Best Sugar Cookies

1. Prepare Dry Ingredients

Sift together the flour, baking powder, and salt into a medium bowl.

2. Cream Butter and Sugar

In a stand mixer with the paddle attachment, beat the softened butter and granulated sugar until the color lightens and the mixture looks fluffy.

3. Add Egg and Vanilla

Add the egg and vanilla extract to the creamed butter and sugar mixture, and continue mixing until well incorporated.

4. Combine Dry and Wet Ingredients

Gradually add the sifted dry ingredients to the wet mixture on a low speed, mixing just until the flour is no longer visible. Shape the dough into a flat disk, wrap it in plastic, and chill in the fridge for at least an hour.

5. Roll and Cut Dough

Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness, and cut out shapes using cookie cutters. Place cutouts on a baking sheet lined with parchment paper and freeze for 10 minutes.

6. Bake

Bake in a preheated 350-degree oven for 12-14 minutes, or until golden around the edges. Allow to cool on the baking sheet before transferring to a wire rack.

7. Store and Serve

Once completely cool, store the cookies in an airtight container at room temperature. They can also be frozen for up to 3 months.