Ultra Soft Frosted Cutout Sugar Cookies That Hold Their Shape

Is there anything more satisfying than a sugar cookie that actually behaves? You know the struggle: you roll out the dough, cut out a perfect star or a sweet little heart, only to have it spread into a puddle in the oven. What if I told you that the perfect, ultra soft frosted cutout sugar cookie that holds its shape is totally within your reach? This is my go-to recipe for holidays, birthdays, and any day that calls for a little edible joy. It’s the one my kids beg for, and honestly, it might just become your new favorite baking project.

Top Reasons To Make It

These cookies are a dream for a few big reasons. First, they’re incredibly forgiving. The dough is a dream to roll out, and it doesn’t require any tricky chilling time before you start cutting shapes. Second, they bake up with sharp, clean edges every single time. No more misshapen snowmen! And finally, that soft, cake-like texture under a blanket of sweet frosting is just heavenly. They’re the perfect canvas for all your creative cookie ideas.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened: The base for a rich, tender crumb.
• 1 ½ cups granulated sugar: For the perfect sweetness.
• 2 large eggs, room temperature: They bind everything together beautifully.
• 1 teaspoon vanilla extract: A classic flavor that can’t be beat.
• 1 teaspoon almond extract: The secret weapon for that bakery-style depth.
• 4 cups all-purpose flour: The structure that helps them hold their shape.
• 1 teaspoon baking powder: Lifts the cookies just enough.
• ½ teaspoon salt: Balances all the sweetness.

For the Frosting:

• ½ cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 3-4 tablespoons milk or plant-based milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until it’s light and fluffy, about 2-3 minutes.
3. Beat in the eggs, one at a time, followed by the vanilla and almond extracts. Scrape down the sides of the bowl to make sure everything is incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until a soft dough forms. Don’t overmix!
5. On a lightly floured surface, roll the dough out to about ¼-inch thickness. Cut out your desired shapes with cookie cutters and place them about an inch apart on the prepared baking sheets.
6. Bake for 8-10 minutes. You want the edges to be just barely starting to turn golden. The tops should still look pale. This is the key to a soft cookie.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before frosting.
8. For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar, milk, and vanilla, beating until light and spreadable. Add a pinch of salt to cut the sweetness. Frost those cool cookies and have fun with sprinkles!

Variations & Substitutions

This recipe is a fantastic base for all sorts of fun cookie recipes. For a lemon twist, add the zest of one lemon to the dough and use lemon juice in the frosting instead of milk. If you need a gluten-free option, a 1:1 gluten-free baking flour blend works wonderfully here. And for a dairy-free version, use your favorite plant-based butter and milk. So versatile.

Make-Ahead & Freezer Tips

This dough is a busy baker’s best friend. You can make it up to 2 days ahead, wrap it tightly in plastic wrap, and keep it in the fridge. Let it sit on the counter for about 15 minutes to soften slightly before rolling. You can also freeze the rolled-out, unbaked dough between sheets of parchment paper for up to 3 months. Bake straight from frozen, adding a minute or two to the baking time. Baked and frosted cookies also freeze beautifully for up to 2 months.

Oven Temperatures

Oven temperatures can vary, so an oven thermometer is your best friend for consistent results. If your cookies are still spreading, your oven might be running a bit cool. Try increasing the temperature by 25 degrees. Conversely, if they’re browning too quickly, lower it by 25 degrees. The sweet spot is that 350°F mark where they puff up just right without losing their shape.

Storage & Reheating

Store your frosted cookies in a single layer in an airtight container at room temperature for up to 5 days. If you stack them, place a sheet of parchment paper between layers to protect the frosting. I don’t recommend reheating these, as the frosting will melt. They are best enjoyed at room temperature with a cold glass of milk. So good.

Frequently Asked Questions

• Why did my cookies spread? The most common culprit is butter that is too warm. Make sure your butter is softened but still cool to the touch. And always measure your flour correctly—fluff it up, spoon it into the measuring cup, and level it off.
• Can I make these without the almond extract? Absolutely! Just use an extra teaspoon of vanilla extract instead. The flavor will still be wonderful.
• What’s the secret to getting the frosting so smooth? Honestly, it’s all about sifting your powdered sugar. It seems like a fussy step, but it makes the frosting incredibly silky and eliminates any lumps.
• Are these a Crumbl cookie copycat? They have that same soft, cake-like texture that makes their sugar cookies so popular, but this is a from-scratch, homestyle version you can feel great about baking yourself.