Sugar Cookies Recipe: Ultimate Shape-Holding Cutouts

Instructions:

1. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
2. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until light and fluffy (approx. 3–4 minutes). Ensure you stop and scrape down the sides of the bowl thoroughly.
3. Add Wet Ingredients: Beat in the egg until just combined, followed by the vanilla extract. Mix until smooth.
4. Incorporate Dry Mix: Reduce the mixer speed to low. Gradually add the dry ingredient mixture until the dough just comes together. Stop mixing immediately once the last traces of flour disappear—overmixing develops gluten.
5. Form and Chill: Divide the dough into two flat discs, wrap each tightly in cling film, and refrigerate for a minimum of 60 minutes (or up to 2 days). This step is essential for shape retention.
6. Preheat & Prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Roll the Dough: Remove one disc of dough from the fridge. Allow it to soften for 5–10 minutes. Lightly flour your work surface and the top of the dough. Roll the dough out evenly to a thickness of ¼ inch (6 mm).
8. Cut Shapes: Dip your cutters in flour, then firmly cut out shapes.
9. Transfer: Carefully transfer the cutouts to the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart. Chill the cutouts on the baking sheet for 10 minutes before baking for best results.
10. Gather Scraps: Re-form any dough scraps into a disc and chill briefly before rolling out again.
11. Bake: Bake cookies for 10–12 minutes.
12. Check for Doneness: Cookies are done when the edges are lightly golden brown, but the centres remain pale. Do not overbake.
13. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Do not attempt to decorate warm cookies.