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The Ultimate Soft & Buttery Cut-Out Sugar Cookies That Hold Their Shape

Close-up of three halves of a soft, thick sugar cookie stacked, showing the fluffy interior texture.
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This is the best sugar cookie recipe for making soft, chewy, and buttery cookies that hold their shape perfectly for decorating. You get foolproof results every time you bake.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional, for flavor depth)

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  2. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. This step builds air for a tender cookie.
  3. Beat in the egg, vanilla extract, and almond extract (if using) until just combined. Scrape down the sides of the bowl as needed.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Divide the dough in half. Flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or until firm enough to roll out without spreading. Chilling is key for perfect cut-outs.
  6. Preheat your oven to 350°F (175°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. Use your favorite cookie cutters to cut out shapes.
  8. Carefully transfer the cut-out sugar cookies to the prepared baking sheets. If the dough softens too much while cutting, return the cut-outs to the refrigerator for 10 minutes before baking.
  9. Bake for 8 to 10 minutes. The edges should be set but the centers should still look slightly soft. For thicker baked cookies, lean toward the 10-minute mark.
  10. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Decorate once fully cooled.

Notes

  • For the softest, chewiest sugar cookies, do not overbake. Remove them when the edges are just beginning to turn golden.
  • If you plan on using thick royal icing for decorating sugar cookies, chilling the dough thoroughly is your secret weapon against spreading.
  • You can substitute a portion of the all-purpose flour with cake flour for an even more tender texture.

Nutrition

Find it online: https://eatableempress.com/ultimate-sugar-cookie-recipe-cut-out/