Soft Sugar Cutout Cookies

How to Make Soft Sugar Cutout Cookies

1. 1

   Step 1: Cream butter and sugar; add egg and vanilla

   In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract and beat until fully incorporated, scraping the bowl as needed.

   For this step

   • 1 cupUnsalted butter, softened
   • 3/4 cupGranulated sugar
   • 1 largeLarge egg
   • 1 tspVanilla extract
   
2. 2

   Step 2: Combine dry ingredients and form dough

   In a separate bowl whisk together all-purpose flour, cornstarch, baking powder, and salt until evenly mixed. Add the dry mixture to the butter mixture in two additions and mix on low until a soft dough forms, avoiding overmixing.

   For this step

   • 2 1/2 cupsAll-purpose flour
   • 1/4 cupCornstarch
   • 1 tspBaking powder
   • 1/2 tspSalt
   
3. 3

   Step 3: Chill, roll, and cut shapes

   Gather the dough, flatten into a disk, wrap in plastic, and chill at least 30 minutes until firm. On a lightly floured surface (or between parchment sheets) roll the dough to about 1/4-inch (6 mm) thickness, then cut shapes with cookie cutters and transfer to lined baking sheets, leaving 1 inch between cookies. Preheat the oven to 350°F (175°C) while arranging pans.
4. 4

   Step 4: Create stained-glass centers with crushed candy

   Use a smaller cutter or a pointed tool to cut windows from the center of selected shapes, saving the window cutouts for baking or re-rolling. Fill each window with a thin layer of crushed hard candies, keeping the candy level with the dough and not overfilled so it will melt evenly during baking.

   For this step

   • 1 cupCrushed hard candies (assorted, e.g., Jolly Ranchers)
   
5. 5

   Step 5: Bake until set and cool to let centers set

   Bake cookies on the middle rack for 8–12 minutes, until edges are set and candy has melted into a glossy center; thicker cookies may need the full time. Let cookies cool completely on the baking sheet so the candy centers harden, about 15–25 minutes, then carefully transfer to a rack.
   
6. 6

   Step 6: Finish and store

   Once fully cooled, optionally decorate edges or surfaces with icing or sanding sugar as desired, but avoid applying anything while the candy is still warm. Store cookies in an airtight container layered with parchment at room temperature for up to 5 days.
   

1. In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract and beat until fully incorporated, scraping the bowl as needed.
2. In a separate bowl whisk together all-purpose flour, cornstarch, baking powder, and salt until evenly mixed. Add the dry mixture to the butter mixture in two additions and mix on low until a soft dough forms, avoiding overmixing.
3. Gather the dough, flatten into a disk, wrap in plastic, and chill at least 30 minutes until firm. On a lightly floured surface (or between parchment sheets) roll the dough to about 1/4-inch (6 mm) thickness, then cut shapes with cookie cutters and transfer to lined baking sheets, leaving 1 inch between cookies. Preheat the oven to 350°F (175°C) while arranging pans.
4. Use a smaller cutter or a pointed tool to cut windows from the center of selected shapes, saving the window cutouts for baking or re-rolling. Fill each window with a thin layer of crushed hard candies, keeping the candy level with the dough and not overfilled so it will melt evenly during baking.
5. Bake cookies on the middle rack for 8–12 minutes, until edges are set and candy has melted into a glossy center; thicker cookies may need the full time. Let cookies cool completely on the baking sheet so the candy centers harden, about 15–25 minutes, then carefully transfer to a rack.
6. Once fully cooled, optionally decorate edges or surfaces with icing or sanding sugar as desired, but avoid applying anything while the candy is still warm. Store cookies in an airtight container layered with parchment at room temperature for up to 5 days.