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The Best Soft Cut-Out Sugar Cookie Recipe That Holds Its Shape

Close-up of a golden brown sugar cookie, showing its soft, chewy interior texture.
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This is the go-to recipe for making soft, buttery sugar cookies that hold their shape perfectly after baking, making them ideal for cutting out and decorating with icing.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  2. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. This step incorporates air for a tender cookie.
  3. Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  5. Divide the dough in half. Flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or up to 2 days. Chilling is key for cookies that hold their shape.
  6. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes.
  8. Carefully transfer the cut-out sugar cookies to the prepared baking sheets.
  9. Bake for 8 to 10 minutes, or until the edges are lightly golden. For soft sugar cookies, err on the side of underbaking slightly.
  10. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely before you apply any icing or frosting.

Notes

  • For the best cut-out results, chill your cookie cutters in the freezer for 10 minutes before using them on the rolled dough.
  • If your dough becomes too warm while cutting, return the cut shapes to the freezer for 5 minutes before baking.
  • This dough pairs well with a simple royal icing or a classic buttercream frosting for decorated sugar cookies.

Nutrition

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