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Easy Soft Vanilla Almond Sugar Cookie Cutouts
Whip up the Easy Soft Vanilla Almond Sugar Cookie Cutout Recipe! Buttery, soft cookies that hold their shape—perfect for holidays and special moments.
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Servings: 60 to 80 cookies depending on size
Calories: 168kcal
Equipment
- Stand Mixer with Paddle Attachment
- Mepple Rolling Pin with ¼" thickness guides
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Ingredients
- 2 cups salted butter softened (4 sticks)
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 ½ cups powdered sugar
- ½ cup light corn syrup
- 4 large eggs room temperature
- 2 Tablespoons vanilla extract
- 2 teaspoon almond extract
- 1 teaspoon Kosher salt
- 2 teaspoon baking powder
- 8 cups all-purpose flour
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C).
Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
Cream Butter and Flavorings
- In a separate large bowl, use a mixer to beat the softened butter, vanilla extract, and almond extract until the mixture is light and fluffy, about 3–5 minutes.
Add Sugars and Corn Syrup
- Scrape down the sides of the bowl, then add the sugars and corn syrup. Mix until well incorporated.
Add Eggs
- Scrape down the sides of the bowl again. Add the eggs one at a time, mixing thoroughly after each addition until fully combined.
Incorporate Dry Ingredients
- Gradually add the flour mixture to the wet ingredients. Beat until just combined. If the dough feels too sticky, add a little more flour. If it’s too dry, add a splash of milk to adjust the texture.
Chill the Dough
- Divide the dough into two portions. Wrap each portion in plastic wrap and refrigerate for at least 2 hours to firm up before rolling and cutting.
Roll Out the Dough
- Once the dough has chilled, take out a small portion and let it sit at room temperature for about 15 minutes to soften slightly, making it easier to roll.
- On a lightly floured surface, roll out the dough to a ¼-inch thickness. Use cookie cutters to cut the dough into your desired shapes.
Bake
- Place the shaped dough onto a baking sheet lined with parchment paper. Bake in the preheated oven for 6 to 10 minutes, or until the edges are lightly golden.
Cool and Decorate
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate as desired.
Nutrition
Serving: 1large cookie | Calories: 168kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 110mg | Potassium: 30mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 207IU | Calcium: 18mg | Iron: 1mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.