Here’s a homemade soft sugar cookie recipe for you to use for cut out cookies. Perfect for Valentine’s Day, Christmas and birthdays!!
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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Cut Out SOFT Sugar Cookies
- Stand Mixer/Hand Mixer
- 9 x 13 Baking Sheet
- Cookie Cutters
- 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
- 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.