Sugar Cookie Recipe: Best Cut-Out Dough for Decorating

Instructions:

1. Prep the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Cream the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and sugar on medium speed until the mixture is visibly lighter in colour, pale, and fluffy (about 3–4 minutes).
3. Add Wet Ingredients: Stop the mixer, scrape down the sides, and add the egg and vanilla extract. Beat on medium-low until just combined. Do not over-mix here.
4. Incorporate Dry Ingredients: Gradually add the flour mixture on low speed, mixing only until the flour streaks have just disappeared and a shaggy dough forms. Stop immediately to avoid developing the gluten too much.
5. Form and Chill: Turn the dough out onto a lightly floured surface. Divide it into two equal discs, wrap each tightly in plastic wrap, and flatten slightly. Refrigerate for a minimum of 60 minutes, or up to two days. Proper chilling is crucial for achieving clean edges.
6. Preheat and Prep: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
7. Roll the Dough: Remove one disc of dough from the fridge. Working quickly, roll the dough out on a lightly floured surface (or between two sheets of parchment paper) to a uniform thickness of ¼ inch (6 mm).
8. Cut Shapes: Use your chosen cookie cutters to cut out shapes. Place the shapes about 1 inch (2.5 cm) apart on the prepared baking sheets.
9. Re-Chill (Optional, but Recommended): For truly perfect shapes, place the trays of cut cookies back into the freezer for 10 minutes before baking.
10. Bake: Bake one sheet at a time for 8–10 minutes. Cookies should be set, the edges just starting to turn a light golden brown.
11. Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely before decorating.