I’ve finally found the soft cut out sugar cookies that stay thick, tender, and picture-perfect on every Christmas cookie tray. This is the recipe everyone asks for before the last frosted cookie disappears.

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I’m obsessed with these soft cut out sugar cookies because they’re thick, tender, and actually taste good before the frosting even shows up. The edges hold their shape, the centers stay soft, and that bakery-style bite makes them impossible for me to ignore.

I love how the unsalted butter gives them rich flavor, while pure vanilla extract keeps every bite sweet and classic without being boring. And the decorating?

Pure bonus. I pile these onto my Christmas cookie tray every year because they look festive, taste amazing, and disappear fast.

But honestly, I’d eat them plain. No shame at all.

Ingredients

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All purpose flour gives the cookies structure, but keeps them tender enough to bite.
Cornstarch is the soft-cookie secret.
It makes the centers feel almost bakery-style.
Baking powder adds a tiny lift, so they’re not flat little crackers.
Fine salt balances the sweetness and makes the vanilla taste way more alive.
Unsalted butter brings rich flavor, soft edges, and that classic cookie smell.
Granulated sugar sweetens things up and helps the cookies bake with lightly crisp edges.
The egg holds everything together, so the dough rolls and cuts cleanly.
Pure vanilla extract adds cozy flavor.
Basically, it makes them taste like childhood.
Milk helps the dough come together when it’s feeling dry or crumbly.
Plus, these ingredients make cookies sturdy enough for frosting, but still soft inside.

Ingredient Quantities

3 cups (360 g) all purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

1/2 teaspoon fine salt

1 cup (227 g) unsalted butter, softened

1 cup (200 g) granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 to 2 tablespoons milk, as needed to bring dough together

How to Make this

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1. Preheat oven to 350 F (175 C) and line baking sheets with parchment paper.

2. Whisk together 3 cups (360 g) all purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, and 1/2 teaspoon fine salt in a bowl.

3. In a separate large bowl, cream 1 cup (227 g) softened unsalted butter and 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes.

4. Beat in 1 large egg and 1 teaspoon pure vanilla extract until combined.

5. Gradually add the dry ingredients to the butter mixture and mix just until a soft dough forms. If the dough seems too crumbly, add 1 to 2 tablespoons milk as needed to bring it together.

6. Divide the dough in half, flatten into disks, wrap in plastic, and chill in the refrigerator for at least 1 hour until firm enough to roll.

7. Roll one disk between two sheets of parchment to about 1/4 inch thickness. Cut with cookie cutters and transfer shapes to the prepared baking sheets, spacing about 1 inch apart.

8. Bake for 8 to 10 minutes, or until the edges are set but the cookies remain pale and soft in the centers.

9. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Equipment Needed

1. Oven and baking sheets lined with parchment paper
2. Large mixing bowl and medium mixing bowl
3. Electric mixer or stand mixer with paddle attachment (or wooden spoon for manual creaming)
4. Measuring cups and spoons and a kitchen scale (optional for grams)
5. Whisk and rubber spatula
6. Rolling pin and extra parchment sheets for rolling
7. Cookie cutters and bench scraper or offset spatula for transferring shapes
8. Wire cooling rack

FAQ

3 cups (360 g) all purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

1/2 teaspoon fine salt

1 cup (227 g) unsalted butter, softened

1 cup (200 g) granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 to 2 tablespoons milk, as needed to bring dough together

In a bowl whisk flour, cornstarch, baking powder, and salt until combined.

In a large bowl beat softened butter and sugar until light and fluffy, about 2 to 3 minutes.

Add the egg and vanilla and beat until mixed.

Gradually add the dry ingredients and mix on low until the dough comes together. If dough seems too dry, add 1 tablespoon milk and mix, add second tablespoon only if necessary.

Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour until firm.

Preheat oven to 350 F (175 C). Line baking sheets with parchment paper.

Roll dough between two sheets of parchment to about 1/4 inch thick. Cut shapes with cookie cutters and transfer to prepared sheets, spacing about 1 inch apart.

Bake for 8 to 10 minutes, until edges are set and just beginning to turn golden. Do not overbake to keep cookies soft.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Chilling the dough makes cutting cleaner and helps preserve the cookie shape during baking.

For perfectly soft centers, err on the shorter side of baking time.

Store cooled cookies in an airtight container at room temperature for up to 5 days.

Q: Can I make the dough ahead of time? A: Yes. Wrap the dough disk tightly and refrigerate up to 3 days or freeze up to 3 months. Thaw in the refrigerator before rolling.

Q: Why is cornstarch included? A: Cornstarch tenderizes the texture so the cookies stay soft and have a delicate bite.

Q: My cookies spread and lose their shape. What went wrong? A: The dough was likely too warm. Chill the dough until firm, and make sure your butter is softened but not melted.

Q: Can I use powdered sugar instead of granulated? A: You can, but powder will produce a softer, slightly denser cookie and may change how the dough handles. If substituting, reduce other liquids slightly.

Q: How do I get crisp edges with a soft center? A: Roll thinly to about 1/4 inch and bake just until edges set, then remove from oven. Let cookies rest on the warm sheet for a few minutes to finish setting.

Q: Can these be decorated with royal icing? A: Yes. Ensure cookies are completely cool and firm before piping royal icing so decorations stay smooth.

Q: How many cookies does this recipe make? A: Yield depends on cutter size. With medium cutters expect about 24 to 30 cookies.

Soft Cut Out Sugar Cookies Recipe Substitutions and Variations

All purpose flour: use a 1:1 gluten free blend with xanthan gum for similar texture, or swap up to 50% with whole wheat pastry flour for a nuttier, slightly denser cookie.
Unsalted butter: replace with equal weight solid coconut oil for a subtle coconut note, or use vegan stick margarine for a dairy free option; chilling time may vary.
Granulated sugar: substitute light brown sugar 1:1 for a moister, chewier cookie and mild caramel flavor, or use coconut sugar 1:1 for a lower glycemic alternative with a deeper taste.
Large egg: use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes) for an egg free option, or replace with 1/4 cup applesauce for added moisture and a softer crumb.

Pro Tips

1. Chill the dough until it is really firm before rolling. Cold dough is less sticky and keeps cookie shapes sharp, so you get cleaner cutouts and less spreading in the oven.

2. Roll between two sheets of parchment to avoid adding extra flour. If the dough warms and gets soft, pop the whole sheet back in the fridge for 10 to 15 minutes to firm up again rather than overflouring, which can make the cookies tough.

3. For perfectly even cookies, roll to a consistent thickness of about 1/4 inch and rotate the cut shapes on the sheet so heat distributes evenly. If you want a slightly softer center, aim for the shorter end of the baking time.

4. Use room temperature butter for easy creaming but not too soft. If the butter is greasy, the dough will be oily and harder to handle. If it is too cold, creaming will be lumpy. Beat until light and fluffy, then gently fold in the dry ingredients to avoid overworking the dough.

Soft Cut Out Sugar Cookies Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

162

kcal

Equipment: 1. Oven and baking sheets lined with parchment paper
2. Large mixing bowl and medium mixing bowl
3. Electric mixer or stand mixer with paddle attachment (or wooden spoon for manual creaming)
4. Measuring cups and spoons and a kitchen scale (optional for grams)
5. Whisk and rubber spatula
6. Rolling pin and extra parchment sheets for rolling
7. Cookie cutters and bench scraper or offset spatula for transferring shapes
8. Wire cooling rack

Ingredients

3 cups (360 g) all purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon fine salt
1 cup (227 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 to 2 tablespoons milk, as needed to bring dough together

Directions

Preheat oven to 350 F (175 C) and line baking sheets with parchment paper.
Whisk together 3 cups (360 g) all purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, and 1/2 teaspoon fine salt in a bowl.
In a separate large bowl, cream 1 cup (227 g) softened unsalted butter and 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes.
Beat in 1 large egg and 1 teaspoon pure vanilla extract until combined.
Gradually add the dry ingredients to the butter mixture and mix just until a soft dough forms. If the dough seems too crumbly, add 1 to 2 tablespoons milk as needed to bring it together.
Divide the dough in half, flatten into disks, wrap in plastic, and chill in the refrigerator for at least 1 hour until firm enough to roll.
Roll one disk between two sheets of parchment to about 1/4 inch thickness. Cut with cookie cutters and transfer shapes to the prepared baking sheets, spacing about 1 inch apart.
Bake for 8 to 10 minutes, or until the edges are set but the cookies remain pale and soft in the centers.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.