Sugar cookies have always held a special place in my heart, evoking childhood memories of sprinkles, frosting, and joyful holiday baking. However, I’ve had my share of disappointments—cookies that spread too much, became too crisp, or simply crumbled when I tried to decorate them. That quest for the perfect soft cutout sugar cookie led me down many culinary rabbit holes until I stumbled upon a game-changing ingredient. If you’ve ever wished your homemade sugar cookies could rival those from a professional bakery, read on, because I’m about to share the secret to transforming your baking.
Why You’ll Love This Dish
This isn’t just another sugar cookie recipe; it’s a revelation for anyone who loves baking but gets frustrated by less-than-perfect results. What makes these Soft Cutout Sugar Cookies truly special is their consistently tender crumb that holds its shape beautifully after baking—no more deformed gingerbread men or smudged stars! They’re absolutely ideal for any occasion that calls for a personalized, decorated treat, from festive holiday platters to birthday parties or even just a cozy afternoon activity with the kids. The secret ingredient ensures a delightful softness that melts in your mouth, making them incredibly addictive.
> “I used to shy away from cutout cookies because they’d always turn out hard or misshapen. This recipe changed everything! The cookies are so soft and hold their edges perfectly. A new family favorite for sure!” – Happy Baker Reviews
How This Recipe Comes Together
Creating these delightful Soft Cutout Sugar Cookies involves a straightforward process, but a crucial step ensures their unparalleled texture. You’ll start by creaming together butter and sugar until light and fluffy, introducing air for that tender crumb. Then, the dry ingredients are gradually added, forming a soft, workable dough. The key is to incorporate our secret ingredient at the right moment, which prevents excessive gluten development and results in that desirable softness. After a brief chill to firm up the dough—essential for clean cutouts—they’re rolled, cut, and baked until just set, preserving their chewiness. Finally, they’re ready for your creative decorating touch!
What You’ll Need
To embark on your journey to perfect Soft Cutout Sugar Cookies, gather these items:
- 2 ½ cups All-purpose flour: The foundation of our cookies.
- 1 teaspoon baking powder: Provides a slight lift.
- ¼ teaspoon salt: Balances the sweetness and enhances flavor.
- 1 cup (2 sticks) unsalted butter, softened: Crucial for richness and texture. Make sure it’s truly softened, not melted.
- 1 cup granulated sugar: For sweetness and crisp edges.
- 1 large egg, room temperature: Binds everything together.
- 1 teaspoon vanilla extract: Essential for classic cookie flavor.
- 1 ½ tablespoons cornstarch: This is our secret ingredient! It tenderizes the dough by weakening the gluten, leading to a truly soft cookie that doesn’t spread all over the place.
Directions to Follow
Let’s get baking! Follow these steps for perfect Soft Cutout Sugar Cookies every time:
- Prep the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and cornstarch. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Beat in the egg and vanilla extract until just combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. The dough should come together but still be slightly crumbly.
- Form and Chill: Divide the dough into two equal discs. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Chilling is crucial for easy rolling and preventing spread.
- Preheat and Prep: Once ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll and Cut: On a lightly floured surface, roll out one disc of chilled dough to about ¼-inch thickness. Use your favorite cookie cutters to cut out shapes. Carefully transfer the cutouts to the prepared baking sheets, leaving about 1 inch between them. Reroll any scraps once.
- Bake: Bake for 8-10 minutes, or until the edges are lightly golden. The centers should still look slightly soft. Avoid overbaking if you want truly soft cookies.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once completely cool, they are ready for decorating!
What to Serve It With
These Soft Cutout Sugar Cookies are, in themselves, a delightful treat, but they truly shine when decorated! For a classic approach, whip up a simple royal icing or a basic glaze. The firm texture after baking makes them perfect for intricate piping work with various colors. For a quicker option, a buttercream frosting delivers an extra layer of richness.
Serve them alongside a warm mug of hot cocoa during the colder months, or with a glass of milk for an afternoon snack. They also make fantastic edible gifts, packaged in pretty boxes or cellophane bags for birthdays, holidays, or thank-you gestures. Don’t forget the sprinkles, edible glitter, or even tiny candy embellishments to bring your cookies to life!
How to Store & Freeze
To keep your Soft Cutout Sugar Cookies at their best, store them in an airtight container at room temperature for up to 5-7 days. If you’ve decorated them with royal icing, ensure the icing is completely dry before stacking them to prevent sticking.
For longer storage, these cookies freeze beautifully. Once completely cooled (and any icing fully set), place them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a freezer-safe airtight container or bag, separating layers with parchment paper. They will keep well for up to 3 months. Thaw at room temperature before enjoying.
You can also freeze the raw dough: Wrap the discs tightly in plastic wrap, then an additional layer of foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling and baking as directed.
Pro Chef Tips
- Don’t Skimp on Chilling: This is arguably the most crucial step for cutout cookies. Cold dough spreads less, holds its shape better, and is easier to work with. If your kitchen is warm, you might even consider chilling the cutouts on the baking sheet for 10-15 minutes before baking.
- Measure Flour Accurately: Too much flour can make your cookies dry and crumbly. Use the spoon-and-level method: spoon flour into your measuring cup, then level it off with a straight edge. Don’t scoop directly from the bag.
- Avoid Overworking the Dough: Once you add the flour, mix just until combined. Overmixing develops gluten, leading to tougher cookies. We want soft!
- Rotate Baking Sheets: For even baking, rotate your baking sheets halfway through the baking time, especially if your oven has hot spots.
- The Secret Ingredient (Cornstarch) – Why it Works: Cornstarch is pure starch, and it weakens gluten development in flour. This results in a more tender crumb, prevents the cookies from spreading too much (because there’s less gluten structure to collapse), and contributes to that desirable soft, almost cakey texture. Don’t skip it!
Creative Twists
While the classic vanilla Soft Cutout Sugar Cookie is perfect, there are many ways to add a twist:
- Citrus Burst: Add 1-2 teaspoons of lemon, orange, or lime zest to the butter-sugar mixture for a bright, refreshing flavor profile.
- Almond Embrace: Swap half or all of the vanilla extract for almond extract for a distinct, sophisticated flavor. A touch of almond extract pairs wonderfully with citrus zest.
- Spice It Up: For fall or winter holidays, add ½ teaspoon of ground cinnamon, ¼ teaspoon of nutmeg, or a pinch of ground cloves to the dry ingredients for a warm, spiced cookie.
- Chocolate Lovers: Replace ¼ cup of flour with unsweetened cocoa powder for a chocolatey sugar cookie base.
- Sprinkle the Dough: Fold in some colorful sprinkles directly into the dough at the very end of mixing for fun “funfetti” cookies, even before decorating.
FAQ
Q1: Can I make these cookies without the cornstarch?
While you can technically make sugar cookies without cornstarch, you might miss out on their ultimate softness and shape retention. The cornstarch is the “secret ingredient” that truly elevates the texture, making them incredibly tender and helping them hold crisp edges. If you omit it, your cookies might be slightly more prone to spreading or have a firmer texture.
Q2: My dough is too sticky to roll out. What went wrong?
This usually means your dough hasn’t been chilled sufficiently, or your kitchen is too warm. Ensure the dough has chilled for at least the recommended hour. If it’s still sticky, dust your rolling pin and work surface very lightly with flour, or try rolling the dough between two sheets of parchment paper. If all else fails, pop the dough back in the fridge for another 30 minutes!
Q3: How long do these Soft Cutout Sugar Cookies take to make from start to finish?
Including chilling time, the entire process can take approximately 2-3 hours. Active prep time is about 20-30 minutes, chilling for at least 1 hour, and baking time itself is relatively quick, around 8-10 minutes per batch. Add extra time for cooling and, of course, the fun part: decorating!
Classic Soft Cutout Sugar Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract until just combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined but not overmixed.
- Divide the dough in half, flatten into discs, wrap tightly, and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out one disc of chilled dough to 1/4 inch thickness and cut out shapes with cookie cutters.
- Transfer cookies to baking sheets, leaving 1 inch between them, and re-roll scraps to cut more shapes.
- Bake for 8-11 minutes, until edges are lightly golden and centers are set.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once completely cool, decorate with royal icing or buttercream.