The Best Soft Cut-Out Sugar Cookies
I love this classic sugar cookie recipe because the cookies bake up soft with lightly crisp edges and a buttery flavor. The dough chills well and rolls out easily for clean cut shapes.
Ingredients
- 3.5 cups all purpose flour | 485g
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 sticks unsalted butter, room temperature |170g
- 1 cup granulated white sugar | 200g
- 2 eggs, room temperature
- 2 teaspoon vanilla extract
- 1/4 cup milk | 2 ounces
Instructions
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.3.5 cups all purpose flour | 485g1/4 teaspoon baking soda1/4 teaspoon salt
- Cream butter and sugar: In a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and creamy.1 1/2 sticks unsalted butter, room temperature |170g1 cup granulated white sugar | 200g
- Add eggs: Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.2 eggs, room temperature
- Mix in extract: Add the extract and mix just until combined.2 teaspoon vanilla extract
- Add dry ingredients and milk: With the mixer on low speed, add the dry ingredients in batches, alternating with the milk. Mix just until the dough comes together. Do not overmix.1/4 cup milk | 2 ounces
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Roll and cut: Roll the chilled dough to 1/4-inch thickness on a lightly floured surface. Cut into desired shapes using cookie cutters.
- Preheat oven: Preheat the oven to 350°F.
- Bake: Bake for 10 to 12 minutes, or until the bottoms are lightly golden. Larger cookies may require additional baking time.
- Cool: Transfer cookies to a wire rack and cool completely before decorating or storing.
- Store: Store in an airtight container at room temperature.
- Yield: The number of cookies will vary depending on the size of your cookie cutters.