Soft sugar cookie recipe that is great for cut outs during the Holidays. Top with a homemade buttercream frosting or royal icing, and you have a divine treat.
I was craving thick soft sugar cookies today.
This craving might be triggered by the beautiful cut out Christmas cookie photos I’m seeing everywhere, on food magazine covers at the grocery store checkout, on large posters by the kitchen section of major retailers, and online. There’s no denying, sugar cookies are everywhere, calling to me.
I wanted a soft cut out sugar cookie recipe that involved almond extract. There’s something about the smell of almond extract that immediately puts me in the Holiday spirit and makes me want to bake ALL.THE.TIME. This recipe includes 2 teaspoons of almond extract. Its perfect.
You know, what else is perfect about this recipe? You do not have to refrigerate the dough before rolling out. How nice is that? Typical sugar cookie doughs, you have to refrigerate for 1-2 hours. That can be a bit frustrating when you want the cookies now.
Tips for this super soft sugar cookie recipe:
1. I wanted thick soft cookies, so I rolled my dough out to about 3/8 inch thickness. We found this to be the perfect thickness for the perfect soft sugar cookie experience.
2. Do not overmix the dough. Once you do not see the flour mixture in the dough, stop mixing. This will keep the cookies light and fluffy, instead of dense.
3. When you’re whipping up the frosting, be sure to whip the butter and sugar together until the color is light and the texture is fluffy. This is important in making the texture light and delicious.
You could also make this a drop sugar cookie recipe, if you’re not in the mood for cut-outs. Just roll up a tablespoon full of dough and place on your parchment paper lined baking sheet.
These are simple sugar cookies, that taste like you’ve been slaving in the kitchen all day. The accompanying icing recipe is a great basic icing recipe for any of your cookie or cupcake baking ventures.
Hope you enjoy this recipe as much as we did!
Soft Sugar Cookie Recipe
Soft sugar cookie recipe that is great for cut outs during the Holidays. Top with a homemade buttercream frosting or royal icing, and you have a divine treat.
Ingredients
Sugar Cookies
- 1 cup unsalted butter, softened
- 1/2 cup shortening
- 1 1/2 cup sugar
- 1 egg
- 1 1/2 tsp vanilla
- 2 tsp almond extract
- 4 cups flour
- 1/2 cup corn starch
- 2 tsp baking powder
Vanilla Buttercream Frosting
- 1/2 cup butter, softened
- 3 cups sifted powdered sugar
- 1 tsp vanilla
- 1 tsp milk (2% or whole)
Instructions
Sugar Cookies
In stand mixer, with paddle attachment, mix together butter, shortening and sugar. Beat the mixture until light in color and fluffy (a few minutes).
Turn mixer down to a low setting and add egg, vanilla, and almond extract. Add baking powder, and mix. Sift in flour and cornstarch until mixed thoroughly.
Prepare to roll out dough. Lightly flour your working surface and shape dough into a large ball. You do not need to refrigerate the dough.
Once you have rolled out dough to about 1/4-3/8 in thickness, you are ready to use your cut outs. Transfer your cut outs with a spatula to a parchment paper lined baking sheet.
Bake in a 325 degree preheated oven for 10-12 minutes. Leave the cookies on the hot baking sheet for 5 minutes, then transfer to a wire rack for further cooling. The cookies will be soft.
Vanilla Buttercream Frosting
Whisk Frosting ingredients together and spread over cookies with small spatula or knife.
Recipe Notes
Adapted from Gluesticks Blog
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