Our cut-out sugar cookies hold their shape beautifully, bake to a perfect golden edge, and remain soft with a tender bite. Ideal for holidays, birthdays, and decorated cookie platters, this recipe is tailored for consistency, ease, and exceptional flavor.
Essential Ingredients for Soft and Sturdy Cut-Out Sugar Cookies
Wet Ingredients:
- 1 cup (227g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 1 large egg
- 1½ teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional but recommended for depth)
Dry Ingredients:
- 2¾ cups (330g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
These measurements ensure the dough is firm enough for sharp edges yet tender enough for a soft, chewy finish.
Step-by-Step Instructions: No Spread Sugar Cookie Dough
1. Cream the Butter and Sugar
Using a stand mixer or hand mixer, cream together butter and sugar on medium speed for 2–3 minutes until pale and fluffy. This incorporates air for a lighter texture.
2. Add Egg and Extracts
Beat in the egg, vanilla extract, and almond extract until fully combined.
3. Mix Dry Ingredients Separately
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture. Mix on low until a soft dough forms and pulls away from the sides of the bowl.
4. Chill the Dough
Divide dough in half, flatten into disks, and wrap in plastic wrap. Chill for at least 1 hour or up to 24 hours. This helps the dough hold its shape during baking.
5. Roll and Cut
Preheat oven to 350°F (175°C).
On a lightly floured surface, roll chilled dough to ¼ inch thickness. Use cookie cutters for desired shapes. Place cookies 1 inch apart on parchment-lined baking sheets.
6. Bake to Perfection
Bake for 8–10 minutes until edges are set but not browned. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional Royal Icing for Decorating
Royal Icing Ingredients:
- 4 cups (480g) powdered sugar
- 3 tablespoons meringue powder
- 6 tablespoons warm water
- Food coloring, as desired
Preparation:
- Beat all ingredients together for 7–10 minutes until stiff peaks form.
- Adjust consistency by adding water for flooding or sugar for piping.
- Divide and color as needed.
Apply icing after cookies are fully cooled. Allow decorated cookies to dry uncovered for 6–12 hours.
Pro Tips for Success
- Chilling is non-negotiable. Skipping this step leads to spreading.
- Don’t overmix. Once flour is added, mix until just combined to avoid tough cookies.
- Use parchment paper instead of greasing pans for even baking and crisp edges.
- Rotate baking sheets halfway through for even heat distribution.
- Freeze dough or cutouts for up to 3 months. Bake straight from frozen with 1–2 extra minutes added.
Cookie Decoration Ideas by Occasion
| Occasion | Decoration Style | Recommended Colors |
|---|---|---|
| Christmas | Trees, snowflakes, ornaments | Red, green, white, gold |
| Valentine’s Day | Hearts, lips, XO | Pink, red, white |
| Easter | Eggs, bunnies, chicks | Pastels: yellow, lavender |
| Halloween | Pumpkins, ghosts, bats | Orange, black, purple |
| Birthdays | Numbers, balloons, confetti | Rainbow palette |
Storage and Freezing Instructions
To Store:
- Keep undecorated cookies in an airtight container at room temperature for up to 1 week.
- Decorated cookies stay fresh for 4–5 days at room temperature. Place wax paper between layers.
To Freeze:
- Unbaked Dough: Wrap in plastic, then foil. Freeze for 3 months.
- Baked Cookies: Freeze plain cookies in layers separated by parchment.
- Decorated Cookies: Freeze individually after icing has fully dried. Wrap carefully to avoid damage.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes. Substitute with a 1:1 gluten-free flour blend containing xanthan gum.
Why do my cookies puff up?
Too much baking powder or overbeating the dough introduces excess air. Reduce baking powder slightly and avoid overmixing.
Do I have to use almond extract?
No. It adds a bakery-style depth of flavor but can be omitted or replaced with lemon extract for a twist.
How do I prevent cookies from sticking to the cutter?
Dip your cookie cutters in flour before each cut. For intricate shapes, chill cutouts before transferring to the baking sheet.
Nutritional Information (Per Cookie, without icing)
- Calories: 140
- Fat: 7g
- Carbohydrates: 18g
- Sugar: 9g
- Protein: 1g
- Sodium: 45mg
Conclusion
With a buttery vanilla-almond base, crisp edges, and a soft center, these cut-out sugar cookies are bakery-quality and ideal for decorating. Whether for Christmas, birthdays, or any festive occasion, this reliable recipe delivers professional-looking and delicious cookies every time.