Description
These soft cut-out sugar cookies bake thick, buttery, and tender—yet hold their shape perfectly. Ideal for frosting, decorating, and holiday cookies that never spread!
Ingredients
Scale
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract (optional but amazing)
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1–2 tbsp milk (only if dough is too dry)
Instructions
Instructions
- Cream together the butter and sugar for 2–3 minutes until light and fluffy.
- Add the egg, vanilla, and almond extract. Mix until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture. If the dough seems slightly dry or crumbly, add 1 tablespoon of milk at a time.
- Divide dough into two discs, wrap, and chill for 1 hour for perfect edges.
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- Roll dough 1/4 inch thick on a lightly floured surface. Cut desired shapes.
- Place shapes on baking sheets and chill for 10 minutes to prevent spreading.
- Bake for 8–11 minutes, watching for barely golden bottoms while tops stay pale.
- Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Frost once fully cooled.
Notes
For ultra-soft cookies, roll thicker (3/8 inch) and avoid overbaking. Always chill cut shapes before baking for perfect, sharp edges that never spread.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cut out sugar cookies, soft sugar cookies, no spread cookies, holiday cookies