These soft cut-out sugar cookies are the perfect canvas for your back-to-school creativity! This recipe produces a wonderfully tender, flavorful cookie that holds its shape beautifully during baking, so your apple, pencil, and book shapes will come out crisp and clear. Unlike some sugar cookies that are hard and crunchy, these have a soft, buttery bite that melts in your mouth. They are incredibly fun to make with kids and are ideal for decorating with simple icing for teacher gifts or a first-day-of-school celebration.
Table of Contents
Why You’ll Love Soft Cut-Out Sugar Cookies
This sugar cookie recipe is a keeper because it’s reliable, delicious, and easy to work with. The dough doesn’t require excessive chilling and the flavor is rich with butter and vanilla, making them just as tasty plain as they are decorated.
- Holds Its Shape: Specifically designed to prevent spreading, so your detailed cut-out shapes stay sharp.
- Soft & Tender Texture: These cookies are soft and chewy, not hard or brittle.
- Delicious Buttery Flavor: A perfect balance of sweetness with a hint of vanilla that tastes amazing on its own.
- Perfect for Decorating: Provides a smooth, flat surface ideal for icing and sprinkles.
- Fun to Make: A great creative project for kids to celebrate holidays or special occasions like back to school.
Ingredients For Soft Sugar Cookies with School-Themed Designs
- For the Cookies:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional, but recommended for classic flavor)
- For the Simple Icing:
- 1 cup powdered sugar
- 2-3 tablespoons milk or water
- Food coloring (optional)
How to Make Soft Sugar Cookies with School-Themed Designs
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
- Cream Butter and Sugar: In a large bowl with an electric mixer, beat the softened butter and granulated sugar on medium-high speed until the mixture is pale and fluffy, about 3 minutes.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract (if using) until everything is well combined. Scrape down the sides of the bowl.
- Mix the Dough: With the mixer on low, gradually add the dry ingredients to the wet ingredients in two or three additions. Mix just until combined—do not overmix. The dough will be soft.
- Chill the Dough: Divide the dough in half, flatten each half into a 1-inch thick disk, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour. This step is crucial for preventing spread and making the dough easy to roll.
- Preheat and Roll: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Lightly flour your work surface and rolling pin. Roll out one disk of dough to about ¼-inch thickness.
- Cut and Bake: Use cookie cutters to cut out your desired shapes and carefully transfer them to the prepared baking sheets, leaving about 1 inch between them. Bake for 9-11 minutes, or until the edges are just beginning to turn a light golden brown. The centers should still look pale.
- Cool Completely: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Cookies must be 100% cool before decorating.
- Make the Icing: In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk. Add more milk, ½ teaspoon at a time, until you reach a smooth, pipeable consistency. Add food coloring if desired. Decorate the cooled cookies with icing and sprinkles.
Serving and Storage Tips
- Serving: These cookies are perfect for gifting. Pack them in a clear cellophane bag tied with a ribbon for a thoughtful teacher gift. They are also a fun centerpiece for a back-to-school party.
- Storage: Store undecorated cookies in an airtight container for up to a week. Once decorated, let the icing set completely (this can take several hours) before storing them in a single layer in an airtight container for up to 3 days.
Helpful Notes
- Even Thickness: Try to roll the dough to a consistent ¼-inch thickness to ensure all cookies bake evenly.
- Don’t Overbake: Pull the cookies from the oven when they are just starting to color on the edges. They will continue to bake on the hot pan and will set up to be soft, not crispy.
- Rerolling Scraps: Combine dough scraps and reroll them only once or twice. Overworking the dough can make the cookies tough.
Conclusion
This soft cut-out sugar cookie recipe is your ticket to creating beautiful and delicious treats for any occasion. They are dependable, easy to handle, and provide the perfect soft-textured base for all your creative decorating ideas. Making a batch of these for the start of the school year is a wonderful tradition that brings joy to kids, teachers, and parents alike. If you try this recipe, please leave a star rating and a comment below! We’d love to see your school-themed designs—share them on Pinterest!
Soft Cut-Out Sugar Cookies
Ingredients
For the Cookies:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract optional, but recommended for classic flavor
For the Simple Icing:
- 1 cup powdered sugar
- 2-3 tablespoons milk or water
- Food coloring optional
Instructions
Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
Cream Butter and Sugar:
- In a large bowl with an electric mixer, beat the softened butter and granulated sugar on medium-high speed until the mixture is pale and fluffy, about 3 minutes.
Add Egg and Extracts:
- Beat in the egg, vanilla extract, and almond extract (if using) until everything is well combined. Scrape down the sides of the bowl.
Mix the Dough:
- With the mixer on low, gradually add the dry ingredients to the wet ingredients in two or three additions. Mix just until combined—do not overmix. The dough will be soft.
Chill the Dough:
- Divide the dough in half, flatten each half into a 1-inch thick disk, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour. This step is crucial for preventing spread and making the dough easy to roll.
Preheat and Roll:
- When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Lightly flour your work surface and rolling pin. Roll out one disk of dough to about ¼-inch thickness.
Cut and Bake:
- Use cookie cutters to cut out your desired shapes and carefully transfer them to the prepared baking sheets, leaving about 1 inch between them. Bake for 9-11 minutes, or until the edges are just beginning to turn a light golden brown. The centers should still look pale.
Cool Completely:
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Cookies must be 100% cool before decorating.
Make the Icing:
- In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk. Add more milk, ½ teaspoon at a time, until you reach a smooth, pipeable consistency. Add food coloring if desired. Decorate the cooled cookies with icing and sprinkles.
Notes
Nutrition Information (per undecorated serving)
- Calories: 130 kcal
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 16g
- Sugar: 8g
- Protein: 1.5g
- Fiber: 0.5g
-
Sodium: 90mg
(Disclaimer: Nutrition information is an estimate and does not include icing.)
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Frequently Asked Questions (FAQ)
Can I use an alternative ingredient?
You can omit the almond extract if you have an allergy or don’t care for the flavor, but it does add a classic “bakery” taste. For the icing, you can use lemon juice instead of milk for a light, tangy flavor.
How do I make this gluten-free?
Substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. Chill the dough as directed, as gluten-free doughs can be stickier.
Why did my cookies spread and lose their shape?
This usually happens for a few reasons: the dough wasn’t chilled long enough, the butter was too soft, or there’s too much leavening. This recipe is balanced to minimize spread, so chilling the dough for at least an hour is the most important step to follow.
Is this recipe freezer-friendly?
Yes! You can freeze the dough disks for up to 3 months. Thaw in the refrigerator before rolling and baking. You can also freeze the baked, undecorated cookies.
How thick should the dough be?
For soft, sturdy cut-out cookies, ¼-inch thickness is ideal. Thinner cookies will be crispier, while thicker ones may need an extra minute or two of baking time.
