Buttery Soft Sugar Cookies


Do you love sugar cookies? I admit they are my favorite cookies to make especially on Christmas Eve. This soft delicious cut out cookie recipe is sure to please a holiday crowd! Use your favorite cookie cutters to make this recipe and add icing once they are cooled. The total prep time is 3 hours (2 hours to chill the dough)  bake time 8 to 10 minutes and yields about 4 dozen cookies.

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Buttery Soft Christmas Cookies


  • 3 3/4 cups all purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 cup softened butter (not melted)
  • 1 1/2 cups of granulated white sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract


  • Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
  • Preheat oven to 350 degrees. Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters. You can find cute and fun Christmas cookie cutters here.
  • Bake for 8 to 10 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks. Once cooled decorate using your favorite royal icing colors. Enjoy!

These cookies will keep their shape nicely and remain soft and chewy long after being cooled. Bake ahead and store in the freezer. They will remain fresh for 3-6 months as long as they are wrapped tightly in plastic and kept in an airtight container.

I hope you enjoy making this recipe if so share it and also see my classic recipe for Easy Royal Icing!



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46 comments on “Buttery Soft Sugar Cookies”

      1. We have a large family, so nothing ever lasts long enough to be frozen. We make these as a Christmas eve tradition and I have never frozen the dough.

  1. My daughter and I just made a batch of these cookies, and they turned out great. The cookies held their shape and didn’t spread like the other recipe I used (Crusco and butter blend). I was able to make 40 shaped cookies, and they tasted great.

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