Sugar Cookie Recipe: The Best Cut-Outs for Decorating

Instructions:

1. Prep the Station: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Cream Butter and Sugar: In the stand mixer bowl, beat the softened butter and sugar together on medium speed until the mixture is light, fluffy, and visibly paler in colour (about 3–4 minutes). This incorporates air, which is crucial for texture.
3. Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl to ensure everything is incorporated.
4. Combine Dry Ingredients: Whisk the flour, baking powder, and salt together in a separate bowl.
5. Mix Dough: Gradually add the dry ingredients to the wet ingredients on low speed, mixing only until just combined. Stop immediately when no streaks of flour remain. Do not overmix, or the cookies will be tough.
6. Shape and Chill: Divide the dough into two equal discs. Wrap each tightly in plastic wrap and flatten slightly. Refrigerate for a minimum of 60 minutes, or up to 2 days. Chilling is non-negotiable for stable cut-out cookies.
7. Roll the Dough: Lightly dust your work surface and rolling pin with flour. Working with one chilled disc at a time, roll the dough to a uniform thickness of 1/4 inch (6 mm).
8. Cut Shapes: Use your chosen cookie cutters to cut out shapes. Place the cut dough onto the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
9. Second Chill: For perfectly crisp edges and zero spread, place the entire tray of cut cookies back into the fridge or freezer for 10–15 minutes before baking.
10. Bake: Bake for 10–12 minutes, rotating the pan halfway through. The cookies are done when the edges are just barely set and a very pale gold. Do not overbake.
11. Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Decorate once fully cooled.