Looking for an easy rolled-out sugar cookie to decorate? These Soft Cut Out Sugar Cookies deliver rich butter and vanilla flavor, use simple pantry ingredients, and form a smooth, easy-to-work dough.
This sugar cookie recipe comes from my mother-in-law, Charlotte, who learned it in home economics nearly 40 years ago. It’s a reliable, crowd-pleasing classic: easy to make, easy to shape, and perfect for decorating. Bakers who try it often ask for the recipe.
What keeps me coming back to this recipe is the uncomplicated ingredient list and the forgiving dough. The texture is firm and non-sticky—almost like playdough—so it’s very easy to roll and cut. The cookies hold their shape while baking, making them ideal for detailed cutters and decorations. You can roll them thin or thicker (I often do a mix) depending on whether you prefer crisp edges or a softer, thicker cookie. The flavor is a simple, delicious blend of butter and vanilla.
Ingredients for Soft Cut Out Sugar Cookies
These cookies use pantry staples and are budget-friendly. Measure carefully for best results.
- All-purpose flour – 2 cups, sifted. Scoop and level when measuring flour.
- Baking powder – 1 ½ teaspoons. Ensure it’s fresh.
- Salt – ½ teaspoon to balance sweetness.
- Butter – ½ cup (1 stick) unsalted, softened but not warm.
- Granulated sugar – ¾ cup.
- Egg – 1, room temperature.
- Vanilla extract – 1 teaspoon. Use the vanilla you prefer.
- Milk – 1 tablespoon (whole or 2% recommended).
How to Make Sugar Cookie Dough
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment, cream the softened butter and sugar for 3–4 minutes, scraping the bowl as needed. Add the egg and beat until smooth and fluffy. Mix in the vanilla and milk.
- With the mixer on low, gradually add the dry ingredients until a cohesive dough forms.
- Shape the dough into a disk, wrap in parchment or plastic wrap, and chill in the refrigerator until firm enough to handle, about 1 hour.
- On a lightly floured surface, roll the dough to 1/4″–1/2″ thickness. Cut into shapes with cookie cutters.
- Arrange cookies on a lightly greased or parchment-lined baking sheet and bake in a preheated 400°F oven for 6–10 minutes, depending on thickness and cutter size. Allow cookies to cool on the pan a few minutes before transferring to a wire rack to cool completely before frosting.
Recipe notes
- This recipe scales well—double or triple it as needed.
- Using a 4″ cutter, one batch yields about 18 cookies; smaller cutters will produce more.
- For softer cookies, roll the dough to about ½” thick.
- Avoid using excess flour when rolling to keep cookies tender.
Baking Tips
These cookies bake at a relatively high temperature for a short time. Watch them closely to avoid overbaking, which will make them less soft. I recommend baking a test cookie and checking after 5 minutes to determine the ideal bake time for your oven. Let cookies rest on the baking sheet a few minutes before transferring to a wire rack to cool completely.
Storage
Store cooled cookies in an airtight container at room temperature for up to two weeks. For longer storage, freeze baked cookies for up to three months for best quality. To freeze frosted cookies, layer them with pieces of wax or parchment paper between each layer.
📖 Recipe
Soft Cut Out Sugar Cookies (Easy Recipe)
Ingredients
- 2 cups all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter, softened*
- ¾ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Sift together the flour, baking powder, and salt in a medium bowl.
- Cream the butter and sugar in a stand mixer with the paddle attachment for 3–4 minutes, scraping the bowl as needed. Add the egg and beat until smooth and fluffy. Stir in vanilla and milk.
- Slowly add the dry mixture to the mixer on low until a dough forms.
- Form the dough into a disk, wrap, and chill in the fridge about 1 hour until easy to handle.
- Roll the dough to 1/4″–1/2″ thickness on a lightly floured surface and cut into shapes.
- Bake at 400°F for 6–10 minutes on a parchment-lined or lightly greased sheet. Let cool on the pan briefly, then transfer to a wire rack to cool completely before frosting.
Notes
*Butter should be soft but not warm.
Yield: about 18–24 cookies depending on cutter size. Double the recipe for larger batches.
Do not overbake to keep cookies soft.
Simple frosting
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk
Beat ingredients until smooth and add coloring if desired.
Nutrition
Serving: 1 cookie • Calories: 120 kcal • Carbohydrates: 17 g • Protein: 2 g • Fat: 5 g • Calcium: 25 mg
Mention @mytxkitchen or tag #mytxkitchen!
FAQ
How do I keep sugar cookies from spreading?
Chill the dough for about an hour before rolling and avoid placing cold dough onto a hot baking sheet. Proper chilling and not overworking the dough will keep cookies from spreading.
How do I freeze frosted sugar cookies?
Place a single layer of frosted cookies in a tin lined with parchment or wax paper. To stack layers, put wax or parchment paper between them. Seal tightly and freeze up to three months.
How long do frosted sugar cookies last?
Properly stored baked cookies keep well at room temperature in an airtight container. Refrigerator or freezer storage extends shelf life. Always ensure cookies are fully cooled before storing.
These are my go-to cut-out cookies for holidays or whenever the kids want to decorate. I hope your family enjoys them as much as ours does.
Warmly,
Alaine
More recipes you may enjoy:
- Christmas White Trash
- 1886 Chocolate Cake
- Crunchy Peanut Butter Cookies
- Chocolate Chip Bourbon Cookie Bars
- Vanilla Bean Sugar Cookies
- Double Chocolate Peppermint Cookies