These cookies are wonderful all year round but I thought I’d show you how magical they are in the spring! They are so much fun to decorate with the family!
They are nice and soft in the center, golden on the edges, they are perfectly buttery and you’ll love them!
I like to make these on the thicker side because that’s where I get the ultimate softness but not too thick- they still need to be cookies 😉
Soft Cutout Sugar Cookies
- 2 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cream of tartar powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon nutmeg
- 1 and 1/2 cups confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon light corn syrup
- 2 – 2.5 Tablespoons room temperature water
- pinch salt
- Food coloring as needed
- Mix the dry ingredients. Whisk the flour, baking powder, cream of tartar, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy. Add the egg, vanilla, ground nutmeg and and beat on high speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it– see me do this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough.
- Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. Allow cookies to cool completely before decorating.
- Make the icing: Mix all of the ingredients together, divide into bowls or piping bags with different colors if you want to make colorful glazed cookies!
- Decorate the cooled cookies with the glaze.
- Enjoy cookies right away or wait until the icing sets to serve them. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. You can also refrigerate up to 10 days.
Recipe adapted by Sally McKenney*