Cutout Sugar Cookies That Dont Spread Perfect Recipe

Instructions:

1. In a medium bowl, whisk together the All-Purpose Flour, Baking Powder (if using), and Fine Sea Salt. Set the dry ingredients aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened Unsalted Butter and Granulated Sugar on medium speed until the mixture is light and fluffy, approximately 3–4 minutes. The color should lighten significantly.
3. Beat in the Large Egg, followed by the Pure Vanilla Extract and Almond Extract, mixing until just combined. Scrape down the sides of the bowl thoroughly.
4. Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing only until the flour streaks disappear and a soft, cohesive dough forms. Do not overmix.
5. Divide the dough into two equal discs, wrap each tightly in plastic wrap, and flatten slightly. Refrigerate for a minimum of 2 hours, or until the dough is firm to the touch.
6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
7. Working with one chilled disc at a time, roll the dough out between two sheets of lightly floured parchment paper to a uniform thickness of 1/4 inch (6 mm). Cut shapes using your desired cookie cutters.
8. Carefully transfer the cutouts to the prepared baking sheets, ensuring they are spaced about 1 inch (2.5 cm) apart. Chill the cutouts on the trays in the freezer for 10 minutes immediately before baking to ensure maximum shape retention.
9. Bake for 10–12 minutes per batch, rotating the pan halfway through. The edges should look set, but the cookies should remain pale.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them carefully to a wire rack to cool completely before applying any frosting or decoration.