Soft Sugar Cookie Cutouts
Get ready to make holiday baking even sweeter with these Soft Sugar Cookie Cutouts – perfectly tender, buttery cookies that hold their shape while staying irresistibly soft! With a simple yet delicious base of unsalted butter, granulated sugar, and vanilla extract, these cookies are enhanced by a hint of optional almond extract for a subtle, nutty aroma. Ideal for rolling, cutting, and decorating, these cookies bake to perfection in just 8 minutes and are perfect for any occasion, from Christmas to birthdays. Whether you’re creating intricate designs or keeping it simple, these cookies are easy to work with and stay soft long after baking. Refrigerate the dough for easy handling, roll it out to 1/4-inch thickness, and use your favorite cookie cutters—the ultimate canvas for festive frosting and sprinkles! Perfect for bakers of all levels, this recipe is a must-try for your sugar cookie collection.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1.5 teaspoons vanilla extract
- 0.5 teaspoons almond extract (optional)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
Instructions
In a large mixing bowl, beat the unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the large egg, vanilla extract, and almond extract (if using). Mix until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
Divide the dough into two equal portions. Flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll out one portion of the dough to about 1/4-inch thickness. Keep the other portion in the refrigerator until ready to use.
Use cookie cutters to cut out shapes from the dough. Transfer the shapes to the prepared baking sheets, leaving about 1 inch of space between each cookie.
Repeat with the remaining dough, re-rolling scraps as necessary.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but not browned. The centers may look slightly underbaked; they will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Nutrition Facts
Calories |
2988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 478.2 g | 174% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 202.1 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 102 mg | 8% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
