Soft Cut-Out Sugar Cookies
These cookies keep their shape in the oven, bake up soft and flavorful, and decorate beautifully with naturally colored icing.
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Equipment
- Cookie Cutters
- Rolling Pin
- Parchment Paper
- Plastic Wrap for chilling dough
Ingredients
For Cookies
- 2½ cups All-Purpose Flour
- 2 large Eggs room temperature
- 1 cup Sugar
- 1 cup Butter salted, softened
- 2 teaspoons Vanilla Extract
- ¾ teaspoon Baking Powder
- ½ teaspoon Salt
For Icing
- 1 cup Confectioners Sugar
- 2 tablespoons Milk or light cream
- Nature’s Colors Food Coloring by India Tree
Instructions
Cookie Instructions
- Cream the softened butter and sugar together in the bowl of a standing mixer until light and fluffy.1 cup Butter, 1 cup Sugar
- Add vanilla and eggs and beat until combined.2 teaspoons Vanilla Extract, 2 large Eggs
- Whisk together the flour, baking powder, and salt in a separate bowl, then add it to the mixer on low speed. Mix just until the dough comes together (avoid overmixing).2½ cups All-Purpose Flour, ¾ teaspoon Baking Powder, ½ teaspoon Salt
- Divide the dough into two equal portions. Shape each into a flat disc and wrap tightly in plastic wrap.
- Chill for at least 1 hour or overnight.
- Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
- Let one dough disc sit at room temperature for about 5 minutes so it softens slightly.
- Roll the dough on a lightly floured surface to ½-inch thickness. Cut out shapes and place them 1 inch apart on the baking sheets.
- Re-roll scraps once and continue cutting until all dough is used.
- Bake for 9–10 minutes, or until the edges look set but not browned.
- Cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely. Repeat with the second disc.
Icing Instructions
- Add the confectioners sugar to a medium bowl.1 cup Confectioners Sugar
- Add milk and whisk until smooth, adding small splashes of milk only if needed to reach your desired thickness.2 tablespoons Milk
- Divide the icing into small bowls and tint each portion with your chosen shades using India Tree’s Nature’s Colors.Nature’s Colors Food Coloring by India Tree
Notes
- Butter temperature matters. Too cold and it won’t cream. Too warm and the cookies may spread.
- Don’t skip the chill time. The dough needs time to firm up so the cookies hold their shape.
- Thickness affects texture. Rolling to ½ inch gives you soft, sturdy cookies that decorate well.
- Natural dyes develop over time. Let your tinted icing rest for a minute or two before adjusting the color.
- Freeze the dough. Wrapped tightly, the discs freeze beautifully for up to 6 months (perfect for holiday prep).
Nutrition
Calories: 116kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 86mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 174IU | Calcium: 10mg | Iron: 0.5mg
Servings: 3 dozen
Calories: 116kcal
Cost: $5.00