Easy Soft Sugar Cookies Recipe (for Cut-Out Cookies)
Soft, thick sugar cookies that are easy to roll out, hold their shape and taste like a dream! Use your favorite cookie cutters for any holiday (Christmas, Valentine's Day, Hanukkah, Easter). I've included my favorite Vanilla Glaze Recipe below for easy reference! This dough is perfect for make-ahead and can be easily stored in fridge or freezer (long term). See Notes below recipe!
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Servings: 24 Cookies
Ingredients
For the Cookie Dough
- 12 tablespoons (169 g) unsalted butter (room temperature and cut into 12 pieces)
- 2/3 cup (133 g) granulated sugar
- 2 tablespoons (28 g) light brown sugar (packed)
- 1 teaspoon real vanilla extract
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 ¼ cup (304 g) all purpose flour (plus more for rolling out the cookies (how to measure flour))
For the Vanilla Icing
- 1 batch Easy Vanilla Glaze Recipe
Instructions
To Make the Cookie Dough
- To make the cookies, in the bowl of a stand mixer fitted with the paddle attachment, add the butter, granulated sugar, brown sugar and vanilla and mix on medium until light and fluffy, about 4 to 5 minutes. Scrape down the sides and bottom of the bowl and add in the egg, mixing for 3 minutes more.
- Add in the salt and baking powder and mix for 1 minute more, again scrape the sides of the bowl. Add in the flour and mix on low speed until to the dough just comes together.
- Set the dough on top of plastic wrap, shape into a disc, wrap tightly and stash in the fridge for 15 minutes.
- Preheat the oven to 375°F (190°C) and cover several baking sheets with parchment paper.
To Roll the Cookie Dough
- Take the dough out of the fridge and let the cookie dough sit for 10 minutes or longer to soften. Place the dough between two lightly floured layers of parchment. If you have a silicone baking mat, place it underneath the parchment to keep it from sliding on the counter. You’ll know the dough is soft enough to roll when it doesn’t crack and resist being rolled out. As you're rolling out the dough, check periodically to make sure the dough isn't sticking, add more flour (lightly) accordingly.
- Roll the dough to ¼- to ½-inch (0.5- to 1.3-cm) thickness. If I’m using a round cutter, I go for thicker cookies. If I’m using detailed cookie cutters, I will roll the dough on the thinner side. When rolling the dough, it is important to roll the dough and then give it a quarter turn and roll again. Repeat until you get the desired thickness, adding more flour as you go to keep the dough from sticking.The thicker the dough, the softer the cookie. Conversely, the thinner the cookie dough is rolled, the crisper the cookie will be.
- Sprinkle a small bit of flour over the top of the dough and dip your cookie cutter (I use a 2-inch [5-cm] round cutter) in flour. Press as many shapes as possible on the dough. Place the cookies on the parchment covered baking sheet, leaving 1 inch (2.5 cm) between cookies—they won’t spread much. Repeat with the other disc of dough, re-rolling dough and cutting cookies until the dough is gone. Ideally only re-roll the dough once; any more than that could yield a tough cookie.
- Place the cookies in the freezer for 15 to 20 minutes and then take them directly from the freezer to the middle rack of the oven and bake one sheet at a time for 8 to 9 minutes. It’s crucial not to overbake these. Let the cookies cool for 5 minutes on the baking sheet, and then transfer them to a rack to finish wire cooling.Cool completely before adding any icing, glaze or frosting.
For the Cookie Icing
- Make 1 batch Easy Vanilla Glaze using 3 tablespoons (60 g) heavy whipping cream (do not use milk). Use artificial vanilla extract if you'd like a bright glaze with no color imparted on the cookie; see full notes on the Vanilla Glaze Recipe post.Smear the frosting over the cut-out sugar cookies. The frosting will set after several hours. The icing will remain soft but set.
Notes
Notes
Mixer vs Your Arms
I mention an electric stand mixer in the instruction.Texture
We’re going to take these cut-out sugar cookies out of the oven when they are *just* done. You have to leave them on the baking sheet for 5 minutes for them to set to the perfect texture. Trust me!Cookie Variations
Add vanilla beans (or vanilla bean paste) to the dough for a mega vanilla experience (which you know I love. This is PERFECT with the vanilla glaze (use real vanilla bean). I think I might make this cookie have it's own blog post it's so good! Add lemon zest (or any citrus zest) to the dough. You could also replace the vanilla extract with almond extract 1:1. These are also delicious with a wee bit of spice added to them (think small bits of cinnamon and nutmeg with a brown butter glaze. Swoon). There is a Brown Butter Rum Glaze in The Cake Book that would be so good with these!Cookie Quantity
How many cookies this recipe yields depends on the size of your cookie cutters and how thin (or thick) you roll your dough.Cookie Storage
Store the cookies in an airtight container at room temperature. If you added the Vanilla Icing recipe listed above, store in a single layer until the frosting/icing is set.For long-term storage wrap the entire lump of cookie dough tightly (in plastic wrap, ideally) and then stash in an air-tight container.
Defrost the dough in the fridge overnight and then set on the counter to come closer to room temperature before rolling out your dough.
These are my favorite sugar cookies, I hope you love them!
Want More Cookie Tips?
Head over to My 10 Favorite Tips for Better Cookies! Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo