Description
These Bakery-Style Soft Cut-Out Sugar Cookies bring the perfect balance of tender, buttery texture and sweet, flavorful icing. Ideal for holidays or special occasions, these cookies are soft, yet sturdy enough for decorating with vibrant icing that adds a lovely glossy finish. With almond and vanilla extracts enhancing the flavors, this recipe yields bakery-quality soft sugar cookies that create sweet memories.
Ingredients
Scale
Cookie Dough Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup salted butter, softened at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (or reduce to ¼ teaspoon for a milder taste)
Icing Ingredients
- 3 cups sifted powdered sugar
- 3-4 tablespoons milk
- 2 tablespoons light corn syrup
- ½ teaspoon vanilla extract
- Optional gel food coloring
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside to ensure even distribution throughout the dough.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This step incorporates air, which helps the cookies remain soft and tender.
- Add Eggs and Extracts: Beat in the eggs one at a time, fully incorporating each before adding the next. Then add the vanilla and almond extract, mixing until combined for a flavorful dough.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep cookies soft.
- Chill Dough: Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour. Chilling helps the dough firm up, making it easier to roll and cut.
- Roll and Cut Cookies: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use cookie cutters to cut desired shapes and place them on parchment-lined baking sheets about 1 inch apart.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, until the edges are just starting to turn golden but the centers remain soft. Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Icing: In a bowl, combine sifted powdered sugar, milk, light corn syrup, and vanilla extract. Mix until smooth and glossy. If using, add gel food coloring to desired colors.
- Decorate Cookies: Once cookies are completely cooled, use a spoon or piping bags to decorate with the prepared icing. Allow icing to set for at least 1 hour before serving or storing.
Notes
- Use room temperature eggs and butter for a smoother dough and better texture.
- Do not overbake cookies to maintain softness.
- Chilling the dough is essential for crisp edges and easier handling.
- Adjust almond extract quantity according to taste preference.
- For a thicker icing, use less milk; for thinner icing, add milk little by little.
- Store cookies in an airtight container at room temperature for up to 5 days.
