Sugar Cookies: The Ultimate Roll-and-Cut Classic Recipe

Instructions:

1. Prep Dry Ingredients: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until the mixture is light, pale, and fluffy (about 3–5 minutes).
3. Add Wet Ingredients: Reduce the speed to low. Beat in the egg until just combined, then add the vanilla extract. Scrape down the sides of the bowl.
4. Incorporate Dry Ingredients: Gradually add the flour mixture on the lowest speed, mixing only until just combined and a soft, shaggy dough forms. Do not overmix.
5. Shape and Chill: Divide the dough into two equal discs. Flatten each disc, wrap tightly in plastic wrap, and refrigerate for a minimum of 1 hour (preferably 2 hours).
6. Preheat Oven and Prep: Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper.
7. Roll the Dough: Remove one disc from the fridge. Lightly flour your work surface, or roll the dough out between two sheets of parchment paper. Roll to an even thickness of about 6 mm (1/4 inch).
8. Cut Shapes: Use your chosen cookie cutters to cut out shapes. Place the cut-outs about 1 inch apart on the prepared baking sheets. Reroll any scraps immediately.
9. Second Chill (Optional): Place the trays of cut-out cookies back in the refrigerator for 10–15 minutes before baking for maximum shape retention.
10. Bake: Bake for 10–12 minutes, rotating the pan halfway through.
11. Check for Doneness: Cookies are done when the edges are set and just starting to turn a very pale golden colour. The centres should still look slightly soft.
12. 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 warm cookies!