Soft Cut-Out Sugar Cookies
Make perfect soft cut-out sugar cookies with this easy recipe. Buttery, tender cookies that hold their shape beautifully - ideal for decorating and holidays.
Equipment
- large bowl
- electric mixer
- medium bowl
- whisk
- plastic wrap
- oven
- Rolling Pin
- cookie cutters
- baking sheet
- parchment paper
- wire rack
- measuring cups
- measuring spoons
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- In a large bowl, using an electric mixer on medium speed, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- Beat in the large eggs one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract until just combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough; stop as soon as no streaks of flour remain. The dough will be soft.
- Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly flour a clean work surface and a rolling pin. Take one chilled dough disc from the refrigerator and roll it out to a thickness of approximately 1/4 inch. Use your favorite cookie cutters to cut out shapes, re-rolling scraps as needed.
- Carefully transfer the cut-out cookies to a baking sheet lined with parchment paper, leaving about 1 inch between each cookie. Bake for 8 to 10 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake to ensure soft cookies.
- Let the baked cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Once cooled, they are ready to decorate or enjoy.
Notes
Chilling the dough is crucial for easy rolling and preventing the cookies from spreading too much during baking.