The Best Soft Cutout Sugar Cookies (No-Chill Recipe)
Welcome! I’m Sarah, and I’m so happy you’re here. You asked for the ultimate sugar cookie recipe—one that is easy, buttery, holds its shape for cutting, and stays soft after baking. This is my go-to recipe for perfect holiday sugar cookies that deliver that melt-in-your-mouth texture every time.
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 50 min
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, for bakery flavor)
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. This step builds air for a soft cookie.
- Beat in the egg and vanilla extract (and almond extract, if using) until just combined. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the dough just comes together. Do not overmix.
- Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. This quick chill helps the dough handle cutting cleanly.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Remove one disk of dough from the refrigerator. On a lightly floured surface, roll the dough out to about 1/4-inch thickness.
- Use your favorite cookie cutters to cut out shapes. Place the cut shapes onto the prepared baking sheets, leaving about 1 inch between them.
- Bake for 8 to 10 minutes, or until the edges are just set and lightly golden. For soft sugar cookies, err on the side of underbaking slightly.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Decorate once fully cooled.
Notes
- For the best results when cutting shapes, chill your cookie cutters in the freezer for 10 minutes before using them.
- If you want a chewier cookie, reduce the baking time by one minute.
- This dough is excellent for making cut and bake cookies; you can wrap the rolled-out dough around a clean can or bottle, chill until firm, and slice for uniform rounds.
- For decorating sugar cookies, a simple royal icing or a glaze made with powdered sugar and milk works well.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15
- Sodium: 85
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 0
- Protein: 2
- Cholesterol: 30