Sugar Cookie Cutouts

Steps

• Dough: Cream the butter and sugar until combined and smooth, but stop before it gets airy — about 2 minutes.

  Tip: Unlike most cookies, you don't want much aeration here. Air makes the cookie puff and lose its edges.

• Dough: Beat in the egg and vanilla.
• Dough: Add the flour and salt and mix just until the dough comes together in a mass.
• Chill: Divide in two, flatten into discs, wrap, and chill until firm.
  ⏱ Start 60 min timer
• Shape: Roll each disc out on a lightly floured surface to an even 1/4 inch and cut your shapes. Transfer to a lined baking sheet.

  Tip: Even thickness matters more than exact thickness — a sheet with thick and thin cookies on it can't bake evenly.

• Chill: Put the whole sheet of cut cookies in the freezer until the shapes are firm to the touch.
  ⏱ Start 15 min timer

  Tip: This second chill is what keeps the edges sharp. Cold dough sets before the butter can melt and spread.

• Bake: Bake at 175°C (350°F) until the cookies look dry and set but are still pale, with only the faintest colour at the edges.
  ⏱ Start 9 min timer
• Icing: If icing, whisk the icing sugar with the milk a little at a time until smooth and spreadable, and decorate only once the cookies are completely cool.

  Tip: Icing a warm cookie melts the glaze straight off the edge.