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The Softest Cut-Out Sugar Cookies That Hold Their Shape

A stack and arrangement of freshly baked, pale yellow soft sugar cookies coated in granulated sugar.
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You need a sugar cookie recipe that delivers a wonderfully soft, chewy center while remaining sturdy enough for cutting and decorating. This is the best sugar cookie recipe for achieving that bakery style texture that stays tender for days.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is key for a tender cookie.
  2. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or up to 2 days. Chilling prevents spreading.
  6. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one chilled dough disk to about 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes.
  8. Place the cut-out cookies onto the prepared baking sheets, leaving about 1 inch between them.
  9. Bake for 8 to 10 minutes. The edges should be set, but the centers should still look slightly pale. For the softest cookies, err on the side of underbaking slightly.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Once cool, decorate with your favorite frosting. These cookies stay soft for days when stored in an airtight container.

Notes

  • For guaranteed no-spread sugar cookies, chill the cut-out shapes on the baking sheet for 15 minutes in the freezer before baking.
  • If you want a slightly thicker cookie, chill the dough for a minimum of 3 hours.
  • To keep these homemade sugar cookies soft, store them with a slice of bread in the airtight container; the cookies will absorb moisture from the bread.

Nutrition

Find it online: https://magazinemeal.com/soft-sugar-cookies-recipe-tender-cutout/