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The Best Soft Sugar Cookie Recipe for Perfect Cutouts

A stack of golden, baked sugar cookie cutouts generously topped with sparkling granulated sugar, resting on a white plate.

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This is the best sugar cookie recipe for soft, buttery cookies that hold their shape perfectly for cutouts and decorating. You get a reliable, easy recipe for classic homemade sugar cookies.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  2. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and chill for at least 2 hours, or until firm.
  6. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness.
  8. Use cookie cutters to cut out shapes. Place the cutouts onto the prepared baking sheets.
  9. Bake for 8 to 10 minutes, or until the edges are lightly golden. For soft sugar cookies, err on the side of underbaking slightly.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before decorating.

Notes

  • For the best cutout results, chill the dough thoroughly. If your kitchen is warm, chill the cutouts on the baking sheet for 10 minutes before baking.
  • If you prefer a chewier cookie, slightly reduce the baking time.
  • This dough freezes well. Wrap chilled, unbaked cutouts tightly and freeze for up to 3 months.

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