This recipe yields irresistibly soft, bakery-style sugar cookies that are both thick and delicately flavored. Crafted from a blend of pristine butter, sugar, and vanilla, they offer a tender bite that melts in your mouth. Perfect for personalization with decorative touches, these cookies are a must-try treat for every occasion.

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I personally love making soft cut out sugar cookies cause they’re simple and delicious treats that you can enjoy any time of year. My recipe calls for basic ingredients like 2 3/4 cups all purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 3/4 cup unsalted butter that’s softened, 1 cup granulated sugar, one large egg, and 1 teaspoon vanilla extract.

These cookies come out soft and thick which makes them perfect for icing that eventually hardens. I’ve tested this recipe and compared it to other classics from Christmas sugar cookie recipes and even some cut out ones used for gingerbread treats.

They offer a balanced mix of carbohydrates and fats which provide a quick energy boost with moderate nutritional value. Every batch reminds me of the simple joy behind resepi biskut and easy Christmas baking recipes, proving these cookies are a reliable treat for any celebration.

Why I Like this Recipe

1) I love how simple it is to make these cookies. Even if I’m not a baking pro, the steps are clear and easy enough that I can follow along without stressing about it.
2) I really like that you get to chill the dough before rolling it out. It makes it so much easier to cut out all the fun shapes i think of, and that’s a game changer when I’m trying to be creative.
3) The cookies come out soft and thick which reminds me of bakery style treats even though i’m making them at home. The texture is just perfect and they hold up great if i want to decorate them.
4) I also enjoy how flexible the recipe is. It lets me add my own twist here and there, whether i’m changing up a little bit of flavor or trying out cool designs, which makes baking them feel a lot more personal and fun.

Ingredients

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All purpose flour: Provides essential carbohydrates and structure for perfect cookie dough formation.
Unsalted butter: Adds rich flavor, on top of creating soft, tender texture using fats.
Granulated sugar: Sweetens cookies while aiding browning and contributing simple carbohydrates energy.
Large egg: Provides protein and moisture to bind ingredients while enriching the batter.
Vanilla extract: Boosts flavor with aromatic notes that subtly enhance overall cookie sweetness.
Baking powder: Leavens dough by releasing tiny bubbles to produce delightfully soft texture.
Salt: Balances sweetness and intensifies flavors in every bite of these yummy cookies.

Ingredient Quantities

2 3/4 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

How to Make this

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

2. Sift together the flour, baking powder and salt in a medium bowl

3. In a big bowl, beat the softened butter and sugar until its light and fluffy, about 2 to 3 minutes

4. Add the egg and vanilla extract to the butter mixture and mix it in well

5. Gradually add the dry ingredients to the wet mixture, stirring until just combined

6. Divide the dough into two halves, wrap each in plastic wrap and chill for at least one hour so it’s easier to roll out

7. On a lightly floured surface, roll out one half of the dough to about 1/4-inch thickness

8. Cut out your favorite shapes with cookie cutters and place them on the prepared baking sheet

9. Bake for 8 to 10 minutes until the edges start to get a light golden color

10. Let the cookies cool on the sheet for a few minutes before moving them to a cooling rack to cool completely Enjoy your soft sugar cookies!

Equipment Needed

1. Oven – preheated to 350°F
2. Baking sheet and parchment paper
3. Medium bowl for sifting the flour, baking powder, and salt
4. Large bowl for beating the butter and sugar
5. Electric or hand mixer
6. Measuring cups and spoons
7. Plastic wrap for chilling the dough
8. Lightly floured work surface
9. Rolling pin to roll out the dough
10. Cookie cutters for shaping the cookies
11. Cooling rack to let the cookies cool completely

FAQ

How do I ensure these sugar cookies come out super soft?

Try not to overbake them. Pull them from the oven when they just start to set even if they look a bit underdone. They'll firm up as they cool!

Can I freeze the cookie dough?

Yes, definitely. Wrap the dough tightly or use an airtight container, and it should be good for a month. Just let it thaw a bit before rolling out.

What if I only have salted butter instead of unsalted?

You can use salted butter, but reduce the salt in the recipe a little to balance the flavors.

How thick should I roll the dough?

Roll it about a quarter inch thick for best results. It helps the cookies keep their shape and ensures they bake evenly.

Any tips for the perfect cut-out shapes?

Chill the dough in the fridge for about 30 minutes first. This makes it easier to roll out and cut without sticking or breaking apart.

Soft Cut Out Sugar Cookies Recipe Substitutions and Variations

If you don’t have all purpose flour available, you can use a gluten free all purpose blend which works pretty well for most recipes
If you’re out of baking powder, try mixing ¼ teaspoon baking soda with ½ teaspoon cream of tartar as a substitute
Instead of unsalted butter, margarine or coconut oil (in equal amounts) can be used, but keep in mind it might add a slight coconut flavor
You can swap granulated sugar for light brown sugar which gives a softer and moister texture to the cookies
If you’re short on eggs, ¼ cup of unsweetened applesauce makes a decent replacement in these cookies

Pro Tips

1. Be really careful not to overmix your dough when you add the flour cuz if you do it too much it can make the cookies tough and won’t give you that soft texture you want.

2. Make sure you chill the dough in the fridge for the full time recommended and even a little extra if you can. Cold dough is way easier to work with and helps keep your cookie shapes neat when you roll them out.

3. Keep a close eye on the cookies while they bake since ovens can vary a lot. They can go from almost done to burnt pretty quickly so trust your eyes rather than the clock all the time.

4. Lastly, remember to let the cookies cool on the baking sheet for a few minutes before moving them over to a rack. Skipping that step might cause them to break apart and nobody wants that messy situation.