Soft Cut Out Sugar Cookies

Soft cut out sugar cookies that stay thick and tender. Learn the secrets to bakery-style cookies perfect for Christmas decorating and year-round baking.

Last December, I watched my niece’s face light up as she bit into a reindeer cookie at our local bakery. That perfect softness changed everything for me.

I’d been making flat, crispy sugar cookies for years. They looked pretty but lacked that pillowy texture everyone craves. So I started testing—twelve batches later, I cracked the code.

These soft cut out sugar cookies stay thick, tender, and absolutely delicious. They hold their shape beautifully and never spread into blobs. Whether you’re decorating Christmas cookies or celebrating birthdays, this recipe delivers every single time.

What Makes These Bakery-Style Cookies Different

The secret lies in three key techniques: chilling the dough twice, using room-temperature ingredients, and rolling to the perfect thickness.

Most recipes skip the second chill. Big mistake. That’s when your cookies spread and lose their defined edges. This method keeps everything intact.

I tested this recipe with my baking group over three weekends. Everyone agreed these thick cookies beat any store-bought version. The almond extract adds a subtle depth that makes people ask, “What’s that amazing flavor?”

According to King Arthur Baking, proper dough temperature is the most critical factor for maintaining cookie shape. They recommend chilling cut shapes before baking—exactly what this recipe does.

Ingredients: Building Your Perfect Cookie Base

Quality matters here, especially with butter and extracts. Use European-style butter for extra richness and pure vanilla extract for authentic flavor. Fresh baking powder ensures proper lift without making cookies cake-like.

Cookie Dough Ingredients

Ingredient	US Measurement	Metric	Notes
All-purpose flour	2 ¾ cups	345g	Spoon and level for accuracy
Baking powder	1 teaspoon	5g	Check expiration date
Salt	½ teaspoon	3g	Balances sweetness
Salted butter, softened	¾ cup	170g	Room temperature is key
Granulated sugar	1 cup	200g	Regular white sugar works best
Large eggs	2	100g	Room temperature
Vanilla extract	1 teaspoon	5ml	Pure, not imitation
Almond extract	½ teaspoon	2.5ml	Reduce to ¼ tsp for subtle flavor

Optional Icing

Ingredient	US Measurement	Metric	Notes
Powdered sugar, sifted	3 cups	360g	Sifting prevents lumps
Milk	3-4 tablespoons	45-60ml	Whole milk recommended
Light corn syrup	2 tablespoons	30ml	Creates glossy finish
Vanilla extract	½ teaspoon	2.5ml	Enhances sweetness
Gel food coloring	As needed	—	Optional for decorating

Shopping Tips for US Grocery Stores

Find all these ingredients in standard supermarkets. Look for Land O’Lakes or Challenge butter in the dairy section. Grab McCormick extracts from the baking aisle—they’re reliably pure.

Avoid margarine or butter spreads. They contain too much water and ruin the texture. Stick with real butter marked at least 80% butterfat.

For almond extract, a little goes far. Nielsen-Massey makes an excellent version that doesn’t taste artificial. If you can’t find it, vanilla alone works perfectly.

Smart Substitutions

International readers: Swap salted butter for unsalted plus ¼ teaspoon extra salt. Use caster sugar instead of granulated. Plain flour equals all-purpose flour in UK/Australian recipes.

Dietary needs: Gluten-free flour blends work but add 1 teaspoon xanthan gum if your blend doesn’t include it. The cookies won’t be quite as tender but still delicious.

Essential Equipment and Setup

You’ll need basic tools plus a few specific items. A stand mixer saves arm strength, but hand mixers work great too. Don’t skip parchment paper—it prevents sticking and makes cleanup easy.

Required Tools

• Large mixing bowls (at least 2)
• Electric mixer (stand or hand)
• Rolling pin
• Cookie cutters in desired shapes
• Baking sheets (2-3 large)
• Parchment paper or silicone mats
• Plastic wrap
• Wire cooling rack
• Offset spatula for icing

DIY Alternative: No rolling pin? Use a wine bottle wrapped in plastic wrap. No cookie cutters? Trace shapes on parchment and cut around them with a sharp knife.

Step-by-Step Instructions: Creating Cookie Perfection

Step 1: Mix Your Dry Ingredients

Whisk together flour, baking powder, and salt in a large bowl. Set this mixture aside while you prepare the wet ingredients.

This step distributes the leavening evenly. Skipping it creates pockets of baking powder that make cookies rise unevenly. Well, I learned that the hard way during my third test batch.

Step 2: Cream Butter and Sugar

Use an electric mixer to cream softened butter and granulated sugar until light and fluffy. This takes about 3-4 minutes on medium speed.

The mixture should look pale yellow and feel airy. This process incorporates air that helps create tender cookies. As celebrity baker Christina Tosi suggests, proper creaming is non-negotiable for soft baked goods.

Step 3: Add Eggs and Extracts

Add eggs one at a time, mixing after each addition. Then add vanilla extract and almond extract, mixing until fully incorporated.

Room-temperature eggs blend smoothly without deflating your butter mixture. Cold eggs can cause the butter to seize and create lumpy dough. Beat each egg for about 30 seconds before adding the next.

Step 4: Combine Wet and Dry Mixtures

Gradually add the flour mixture to the butter mixture. Mix on low speed until a soft dough forms—don’t overmix.

Stop as soon as you see no more flour streaks. Overmixing develops gluten and creates tough, chewy cookies instead of soft ones. The dough should feel slightly sticky but manageable.

Step 5: Roll and Chill the Dough (First Chill)

Divide dough into 2 equal portions. Place each portion on lightly-floured parchment paper or a silicone mat.

Roll each portion to about ¼-inch thickness using a lightly-floured rolling pin. Add more flour if the dough sticks—but don’t go overboard or cookies become dry.

Lightly dust the top with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours. Overnight works even better if you’re planning ahead.

Step 6: Cut Out Your Shapes

Preheat oven to 375°F. Line 2-3 large baking sheets with parchment paper or silicone mats.

Remove one portion of chilled dough from the refrigerator. Use cookie cutters to cut desired shapes, pressing firmly and lifting straight up. Dip cutters in flour between cuts to prevent sticking.

Step 7: Second Chill (The Game-Changer)

Arrange cut shapes 2-3 inches apart on prepared baking sheets. Here’s the critical step everyone misses: chill the cut shapes for at least 10 minutes before baking.

This second chill firms up the butter again. It’s why bakery-style cookies hold their shape perfectly while homemade ones often spread. Trust me—this step makes all the difference.

You can re-roll scraps to cut additional cookies. Just remember to chill those shapes too before baking.

Step 8: Bake to Golden Perfection

Bake for 8-10 minutes, or just until lightly browned around the edges. The centers should look slightly underdone—that’s perfect.

Watch them carefully after 7 minutes. Overbaking creates dry, hard cookies. You want them barely golden, as Julia Child always emphasized for delicate pastries.

Allow cookies to cool on the baking sheet for 5 minutes. This finishing period lets them set without breaking. Then transfer to a wire rack to cool completely before decorating.

Step 9: Prepare Optional Icing

Combine powdered sugar, 2 tablespoons milk, corn syrup, and vanilla extract in a medium bowl. Stir until smooth and glossy.

Add more milk (one teaspoon at a time) if icing seems too thick. Add more powdered sugar if it’s too thin. The perfect consistency coats the back of a spoon without dripping off immediately.

Divide icing into bowls and tint with gel food coloring if desired. Pipe or spread onto cooled cookies using an offset spatula or piping bags.

Let icing set for 2-3 hours before stacking or packaging. This prevents smudging and creates a beautiful, professional finish.

Expert Tips for Bakery-Quality Results

Temperature Control

Room temperature ingredients blend smoothly and create even texture. Set butter and eggs out 30-45 minutes before baking.

Cold dough is your best friend. If dough warms up while rolling, pop it back in the fridge for 15 minutes. Warm dough spreads and loses definition.

Rolling Technique

Use gentle, even pressure when rolling. Flip the dough once or twice to ensure uniform thickness.

Place wooden dowels or rulers on both sides of your dough for consistent ¼-inch thickness. This trick comes from professional baking schools and works brilliantly.

Avoid Common Mistakes

I once skipped the second chill because I was rushing. My Christmas trees turned into Christmas blobs. Learn from my mistake—always chill twice.

Don’t twist cookie cutters. Press straight down and lift straight up. Twisting seals the edges and prevents clean shapes.

Creative Variations to Try

Classic Christmas Cookie

Use traditional holiday cutters like stars, trees, and snowflakes. Decorate with red and green icing, silver dragées, and white sanding sugar. These thick cookies become stunning holiday centerpieces.

Chocolate-Dipped Elegance

Skip the icing and dip half of each cooled cookie in melted dark chocolate. Sprinkle with crushed peppermint or chopped pistachios before chocolate sets. Perfect for sophisticated gatherings.

Lemon-Glazed Summer Cookies

Replace almond extract with lemon zest (1 tablespoon). Make icing with lemon juice instead of milk. Add yellow food coloring for bright, cheerful cookies ideal for summer parties.

Brown Butter Upgrade

Brown your butter before creaming with sugar. Let it cool to room temperature first. This adds nutty, caramel notes that transform a simple sugar cookie into something extraordinary.

Funfetti Birthday Version

Fold ¼ cup rainbow sprinkles into the finished dough. Use fun shapes like numbers or letters. These easy sugar cookies work for every celebration.

Storage and Make-Ahead Magic

Proper storage keeps these cookies soft for days. Store unfrosted cookies in an airtight container at room temperature for up to 1 week.

Add a slice of bread to the container. It releases moisture that keeps cookies tender—a old baker’s trick that actually works.

Storage Guidelines

Storage Method	Duration	Best For
Room temperature (airtight)	5-7 days	Unfrosted cookies
Room temperature (airtight)	3-4 days	Frosted cookies
Refrigerator (airtight)	10-14 days	Either type
Freezer (wrapped well)	3 months	Unfrosted cookies
Freezer (single layer)	2 months	Frosted cookies

Make-Ahead Tips

Freeze unbaked dough for up to 3 months. Wrap each portion tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before rolling and cutting.

Freeze baked, unfrosted cookies in single layers. Thaw at room temperature for 30 minutes before decorating. This method gives you fresh-tasting cookies anytime.

You can also freeze decorated cookies. Place them in a single layer on baking sheets until icing hardens completely. Then stack with parchment paper between layers.

Perfect Pairings and Serving Ideas

Serve these soft cut out sugar cookies with cold milk, hot cocoa, or spiced apple cider. The classic combination never disappoints.

Create a cookie decorating party. Set out different colored icings, sprinkles, and edible glitter. Kids and adults both love this interactive dessert experience.

Pair Christmas cookies with our famous slutty brownies for an impressive holiday dessert table. The contrasting textures and flavors complement each other beautifully.

Try them alongside ultra-thick bakery-style chocolate chip cookies for a cookie exchange. Having both options ensures everyone finds their favorite.

For fall gatherings, serve with soft pumpkin cookies with cinnamon frosting. The spiced pumpkin and vanilla sugar create a seasonal harmony.

Soft Cut-Out Sugar Cookies FAQs

Bringing It All Together

These soft cut out sugar cookies transform ordinary baking into something special. You’ve learned the techniques professional bakers use to create those perfect bakery-style cookies everyone loves.

Remember that second chill—it’s your secret weapon against spreading. Man, oh man, that simple step changes everything.

Make a batch this weekend and see the difference yourself. Try our Christmas pinwheel cookies next for another impressive holiday treat.

Share your decorated creations in the comments below! I love seeing how everyone makes this recipe their own. What shapes and colors will you choose?

Print this recipe, grab your cookie cutters, and let’s create some sweet memories.