Sugar Cookies (Soft, No-Spread & Easy)

We have all been there. You spend hours chilling dough, rolling it out, and painstakingly cutting out adorable gingerbread men or snowflakes. You slide them into the oven with high hopes, only to pull out a tray of unrecognizable, amorphous blobs that have merged into one giant “mega-cookie.”

It is heartbreaking. And it ends today.

This is the Ultimate Cut Out Sugar Cookie. It is engineered to keep its shape. If you cut out a star with sharp points, you will bake a star with sharp points.

But unlike many “structural” cookies that taste like cardboard, these remain tender, buttery, and soft in the center. They are the perfect canvas for royal icing, buttercream, or a simple dusting of sprinkles.

Why This Recipe Works

Achieving the “perfect” sugar cookie is a balancing act between flavor and structure. Here is why this specific ratio succeeds where others fail:

• The Butter/Flour Ratio: We use a higher ratio of flour to butter than a drop cookie. This structure prevents the fat from melting too quickly and spreading the dough before it sets.
• Baking Powder Control: We use just enough leavening to keep the cookie soft, but not enough to make it puff up into a dome. Flat tops are essential for professional-looking decorating.
• Chilled Dough: Cold fat is sturdy fat. By chilling the dough, we ensure the butter remains solid until it hits the hot oven, locking the shape in place instantly.

Ingredients Notes

• Unsalted Butter: This gives you total control over the flavor. Make sure it is softened to room temperature—soft enough to leave an indent with your finger, but not greasy or melting.
• Granulated Sugar: Standard white sugar is best here. It provides crisp edges. (Brown sugar adds moisture which creates chewiness but can cause spreading, so we skip it for cut-outs).
• Eggs: Use large eggs at room temperature. Cold eggs can shock the butter and cause the batter to curdle or separate.
• Vanilla Extract: Use a high-quality pure vanilla extract. Since this is a simple butter cookie, the vanilla flavor really shines through.
• Almond Extract (Optional): For that “bakery style” flavor, swap half the vanilla for almond extract. It adds a lovely floral note.
• All-Purpose Flour: Measure carefully! Spoon and level your flour. If you scoop directly from the bag, you might pack too much flour, leading to dry, crumbly dough.

Step-by-Step Instructions

Follow these steps for sharp edges and tender centers.

1. Cream the Butter and Sugar

In a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed.

• Timing: Beat for about 2-3 minutes until light and fluffy. Do not rush this step; you are aerating the butter which creates a tender texture.

2. Add Wet Ingredients

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Add the vanilla extract.

3. The Dry Mix

Turn the mixer to low speed. Gradually add the flour mixture (flour, baking powder, salt).

• Stop Early: Mix only until the flour is just incorporated and the dough pulls away from the sides of the bowl. Over-mixing develops gluten, which leads to tough cookies.

4. The Chill (Crucial!)

Divide the dough into two discs. Wrap tightly in plastic wrap.

• Time: Refrigerate for at least 2 hours, or up to 2 days.
• Pro Tip: If you are in a rush, you can freeze the dough for 20-30 minutes, but fridge chilling is more even.

5. Roll and Cut

Preheat oven to 375°F (190°C).

• Surface: Lightly flour your counter.
• Roll: Roll the dough to 1/4-inch thickness. If you like thicker, softer cookies, go for 1/3-inch.
• Cut: Use your favorite cookie cutters. Dip the cutter in flour between cuts to prevent sticking.
• Transfer: Use a thin spatula to move shapes to a parchment-lined baking sheet.

6. Bake

Bake for 10-12 minutes.

• The Visual Cue: You want the cookies to look matte on top and just barely golden on the very bottom edge. Do not let them brown on top, or they will be crunchy.

Troubleshooting Your Dough

• Dough is Crumbly/Dry: You likely measured too much flour. Let the dough sit at room temperature for 5 minutes and try kneading it gently with warm hands to bring it together.
• Dough is Sticky: Your butter might have been too warm. Dust your rolling pin and counter generously with flour. If it’s unmanageable, pop it back in the fridge for 15 minutes.
• Cookies Spread: The dough got too warm before baking. Put the entire baking sheet (with the cut-out shapes) in the freezer for 5 minutes before putting it in the oven. This “flash freeze” guarantees sharp edges.

Decorating Options

• Royal Icing: For that smooth, hard, glossy finish that looks professional.
• Buttercream: For a soft, delicious, nostalgic “Lofthouse” style cookie.
• Glaze: A simple mix of powdered sugar and milk for a quick drizzle.
• Sprinkles: Add them before baking if you aren’t doing icing.

Storage and Freezing

Sugar cookies are the ultimate make-ahead treat.

• Baked Cookies: Store in an airtight container at room temperature for up to 1 week.
• Freezing Dough: You can freeze the dough discs for up to 1 month. Thaw in the fridge overnight before rolling.
• Freezing Baked Cookies: Freeze undecorated cookies in layers separated by wax paper for up to 3 months.