The Ultimate Soft and Chewy Cut-Out Sugar Cookies
This recipe delivers the best sugar cookies that are soft, chewy, and hold their shape perfectly for cutting and decorating. Achieve melt in your mouth texture every time.
- Prep Time: 25 min
- Cook Time: 10 min
- Total Time: 155 min
- Yield: 3 dozen 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together. Do not overmix.
- Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or up to 2 days. Chilling is key for no spread sugar cookies.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes.
- Place the cut-out sugar cookies onto the prepared baking sheets, leaving about 1 inch between them.
- Bake for 8 to 10 minutes, or until the edges are lightly golden. For soft sugar cookies, err on the side of slightly underbaking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cool, decorate with your favorite frosting for decorate frosting cookies.
Notes
- For the best results when cutting shapes, chill the rolled-out dough on the baking sheet for 10 minutes before baking.
- If you prefer a slightly crisper edge, bake for an additional minute.
- This dough freezes well; wrap the chilled disks tightly before freezing for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg