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

Close-up of a stack of soft sugar cookie rounds topped generously with coarse sparkling sugar.

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This is the best sugar cookie recipe for soft, buttery cut-out cookies that hold their shape perfectly for decorating. It is an easy recipe perfect for holidays or any occasion.

Ingredients

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  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 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 soda, baking powder, and salt. Set aside.
  2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
  3. Beat in the egg and vanilla extract until just combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together. Do not overmix.
  5. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill for at least 2 hours.
  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.
  8. Use cookie cutters to cut out shapes. Place the cut-outs onto 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 transferring them to a wire rack to cool completely.
  11. Once cool, decorate with your perfect sugar cookie icing.

Notes

  • Chilling the dough is essential for no-spread sugar cookies that hold their shape.
  • For the softest cookies, do not bake longer than 10 minutes.
  • Use room temperature ingredients for better creaming action.
  • If you plan to use royal icing, allow the cookies to cool completely before frosting.

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