Soft Cut-Out Sugar Cookies

  • Author:
  • Prep Time: 2 hours (Includes chilling)
  • Cook Time: 2 hours
  • Total Time: 4 HOURS (Includes cooling)
  • Yield: This recipe yields about 3 to 4 dozen cookies. It really depends on how thick you roll your dough out. If you are baking for a large crowd, double the recipe.


Soft Cut-Out Sugar Cookies will be your go to sugar cookie recipe for any
occasion. Use your favorite cookie cutter shapes and have fun baking,
frosting and decorating!



  • 2 ½ cups sifted all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups granulated sugar
  • 1 cup (2 sticks) butter, soften
  • 1 egg
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 2 tablespoons heavy cream or whole milk
  • Sugar crystals for decorating

Sugar Cookie Frosting

  • 2 tablespoons unsalted butter
  • 1 pound of confectioners’ sugar, sifted
  • ¾ cup whole milk or heavy cream


  1. Sift the flour, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamed, about 2 minutes. Add the egg, vanilla extract, almond extract, and milk; beat on high speed until combined, about 1 minute.
  3. Add the dry ingredients to the wet ingredients and mix on low speed until combined.
  4. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat. The rolled dough can be any shape, as long as it is evenly 1/4 –inch thick.
  5. Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 2 days. Cover dough with parchment paper or plastic wrap.
  6. Once chilled, preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper or use a silicone mats. Remove one of the dough pieces from the refrigerator and using a heart shaped cookie cutter, cut into shapes. Reroll the remaining dough and continue cutting until all dough is used. Repeat with the 2nd dough piece.
  7. Bake for 10 -11 minutes, until lightly browned around the edges. (Remember it’s better to undercook the cookies rather than overcooking.) Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
  8. Make the icing: In a large bowl melt 2 tablespoons of butter. Add confectioners’ sugar. Stir in milk and beat with an electric mixer on medium speed until a desired consistency for frosting the cookies. If it’s too thick, add a little more milk. If it’s too thin add more confectioners’ sugar. Frost using a paint brush or use a spoon. Add sprinkles right after frosting. Return to wire rack to set. To make different colored icing, separate icing into different bowls. Stir a tiny drop of desired color such as red for pink, yellow, green or blue.
  9. Decorated or plain cookies stay fresh covered at room temperature or in the refrigerator for about one week. Tins work great to store them it. Keeps the cookies fresh and crisp.


Make- ahead tip:  Plain cookies freeze well up to 3 months. Thaw overnight in the refrigerator.

I don’t recommend freezing with the icing on top. You can chill the dough in the refrigerator for up to 2 days. You can all also freeze the dough for up to 3 months. Then allow to thaw in the refrigerator overnight before rolling out.