility in the recipe; being able to add extra flour if needed really lets me adjust as I go. Lastly, it brings back those comfy, home-baked vibes that help me unwind after a long day.

Ingredients

• Unsalted Butter: Provides richness, good fats, and creamy texture that makes cookies delightfully soft.
• Granulated Sugar: Sweetens the recipe and offers quick carbohydrates which fuel energy.
• Egg: Acts as a binding agent, adds moisture, and helps give structure to our cookies.
• Vanilla Extract: Gives a warm aroma and enhances overall flavor making cookies taste amazing.
• All purpose Flour: Supplies structure, mostly providing carbs for chewy and tender cookies.
• Baking Powder: Helps cookies rise making them light in texture sometimes flaky if overbaked.
• Salt: Enhances the sweetness and flavors for balance and overall taste feel.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg (room temperature)
• 2 teaspoons vanilla extract
• 2 to 3 cups all-purpose flour (start with 2 cups and add more if needed)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

How to Make this

1. Preheat your oven to 350°F and line a couple of cookie sheets with parchment paper.

2. In a large bowl, beat together the softened butter and granulated sugar until they look light and fluffy.

3. Add the egg and vanilla extract to the butter mixture, and mix until they’re well combined.

4. In another bowl, whisk together 2 cups of all-purpose flour, the baking powder, and the salt.

5. Gradually add the dry ingredients to the wet mixture, stirring until it’s forming a soft dough; if it feels too sticky, slowly add up to 1 additional cup of flour until you get a workable texture.

6. Once the dough is ready, cover it with plastic wrap and chill it in the fridge for about 30 minutes if you find it too soft to roll out.

7. Lightly flour your work surface and roll out the dough to about 1/4-inch thickness.

8. Use your favorite cookie cutters to cut out shapes and place each cookie about 1 inch apart on the prepared cookie sheets.

9. Bake the cookies in the preheated oven for about 8 to 10 minutes until the edges just start to turn a slight golden color; don’t overbake, as they need to stay soft.

10. Remove the cookies from the oven and let them cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.

Equipment Needed

1. Oven (preheated to 350°F)
2. Cookie sheets lined with parchment paper
3. A large bowl for creaming butter and sugar
4. A medium bowl for whisking together the dry ingredients
5. A hand mixer or a whisk for mixing
6. Measuring cups and spoons
7. Plastic wrap to cover the dough during chilling
8. A rolling pin to roll out the dough
9. Cookie cutters for cutting out shapes
10. A wire rack for cooling the cookies after baking

FAQ

Soft Cut Out Sugar Cookies Recipe Substitutions and Variations

• Unsalted butter: You can swap it with an equal amount of margarine or even coconut oil, but keep in mind that might change the flavor and texture a bit.
• Granulated sugar: Try using brown sugar; use a little less liquid in your recipe since brown sugar brings in extra moisture.
• Egg: If you dont have an egg handy, 1/4 cup of unsweetened applesauce works pretty well as a substitute.
• Vanilla extract: Almond extract can be used in the same measure, though it gives a different flavor vibe.
• All-purpose flour: For a gluten free option, you can use a certified gluten free blend using a 1:1 ratio, but you might need to adjust with xanthan gum if its not already included.

Pro Tips

1. When creaming the butter and sugar, beat ’em long enough so they get really light and fluffy – don’t rush it even if you’re in a hurry, that step really makes the cookies tender.
2. If your dough’s too sticky to roll out, pop it in the fridge for like 30 minutes; it’ll firm up and make cutting shapes way easier without sticking all over your counter.
3. Remember not to overmix once you add the flour – mix it just until it comes together, overmixing can make the cookies turn out too tough.
4. Keep a super close eye on the cookies as they bake; even an extra minute can change the texture a lot, so when the edges just start to turn a little golden, it’s time to take them out.