Sugar Cookie Recipe: Best No Spread Cutouts for Decorating

Instructions:

1. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
2. Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter on medium speed until creamy (about 1 minute). Add the granulated sugar and beat on medium-high for 3–4 minutes until the mixture is visibly pale, light, and fluffy (this incorporates crucial air).
3. Incorporate Wet Ingredients: Add the room temperature egg and vanilla extract. Beat until fully incorporated, scraping down the sides of the bowl as needed.
4. Add Dry Mix (The Gentle Hand): Reduce the mixer speed to low. Gradually add the prepared dry ingredients, mixing only until just combined. Stop immediately once no streaks of flour remain, as overmixing develops gluten and leads to tough cookies.
5. Form and Chill: Divide the dough into two equal discs. Wrap each tightly in plastic wrap and flatten slightly. Refrigerate for a minimum of 90 minutes, or up to 2 days. Chilling is non-negotiable for shape retention.
6. Preheat and Prep: 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. Roll the dough between two sheets of parchment paper to an even thickness (about 1/4 inch or 6 mm).
8. Cut Shapes: Use your chosen cookie cutters. Cut the shapes close together to maximize yield. Transfer the cut shapes to the prepared baking sheets.
9. Second Chill (Crucial for No-Spread): Place the trays of cut cookies back into the freezer or fridge for 10–15 minutes. This firms up the butter one last time before baking.
10. Bake: Bake for 8–10 minutes. The cookies are done when the edges are just barely starting to turn a light golden color, but the centers still look pale and soft.
11. Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely. Ensure they are entirely cool before decorating.