Description
Soft Cut Out Sugar Cookies are tender, flavorful, and perfect for decorating or enjoying plain. These classic cookies have a delicate almond and vanilla flavor, a soft texture, and hold their shape beautifully when cut out with cookie cutters. Ideal for holidays, celebrations, or any time you’re craving a delightful homemade treat.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add egg and extracts: Incorporate the large egg, vanilla extract, and almond extract into the butter and sugar mixture. Mix until fully combined and smooth.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Take care to avoid overmixing to ensure soft cookies.
- Chill the dough: Divide the dough into two equal halves. Shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Preheat oven and prepare baking sheets: Set the oven temperature to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Roll out dough and cut shapes: On a floured surface, roll the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut shapes, then transfer each cut-out cookie carefully onto the prepared baking sheets.
- Bake the cookies: Bake in the preheated oven for 8-10 minutes, or until the edges just start to turn golden brown. After removing from the oven, let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the dough to keep cookies tender and soft.
- Chilling the dough is essential for easy handling and better shape retention during baking.
- Use parchment paper or silicone mats on baking sheets for easy cookie removal.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- For festive occasions, decorate the cooled cookies with icing or sprinkles as desired.
