Soft Cut-out Sugar Cookies Recipe
Discover the joy of baking with this Soft Cut-out Sugar Cookies Recipe. Perfect for any occasion!
Ingredients
- 1 cup salted butter; softened
- 1 1/2 cups granulated sugar
- 1 whole egg at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 2 cups powdered sugar
- 3-4 tablespoons whole milk
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon almond extract
Instructions
Step 1: Cream the Initiators
Begin by beating the softened butter and granulated sugar in a large bowl until the mixture becomes light, pale and airy. Keep the mixer moving, scrape the sides frequently so no butter pockets remain, then fold in the room-temperature egg and the vanilla and almond extracts until the batter looks smooth and homogeneous, with tiny air bubbles dispersed through the pale yellow mass. This step builds the cookie’s soft internal texture, so don’t rush it—aim for that pillowy, ribbon-like consistency that shows the sugar fully incorporated into the butter.
Step 2: Form the Dough
Gradually add the all-purpose flour and baking powder to your creamed mixture, a cup at a time, mixing just until the dough comes together into a soft, slightly tacky ball. Stop mixing the instant the flour disappears into the butter-egg base to keep the cookies tender. You’ll feel the dough change from loose and glossy to a denser, pliable mass that still bends without cracking—this is the ideal state for rolling. Transfer the dough, briefly knead to bring it together, then divide it into two even balls for chilling and rolling.
Step 3: Roll and Cut
On a lightly floured patch of the quartz, roll each dough ball into a 12-inch circle about an eighth of an inch thick, turning frequently and dusting with flour as needed to prevent sticking. Keep the surface dusted to preserve that smooth underside texture. Use your favorite cookie cutters to stamp out shapes—press straight down and lift cleanly so edges are sharp and defined. Gather scraps, gently re-roll once if necessary, and arrange the cutouts neatly for chilling.
Step 4: Chill and Bake
Transfer the cutouts to a parchment-lined or Silpat-lined cookie sheet, chill them in the freezer for 15–30 minutes to help them hold their shape, then bake at 350°F on the center rack for 8–11 minutes until the edges are just turning golden. Let them rest for five minutes on the sheet so they firm up, then transfer to a cooling rack. The cookies should feel soft and slightly springy, with subtly raised, golden rims and a tender, even crumb in the center.
Step 5: Prepare the Icing
Whisk powdered sugar with whole milk and a touch more vanilla and almond extract to make a glossy, pipeable icing; adjust the milk to reach a thick but pourable consistency for flooding or slightly thicker for piping details. Spoon or pipe the icing onto fully cooled cookies, smoothing gently with the back of a spoon or a small offset spatula, then finish with rainbow sprinkles, white sugar crystals, or crumbled bits while the icing is still wet. Let them set until the icing is glossy and barely firm to the touch—perfect for stacking or serving.
Notes
- Ensure to chill cookies before baking to maintain their shape.
- Using quality extracts can dramatically enhance the flavor.
- Experiment with icing consistency for different designs.