The Best Cut-Out Sugar Cookies (Soft & Non-Spreading)
These cut-out sugar cookies are soft, chewy, and hold their shape perfectly — with a shiny frosting that sets beautifully. A 30-year family recipe perfect for any holiday!
Ingredients
- 1 cup salted butter softened: Adds richness and keeps the cookies tender. Unsalted butter works too; just add a pinch more salt.
- 1 cup granulated sugar: Sweetens the cookies and aids in spreading slight caramelization for flavor.
- 2 teaspoons vanilla extract: Provides foundational flavor; substitute with almond extract for a nutty note if desired.
- 2 large eggs room temperature: Bind the ingredients; room temperature eggs blend more evenly into the batter.
- 2 ¾ cups all-purpose flour: The body of your cookies; sift before measuring for more accurate results.
- ¾ teaspoon baking powder: Offers a slight lift and tenderness.
- ½ teaspoon salt: Balances sweetness and enhances flavors.
- 4 cups powdered sugar sifted: Base for the icing, ensuring it’s smooth and lump-free.
- 3-4 Tablespoons milk room temperature: Adjusts icing consistency; use more or less for desired thickness.
- 2 ½ Tablespoons light corn syrup: Gives the icing shine and hardness once set.
- ½ teaspoon pure vanilla extract: adds complementary flavor to the icing.
- Gel food coloring optional: For decorating; gel coloring doesn’t alter icing consistency.
Instructions
- Step 1: Cream the Butter and Sugar
- In a large mixing bowl, cream the softened butter and granulated sugar together until pale and fluffy. This step is crucial for incorporating air, which helps the cookies rise and maintain texture.
- Step 2: Add Wet Ingredients
- Mix in the vanilla extract, then add the eggs one at a time, ensuring each is thoroughly incorporated before adding the next. Room temperature eggs help to blend seamlessly into the butter mixture.
- Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, folding gently to avoid overmixing, which could make the cookies tough.
- Step 4: Chill and Cut
- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the dough hold its shape during baking. Roll out the dough on a floured surface to your desired thickness, then cut with cookie cutters.
- Step 5: Bake and Frost
- Preheat your oven to 350°F (175°C). Bake the cookies on a parchment-lined baking sheet for 8-10 minutes until the edges are just set. For the icing, whisk together powdered sugar, milk, corn syrup, and vanilla extract. Adjust milk quantity for preferred consistency, and add gel food coloring if desired. Frost once cool for a shiny finish.
Notes
Storage: Store decorated cookies in a single layer or with wax paper between layers in an airtight container at room temperature for up to one week. The frosting actually helps seal in moisture and keeps the cookies fresh longer than unfrosted ones. Undecorated cookies freeze beautifully for up to 3 months.
Freezing: Both the baked unfrosted cookies and the unbaked dough freeze well. For baked cookies, freeze in a single layer then transfer to a freezer bag. For dough, wrap tightly in plastic wrap and freeze for up to 3 months — thaw overnight in the fridge before using.
Substitutions:
- Salted butter can be used in place of unsalted — just omit the additional salt in the recipe
- Almond extract can replace vanilla extract in the cookies for a slightly nutty, bakery-style flavor that pairs beautifully with the frosting
- For the frosting, fresh lemon juice can replace the milk for a subtle citrus note
- Gel food coloring is strongly recommended over liquid — liquid food coloring adds excess moisture and can throw off the frosting consistency