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The Best Soft & Chewy Cutout Sugar Cookies That Hold Their Shape

A close-up of several round, golden-edged sugar cookies piled on a white plate near a window.
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A reliable recipe for classic vanilla sugar cookies that stay soft and chewy while holding their shape perfectly for cutting and decorating.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  3. Beat in the egg and vanilla extract until just combined.
  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.
  6. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Cut out desired shapes using cookie cutters.
  8. Place the cutouts onto the prepared baking sheets, leaving about 1 inch between them.
  9. Bake for 8 to 10 minutes, or until the edges are lightly golden. The centers should still look soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before decorating.

Notes

  • For the best shape retention, chill the cutouts on the baking sheet for 10 minutes before placing them in the oven.
  • If you prefer a slightly chewier cookie, reduce the baking time by 1 minute.
  • This dough freezes well; wrap chilled, unbaked cutouts tightly and freeze up to 3 months.

Nutrition

Find it online: https://tastytribune.com/best-sugar-cookies-that-hold-shape/