Baking cookies at home brings a sense of warmth and joy, especially when they’re soft, buttery, and perfect for cutting into fun shapes.
This soft sugar cookie cut out recipe stands out for its simplicity and reliability, yielding cookies that stay tender without crumbling or spreading too much during baking. Whether you’re prepping for holidays, birthdays, or just a cozy afternoon, these cookies offer a canvas for creativity with icing and sprinkles, making them a favorite for families and bakers of all levels.
What draws people in is how forgiving this recipe is— no fancy techniques required, just straightforward steps that result in deliciously soft bites every time. Drawing from classic sugar cookie traditions, it incorporates a touch of cornstarch for that extra plush texture, ensuring they hold their shape while melting in your mouth. Let’s explore why this recipe has become a staple and how you can make it your own.
Why People Love This Soft Sugar Cookie Cut Out Recipe
The appeal starts with the texture: these cookies are soft and chewy inside with slightly crisp edges, avoiding the hard, brittle feel of some cut-outs. Bakers appreciate how the dough rolls out easily after chilling, making it ideal for intricate shapes like stars, hearts, or animals without tearing or sticking.
The subtle vanilla flavor shines through, providing a neutral base that pairs beautifully with frostings or decorations, turning simple baking into a creative outlet.
Beyond the bake, it’s the versatility that wins hearts. Parents love involving kids in the process, from mixing to cutting, fostering fun memories in the kitchen. For holiday enthusiasts, this recipe delivers cookies that stack well for gifting or cookie exchanges, holding up without going stale quickly.
It’s also budget-friendly, using everyday pantry staples, yet the end result feels special and homemade. No wonder home bakers return to it season after season for its dependable deliciousness.
Ingredients You’ll Need
This soft sugar cookie cut out recipe uses basic items to create about 3 dozen cookies, depending on your cutter size. Adjust for larger batches if needed.
- 1 cup unsalted butter, softened to room temperature (for richness and tenderness)
- 1 1/2 cups granulated sugar (provides sweetness and helps with structure)
- 2 large eggs, at room temperature (adds moisture for softness)
- 2 teaspoons pure vanilla extract (for classic flavor; almond extract can be a substitute for variety)
- 3 cups all-purpose flour (the base for the dough)
- 1/2 cup cornstarch (the secret to extra softness without toughness)
- 1 teaspoon baking powder (for a slight lift)
- 1/2 teaspoon salt (balances the sweetness)
These components come together for a dough that’s easy to handle and bakes up perfectly.
Tools and Equipment
Gather these everyday kitchen tools to make the process smooth and enjoyable.
- Stand mixer or hand mixer with a large bowl
- Measuring cups and spoons
- Rubber spatula for scraping sides
- Plastic wrap for chilling dough
- Rolling pin
- Cookie cutters in various shapes
- Baking sheets lined with parchment paper
- Cooling rack
- Optional: Offset spatula for transferring cookies
With these, you’ll have everything set for baking without any hassle.
Step-by-Step Instructions
Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes—this incorporates air for a tender crumb. Scrape down the sides as needed to ensure even mixing. This step is key for the cookies’ soft texture, as it creates a smooth base before adding wet ingredients.
Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition to fully incorporate without curdling the mixture. Stir in the vanilla extract until combined, giving the dough its aromatic sweetness. Keep the speed medium to avoid overbeating, which could make the cookies denser than desired.
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt until evenly distributed—this prevents lumps in the dough. Gradually add the dry mixture to the wet ingredients, stirring on low speed just until a soft dough forms. Avoid overmixing to maintain tenderness; the dough should pull away from the bowl sides cleanly.
Chill the Dough
Divide the dough into two portions, flatten each into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to overnight; this firms it up for easier rolling and helps prevent spreading during baking. Chilled dough is easier to work with and results in sharper cut-out shapes.
Roll and Cut the Dough
On a lightly floured surface, roll out one dough disk to about 1/4-inch thickness, keeping the other chilled. Use cookie cutters to stamp out shapes, placing them 1 inch apart on parchment-lined baking sheets. Reroll scraps once or twice for more cookies, but don’t overwork to keep them soft.
Bake the Cookies
Preheat your oven to 350°F (175°C) and bake the cookies for 8-10 minutes, until the edges are just lightly golden—don’t let them brown too much for maximum softness. Rotate the sheets halfway through for even baking. Remove from the oven and let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Decorate as Desired
Once cooled, spread or pipe your favorite frosting on top, adding sprinkles, colored sugar, or edible decorations for flair. Let the icing set for about 30 minutes before stacking or serving. This step turns the plain cookies into personalized treats perfect for any occasion.
Variations to Try
While the classic version is timeless, tweaking this soft sugar cookie cut out recipe opens up endless possibilities. For a citrus twist, add 1 teaspoon of lemon or orange zest to the dough during the wet ingredients stage, brightening the flavor for springtime bakes. Chocolate lovers can mix in 1/2 cup cocoa powder with the dry ingredients, reducing flour by the same amount, for rich cut-outs that pair well with peppermint icing.
If you’re aiming for dietary adjustments, swap the butter for a plant-based alternative and use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) for a vegan option that still stays soft. For spiced variations, incorporate 1/2 teaspoon cinnamon or nutmeg into the dry mix, evoking warm holiday vibes. Experimenting keeps the recipe fresh while maintaining its core appeal.
Tips for the Best Results
- Soften butter properly: Leave it out for about an hour, or microwave in short bursts to avoid melting.
- Measure flour accurately: Spoon it into the cup and level off to prevent dense cookies.
- Chill thoroughly: Don’t skip this, as it ensures clean cuts and no spreading.
- Bake in batches: Keep unused dough cold to maintain consistency.
- Store smartly: Keep in an airtight container at room temp for up to a week, or freeze baked cookies for a month.
Following these ensures your cookies turn out flawless.
Nutritional Information
Based on approximately 36 cookies per batch, here’s an estimated breakdown per cookie. Values can vary with decorations or substitutions.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 110 |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Carbohydrates | 15g |
| Dietary Fiber | 0g |
| Sugars | 8g |
| Protein | 1g |
| Sodium | 50mg |
| Vitamin A | 4% DV |
| Calcium | 1% DV |
| Iron | 2% DV |
This makes them a moderate treat, with room for mindful enjoyment.
Serving Suggestions
- Arrange on a platter with assorted icings for a DIY decorating station at parties.
- Pair with hot cocoa or milk for a classic snack that kids adore.
- Gift in tins lined with wax paper, tied with ribbon for thoughtful presents.
- Serve alongside fruit platters to balance the sweetness at gatherings.
- Use as bases for ice cream sandwiches by sandwiching softened vanilla ice cream between two cookies.
These ideas elevate the cookies for any event.
In summary, this soft sugar cookie cut out recipe delivers reliable, delightful results that capture the essence of homemade baking. Its tender texture and adaptability make it a go-to for creating memorable treats year-round.
FAQ
How can I make the dough less sticky?
Add a light dusting of flour while rolling, but not too much to avoid toughness. Chilling longer also helps firm it up for easier handling.
Can I freeze the dough?
Yes, wrap the disks well and freeze for up to 3 months. Thaw in the fridge overnight before rolling and baking as usual.
What if my cookies spread too much?
Ensure the dough is well-chilled and the oven is fully preheated. Using parchment paper instead of greasing the sheet can also prevent excess spreading.
Is there a gluten-free version?
Substitute the all-purpose flour with a 1:1 gluten-free blend that includes xanthan gum. The cornstarch already helps with texture in this adaptation.
How do I store decorated cookies?
Layer them between wax paper in an airtight container at room temperature for up to 5 days, or refrigerate if using perishable frostings.
The Best Soft Sugar Cookie Cut Out Recipe
