Why do my cut out sugar cookies spread?

Spreading usually comes from warm dough or too little flour. Use room temperature butter, not melted, and spoon the flour into the measuring cup and level it off. Chill the dough before you roll it, then bake the cookies on parchment paper about 1 inch apart.

Do I have to chill the dough for cut out sugar cookies?

Yes. We cover the dough with plastic wrap and chill it for 20 minutes, until it is firm but not too firm to roll.

How do I keep cut out sugar cookies soft?

Roll the dough to 1/8 inch thick on a lightly floured surface, and mix only until the dough comes together. Bake at 350°F for 9 minutes, until lightly brown. Our family likes them a little undercooked, so do not overbake.

Can I make cut out sugar cookie dough ahead, and can I freeze the cookies?

You can. I often make the dough on one day and refrigerate it, then roll, cut, and bake on the second day. If the dough feels too firm, let it sit on the counter for a few minutes before rolling. You can freeze the baked cookies too. Let them cool completely first.

How long do I bake smaller cookies?

Smaller cutters bake faster, so start checking at 7 minutes. Take them out when they are lightly brown, and let them cool on the rack.

Best Soft Cut Out Sugar Cookie Recipe for Christmas

Name: Best Soft Cut Out Sugar Cookie Recipe for Christmas
Prep time: 25 min
Cook time: 9 min
Total time: 34 min
Cuisine: American
Ingredients: Cookie Recipe:; 1 cup unsalted butter room temperature; 1 cup of sugar; 2 eggs; 1 1/2 tsp vanilla; 2 1/2 cups of all-purpose flour; 1 tsp baking powder; 1/2 tsp Salt; Frosting Recipe:; 6 tablespoons of butter; 2 cups of confectioner sugar; 2 tablespoons of milk

Ingredients

Units Scale

Cookie Recipe:
1 cup unsalted butter room temperature
1 cup of sugar
2 eggs
1 1/2 tsp vanilla
2 1/2 cups of all-purpose flour
1 tsp baking powder
1/2 tsp Salt
Frosting Recipe:
6 tablespoons of butter
2 cups of confectioner sugar
2 tablespoons of milk

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Instructions

Preheat oven to 350°
In a stand mixer or with a hand mixer cream together room temperature butter & sugar until fluffy.
Add the eggs, and vanilla to the butter & sugar.
Sift together the all-purpose flour, baking powder & salt.
Mix together the flour mixture with the butter mixture. Do not overwork.
When the sugar cookie dough has come together cover with plastic wrap and chil for 20 minutes.
When the sugar cookie dough is firm but not too firm, on a lightly floured surface, use a rolling pin to roll out the dough to 1/8 thickness, and cut with your favorite cookie cutters.
Gently transfer the cookies to a prepared baking sheet that has been lined with a sheet of parchment paper.
If you are making with sprinkles, decorate with sprinkles before baking.
Place cookies about 1 inch apart and bake for 9 minutes. Do not overbake but bake until they are lightly brown. (our family likes them a little undercooked)
Place the baked cookies on a Cooling Rack and cool completely.
If using frosting, cool completely before frosting.
For Frosting:
Placed softened 6 tablespoons of butter in a mixer with 2 cups of confectioners sugar and beat until fluffy. Add milk a little at a time as needed to get the correct consistency.

Notes

Update on 12-11-22: Flour is 2 & 1/2 cup of flour
Chill the dough for 20 minutes, until it is firm but not too firm to roll.
You can make the dough a day ahead and refrigerate it, then roll, cut, and bake the next day.
Cool the cookies completely before frosting.

Author: Susan Buonpane
Prep Time: 25 minutes
Cook Time: 9 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 146
Sugar: 12.2 g
Sodium: 38.2 mg
Fat: 7.4 g
Carbohydrates: 19 g
Fiber: 0.2 g
Protein: 1.3 g
Cholesterol: 29 mg