Elevated Soft Cutout Sugar Cookies with Creative Decor
These soft cutout sugar cookies are perfect for any occasion. With a tender crumb and endless decorating possibilities, they are sure to impress. Learn various decorating techniques from simple glazes to intricate royal icing designs.
Equipment
- Large bowl
- Electric mixer
- Medium bowl
- Plastic wrap
- Baking sheets
- Parchment paper
- Silicone baking mats
- Rolling Pin
- Cookie Cutters
- Wire rack
- Small Paintbrushes (food-safe)
- Piping Bags and Tips (various sizes)
- Offset spatula
- Toothpick
Ingredients
For the Cookies
- 1 cup Unsalted Butter (2 sticks), softened
- 1 ½ cups Granulated Sugar
- 2 Large Eggs room temperature
- 2 teaspoons Vanilla Extract
- 3 cups All-Purpose Flour plus more for dusting
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
For Decorating (choose based on desired techniques)
- Powdered Sugar (Confectioners' Sugar) For glazes and royal icing
- Milk or Water For glazes
- Meringue Powder For royal icing
- Food Coloring Gel food coloring (recommended)
- Sprinkles, Edible Glitter, Nonpareils, Dragees For texture and sparkle
- Small Paintbrushes (food-safe): For painting designs
- Piping Bags and Tips (various sizes): For intricate royal icing work
- Cookie Cutters
- Rolling Pin
- Parchment Paper or Silicone Baking Mats
Instructions
Making the Cookies
- In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy, then scrape down the sides.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients on low speed, mixing until just combined without overmixing.
- Divide the dough in half, flatten into discs, wrap tightly, and refrigerate for at least 30 minutes to two days for easier rolling and to prevent spreading.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
- On a lightly floured surface, roll out one chilled dough disc to about ¼ inch thick and cut out shapes with cookie cutters.
- Transfer cut cookies to prepared baking sheets, leaving 1 inch between them, and bake for 8-10 minutes until edges are lightly golden and centers are set.
- Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Decorating Your Cookies (Choose your adventure!)
- For a simple glaze, whisk powdered sugar with a small amount of milk or water to a pourable consistency, then dip cooled cookies and add sprinkles immediately.
- Prepare royal icing, color with gel food coloring, then use a piping bag with a small round tip to outline the cookie, letting it crust for 10-15 minutes.
- Thin some icing to flooding consistency, then fill the outlined area, spreading with a toothpick if needed, and allow to dry completely.
- To marble, pipe dots or lines of contrasting royal icing onto fresh wet flood icing and drag a toothpick through it.
- For edible paint, once royal icing is dry, mix gel food coloring with clear vanilla extract or vodka and use a food-safe paintbrush for designs.
- For stenciling, place an edible stencil over a dry royal iced cookie, gently spread thin contrasting royal icing over it, and carefully remove the stencil while wet.
- Achieve a sugar sanded or glittered effect by liberally sprinkling sanding sugar or edible glitter over a simple glaze or wet royal icing, then allow it to set.
- For two-tone dipped cookies, melt candy melts or chocolate, dip half a cooled cookie, and let it set on parchment paper before optionally dipping the other half in a contrasting color or adding sprinkles.
Notes
Chilling the dough is essential for preventing spread and ensuring easy handling. Do not overbake the cookies if you want them to remain soft. Fully cool cookies before decorating to avoid melting glazes or icing.