Lightly Crisp Cut-Out Sugar Cookies

Ingredients

• 150 g powdered sugar (1 1/4 cups)
• 226 g unsalted butter (1 cup), softened at room temperature
• 1 large egg (approximately 50 g)
• 1 teaspoon vanilla extract
• 360 g all-purpose flour (3 cups)
• 1/2 teaspoon table salt
• 1 teaspoon baking powder, optional, for a slightly lighter texture

Method

1. Place the powdered sugar and softened butter in the bowl of a stand mixer fitted with the paddle attachment.
2. Beat until evenly combined. Continue beating for a few minutes if a slightly lighter texture is preferred.
3. Add the egg and vanilla extract. Beat on medium-high speed until combined, scraping the sides and bottom of the bowl as necessary.
4. Add the flour, salt and optional baking powder.
5. Mix initially on low speed to prevent the flour scattering, then gradually increase the speed. Scrape the bowl and mix only until an even dough forms.
6. Divide the dough in half. Place each portion between two sheets of parchment paper and roll approximately 1/4 inch thick.
7. Refrigerate the rolled dough for at least 1 hour, until completely firm.
8. Preheat the oven to 350°F (176°C) and line baking sheets with parchment paper.
9. Peel away the top parchment sheet and cut the chilled dough into shapes. Keep the cuts close together to minimise scraps.
10. Collect and reroll the scraps between parchment paper, chill again if soft, and cut additional cookies.
11. Transfer the cookies to the lined baking sheets.
12. Chill the cut cookies in the refrigerator or freezer until firm to help preserve their shape.
13. Bake for 12 to 14 minutes, until the edges are just beginning to turn golden.
14. Cool briefly on the baking sheet, then transfer to a wire rack and cool completely before decorating or storing.