Cut Out Soft Sugar Cookies
Have you ever had those soft frosted cookies they sell in the bakeries of most grocery stores? They’re cake like. These Soft Cut Out Sugar Cookies are just like them.
I personally like a little crunch to my cookie, but every now and then, I go for the soft. They happen to be Sarah’s favorite.
A little heads up here. When you decide to make them, give yourself the time in between the prep of the dough to the baking to the frosting/icing, if you plan to frost or ice them. There is a wait in between these to make them work.
I prepared my dough in the morning, without help. Then early evening I cut them and baked them, with a 3 year old helper. So, keep in mind, this was not about perfection. After dinner, we frosted them.
Ashlyn 😉 My 3 year old helper.
Ashlyn’s solo cookie decoration.
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.
The eyeballs can be found many places, but I got mine at Party City. I’m not sure if they’re located everywhere, but most party stores should have them.
How do you like your cookies, soft or crunchy? Thick or thin?
More cookie ideas..
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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Cut Out SOFT Sugar Cookies
- Stand Mixer/Hand Mixer
- 9 x 13 Baking Sheet
- Cookie Cutters
- 3/4 Cup Butter, softened to room temperature
- 1 Cup Sugar
- 2 Tsp Vanilla Extract
- 1 Large Egg
- 1/4 Tsp Almond Extract
- 2 1/4 Cup Flour
- 1/2 Tsp Baking Powder
- In large bowl or stand mixer, beat butter until creamy.
- Add the 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 on 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. I did.
- Bake 8-11 minutes. Turning baking sheet halfway through the cooking time. NOTE: the trick to them staying soft is somewhat undercooking. 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.