Master the Best Soft Cut-Out Sugar Cookies: No-Spread Recipe & Expert Tips

Get ready to bake the most incredible soft and thick cut-out sugar cookies you’ve ever tasted! This isn’t just a recipe; it’s a comprehensive guide to achieving perfectly shaped, wonderfully tender cookies that resist spreading in the oven. Whether you’re aiming for festive Christmas designs, sweet Valentine’s Day treats, or custom birthday cookies, this recipe is your secret weapon. We’ll dive deep into essential tips for rolling out your dough flawlessly, ensuring your cookies maintain their shape, and sharing my favorite, easy-to-make frosting recipes to bring your edible art to life.

Update: To ensure your cookies turn out perfectly every time, make sure to watch my in-depth VIDEO tutorial below. In this longer-form video, I reveal all my crucial steps and insider secrets for preventing common issues like cookies spreading, giving you the confidence to bake like a pro!

The Evolution of the Perfect No-Spread Cut-Out Sugar Cookie Recipe

Four years ago, I shared what was then my family’s favorite cut-out sugar cookie recipe, and by some baking miracle, it went viral, becoming the most popular recipe on my site. That original recipe, made with powdered sugar, yielded a soft cookie with a delicious buttery flavor, and it’s still adored by many of you. However, as any passionate baker knows, the journey to perfection is ongoing. Over time, I’ve tested countless sugar cookie variations, continuously seeking to refine the ultimate recipe. This dedication led me to concoct a new version that has officially become my absolute favorite for its superior texture and unwavering stability, making it truly the best no-spread sugar cookie recipe.

While the original recipe holds a special place and remains a cherished classic (which is why I chose not to overwrite it!), this newer formulation specifically addresses the common baker’s challenge: cookie spreading. I meticulously designed this recipe to spread even less in the oven, allowing us to achieve truly THICK and substantial cookies. This means your intricate cookie cutter shapes will be beautifully preserved, making your decorated treats even more impressive and perfect for any occasion.

Understanding the Difference: Original vs. This New No-Spread Recipe

• Original Recipe: Primarily uses powdered sugar and a higher butter content. This combination results in a cookie with a rich, buttery flavor and a slightly more delicate, flakey texture. While delicious, it could sometimes be prone to slight spreading, especially with very detailed cutters.
• This New Recipe: Features granulated sugar and a carefully calibrated amount of butter. This adjustment delivers a cookie that is notably thicker, incredibly soft, and wonderfully moist, all while maintaining its precise cut-out shape. It offers a more stable dough for intricate designs without sacrificing tenderness, making it the ideal no-spread sugar cookie.

Keys to Baking Perfect No-Spread & Thick Sugar Cookies

Before we delve into the recipe instructions, it’s crucial to understand that baking perfect cut-out sugar cookies goes beyond just the ingredients. There are fundamental techniques that, when mastered, guarantee success and prevent those frustrating spreading issues. Believe it or not, there’s more to it than just the recipe itself.

• Achieve the Right Butter Consistency: You absolutely need room temperature, softened butter. This is not a suggestion; it’s a critical step for perfect no-spread sugar cookies. If your butter is too cold, it won’t cream properly with the sugar, leading to a lumpy dough and an uneven texture. Conversely, if your butter is too melted or greasy, your dough will be difficult to roll out, become sticky, and your cookies will almost certainly spread excessively in the oven, losing their defined edges. The ideal “softened” butter should yield slightly when gently pressed, but still hold its shape – think of the consistency of soft-serve ice cream.
• Master the Art of Rolling Dough: Over-kneading or over-rolling the dough is a common culprit for spreading. The warmth from your hands and the friction of the rolling pin can cause the butter in the dough to soften prematurely. This warm butter then melts too quickly in the oven, causing your beautiful cookie shapes to blur. Before you even start, I highly recommend visiting my dedicated post on how to roll sugar cookies. It contains invaluable tips that will save you considerable frustration and help you achieve an even, consistent thickness, which is key for no-spread cookies.
• Roll Them Generously Thick: This is a non-negotiable step for achieving truly soft, moist, and satisfying sugar cookies that stand up beautifully. Forget thin, crisp cookies; we’re talking about rolling your dough to a substantial ⅜” to ½” thick. This thickness is crucial for preventing overbaking, ensuring a moist interior, and giving your cookies that desirable soft bite and sturdy structure, making them ideal for decorating.

• Avoid the Dreaded Overbake: This might be the single most important tip for maintaining the soft, tender texture of your sugar cookies. You must pull them out of the oven before you see any browning around the edges. This often means they might look slightly “undone” or pale in the very center. I’ll go into more detail on this critical step below, but essentially, the trick to achieving perfectly soft and moist cut-out sugar cookies is to ever so slightly underbake them. Then, allow them to finish baking gently on the hot baking sheet outside of the oven. This carryover cooking creates that ideal, melt-in-your-mouth consistency and prevents them from drying out.

Essential Ingredients and Tools for the Best Cut-Out Sugar Cookies

Gathering your ingredients and ensuring you have the right tools before you begin will make the baking process smooth and enjoyable, leading to perfect no-spread cookies. Here’s what you’ll need:

• Ingredients: You’ll need high-quality softened unsalted butter (critical for texture), granulated sugar (our chosen sweetener for its stability in this recipe), a large egg (for binding and richness), vanilla extract & almond extract (the almond extract adds a delightful bakery-style flavor, but can be substituted with extra vanilla if there’s a nut allergy), baking powder (our leavener, measured precisely), salt (to balance the sweetness and enhance flavor), and all-purpose flour. Precision in measuring these, especially the flour, is paramount for no-spread success.
• Cookie Cutters: The fun part! Choose sturdy metal cookie cutters for clean, defined edges. Have a variety on hand for different occasions – stars for Christmas, hearts for Valentine’s, or fun shapes for birthdays.
• Rolling Pin with Thickness Guides: This tool is a game-changer for uniform cookies and preventing spreading. It takes the guesswork out of achieving consistent dough thickness, which is crucial for even baking and ensuring your intricate designs hold their shape. I can’t stress enough how much this improves results. (Read more about my favorite rolling pin here)
• Parchment Paper: Essential for a non-stick surface for rolling and baking. It also makes cleanup a breeze and helps in easily transferring delicate cookie shapes without distortion.
• Frosting / Pairs well with: The right frosting elevates your sugar cookies from simple treats to works of art.
  • Easy Sugar Cookie Icing: This is my go-to for vibrant, single-color designs. It dries with a slight crust but remains soft, making it perfect for simple flooding or decorating when you don’t need a super hard finish.
  • Royal Icing: If you’re tackling intricate designs, fine lines, or need your icing to fully harden for stacking and shipping, royal icing is the professional choice. It offers unmatched precision and a crisp, durable finish.
  • Buttercream Frosting: For those who prefer a rich, creamy, and less sweet topping, buttercream is fantastic. It’s ideal for spreading with an offset spatula or piping beautiful swirls and rosettes, providing a plush texture. For a less fluffy texture, simply whip it for a shorter duration.

Pro Tip: Don’t miss my comprehensive Christmas Cookie Frosting Guide! It’s packed with my favorite recipes, expert food coloring tips, and essential piping techniques. And for super EASY decorating ideas, check out my 5 EASY Christmas Cookies for Kids!

Watch the Video: Comprehensive Tips & Tricks for Perfect No-Spread Sugar Cookies!

Visual learning can make all the difference when mastering the art of baking. This video tutorial covers every crucial step mentioned in this guide, providing a dynamic demonstration of techniques to ensure your cut-out sugar cookies are nothing short of spectacular. From achieving proper butter consistency and measuring flour accurately, to rolling dough with precision and baking to perfection, I share all my best tips and tricks to help you avoid common pitfalls and achieve bakery-quality, no-spread results at home. Don’t skip this valuable resource!

Step-by-Step Guide: How to Make the Best Soft & Thick Cut-Out Sugar Cookies

Follow these detailed instructions to create beautiful, delicious, and perfectly shaped sugar cookies that won’t spread.

Step 1: Prepare Your Workspace & Mix the Dough

Before you begin mixing, prepare your rolling surface. Lay a generous piece of parchment paper (about 2 feet long) on your clean countertop. You can secure the corners with masking tape to prevent it from slipping while you roll. Sprinkle about 1 teaspoon of all-purpose flour evenly over the parchment. This creates a lightly floured, non-stick surface, which is essential for rolling without excess sticking and preventing too much extra flour from being incorporated into the dough.

Now, refer to the recipe card below for precise ingredient measurements and follow the instructions to mix your dough. Pay close attention to measuring your flour properly – typically, this means spooning flour into your measuring cup and leveling it off with a straight edge, rather than scooping directly from the bag. Adding too much flour is a common mistake that can result in dry, crumbly cookies that are difficult to roll and less tender when baked. Ensure your softened butter is at the correct temperature for optimal creaming.

Once the dough is mixed, scrape down the sides of the bowl to bring it together into a rough ball. Transfer this ball of dough onto your prepared, floured parchment paper. The dough should feel just slightly sticky when poked with your finger, yet still hold its shape without clinging to your fingers excessively. This indicates the perfect consistency for rolling and helps prevent spreading.

Step 2: Gently Shape the Dough into a Disc

Sprinkle a tiny bit more flour (about ½ teaspoon) on top of the dough ball on your parchment. Then, use your hands to gently knead the dough for just about 5-10 seconds until it forms a smooth, cohesive ball. This brief kneading helps to fully incorporate any loose flour and make the dough more pliable. Be very careful not to over-knead, as prolonged handling will warm the butter in the dough, causing it to soften too much and contributing significantly to spreading during baking.

Once you have a smooth ball, gently press the dough down with your hands to form a 2-inch thick disc. This initial flattening step is crucial as it helps the dough to spread out evenly when you begin rolling, preventing cracks and breaks that can occur if you try to roll a very high ball of dough directly. This also prepares the dough for an even roll, contributing to no-spread cookies.

Step 3: Set Your Rolling Pin for Consistent Thickness

For truly foolproof, thick, and uniformly baked cut-out sugar cookies that won’t spread, I cannot overstate the recommendation of using a rolling pin equipped with thickness guides. These guides (often rings or adjustable settings) allow you to consistently roll your dough to an exact thickness, eliminating guesswork and ensuring even baking. Set your rolling pin to a ⅜” or ½” thickness. This range is what I’ve consistently found to result in the softest, most tender sugar cookies that hold their shape beautifully.

My preferred rolling pin typically goes up to ⅜”, which I use most frequently for everyday baking. However, if I’m aiming to create exceptionally impressive holiday cookie gifts with an extra soft bite and pronounced thickness, I will opt for the ½” thickness guides, often using attachments from this set. These guides are a small investment that yield huge returns in consistent, professional-looking, no-spread sugar cookies.

Step 4: Roll the Dough Evenly and Carefully

With your dough disc on the floured parchment and your rolling pin set, sprinkle a very tiny amount of flour on top of the dough. Lightly coat your rolling pin in flour as well to prevent sticking. Now, gently begin rolling the pin over the dough. Start with light pressure, making sure you’re not pressing down too hard initially. The goal here is to slowly “inch your way” to the correct, desired thickness. A rolling pin with rings or thickness guides will be incredibly helpful here, as it will ensure you achieve a perfectly even thickness across the entire sheet of dough, which is vital for uniform baking, preventing thin edges from browning too quickly, and most importantly, achieving no-spread sugar cookies.

Step 5: Prepare Your Cookie Cutter to Prevent Sticking

Have you ever experienced the frustration of cookie dough stubbornly sticking inside your cutter, distorting your beautiful shapes? The simple yet effective solution is to dip your cookie cutter in flour between each and every cut. To do this efficiently, scoop about ½ cup of all-purpose flour onto a small plate or shallow bowl. Before each new cut, firmly press your cookie cutter into the flour, ensuring its edges are well-coated. This creates a thin, non-stick barrier that prevents the dough from adhering to the cutter, allowing for clean, crisp shapes and easy release every time.

Step 6: Immediately Cut Dough Strategically

Once your dough is rolled to the desired thickness, you’ll want to immediately begin cutting out your shapes. When cutting, always work from the outside in, positioning your cutters as close together as possible without overlapping. The reason for this strategic approach is two-fold: it helps you maximize the number of cookies you get from each roll-out, and more importantly, the less you re-roll the dough, the less your cookies will spread in the oven. This is a critical step for achieving truly no-spread sugar cookies.

Excessive re-rolling is a major contributor to cookie spreading. Each time you gather the scraps, re-knead them, and roll them out again, the butter in the dough gets warmer from the heat of your hands and the friction of the rolling pin. Warm, softened butter is less stable and will melt too quickly in the oven, causing your cookies to lose their shape. Ideally, you should aim to cut all your cookies within one or two re-rolls to minimize butter warming and maintain dough integrity and shape. Work quickly and confidently!

Expert Advice: For even more fantastic tips on decorating your festive treats, explore my Christmas Cookie Frosting Guide, which includes my top recipes, expert food coloring tricks, and essential piping techniques! Need simple, charming ideas? Check out my 5 EASY Christmas Cookies for Kids for inspiration!

Cutting out shapes immediately after rolling also benefits the dough in two critical ways:

1. Temperature Control: If your kitchen is warm or humid, waiting too long to cut the dough after rolling will cause the butter to soften further. This results in a dough that is harder to handle, more prone to sticking, and significantly more likely to spread in the oven.
2. Moisture Retention: Conversely, if you wait too long in a dry environment, the dough can begin to dry out. This makes the cookies brittle and causes them to crumble or crack when you attempt to cut or bake them. Immediate cutting preserves the ideal moisture content and ensures pliable, resilient dough.

Tip: Planning ahead? Want to prepare the dough in advance and roll it out later? Discover everything you need to know about How to Freeze Sugar Cookie Dough for future baking sessions, making your prep even more flexible.

Step 7: Carefully Transfer Cookies with an Offset Spatula

After you’ve cut out your cookie shapes, gently pull away the excess dough from around them. This makes it easier to access the individual cookies without disturbing them. Then, using an offset spatula, carefully slide it underneath each cut cookie. As you lift it, use your other hand to support the bottom of the cookie. This two-hand technique is vital; it prevents the delicate raw cookie from stretching, tearing, or breaking, ensuring it retains its perfect, intricate shape as you move it. Gently slide the supported cookie onto a parchment-lined baking sheet, leaving about 1-2 inches between each cookie to allow for minimal expansion during baking without touching.

Tip: An offset spatula is an indispensable tool here. Unlike a regular flat spatula, its angled blade allows your hand to stay above the cookie, providing better leverage and making it much easier to slide under and guide the cookie safely onto the baking sheet without damaging its edges or distorting its form. This is crucial for maintaining those no-spread results.

Step 8: Bake to Perfection (Without Overbaking!)

Once all your meticulously cut cookies are neatly arranged on the baking sheet, it’s time to bake! As previously emphasized, it’s crucial to bake the cookies immediately after cutting them. This prevents the dough from warming up too much and softening, which would lead to spreading in the oven and ruining your carefully cut shapes.

Preheat your oven to 350°F (175°C) and bake for approximately 8-10 minutes. The baking time will vary slightly based on the size and thickness of your cookies (8 minutes for smaller, thinner cookies; up to 10-12 minutes for larger, thicker ones). The golden rule here is: do not overbake! Cookies may still appear slightly underdone or pale in the center when they are ready, especially if you’re using medium to large cutters and rolling to ½” thickness. Crucially, remove them from the oven just before you see any browning around the edges. A very slight golden hue on the very bottom is acceptable, but the tops should remain pale to ensure maximum softness.

After removing them from the oven, immediately place the hot baking sheet on a wire cooling rack. This is a critical step for achieving ultimate softness. Do not remove the cookies from the hot pan right away. Allow them to rest on the hot baking sheet for about 10-15 minutes. This “carryover baking” on the residual heat of the pan allows them to finish baking gently without drying out, resulting in that perfectly soft and moist interior. After this resting period, you can carefully transfer them to the cooling rack to cool completely, preventing them from sticking and ensuring an even cool.

Tip: If you plan to bake multiple batches using the same baking sheet, ensure the sheet has cooled down sufficiently between batches. Placing fresh dough on a hot baking sheet will cause the butter in the dough to melt prematurely, leading to significant spreading even before the cookies enter the oven, undermining all your no-spread efforts.

Step 9: Cool Completely & Frost with Your Favorite Icing

Patience is key at this stage! Before you even think about frosting, ensure your cookies are completely, entirely cool. Attempting to frost warm or even slightly warm cookies will result in melted, messy frosting and a ruined design, no matter how perfectly you baked them. Once cooled to room temperature, it’s time for the most enjoyable part – decorating! Choose from one of my favorite icing and frosting recipes below to add your personal touch and transform your perfect no-spread sugar cookies into edible works of art.

Perfect Pairings: Delicious Sugar Cookie Frosting Recipes

A beautifully decorated sugar cookie is a true delight, and the right frosting can make all the difference. Here are my top frosting recommendations, each offering a unique texture and finish to complement your perfect, thick cut-out cookies:

Seasonal Decorating Idea: Making these versatile cut-out cookies for Halloween? Transform them into the easiest, most adorable Halloween pumpkin cookies! They’re a festive crowd-pleaser and a fun activity for all ages.

Frequently Asked Questions About No-Spread Sugar Cookies

Here are answers to some of the most common questions bakers have when making cut-out sugar cookies, especially when aiming for that perfect no-spread result and a wonderfully soft texture.

Do you have to chill dough for sugar cookies?

With this specific “no-spread” recipe, I typically do not find it necessary to chill the dough before rolling and cutting. The precise ingredient ratios and methods outlined are specifically designed to minimize spreading without the need for refrigeration. The absolute key here is to work efficiently and quickly. If you can manage to mix, roll, and cut the dough within one or two re-rolls (meaning you only gather and re-roll scraps once at most), the dough’s temperature should remain stable enough to hold its shape beautifully during baking, producing perfectly no-spread cookies.

However, there are exceptions. If your kitchen is particularly warm or humid, if you have handled the dough extensively (over-kneading or re-rolling more than twice), or if the dough simply feels too soft and buttery to handle, then chilling becomes beneficial. In such cases, I recommend chilling the cut cookie shapes directly on the parchment-lined baking tray for 20-30 minutes before baking. This brief chill firms up the butter, helping the cookies maintain their intricate edges and preventing any last-minute spreading in the oven. For details on freezing dough for longer storage, see my dedicated guide below.

Don’t Forget: Check out my Christmas Cookie Frosting Guide for my favorite recipes, food coloring tips, and piping techniques! Plus, find inspiration with my 5 EASY Christmas Cookies for Kids for fun and simple decorating ideas!

Why do my sugar cookies spread and lose their shape?

Cookie spreading is one of the most common frustrations in sugar cookie baking, but it’s usually preventable with a few key adjustments. Here are the primary reasons I’ve identified that cause cookies to lose their shape and how to avoid them for perfect no-spread results:

1. Butter Temperature & Over-Handling: This is arguably the biggest culprit. If your butter is too soft, melted, or warm when you start mixing, or if you knead and roll out your dough too many times, the butter becomes too warm. Warm butter melts rapidly in the oven, causing the cookie to lose its structure before it has a chance to set. Keeping the dough cool and handling it minimally is paramount.
2. Too Much Leavening Agent: An excessive amount of baking powder or baking soda will cause your cookies to puff up and spread outwards rather than maintaining their defined shape. Always measure leavening agents precisely, as even a quarter teaspoon can make a difference.
3. Flour Quantity: Too little flour in the recipe can make the dough too soft and sticky, leading to excessive spreading. Conversely, too much flour makes cookies dry. This recipe provides a range (2 – 2¼ cups) to account for variations in butter consistency and environmental humidity. Always measure flour correctly using the spoon-and-level method.
4. Oven Temperature: An oven that is too cold can also contribute to spreading. If the oven isn’t hot enough, the cookies will spread before they set. Always preheat your oven thoroughly and consider using an oven thermometer to verify accuracy.
5. Altitude: High elevation baking requires specific adjustments. If you live in a high-altitude area, the lower atmospheric pressure can cause leavening agents to act more vigorously, leading to increased spreading. You may need to experiment with slightly decreasing the amount of baking powder or baking soda in the recipe, typically by ⅛ to ¼ teaspoon. When I lived in Utah, I frequently encountered issues with cookies spreading and found that minor reductions in leavener often resolved the problem.
6. Too Much Liquid: An imbalance of wet ingredients (e.g., too much milk or egg if not accurately measured) can also lead to a looser dough that spreads more readily. Stick to the recipe’s exact measurements.

Can you freeze homemade sugar cookie dough?

Absolutely, freezing sugar cookie dough is a fantastic way to prepare ahead and enjoy fresh-baked cookies on demand, making your baking schedule incredibly flexible! I’ve dedicated an entire post to this topic: How to Freeze Sugar Cookie Dough. In that comprehensive guide, I walk you through all the options and best practices, including how to freeze the dough before rolling it out, after it’s been rolled out and cut into shapes, and even how to freeze already baked (and unfrosted) sugar cookies. This makes holiday baking or whipping up last-minute treats incredibly convenient and stress-free.

Can sugar cookie dough be refrigerated overnight?

Yes, sugar cookie dough can certainly be refrigerated overnight, which is a great option for meal prepping your baking. If you choose to do this, I highly recommend pressing the dough into a 2-inch thick disc (similar to Step 2 in the instructions above) before chilling. This helps it chill evenly. Then, wrap the disc tightly in plastic wrap or place it in a gallon-sized plastic bag, ensuring it’s sealed well to prevent it from drying out or absorbing refrigerator odors. Lay it on a flat surface in the refrigerator. When you’re ready to roll out and cut your cookies the next day, allow the dough to thaw on the counter to room temperature for about 30-60 minutes, or until it is pliable enough to roll without cracking, but still cool enough to handle easily. This will make the rolling process much smoother and ensure your cookies bake perfectly with minimal spread.

How thick should dough be for cookie cutters?

As I mentioned earlier in the “Keys to Baking” section, the thickness of your dough plays a significant role in the final texture and stability of your cut-out sugar cookies. I have consistently found that rolling your dough to a minimum of ⅜” thickness yields the best results when using cookie cutters. This thickness provides several benefits, especially for achieving thick, soft, no-spread cookies:

• Enhanced Stability: Thicker dough is inherently more stable and robust. This means it will be much easier to handle, cut, and lift the delicate shapes off your countertop and onto the baking sheet without stretching, distorting, or breaking.
• Superior Softness: A thicker cookie retains moisture better during baking, resulting in a wonderfully soft, chewy, and tender interior that’s truly delightful. Thin cookies, by contrast, are much more prone to becoming dry and crispy.
• Even Baking: When the dough is consistently thick, all parts of the cookie bake at a similar rate, preventing thin edges from browning too quickly while the center remains raw. This uniform baking contributes to the “no-spread” quality.

When I’m particularly keen to impress or desire an exceptionally soft, almost melt-in-your-mouth cookie, I will go as thick as ½”. This results in a truly luxurious cookie. However, I generally do not recommend exceeding ½” thickness, as going any thicker can lead to challenges in getting the cookies to bake through evenly without the edges becoming overdone while the center remains raw. Use a rolling pin with thickness guides for guaranteed consistency.

Can you roll out dough on parchment paper?

Absolutely, rolling out dough directly on parchment paper is not only possible but highly recommended for this no-spread sugar cookie recipe! As demonstrated in the step-by-step guide above, I always use this method because it simplifies the process and aids in maintaining cookie shape. To ensure a smooth, slip-free experience, I suggest cutting a piece of parchment paper that is approximately 2 feet long. Then, use small pieces of masking or regular tape to secure each corner of the parchment paper to your countertop. This simple trick will prevent the parchment from slipping and sliding around as you apply pressure with your rolling pin, allowing for a much more controlled and frustration-free rolling experience. It also makes transferring the entire sheet of cut cookies to a baking pan incredibly easy, minimizing disturbance to the delicate shapes.

How do you keep cookie dough from sticking to the rolling pin?

Preventing dough from sticking to your rolling pin is essential for a smooth rolling process and achieving uniform thickness without tearing or distorting your dough. The primary method is to use flour strategically and sparingly. Before you even start rolling, use your hands to evenly coat your rolling pin with a light dusting of all-purpose flour. This creates a non-stick barrier. Additionally, if you notice your dough is particularly sticky (perhaps due to a warm kitchen, high humidity, or slight over-mixing), you’ll also want to sprinkle a small amount of flour on top of the dough disc before you begin rolling. This light flour layer on both surfaces helps the rolling pin glide effortlessly over the dough.

The key here is balance: use enough flour to prevent sticking, but not so much that it dries out your dough. Excessive flour can make your cookies tough, dry, and crumbly, negatively impacting the soft texture we’re aiming for. Refer to the photo guides provided throughout this post to get a visual sense of the appropriate amount of flour needed. You want just enough to create a thin, protective layer, allowing the rolling pin to glide smoothly without imparting a significant amount of extra flour into the dough, which is crucial for the best soft cut-out sugar cookies.