Easy Sugar Cookie Recipe: Tender Cutouts

Instructions:

1. In a medium bowl, whisk together the 2 ½ cups (300g) all-purpose flour, 1 teaspoon (5g) baking powder, and ½ teaspoon (3g) salt. Set aside.
2. In a large bowl, using an electric mixer, cream together 1 cup (226g) softened unsalted butter and 1 ½ cups (300g) granulated sugar until light and fluffy. Avoid over-creaming to prevent excessive air incorporation, which can cause spreading.
3. Beat in the 1 large egg and 1 teaspoon (5ml) pure vanilla extract until just combined.
4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a dough forms. Do not overmix to ensure a tender cookie texture.
5. Divide the dough into two portions. On a lightly floured surface, roll out one portion of dough to your desired thickness (about ¼ inch). Use cookie cutters to cut out shapes. Gently transfer cut-out cookies to baking sheets lined with parchment paper.
6. Preheat your oven to the temperature specified in your cookie cutter instructions (typically 350°F / 175°C). Bake for 8-10 minutes, or until the edges are lightly golden. To prevent spreading, ensure your baking sheet is cool between batches by rinsing it under cold water and drying thoroughly before placing more dough.
7. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.