Soft Cut Out Sugar Cookies

5 from 1 vote

These sugar cookies are soft and easy to cut out into your favorite shapes for all Holidays! Decorate with icing and sprinkles for any occasion.

Prep Time30

Cook Time9

Chill Time2

Total Time2 39

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 97kcal

Author: Kayla Burton

Equipment

Baking sheet
Mixing bowls
Measuring spoons
Scale/measuring cups
Spatula
Cookie cutters
Rolling Pin
Wire cooling rack

Ingredients

⅓ cup (75.67 g) unsalted butter room temperature
⅔ cup (133.33 g) granulated sugar
1 large egg room temperature
½ teaspoon lemon extract
½ teaspoon vanilla extract
1¾ cups (218.75 g) all-purpose flour weighed in grams or spooned and leveled
¼ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon ground nutmeg
¼ teaspoon salt

Instructions

In a large bowl, cream together the softened butter and sugar until light and fluffy (2-3 minutes on medium speed). Mix in the egg, lemon extract, and vanilla extract.
Stir the flour, baking soda, baking powder, nutmeg, and salt into the wet ingredients just until combined. Wrap and refrigerate for at least 2 hours or overnight.
Take your dough out of the refrigerator and flour a clean surface. Preheat oven to 350°F.
Roll the dough onto the floured surface using a rolling pin. Cut out shapes with cookie cutters and carefully transfer them to a baking sheet. Bake 1 tray at a time until the edges just begin to tan (7-10 minutes).
While the tray bakes, brush excess flour off of the remaining dough and pack it into a smooth ball. Re-flour the surface, roll out the dough, and cut it out. Bake and repeat.
When the baked cookies are firm enough, transfer to a wire rack to cool completely. Frost and decorate as you like!

Notes

Dough: Keep the dough cold and surface floured so that the cookies don't stick to the surface/pin or spread in the oven. If the cookie dough gets too warm, place it in the refrigerator to firm up before baking.

Storage: Store unfrosted cookies at room temperature and iced cookies in the refrigerator for 1 week. Or, store in the freezer for up to 3 months. Cookie dough can be frozen, thawed in the refrigerator overnight, and baked 1 month later.

Nutrition: The provided nutrition information is an estimate, accuracy is not guaranteed. Number of cookies/servings will vary based on the different cookie cutters used.

Nutrition