This irresistible sugar cookie recipe brings you soft, thick, and beautifully balanced bakery style treats ideal for any celebration. Crafted with premium ingredients including unsalted butter, fresh egg, and aromatic vanilla, these cookies combine a lightly crisp edge with a melt in your mouth center. Perfect for decorating, they add charm to every gathering.

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I’ve experimented with many sugary treats but this Soft Cut Out Sugar Cookie recipe really stands out as the only sugar cookie recipe you’ll ever need. I start by mixing 2 3/4 cups all-purpose flour along with 1/2 teaspoon baking soda and 1/2 teaspoon baking powder to ensure a great rise in every bite.

I then add 1/4 teaspoon salt and 1 cup of softened unsalted butter which plays a big role in creating a soft and delicious texture. Next, I blend in 1 1/4 cups granulated sugar, a large egg, and 2 teaspoons of vanilla extract for that classic flavor that makes these cookies so memorable.

These cookies are not only perfect for cut-out fun but also ideal if you love decorating them as seen in top Christmas sugar cookie recipes and even gingerbread cut out recipes. They offer a wonderful balance of sweetness with modest nutritional values when enjoyed in moderation.

Enjoy baking and sharing these scrumptious treats!

Why I Like this Recipe

1. I like how simple this recipe is to follow – it makes my life so much easier even when im in a hurry.
2. I love that the dough turns out soft and thick so its perfect for decorating and experimenting with different designs.
3. I really appreciate that the butter and sugar mix perfectly, giving the cookies a rich flavor that reminds me of home cooking.
4. I also dig the fact that chilling the dough makes it easier to roll out, which saves me a lot of messy struggles in the kitchen.

Ingredients

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All-purpose Flour gives structure and is a good source of carbohydrates that hold the cookie together.
Unsalted Butter adds rich flavor and moisture that makes the cookies soft and tender.
Granulated Sugar sweetens the cookies and helps them develop a golden, crunchy edge when baked.
Egg helps bind the ingredients together and adds a small dose of protein to the mix.
Vanilla Extract enhances the overall flavor and warms up the taste without being too overpowering.

Ingredient Quantities

2 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 1/4 cups granulated sugar

1 large egg

2 teaspoons vanilla extract

How to Make this

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1. Preheat your oven to 350°F and line a couple of baking sheets with parchment paper.

2. In a medium bowl, mix together the 2 3/4 cups of all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

3. In a larger bowl, beat 1 cup softened unsalted butter and 1 1/4 cups granulated sugar until nice and fluffy.

4. Add in 1 large egg and 2 teaspoons of vanilla extract to the butter mixture, beating well until fully mixed.

5. Gradually stir the dry ingredients into the wet ingredients until it forms a smooth dough. Don’t over-mix it.

6. Wrap the dough in plastic wrap and chill it in the fridge for about 30 minutes to make it easier to work with.

7. On a lightly floured surface, roll out the dough to about 1/4 inch thickness and cut into your favourite shapes.

8. Place the cut-outs on your prepared baking sheets and bake in the preheated oven for 8-10 minutes until they’re set but still soft. Let them cool on the sheet a few minutes before transferring to a wire rack.

Equipment Needed

1. Oven (for preheating to 350°F)
2. Two baking sheets
3. Parchment paper
4. One medium mixing bowl
5. One large mixing bowl
6. Electric mixer or whisk
7. Measuring cups and spoons
8. Spatula
9. Plastic wrap
10. Refrigerator
11. Rolling pin
12. Cookie cutters or a sharp knife for cutting shapes
13. Cooling rack

FAQ

Q: How can I get my cookies to stay soft?

A: Make sure your butter is softened properly before mixing, and dont overwork the dough otherwise the cookies might turn out too tough.

Q: Can I make the dough ahead of time?

A: Yes, you can refrigerate the dough for up to 24 hours. Just let it sit at room temperature a bit before rollin it out to ensure easier cutting.

Q: What tips do you have for cutin out the shapes?

A: Roll the dough between two sheets of parchment paper and try to keep it about 1/4 inch thick. That way, your cookie shapes will come out clean and wont break easily.

Q: Can I substitute margarine for butter?

A: You can, but keep in mind margarine might alter the flavor and texture a little, so the end result might not be as rich and soft.

Q: How should I store any leftovers?

A: Store them in an airtight container at room temperature for a few days. If you wanna keep them longer, pop them in the freezer and let them thaw before serving.

Soft Cut Out Sugar Cookies Recipe Substitutions and Variations

All-purpose flour: You can try using a gluten free all purpose blend, but check if it needs a bit of xanthan gum for better structure.
Baking soda: If you dont have any, you can use about 1.5 teaspoons of baking powder in place of every 1/2 teaspoon baking soda, though it might change the rise a bit.
Unsalted butter: You could use salted butter instead, just reduce the extra salt in the recipe, or mix half butter with half coconut oil for a different flavor twist.
Granulated sugar: Coconut sugar works well as a substitute but may add a slight caramel note to your cookies.
Vanilla extract: If you dont have vanilla extract, a bit of almond extract or even a tiny splash of maple syrup can give a unique flavor, just use a bit less since these have stronger tastes.

Pro Tips

1. Once you chill the dough, let it sit at room temp for a couple minutes before rolling it out so its easier to work with but dont leave it out too long or it might get too soft.
2. Be careful not to overmix the dough when combining the wet and dry ingredients cause overdoing it can make the cookies tough.
3. Use a good set of cookie cutters and just dust them lightly with flour so they dont stick to the dough.
4. Check your oven’s real temperature with a thermometer if you can because sometimes ovens run hotter or cooler than what the dial says.