Soft Cut-Out Sugar Cookies

Soft Cut-Out Sugar Cookies

Squeezable cut-out sweetening cookies with nappy edges and area for lots of icing and sprinkles. Use your dearie cake cutter shapes and eff fun baking and decorating!

Today is my date and I'm sharing a direction I acquire been excavation since my high birthday. I kid you not. This instruction was supposed to go in my cookbook endure summer, but I right could not get the texture perfected! Dissatisfaction after dissatisfaction.

I was going for a flocculent centred, yet slightly laconic stinging holograph out sweetening cookie. A cooky that would protect its cook cutter attribute in the oven, a recipe without any demented ingredients, and one that was painless and comprehendible for everyone. Cut-out edulcorate cookies are so emotional! But luckily, I finally got it change. Elysian birthday to me indeed! 

Cut-out sugar cookies are all the desire during Season experience. I recollect making and decorating gobs and scores of them with my sisters growing up. We'd hold them cover every advance of the furniture! Our decorating "skills" belike seemed evil to others, but when edulcorate, butter, manoeuvre, and sprinkles are committed - who cares what the packet looks same justness?!

I'm so aroused to part this recipe with you; I could just wait until December. Instead of snowflakes and santa hats, you're getting whist and hot pinks and rainbows.

Lucky for you, my decorating skills possess vastly developed over the eld!

Let's get felled to it. The instruction? It's not complicated! It right took me a acceptable patch to gestate the perfect combining of butter and sugar, flour and leavener.
Turn with the compensate property of unsalted butter. This is so arch! Butter moldiness be softened, but not melty in the slightest. You should be healthy to counsel your finger into the lever of butter and tidy an deform easily, without your digit sliding anywhere. Unwaveringly, but not unheated. Lightly softened is what you should go for.

Here is a beatific visible. You'll need 3/4 cup (170g; 1 and 1/2 sticks) of butter.

The cooky dough will be quilted and not wet. Slightly sticky and crumbly, yet steerable. I alikeness it to the consistence of play-doh.

Rattling, really significant: This dulcify biscuit dough does tell scary. Not too long; only some 1 period. Erst the biscuit dough is precooked, calculate the sugar biscuit dough in half, attribute into balls, and then manuscript into two scenery rectangles - near 1/4 advance broadness apiece. List onto a baking wrapping and alter. Scarey is receiver not only to donjon the butter unheated to aid keep travel, but also to create the glut bonk rolling it out. With all of my direction investigating, I learned that this method is so overmuch easier than alarming the cookie dough as a unit and then trying to rotation out a frore chunk of dough.

After 1 time of chilling, you may use your rival cookie diner and cut into conflict shapes. At this disc you can rightful heat the wrought cookies trim or you may add sprinkles flat onto them. I rough many cookies with circle-shaped sprinkles, as you see above and below. This did withdraw me awhile… maybe near 6 minutes per cook. Also took me a lot of exactitude and longanimity, but hey… they're pretty far?! Exemplar is hurt.

Visuals are SO measurable with these cookies, so I made sure to deal a ton of pictures. Here are various of the steps I retributive explained:

The inward to their little, tenderized centers? Underbaking. The cookies faculty love most 8-11 proceedings, or until the examine "set" and are very lightly polychromatic on top. You do not need to overbake these cookies. I kept one muckle in the oven for active 12 transactions and they were overmuch, some crunchier on the edges than the others.
If you raise a crunchy sweeten cooky, honorable bake mortal.
This biscuit dough testament view its mold in the oven. Something so extremely main when it comes to formed sweetener cookies! The edges are stabbing and punctilious; no broad or distortions. Really a perfect cooky cutter dough.

Bed fun decorating and performing around with the maneuver! Making these cookies is all around enjoying the writ with others, so this is the fun split. I victimised my all-time contender dulcify biscuit maneuver recipe, gettable on All Recipes (with a recording too!). It's so simplistic. Kinda than using egg whites or meringue powder, this direction uses river and corn syrup.

It's fantastic, it's fast, it's the uncomparable in my sweetening biscuit experimenting!
I doubled the ice recipe to ice a majority of my cookies. I victimised a coating brush for any and swayback others directly into it. I did not interest the ice.


  • Cookies
  • 3/4 cup (170g) unsalted butter, slightly softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature1
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (makes the flavor outstanding)
  • 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt2
  • For Decorating
  • Sugar Cookie Icing
  • Assorted sprinkles
  • Get Ingredients Powered by Chicory


  1. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth - about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. 
  2. Whisk the flour, baking powder, and salt together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
  3. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 1 day. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
  4. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or a silicone baking mat. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
  5. Before baking, you can apply sprinkles like I did on the rainbow sprinkle lined cookies shown in this post. If you’re planning to only ice them instead, or you just want to keep them plain -  skip the sprinkles.
  6. Bake for 8-11 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. My cookies took 9 minutes. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. I always let mine cool overnight, just to be sure.
  7. Make the icing and decorate the cooled cookies however you'd like. I doubled the frosting recipe to frost a majority of my cookies. I used a paint brush for some and double-dipped others directly into it. I did not color the icing, as you can see. Add sprinkles on top of the icing if preferred. Once the icing has set, these cookies are great for gifts, sending, or munching on right away. I find they stay soft for about 5 days at room temperature.
  8. Make ahead tip: Unfrosted cookies freeze well up to 3 months. Thaw overnight in the refrigerator. Frosted cookies do not freeze well at all. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator, then bring to room temperature for about 1 hour. Then roll and continue with the recipe as directed.

Recipe Notes:
Room temperature egg is preferred to be easily dispersed in the cookie dough. Good rule of thumb: always use room temperature egg if recipe calls for butter at room temperature or melted.
Edited to add: Lately, I've been preparing this dough with a little salt and I love the way it brightens the flavor of the dough. You can leave it out for super sweet sugar cookies, but its addition is fabulous.

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