Classic Sugar Cookie Recipe: Perfect for Cookie Cutters & Stamps

Instructions

1. In a large bowl, combine the butter and powdered sugar. Beat with an electric mixer until the mixture becomes light, fluffy, and pale in color, approximately 2-3 minutes.
2. Add the egg and vanilla extract. Beat until incorporated and smooth, about one minute. Be careful not to overmix at this stage.
3. Gradually add the flour in two or three portions, mixing on low speed after each addition. Mix just until combined.
4. Transfer the dough to a lightly floured surface and knead gently for about a minute until you have a smooth, uniform ball.
5. Divide the dough into two equal portions and shape each into a flat disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour until firm.
6. When ready to bake, preheat the oven to 180°C/350°F without fan/convection.
7. Work with one portion of dough at a time, keeping the other refrigerated. On a well-floured surface or parchment paper, roll the dough to approximately 5-6mm thickness. For cookie stamps, lightly dust the dough surface with flour and press to create impressions. Then cut out shapes with your cookie cutters.
8. Arrange the shaped cookies on a parchment-lined baking sheet, leaving 3-4cm between each cookie to allow for proper heat circulation and even baking.
9. Bake on the middle rack for 10-12 minutes. For perfect texture, remove from the oven while cookies are still pale on top with only slight golden coloring at the edges. 
10. Let the cookies sit on the baking tray for at least 5 minutes, then transfer to a cooling rack to to cool completely before decorating.

Storage & Serving

Store in an airtight container at room temperature. Undecorated cookies will stay fresh for up to 7 days.