Soft Cut-Out Sugar Cookies (That Hold Their Shape)

Soft Cut-Out Sugar Cookies

Buttery, soft, and perfectly shaped every time—these cut-out sugar cookies are made for decorating, gifting, and holiday traditions. They taste as good as they look and don’t spread in the oven.

Prep Time: 25 minutes (plus 2 hours chill time)
Cook Time: 10 minutes
Total Time: About 2 hours 35 minutes
Servings: ~32 (4″ cookies)

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Ingredients

For the Sugar Cookies

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 2 ¾ cups all-purpose flour (371 g), spooned and leveled
• ¾ teaspoon baking powder
• ½ teaspoon salt

For the Sugar Cookie Frosting

• 4 cups powdered sugar, sifted
• 3–4 tablespoons milk, room temperature
• 2 ½ tablespoons light corn syrup
• ½ teaspoon pure vanilla extract
• Gel food coloring (optional, for tinting)

Step-by-Step Instructions

1. Make the Cookie Dough

1. In a stand mixer (or with a hand mixer), cream together the softened butter and granulated sugar until light and fluffy.
2. Add the vanilla extract and eggs and beat again until fully combined and smooth.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and beat on low, then medium, until a soft dough forms.
   • The dough should be soft and pliable, but not sticky. If it feels sticky, add extra flour 1 tablespoon at a time just until it’s easy to handle.

2. Chill the Dough

5. Divide the dough into two equal portions.
6. Shape each portion into a flat round disc, wrap tightly in plastic wrap.
7. Chill in the refrigerator for at least 2 hours, or up to overnight.
   • If chilling longer than 2 hours, place wrapped discs in an airtight container or zip-top bag so they don’t dry out.

3. Roll and Cut Cookies

8. Preheat oven to 350°F (180°C). Line 2–4 baking sheets with parchment paper.
9. Remove one dough disc from the fridge and let it sit at room temperature for about 5 minutes to soften slightly.
10. On a well-floured surface, roll the dough to ¼–½ inch thickness (thicker cookies = softer cookies).
11. Use your favorite cookie cutters to cut shapes, placing them about 1 inch apart on prepared baking sheets.
12. Gather scraps, gently re-roll, and cut again. You can re-roll the dough up to 2 more times (3 total rolls per disc) before it becomes overworked.

• Any last bits can be formed into “crazy cookies” for kids to decorate however they like.

4. Optional: Decorate with Sprinkles Only

13. If you’re skipping frosting, use a pastry brush to lightly brush unbaked cookies with milk or cream, then add sprinkles.
14. Bake as directed below.

5. Bake the Cookies

15. Bake cookies at 350°F (180°C) for 9–10 minutes, or until they’re puffed and just set around the edges. They should not brown if you want them to stay soft.
16. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
17. Repeat with the second dough disc.

6. Make the Sugar Cookie Frosting

18. In a medium bowl, whisk together:
    • Powdered sugar
    • 3 tablespoons milk (add more as needed)
    • Light corn syrup
    • Vanilla extract
19. Adjust consistency by adding a bit more milk for a thinner glaze or extra powdered sugar for a thicker piping frosting.
20. Divide into bowls and tint with gel food coloring, if desired.
21. Transfer frosting into piping bags (or zip-top bags with a tiny corner snipped).

7. Decorate and Let Set

22. Pipe an outline on each cooled sugar cookie, then fill in the center.
23. Use the tip of the piping bag or a toothpick to nudge frosting into any bare spots.
24. Add sprinkles or decorations while the frosting is still wet.
25. Let cookies sit at room temperature for at least 3 hours (or overnight) until the frosting is fully hardened.

• You can speed this up by placing them in the refrigerator.

26. Once set, store cookies in an airtight container at room temperature or in the fridge. Use parchment or wax paper between layers if stacking.

Pro Tips

• No-spread insurance:
  Keep the dough cold. Only work with one disc at a time and chill the cut shapes on the tray for 5–10 minutes if your kitchen is warm.
• Perfect texture:
  For softer sugar cookies, roll to ¼–⅜ inch thickness and bake just until set, not browned.
• Make-ahead friendly:
  • Freeze wrapped dough discs and thaw overnight in the fridge before rolling.
  • Or bake cookies ahead, cool completely, and freeze undecorated. Thaw at room temp before frosting.

Nutrition Info (Estimated

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Soft Cut-Out Sugar Cookies

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• Author: carlosramirez
• Total Time: 155 minutes
• Yield: 32 servings
• Diet: Vegetarian

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Description

Buttery, soft, and perfectly shaped sugar cookies made for decorating, gifting, and holiday traditions.

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Ingredients

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 2 ¾ cups all-purpose flour, spooned and leveled
• ¾ teaspoon baking powder
• ½ teaspoon salt

• 4 cups powdered sugar, sifted
• 3–4 tablespoons milk, room temperature
• 2 ½ tablespoons light corn syrup
• ½ teaspoon pure vanilla extract
• Gel food coloring (optional)

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Instructions

1. Make the Cookie Dough: Cream together butter and sugar, add vanilla and eggs, mix dry ingredients, combine to form a soft dough.
2. Chill the Dough: Divide dough, shape into discs, wrap, and chill for at least 2 hours.
3. Roll and Cut Cookies: Preheat oven, roll chilled dough, cut shapes, and place on baking sheets.
4. Optional: Decorate with Sprinkles Only: Brush cookies with milk and add sprinkles.
5. Bake the Cookies: Bake at 350°F for 9–10 minutes, cool on baking sheets before transferring.
6. Make the Sugar Cookie Frosting: Whisk together frosting ingredients, add color if desired.
7. Decorate and Let Set: Pipe frosting on cooled cookies, add decorations, and let set for at least 3 hours.

Notes

Keep the dough cold to prevent spreading. For softer cookies, roll to ¼–⅜ inch thickness. Dough can be frozen for future use.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American