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The Best Soft Sugar Cookies That Hold Their Shape for Cutouts

A stack of star-shaped soft sugar cookies sprinkled with coarse sugar, resting on a white plate.
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This recipe delivers the softest, most buttery sugar cookies that melt in your mouth, yet are sturdy enough to cut out and decorate perfectly for holidays or any occasion. Follow these simple steps for guaranteed, consistent results.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is key for texture.
  2. Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
  3. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  5. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour. Chilling prevents spreading.
  6. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one chilled dough disk to about 1/4 inch thickness. Use your favorite cookie cutters to cut shapes.
  8. Place the cut-out sugar cookies onto the prepared baking sheets, spacing them about 1 inch apart.
  9. Bake for 8 to 10 minutes, or until the edges are just set and very lightly golden. For the softest cookies, err on the side of underbaking slightly.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Frost or decorate once fully cooled. These classic sugar cookies stay soft for days.

Notes

  • For the best no spread cookie recipe results, make sure your butter is softened but still cool to the touch, not melted.
  • If you are cutting out shapes, chilling the dough for 1 hour is mandatory. You can also chill the cut-out shapes on the baking sheet for 15 minutes before baking.
  • To keep these bakery style sugar cookies soft for a week, store them in an airtight container with a slice of bread or a tortilla to maintain moisture.
  • Use high-quality vanilla extract for that rich, buttery vanilla cookies flavor.

Nutrition

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