Soft Cutout Sugar Cookies with Edible Icing Recipe
If you love festive, soft, and endlessly customizable treats, then you’re going to adore this Soft Cutout Sugar Cookies with Edible Icing Recipe. I absolutely love how these cookies come out tender, with just the right bit of chewiness, and the icing makes them picture-perfect for holidays, celebrations, or just a cozy afternoon baking session. Trust me, once you try this recipe, your cookie game will never be the same.
Why You’ll Love This Recipe
- Soft and Tender Texture: These cookies stay delightfully soft even days after baking, perfect for those who hate dry, crumbly sugar cookies.
- Easy-to-Work Dough: The dough is forgiving and chill time makes it super easy to cut pretty shapes that hold their form while baking.
- Edible Icing Fun: Homemade icing is simple and glides on smoothly for decorating exactly how you want — no more store-bought sugar glaze.
- Perfect for Any Occasion: From casual get-togethers to fancy holidays, these cookies bring the festive vibes every single time.
Ingredients You’ll Need
The magic behind these Soft Cutout Sugar Cookies with Edible Icing Recipe lies in balancing simple, quality ingredients for that perfect softness and flavor. Let’s talk a bit about what you’ll need and why they matter.
- All-purpose flour: Gives structure without making the cookies dense; sift it to avoid lumps.
- Baking powder: Helps the cookies rise gently for that soft texture.
- Salt: Balances sweetness and enhances flavors.
- Salted butter: Using salted adds subtle depth; make sure it’s softened to cream easily.
- Granulated sugar: Sweetens and helps create a lovely crumb.
- Eggs: They bind everything and add richness—room temperature is best for smooth mixing.
- Vanilla extract: Adds classic warmth and flavor.
- Almond extract: A subtle touch adds complexity; you can adjust how much you use.
- Powdered sugar (for icing): Provides that smooth sweetness we want in the frosting.
- Milk: Thins the icing to just the right consistency for spreading or piping.
- Light corn syrup: Keeps the icing shiny and smooth once set.
- Gel food coloring (optional): For fun, vibrant icing colors without changing texture.
Variations
I love how this Soft Cutout Sugar Cookies with Edible Icing Recipe is a great canvas for your creativity. Over the years, I’ve played with flavors and colors, and the flexibility here is part of what makes it a favorite.
- Flavored extracts: I sometimes swap almond for lemon extract for a fresh twist—my family went crazy for the citrusy vibe.
- Gluten-free version: You can substitute a gluten-free flour blend; just watch the texture and add a little extra moisture if it feels dry.
- Vegan adaptation: Using vegan butter and a chia egg works surprisingly well, though the texture will be slightly different but still delicious.
- Spiced cookies: Add a teaspoon of cinnamon or pumpkin pie spice for seasonal fun—this was a hit at our last holiday party!
How to Make Soft Cutout Sugar Cookies with Edible Icing Recipe
Step 1: Mixing Your Dough Base
Start by whisking together your dry ingredients—flour, baking powder, and salt—in a large bowl. I always sift this to keep things light and lump-free. Then, in a separate bowl, cream the softened butter and sugar until it’s nice and fluffy—this step is key for that tender texture. Add in eggs one at a time so they blend smoothly, then stir in vanilla and almond extracts. Slowly add your flour mix on low speed until it comes together as a soft dough. You’ll notice it feels pliable but not sticky—that’s what you want!
Step 2: Rolling and Chilling the Dough
Divide your dough into two equal parts. Here’s a trick I learned: roll each portion out between two lightly floured sheets of parchment paper or on a silicone mat to about ¼-inch thick. Dust lightly with flour so it won’t stick, then cover with plastic wrap and pop it in the fridge for at least 1-2 hours (overnight is even better!). The chilling lets the dough firm up, making those cutout shapes really crisp around the edges and soft inside.
Step 3: Cutting and Baking Your Cookies
Preheat your oven to 375°F and line your baking sheets. Take one chilled dough portion and get your cookie cutters ready. Press them down firmly to get clean shapes, then carefully transfer to your baking sheets, leaving about 2-3 inches between cookies. When you reroll scraps, remember to chill them again to prevent spreading—this little detail makes all the difference! Bake for 8 to 10 minutes, watching closely for just a hint of golden edges while the centers stay soft. Let them cool on the sheet a bit before moving them to a rack so they hold together perfectly.
Step 4: Preparing the Edible Icing
While your cookies cool, mix the powdered sugar, 2 tablespoons of milk, light corn syrup, and vanilla extract until smooth. You want your icing thick but spreadable, so tweak the milk or sugar as needed. Use gel food coloring if you want to get creative here! When the cookies are completely cool, spread or pipe the icing on, and give it a couple of hours to set. This icing has a beautiful sheen and a firm finish that’s not too sweet—just right for kids and adults alike.
Pro Tips for Making Soft Cutout Sugar Cookies with Edible Icing Recipe
- Don’t Skip Chilling: Chilling the dough twice—once after rolling and again if you reroll scraps—is my secret to crisp edges and minimal spreading.
- Perfect Thickness: Roll your dough to about ¼-inch; going thinner makes cookies crispier, but here we want that soft, tender bite.
- Icing Consistency Adjustment: If your icing feels too runny, add a bit more powdered sugar; if too stiff, add milk one teaspoon at a time until perfect.
- Avoid Overbaking: Watch carefully—cookies are ready when edges are lightly golden but centers still look soft; they’ll firm up as they cool.
How to Serve Soft Cutout Sugar Cookies with Edible Icing Recipe
Garnishes
I usually keep it simple with a sprinkle of edible glitter or colorful sugar sprinkles on the wet icing—it adds sparkle and texture without overpowering the delicate vanilla-almond flavor. For special occasions, tiny edible pearls or silver dragees can make your cookies look like little works of art.
Side Dishes
These cookies are an absolute dream paired with a warm cup of spiced chai, a frothy latte, or even a simple glass of cold milk—my kids swear it’s a classic combo. For a party, I like to serve them alongside fresh fruit platters or mild cheese boards to balance sweetness.
Creative Ways to Present
One holiday, I stacked the cookies with edible icing “glue” into mini cookie towers tied with a festive ribbon—it was a showstopper! Another time, I packaged the cookies in clear cellophane bags with a personalized tag for easy gifting. You can also place them on a decorative platter lined with parchment and fresh herbs like rosemary for a rustic touch.
Make Ahead and Storage
Storing Leftovers
I store my leftover cookies in an airtight container at room temperature and they stay soft for up to a week. I like layering them between sheets of parchment paper to keep the icing intact. If you want to keep them longer, freezing is your friend.
Freezing
Freezing the dough works beautifully: I roll it out, cut shapes, then freeze the dough on the baking sheet before transferring to a freezer bag. This way, I can bake fresh cookies whenever I want, straight from the freezer—fantastic frosting weather is just a bake away. You can also freeze baked cookies (once cooled) for up to two months, just wrap them tightly.
Reheating
If you want to refresh frozen baked cookies, pop them in a preheated 300°F oven for 5 minutes or so. This brings back that freshly-baked softness without melting your icing. Just watch them carefully so they don’t dry out.
FAQs
-
Can I use this recipe without the almond extract?
Absolutely! While almond extract adds a subtle depth and warmth, you can just leave it out or replace it with vanilla extract for a more straightforward sugar cookie flavor. The cookies will still be soft and delicious.
-
How do I keep my cookies from spreading too much?
Chilling your dough thoroughly before cutting and baking is key. Also, after cutting, chill the cookies on the baking sheet for 10 minutes before placing them in the oven. This helps the dough hold its shape and prevents excessive spreading.
-
Can I make these cookies gluten-free?
Yes! Try using a gluten-free all-purpose flour blend with xanthan gum built-in. The texture will be a bit different, but you can achieve a very tasty and soft cookie.
-
What’s the best way to decorate if I’m short on time?
If time’s tight, you can simply dust the cooled cookies with powdered sugar or use store-bought icing. But trust me, the homemade edible icing spreads quickly and sets beautifully—just give it a couple of hours.
Final Thoughts
I truly hope you give this Soft Cutout Sugar Cookies with Edible Icing Recipe a try. It’s been a beloved staple in my kitchen for years, and I’m always amazed at how easy it is to personalize and bake guarantee-soft treats everyone loves. Whether you want to deck the halls or just enjoy sweet comfort food, these cookies fit the bill perfectly. Remember, take your time with chilling and don’t be afraid to get creative with your icing—that’s half the fun. Happy baking, friend!
