Here’s a homemade soft sugar cookie recipe for you to use for cut out cookies. Perfect for Valentine’s Day, Christmas and birthdays!!
Updated 02/02/2021
Sugar cookies are meant to be soft, yet sturdy enough to handle being decorated. However, some of us like crunchy on the outside and softer on the inside. I think it depends on your taste.
Brown sugar helps to make cookies softer. It has more moisture than granulated sugar. Don’t overdo the brown sugar.
I would recommend between 1/4″ to 3/8″ when using cookie cutters. You can go thicker, just adjust your baking time.
In the recipe listed below I included the servings that I came up with, but this will be totally different depending on the size of your cookie cutter. I had a big heart cookie cutter. Look at the size of the cookie compared to my hand. They’re huge.
- Ultimate Peanut Butter Cookies
- Pecan Sandies
- Snickerdoodle Cream Cheese Cookie Bars
- Peanut Butter and Jelly Cookie Cups
- Brownie Cookies
ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
- Stand Mixer OR
- Hand Mixer
- Mixing Bowls
- Reynolds Parchment Paper
- Parchment Paper Sheets
- Baking Sheet
- Silicone Baking Mat
- Heart Cookie Cutters
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Rock on!
~Bobbi
Cut Out SOFT Sugar Cookies
Equipment
- Stand Mixer/Hand Mixer
- 9 x 13 Baking Sheet
- Cookie Cutters
Ingredients
- 3/4 Cup Butter, softened to room temperature
- 14 Tbsp Sugar, White, Granulated
- 2 Tbsp Brown Sugar
- 2 Tsp Vanilla Extract
- 1 Large Egg
- 1/4 Tsp Almond Extract
- 2 1/4 Cup Flour
- 1/2 Tsp Baking Powder
- Decor, if desired
- Frosting, if desired
Instructions
- In large bowl or stand mixer, beat butter until creamy.
- Add white and brown sugar. Beat on high for 3-4 minutes.
- Add the egg, vanilla and almond extract. Beat on high till combined.
- In a separate bowl, mix flour and baking powder. Add 1/2 of the mixture to the bowl. Beat on low until it starts to combine. Then slowly add the rest of the flour mixture until just combined. Don’t over beat this.
- Split the dough in half and place one half on a piece of parchment paper and the other half on a piece of parchment paper.
- Roll/flatten the dough out, no less than 1/4″ thick. Place in the refrigerator for 1 hour at the minimum, 1 day maximum.
- When dough is chilled. Remove dough from fridge. Preheat oven to 350°
- Line baking sheet with parchment paper or baking mat.
- Roll out one section of the dough with your rolling pin. Using a dusting of flour on the rolling mat and pin. Do this only to flatten the dough and fix any imperfections. Dough should be 1/4" thick. Use your desired cookie cutter. Place on baking sheet. NOTE: You can add decor that you want cooked with the cookie at this stage.
- Bake 8-11 minutes. Turning baking sheet halfway through the cooking time. NOTE: the trick to them staying soft is somewhat under cooking. Do NOT let the sides turn any shade of brown.
- Cool on baking sheet 5-10 minutes then transfer cookies to a cooling rack. Allow to cool completely before icing.
