Sugar Cookies Recipe: Perfect No-Spread Vanilla Butter Base

Instructions:

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the cold butter and sugar on medium-low speed for 3–4 minutes until the mixture is light and fluffy, scraping down the sides thoroughly.
3. Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Avoid overmixing this stage.
4. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on the lowest speed until the dough just comes together and no streaks of flour remain. Stop mixing immediately.
5. Shape and Chill: Divide the dough in half. Shape each half into a flat disc, wrap tightly in cling film, and chill in the refrigerator for a minimum of 60 minutes (this step is mandatory for preventing spread).
6. Preheat Oven: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
7. Roll the Dough: Remove one disc of dough from the fridge. Lightly dust your work surface with flour and roll the dough evenly to a thickness of about 1/4 inch (6 mm).
8. Cut Shapes: Dip cookie cutters in flour, press firmly into the dough, and carefully transfer the cut shapes to the prepared baking sheets, leaving about 1 inch (2.5 cm) between them.
9. Second Chill (Optional): For maximum shape retention, place the cut cookies on the trays back into the freezer for 10 minutes before baking.
10. Bake: Bake for 8–12 minutes, rotating the tray halfway through. Cookies are done when the edges are just barely turning a light golden brown.
11. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Decorate only when fully cool.