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Perfect Soft Christmas Sugar Cookie Cutouts Recipe

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These soft, buttery sugar cookies are perfect for holiday baking. With a tender, pillowy center and a hint of snap at the edge, they hold their shape beautifully and take royal icing like a dream.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2 oz (57g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1/4 cup (30g) powdered sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 2 1/2 cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Royal Icing (Optional):
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 4–6 tablespoons warm water
  • 1/2 teaspoon vanilla extract
  • Gel food coloring (optional)

Instructions

  1. Cream the butter and cream cheese together in a stand mixer or with a hand mixer on medium speed until smooth, about 1-2 minutes. Scrape the bowl.
  2. Add the granulated sugar and powdered sugar. Beat on medium speed for 2-3 minutes until light, fluffy, and pale.
  3. Add the egg, vanilla extract, and almond extract (if using). Beat on low speed until just combined. Scrape the bowl again.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until the flour disappears. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Divide into two equal portions, flatten into 1-inch thick disks, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or up to 3 days).
  7. When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Remove one disk from the fridge. Let sit at room temperature for 5 minutes. On a lightly floured surface, roll dough to 1/4-inch thickness.
  9. Dip cookie cutters in flour and cut out shapes. Transfer to prepared baking sheets, spacing 2 inches apart.
  10. Bake for 8-10 minutes, until edges are just set and centers look slightly underdone. Do not let edges brown.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
  12. Repeat with remaining dough and scraps (re-roll scraps once or twice).

Notes

The cream cheese is the secret to the soft texture. Chill the dough for at least 2 hours to prevent spreading. Do not overmix the dough. Bake one sheet at a time for best results. Cookies can be stored in an airtight container for up to 1 week or frozen for up to 3 months.

Nutrition

Keywords: soft sugar cookies, Christmas cookies, cutout cookies, holiday baking, cream cheese sugar cookies

Find it online: https://platebelle.com/perfect-soft-christmas-sugar-cookie-cutouts-recipe/