Sugar Cookie Recipe: The Best No-Spread Cutout

Instructions:

1. Combine Dry Ingredients: Whisk together the 3 cups of flour, baking powder, and salt in a medium bowl. Set aside.
2. Cream the Butter and Sugar: In the bowl of a stand mixer, beat the cubed, cold butter and granulated sugar together on medium speed until the mixture is light and fluffy (about 3–4 minutes). Scrape down the sides of the bowl.
3. Add Wet Ingredients: Beat in the room temperature egg and vanilla extract until just combined.
4. Incorporate the Flour: Reduce the mixer speed to low. Gradually add the dry ingredient mixture, mixing only until just combined and a shaggy dough forms. Stop the mixer the second you see no dry flour streaks remaining. (Crucial: Overmixing develops gluten, leading to tough cookies.)
5. Shape and Chill: Divide the dough in half. Shape each half into a thick disk, wrap tightly in plastic wrap, and refrigerate for a minimum of 60 minutes, or up to 2 days. The dough must be firm.
6. Preheat and Prep: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Roll the Dough: Remove one disk of dough from the fridge. Lightly flour your work surface, rolling pin, and the dough itself. Roll the dough out evenly to 1/4-inch (6 mm) thickness.
8. Cut and Transfer: Use your desired cookie cutters to cut out shapes. Carefully transfer the shapes to the prepared baking sheets, spacing them about 1 inch apart.
9. The Second Chill (Pro-Tip): For absolutely zero spread, place the cut cookies on the baking sheet into the freezer for 10 minutes while the oven finishes preheating. This sets the butter one last time.
10. Bake: Bake for 8–10 minutes, rotating the pan halfway through. The cookies are done when the edges are set and a very light, pale golden colour, but the centres still look soft and pale.
11. Cool Completely: Leave the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They must be fully cooled before icing.