Sugar Cookies: The Best Cut-Out Recipe That Holds Its Shape

Instructions:

1. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
2. Cream Butter and Sugar: In the bowl of a stand mixer, cream the slightly softened butter and granulated sugar on medium speed until light and fluffy (about 3–4 minutes). Scrape down the bowl frequently.
3. Incorporate Wet Ingredients: Beat in the egg and vanilla extract until just combined.
4. Add Dry to Wet: Gradually add the flour mixture on low speed, mixing only until the dough just comes together and no streaks of flour remain. Stop immediately to avoid developing too much gluten.
5. Shape and Chill (First Chill): Divide the dough into two equal disks. Wrap each disk tightly in plastic wrap. Refrigerate for a minimum of 2 hours, or up to 2 days. The dough must be thoroughly chilled.
6. Prep and Roll: Take one disk out of the fridge. Place the dough between two large sheets of parchment paper and roll the dough out to an even 1/4-inch (6 mm) thickness.
7. Cut Shapes: Using your desired cookie cutters, cut out the shapes and transfer them carefully to a baking sheet lined with fresh parchment paper. Keep the shapes spaced about 1 inch (2.5 cm) apart.
8. Chill Cut-Outs (Second Chill): Place the trays of cut cookies back into the refrigerator or freezer for 15 minutes. Gather dough scraps, knead them briefly, and repeat the rolling, cutting, and chilling process.
9. Preheat: Preheat oven to 350°F / 175°C. Position oven racks in the middle of the oven.
10. Bake: Bake cookies one tray at a time for 10–12 minutes. Look for edges that are set and just barely beginning to turn a pale golden color. The centers should still look soft.
11. Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Do not attempt to decorate until the cookies are stone cold.