Soft Cut-Out Sugar Cookies with Vanilla Icing

These soft cut-out sugar cookies hold their shape in the oven and stay tender after they cool.

The simple vanilla icing is easy to customize and dries just firm enough for stacking and gifting.

Why You’ll Love It

• The dough is easy to roll and does not crack if you chill and handle it properly.
• The cookies keep their shape instead of puffing or spreading all over the pan.
• The texture is soft and slightly dense instead of dry or crumbly.
• The vanilla icing is simple to mix and easy to adjust for outlining or flooding.
• The dough and the baked cookies both freeze well for stress free baking later.

Ingredients

For the Cookies

2 ¾ cups (330g) all purpose flour, spooned and leveled.

1 teaspoon baking powder.

½ teaspoon fine salt.

1 cup (226g) unsalted butter, softened to slightly cool room temperature.

1 cup (200g) granulated sugar.

1 large egg, at room temperature if possible.

2 teaspoons vanilla extract.

½ teaspoon almond extract, optional but highly recommended for bakery style flavor.

For even baking and clean edges, use sturdy pans such as these
rimmed baking sheets.

To prevent sticking and help the cookies bake evenly, line your pans with
silicone baking mats.

For the Vanilla Icing

2 cups (240g) powdered sugar, sifted for a smooth texture.

2 to 3 tablespoons milk, plus more as needed to adjust consistency.

1 teaspoon vanilla extract.

Pinch of salt.

Gel food coloring, optional, for tinting the icing.

For easy decorating and control over details, use
piping bags with small tips.

Steps

Make the Dough

Measure all ingredients carefully to avoid dry or tough cookies.

Use a scale for the flour if possible, or spoon it into the cup and level it instead of scooping directly from the bag.

In a medium bowl whisk together the flour, baking powder, and salt until well combined.

Set this dry mixture aside.

In a large mixing bowl add the softened butter and granulated sugar.

Beat with a hand mixer or stand mixer on medium speed for 2 to 3 minutes until the mixture looks lighter in color and slightly fluffy.

Scrape down the sides and bottom of the bowl with a spatula so there are no streaks of unmixed butter.

Add the egg, vanilla extract, and almond extract to the bowl.

Beat on medium speed just until the mixture is smooth and the egg is fully incorporated.

Add about half of the flour mixture to the bowl.

Mix on low speed until most of the flour is combined.

Add the remaining flour mixture.

Mix on low again until the dough starts to clump and no large pockets of dry flour remain.

Turn off the mixer and use a spatula or clean hands to gently press the dough together into a soft mass.

The dough should feel soft and slightly tacky but should hold together when pressed.

Chill the Dough

Divide the dough into two equal portions with a knife or bench scraper.

Shape each portion into a flat disk about 1 inch thick.

Wrap each disk tightly in plastic wrap.

Refrigerate the dough for at least 1 hour and up to 24 hours.

Roll and Cut

When you are ready to bake, preheat your oven to 350°F (177°C).

Line your baking sheets with parchment paper or silicone baking mats.

Remove one dough disk from the refrigerator and let it sit at room temperature for 5 to 10 minutes if it is very hard.

The dough should be firm but rollable.

Lightly flour your work surface and a rolling pin.

Roll the dough to about ¼ inch thickness, rotating and lifting the dough as you go to prevent sticking.

For consistent thickness and easier rolling, an
adjustable rolling pin with guides works very well.

Dip your cookie cutters lightly in flour and shake off the excess.

Press the cutters straight down into the dough without twisting so the edges stay sharp.

Use a thin spatula to transfer cut shapes to the prepared baking sheet.

Leave about 1 to 2 inches between cookies for airflow, even though they will not spread much.

If the dough feels warm or soft, place the baking sheet with cut cookies into the refrigerator for 10 to 15 minutes before baking.

Bake the Cookies

Bake one sheet at a time in the preheated oven.

Bake for 8 to 11 minutes depending on the size of the cookies.

The tops should look set and the very edges should be just barely starting to turn a light golden color.

The centers will still look pale and slightly soft.

Remove the baking sheet from the oven and place it on a cooling rack.

Let the cookies cool on the sheet for 5 minutes so they can firm up.

Use a spatula to transfer the cookies to a wire rack to cool completely.

Make the Vanilla Icing

While the cookies cool, add the powdered sugar, 2 tablespoons of milk, vanilla extract, and a pinch of salt to a medium bowl.

Whisk until the mixture is smooth.

If the icing is too thick to stir easily, add milk a teaspoon at a time until it is smooth and pourable but still holds its shape for a few seconds on the surface.

If the icing is too thin, add a bit more powdered sugar and whisk again.

Divide the icing into smaller bowls if you plan to color it.

Add gel food coloring a tiny amount at a time, stirring until the color is even.

Decorate the Cookies

Make sure the cookies are completely cool before you decorate them.

Warm cookies will melt the icing and ruin the designs.

Transfer icing to piping bags, squeeze bottles, or use small spatulas or spoons for a simpler glaze style.

Outline the cookies with a slightly thicker icing if you want clean borders.

Flood the centers with slightly thinner icing if you want a smooth, filled in look.

Gently shake or tap the cookie to help the icing settle into a smooth layer.

Place decorated cookies on a rack or parchment lined tray.

Let them dry at room temperature for 1 to 3 hours until the surface is dry to the touch.

Helpful Tips and Substitutions

If the dough feels crumbly after mixing, knead it gently with your hands for a short time until it just comes together.

If the dough is very sticky, chill it longer or sprinkle a little extra flour on the surface and rolling pin.

Rolling dough between two sheets of parchment paper can help prevent sticking and keep the surface smooth.

Always re roll scraps gently and avoid adding too much extra flour so the cookies stay tender.

If you do not like almond extract, replace it with more vanilla extract instead.

For a citrus twist, add a teaspoon of finely grated lemon or orange zest to the dough with the sugar and butter.

For stronger vanilla flavor, use a good quality extract or a paste and increase it slightly if you like.

If you need a very firm icing for detailed designs, use a royal icing recipe with meringue powder instead of this simple milk icing.

If you plan to transport or gift the cookies, drying the icing completely and storing them in a sturdy
airtight cookie container helps protect the decorations.

Serving Ideas

Serve these cookies plain with white icing for a clean, classic look.

Use colored icing and simple shapes for holidays, birthdays, or themed parties.

Create sandwich cookies by pairing two cookies with a thin layer of icing or buttercream between them.

Crumble leftover cookies over ice cream or yogurt for a quick dessert topping.

Arrange different shapes and colors on a platter to make an easy dessert centerpiece.

Package a few cookies in small bags or boxes as simple homemade gifts.

Make-Ahead and Storage

Wrap dough disks tightly in plastic and refrigerate for up to 3 days before rolling and baking.

If the chilled dough is very hard, let it rest at room temperature for 10 to 15 minutes before rolling.

For longer storage, freeze the wrapped dough disks for up to 2 months.

Thaw frozen dough overnight in the refrigerator before using it.

You can also cut the dough into shapes and freeze them on a baking sheet until solid.

Transfer the frozen shapes to a freezer bag and bake them from frozen, adding 1 or 2 minutes to the bake time.

Baked undecorated cookies keep in an airtight container at room temperature for about 5 days.

You can freeze baked undecorated cookies for up to 2 months by layering them between sheets of parchment in a freezer safe container.

To store decorated cookies, let the icing dry completely first.

Place them in a single layer in an airtight container, or stack them carefully with parchment between layers.

Keep decorated cookies at room temperature for 4 to 5 days.

A
freezer safe storage container works well if you want to freeze undecorated cookies ahead of time.

Bringing It All Together

Once you understand the dough texture, chilling time, and icing consistency, this recipe becomes a reliable base for any decorated sugar cookie project.

With a little planning and the right tools, you can roll, cut, bake, and decorate cookies that look neat and taste like they came from a bakery, all from your own kitchen.