Sugar Cookies: The Best Cut-Out Recipe for Decorating

Instructions:

1. Cream the Fats: In the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature butter and sugar together on medium-high speed until light, fluffy, and visibly pale (about 3–4 minutes). Scrape down the bowl halfway through.
2. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt.
4. Incorporate Dry to Wet: Gradually add the dry mixture to the wet mixture, mixing on low speed only until the flour is just incorporated and a cohesive dough forms. Do not overmix.
5. Divide and Flatten: Divide the dough into two equal discs. Flatten each disc slightly, wrap tightly in plastic wrap, and refrigerate for a minimum of 60 minutes (This chilling step is essential for preventing spread).
6. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Roll the Dough: Remove one disc of dough from the fridge. Place the dough between two sheets of parchment paper. Roll evenly until the dough is precisely 1/4 inch (6 mm) thick.
8. Cut the Shapes: Use your desired cookie cutters to cut out shapes. Carefully transfer the shapes to the prepared baking sheets, spacing them about 1 inch apart. Return cut-out cookies on the trays to the freezer for 5-10 minutes before baking for maximum shape retention.
9. Bake: Bake one tray at a time on the middle rack for 10–12 minutes. The cookies are done when the edges are set and just beginning to turn a very light golden brown. The center should remain pale.
10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely before decorating.