Ingredients

For the Soft Cut-Out Sugar Cookies

• 2 and 1/4 cups all-purpose flour (spooned and leveled, for the perfect cookie structure)
• 1/2 teaspoon baking powder (to give a slight lift without spreading)
• 1/4 teaspoon salt (enhances flavor)
• 3/4 cup unsalted butter, softened to room temperature (essential for creamy texture)
• 3/4 cup granulated sugar (for sweetness and crisp edges)
• 1 large egg, at room temperature (binds ingredients, adds richness)
• 2 teaspoons pure vanilla extract (for classic sugar cookie flavor)
• 1/4 teaspoon almond extract (adds a lovely subtle depth, optional but recommended)

For the Easy 3-Ingredient Royal Icing

• 1 1/2 cups powdered sugar (confectioners’ sugar), sifted (for a smooth, lump-free icing)
• 2 Tablespoons warm water (adjust as needed for consistency)
• 1/2 Tablespoon light corn syrup (gives a glossy finish and prevents brittleness)
• *Food coloring & flavorings optional (e.g., vanilla extract, lemon extract)

Instructions

Making the Perfect Cut-Out Sugar Cookies

1. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures these dry ingredients are evenly distributed, leading to a consistent cookie texture. Set this mixture aside.
2. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the softened unsalted butter and granulated sugar together. Beat on high speed for about 2 minutes, until the mixture is light, fluffy, and completely smooth and creamy. This creaming process incorporates air, contributing to the cookies’ soft texture.
3. Add the large egg, pure vanilla extract, and almond extract (if using) to the butter mixture. Beat on high speed for about 1 minute until thoroughly combined. Make sure to scrape down the sides and up the bottom of the bowl with a spatula, then beat again briefly to ensure all ingredients are fully incorporated. This prevents any unmixed pockets of ingredients.
4. Gradually add the prepared dry ingredients (flour, baking powder, salt mixture) to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. The dough will be relatively soft, but manageable.
5. Divide the dough into two equal portions. Place each portion on a separate sheet of parchment paper lightly dusted with flour. Lightly flour your rolling pin and roll the dough out evenly to about 1/4-inch thickness. Rolling between parchment paper helps prevent sticking and makes transfer easier.
6. Cover the rolled dough (still on the parchment paper) with plastic wrap or aluminum foil. Refrigerate for a minimum of 1-2 hours, or up to 2 days. Chilling the dough is a crucial step as it firms up the butter, which prevents the cookies from spreading too much in the oven, ensuring they hold their cut-out shapes.
7. Once the dough is properly chilled, preheat your oven to 350°F (175°C).
8. Line 2-3 large baking sheets with fresh parchment paper. Take one chilled dough portion from the refrigerator. Using your favorite cookie cutters, cut the dough into desired shapes. Carefully transfer the cut-out cookies to the prepared baking sheets, arranging them about 3 inches apart to allow for slight expansion. Gather the remaining dough scraps, gently re-roll them, and continue cutting until all dough is used.
9. Bake the cookies for 9-10 minutes, or until the edges are lightly golden brown. The centers should still be soft. Baking time can vary based on cookie size and oven, so keep an eye on them. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Cooling on the rack ensures air circulation, preventing soggy bottoms, and they must be completely cool before decorating with icing.

For the Easy Royal Icing

1. In a small bowl, combine the warm water and light corn syrup. Stir until the corn syrup is fully dissolved, creating a “sugar water” solution.
2. In a separate medium bowl, place the sifted powdered sugar. Gradually add the sugar water mixture to the powdered sugar, stirring continuously until thoroughly combined and smooth. The mixture will initially be thick.
3. Adjust the consistency of the icing by adding a tiny bit more warm water (1/4 teaspoon at a time) if it’s too thick, or a little more powdered sugar if it’s too thin. The ideal consistency you’re aiming for is a slowly dripping icing that, when drizzled into the bowl, slowly disappears back into the main mixture within 5-10 seconds. This is often referred to as “flood consistency.”
4. Now is the time to add food coloring and flavorings if desired. Mix well to achieve uniform color and flavor. To decorate, simply dip the top surface of each completely cooled cookie into the icing. Allow any excess icing to drip back into the bowl for a smooth, even coating.
5. Carefully place the iced cookies on a wire rack to harden and set. This will take several hours, or overnight, depending on humidity. If you plan to add sprinkles or other decorative embellishments, do so immediately after dipping each cookie, before the icing begins to set, ensuring they stick properly.
6. Once fully set, your beautifully decorated cookies are ready to enjoy! Store in an airtight container at room temperature for up to a week.

Notes