Looking for soft sugar cookies that hold their shape and stay tender after baking? This soft sugar cookie recipe is ideal for cut-out cookies, decorating with icing, gifting, freezing, and enjoying for days. The cookies bake with clean edges, a chewy-soft bite, and a rich vanilla flavor.
After tasting one of these cookies, I asked my husband if they reminded him of the soft frosted sugar cookies from the grocery store. His answer was simple: maybe, but these have better flavor. That is exactly what makes this recipe worth saving. These cookies are soft and tender, but they are not bland. They have a buttery vanilla flavor, a pleasant chew, and enough structure to be rolled, cut, baked, and decorated without losing their shape.
This is the kind of soft sugar cookie recipe you will want when you need reliable cut-out cookies for holidays, birthdays, cookie boxes, or decorated treats. The dough rolls smoothly, cuts cleanly, and bakes evenly. It also freezes well, which makes it useful when you want to prepare cookies ahead of time. Best of all, the dough does not require a long chill before baking, although a short rest in the refrigerator can make it easier to handle.
Don’t you already have recipes for sugar cookies on the blog?
Yes, there are several sugar cookie recipes, and each one has its own purpose. Some are classic, some are flavored, and some are designed for specific dietary needs. Think of sugar cookie recipes like shoes: one pair may be great, but different occasions call for different options.
- Classic Cut Out Sugar Cookies
- Pumpkin Cut Out Sugar Cookies
- Eggnog Sugar Cookies
- No Chill Sugar Cookies
- Vegan Sugar Cookies, especially helpful for egg and dairy allergies
The pumpkin and eggnog versions are easy to distinguish because they bring seasonal flavor to the dough. The vegan version also stands in its own category. The real question is how to choose between a classic cut-out cookie, a no-chill sugar cookie, and this soft sugar cookie recipe.
Classic cut-out sugar cookies are exactly what most people expect. They have a chewy center with just a hint of crispness around the lower edges. They are sturdy, dependable, and excellent for decorating. No-chill sugar cookies are slightly softer and convenient when you want to bake quickly without waiting for the dough to rest.
This recipe is for anyone who wants an extra-soft cut-out sugar cookie that still keeps its shape. These cookies are close in texture to the very soft frosted cookies sold in stores, but they are made to work with cookie cutters. They spread very little in the oven, so the shapes stay neat and defined. That makes them especially useful for decorated sugar cookies, including designs with royal icing, buttercream, or a simple glaze.
How long do the cookies stay soft?
These cookies stay soft for a surprisingly long time. In testing, a container of baked cookies was accidentally left in the refrigerator and rediscovered about two weeks later. The cookies were still soft and tasted good. While losing cookies in the fridge is not the best storage plan, it does show how well this recipe holds its texture.
The baked cookies also freeze well. Once thawed, their texture is very close to freshly baked cookies. Because they are soft, they thaw quickly, making them a good option for advance baking. This is especially helpful during busy holiday seasons when cookies are being made for gifts, parties, or family gatherings.
If you want a soft cut-out sugar cookie recipe that tastes great, holds its shape, and works well for decorating, this is a dependable choice. The cookies are tender enough to enjoy plain, but sturdy enough to handle icing and packaging.
A few tips for perfect cookies every time…
Start with softened butter, but avoid melted butter. It can be tempting to soften butter in the microwave, especially when you forget to take it out ahead of time. For some cookies, that shortcut works well enough. For cut-out sugar cookies, however, melted spots in the butter can cause the cookies to spread. For best results, cut the butter into tablespoon-size pieces and let it soften on the counter until you can press a small indent into it with your finger.
Do not beat the butter and sugar until very fluffy. For this recipe, you want the mixture combined and smooth, not whipped full of air. Too much air in the dough can encourage spreading during baking, particularly when using detailed cookie cutters. Mix on low speed and stop once the ingredients are evenly blended.
Preheat the oven fully before baking. An accurate oven temperature helps the cookies set properly. If the oven is too cool, the butter may melt before the dough sets, causing the cookies to spread. If the oven is too hot, the bottoms may brown before the centers bake through. A good sugar cookie should bake evenly with little to no browning on the bottom.
Chilling the dough is optional, but it can be helpful. This dough is soft, and on warm days it may be easier to cut clean shapes after a short chill. Even 10 to 15 minutes in the refrigerator can make the dough easier to handle, especially when using intricate cookie cutters.
Keep the dough thickness consistent. Even thickness helps the cookies bake evenly. If you are making several sizes, bake similar sizes together. Small cookies, medium cookies, and large cookies may need slightly different baking times, so grouping them on separate pans makes it easier to avoid overbaking.
Can I decorate these sugar cookies?
Yes. These soft sugar cookies are excellent for decorating. They taste delicious plain, but they also pair well with royal icing, buttercream, or a simple glaze. Because the cookies hold their shape, they are a good base for detailed designs, holiday cookies, monograms, animal prints, and other decorated cookie projects.
If royal icing is not your favorite, buttercream is also a great choice. A simple glaze works well too, especially for easy designs. Just be sure the cookies are completely cool before adding any icing so the decoration sets properly and does not melt into the surface.
Stay Soft Cut Out Sugar Cookies
about 24 3-inch cookies
10 minutes
12 minutes
22 minutes
These soft cut-out sugar cookies bake with clean edges, hold their shape, and stay tender for days. They are perfect for decorating with royal icing, buttercream, or glaze.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup honey or agave
- 1 tablespoon vanilla extract
- 1 large egg
- 3 1/2 cups all-purpose flour
- 2 tablespoons cornstarch or arrowroot powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- In a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, mix the butter, sugar, and honey until just combined. Do not whip too much air into the mixture. Scrape down the sides of the bowl.
- Add the vanilla extract and egg, then mix until incorporated.
- In a separate bowl, sift together the flour, cornstarch, salt, and baking powder.
- Add the flour mixture to the butter mixture in three additions, mixing on low speed just until combined after each addition.
- Place the cookie dough between two sheets of parchment paper or plastic wrap. Roll it to your preferred thickness. A thickness of about 5/8 inch works well for soft cookies.
- Chill the dough if desired. This step is optional, but it can make the soft dough easier to cut and transfer.
- When ready to bake, preheat the oven to 375 F. Line two baking sheets with parchment paper or silicone baking mats.
- Cut the dough into shapes and arrange the cookies on the prepared baking sheets, leaving at least 1 1/2 inches between each cookie for airflow.
- Bake for 10 to 12 minutes, rotating the pans halfway through baking.
- Let the cookies cool on the baking sheets for at least 5 minutes before carefully transferring them to a wire rack.
- Serve plain or decorate once completely cooled. Store baked cookies in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
Notes
- If using salted butter, omit the salt from the recipe. The butter does not need to be extremely soft; it only needs to be soft enough to mix with the sugar.
- You may adjust the extract flavor. Use all vanilla, or try 2 teaspoons vanilla with 1 teaspoon almond or lemon extract. If using an oil-based baking essence instead of extract, reduce the amount to 1 1/2 to 2 teaspoons.
- The baking time is based on cookies that are about 3 to 4 inches across. Check smaller cookies around 8 minutes. Larger cookies may need an extra minute or two.