Amazing 180 Calorie sugar cookies

If you’ve ever dreamed of a sugar cookie that feels like biting into a sweet, buttery cloud—but still bravely holds its whimsical shape after cutting—then stop scrolling right now. I used to look at Liam’s perfect creations and think, I just can’t get that texture. For the longest time, my cookies either spread into flat, sad puddles or cracked into dry little shards when I tried to decorate them. But trust me, after some serious trial and error (and a few gentle lessons from Liam), I cracked the code. This recipe for the Best Soft and Chewy Cut-Out Sugar Cookies is the one. It’s simple, incredibly buttery, and honestly, it changed how I view holiday baking! It’s truly my go-to for simple baking projects.

Why This is the Best Sugar Cookie Recipe for Cut-Outs

What makes these sugar cookies the ultimate winner? It’s the magic combination of soft and sturdy. Many recipes promise soft but result in spread-out messes, or they hold their shape but taste like cardboard. Not these! We achieve that perfect cookie texture because of the pure, honest butter content that makes them irresistibly buttery cookies.

I remember asking Liam how the dough stayed so cooperative. He pointed right back to the first step: creaming the butter and sugar properly. He says that takes time, about four full minutes by hand, to whip in enough air. He explained that this step is vital, just like in our chocolate chip cookies, because it creates tiny pockets that support the dough when rolling. Trust me, that little bit of patience stops your star shapes from turning into sad blobs!

Gathering Ingredients for Perfect Sugar Cookies

Okay, setting the stage is half the battle when it comes to these wonderful sugar cookies! Liam always insists on checking the pantry first. Having the right temperature for your butter is non-negotiable if you want those truly buttery cookies, so make sure you pull that out ahead of time. I’ve gone ahead and broken down exactly what you need for both the soft dough and the simple glaze, so prepping is super straightforward.

For the Soft Sugar Cookies Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the Simple Vanilla Glaze

This glaze is perfect because it sets up nicely without being rock hard—ideal for decorating sugar cookies without making them too crunchy!

• 2 cups powdered sugar
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions for Soft and Chewy Sugar Cookies

Okay, let’s get these amazing sugar cookies whipped up! Don’t let the steps scare you; they are super straightforward, but the timing is where we nail that soft-yet-cuttable perfection. We’re aiming for cookies that feel like they just melt when you eat them, not ones that sit hard on the shelf.

Mixing the Sugar Cookies Dough Base

First things first: Cream your softened butter and that whole cup of sugar together. Seriously, take your time here—this is secret ingredient #1 for softness! Once it looks light and fluffy, mix in your egg and the vanilla extract until it’s all incorporated. Next, gently whisk your dry things—the flour, baking powder, and salt—in a separate bowl. We are adding these dry ingredients slowly to the wet mixture. Remember what Liam taught me: only mix until the flour just disappears. If you overmix at this stage, you’ll get tough cookies instead of chewy sugar cookies! Oops!

Chilling and Rolling Out Cut Out Sugar Cookies

This part is non-negotiable if you want beautiful shapes! Once the dough comes together, divide it into two flat disks and wrap them up tight. They absolutely have to chill for a minimum of two whole hours in the fridge. This chilling time is what keeps those shapes crisp when they hit the heat. When you’re ready, preheat your oven to 350°F (175°C) and get your baking sheets ready with parchment paper. On a lightly floured surface, roll out one disk to about a quarter-inch thick, remembering that thicker cookies will naturally be softer than thinner ones. Use your cutters and carefully move those roll out cookies onto the prepared sheets.

Baking and Cooling Your Sugar Cookies

Bake these beauties for just 8 to 10 minutes. You’re looking for the edges to be barely set, maybe just beginning to hint at gold. My best tip for that super soft texture? Pull them out when they look *slightly* underdone in the center. They will continue to firm up while they cool. Let them chill out on the baking sheet for about five minutes before transferring them gently to a wire rack to cool completely. If you try to move them too soon, they might crack.

Making and Applying the Vanilla Glaze

Once your cookies are totally cool—and I mean *completely* cool—it’s glaze time! Whisk together the powdered sugar, milk, and vanilla until you have a smooth, pourable consistency. If it looks too thick to drizzle, just add a teaspoon of milk at a time until it flows nicely. This is when the real fun happens, and you can start decorating sugar cookies! Drizzle generously, then leave them alone to let that vanilla glaze set up before stacking them.

Tips for Perfect Cut Out Sugar Cookies Success

You’ve mastered the dough, but now we need to talk success strategy for these cut out sugar cookies! I know how tempting it is to skip chilling the dough, especially when you are excited to get these simple baking projects done quickly. Don’t do it! Chilling for the full two hours is truly what makes our roll out cookies hold sharp edges. Liam actually suggests that if your dough starts feeling a little too soft while you are cutting shapes, just pop the cutouts—shapes and all—back in the freezer for about five minutes before they go into the oven.

This little trick keeps them rigid! Also, remember what the notes said about baking time: for the absolute softest cookies, pull them out when they look like they need another minute. You can check out more of our general baking wisdom over at our baking page. For some wonderful, proven cut-out recipes, check out what my friends are doing over at this resource. It’s all about managing that temperature for this batch of sugar cookies.

Making These Sugar Cookies for the Holidays

Oh my gosh, these vanilla sugar cookies are made for celebrations! If you are planning your Christmas cookie baking schedule, these need to be at the top of the list. Because they are amazing plain, they are the perfect canvas for all those fun, festive colors you see in magazines. Even the simple vanilla glaze I gave you is fantastic for decorating.

Make this a whole event! Liam and I love having the kids help decorate during the holidays; it’s the best type of kid friendly baking chaos. You can use cookie cutters shaped like trees, stars, or bells, and then get creative with red, green, and white icing. For guaranteed fun, try swapping the vanilla extract for almond extract for a true festive cookie flavor boost! You can see how we approach other fun, seasonal baking here: double chocolate peppermint cookies. And for more cutting tips, check out this guide!

Storage and Keeping Your Sugar Cookies Fresh

We worked hard to get these sugar cookies just right, so let’s make sure they last, right? Honestly, the longevity is one of the best parts of a good cut-out recipe! If you plan on decorating later, keep the plain, cooled cookies in an airtight container at room temperature. They stay wonderful for about four or five days that way. If they aren’t decorated yet, they are fine for a week!

Once you’ve iced them, you have to be a little more careful, especially if you used liquid coloring in the glaze. I usually just stack them gently between layers of wax paper, again in an airtight container, at room temperature. Avoid the fridge if you can; the cold air can sometimes make these soft sugar cookies a little drier faster than you’d like!

Troubleshooting Common Sugar Cookies Issues

Even with the best recipe for sugar cookies, sometimes things go a little sideways when baking! Don’t panic if your perfectly rolled shapes start doing the cookie creep in the oven. That almost always means the dough got too warm before baking. If you see them spreading out too much, it’s a sign you either skipped chilling or they sat out too long while cutting. Next time, try freezing the cut shapes for ten minutes before they go into the oven.

On the flip side, if your amazing soft sugar cookies turned out a little too hard, you probably baked them too long. Remember what I said about pulling them when they look *almost* done? That little bit of time shy of fully baked makes all the difference for a true melt in your mouth cookie experience. If they are already hard, you can try softening them by storing them with a slice of bread in the container! For more of my favorite fixes, check out our general troubleshooting page, or see how my friends handle softness over at this link.

Frequently Asked Questions About These Cookies

I know when I was learning, I had a million questions churning around while I was baking! It’s totally normal. These sugar cookies are simple, but the details make them perfect. Here are a few things I always get asked about, especially when getting ready for Christmas cookie baking.

Can I skip chilling the dough?

Oh, I totally wish you could! But please, trust me on this one: no, you really shouldn’t skip chilling when making cut out sugar cookies. If the dough is too warm, that beautiful butter melts too fast in the oven, and your shapes will spread out until they look like abstract art instead of your intended stars or gingerbread men! Chilling for at least two hours is what guarantees those clean lines.

How do I make these into ‘Vanilla Sugar Cookies’ without the glaze?

That’s the beauty of this recipe! If you aren’t into the whole decorating thing—or maybe you just want a quick, classic buttery cookie—you can absolutely skip the glaze. For delicious vanilla sugar cookies without the icing, try rolling the dough disk (before that first chill) in about a tablespoon of sparkling vanilla sugar. It gives a gorgeous, slight crunch and sparkle that is just divine. You can find other ways to make easy sugar cookies without fuss over at this helpful blog!

What is the best way to freeze this dough?

Freezing dough is my trick for always having homemade sweet treats ready! After you’ve made the dough and divided it into disks (Step 4 in the instructions), wrap those disks super tightly in plastic wrap. Then, wrap them again in foil. They’ll last beautifully in the freezer for up to three months. When you’re ready to bake, just pull one disk out and let it thaw in the fridge overnight. It’s a dream for busy bakers! Speaking of easy wins, if you ever need a break from baking, try our no-bake dirt cake!

Why do my cookies taste more like salt than butter?

That’s a great question, and it usually comes down to salt measurement! Since this recipe is so heavy on simple, pure ingredients like butter, the salt really stands out if it’s off. Make sure you are using ½ teaspoon of regular salt, not a heaping amount. If you accidentally used kosher salt or sea salt, that adds up differently, so use measuring spoons precisely when dealing with salt in these classic cookie recipes!

Estimated Nutritional Data for Homemade Sweet Treats

When we’re baking a big batch of these beautiful cookies, I always get a little curious about what we’re actually eating! Liam put together the estimates for you below. Remember, these numbers are just a guideline, since every sprinkle you add or every extra dollop of glaze changes things! These calculations are based on the recipe yielding exactly two dozen cookies, so keep that in mind when dividing things up.

Since this recipe is all about pure ingredients like butter and sugar, we know the fat and sugar content is what makes them so rich and melt-in-your-mouth delicious. They are an indulgence, and totally worth every single bite! We love making these as part of our easy 3-ingredient chocolate fudge runs!

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 18g
• Sodium: 110mg
• Fat: 9g
• Saturated Fat: 5g
• Protein: 2g
• Carbohydrates: 24g

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