Sugar Cookie Cutouts

Dough

• 1 cup Butter, softened
• 1 cup Granulated sugar
• 1 Egg
• 2 tsp Vanilla extract
• 3 cups All-purpose flour
• 1/2 tsp Salt

Icing

• 2 cups Icing (powdered) sugar
• 3 tbsp Milk

Dough

1. 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.)
2. Beat in the egg and vanilla.
3. Add the flour and salt and mix just until the dough comes together in a mass.

Chill

1. Divide in two, flatten into discs, wrap, and chill until firm.
2. Put the whole sheet of cut cookies in the freezer until the shapes are firm to the touch. (Tip: This second chill is what keeps the edges sharp. Cold dough sets before the butter can melt and spread.)

Shape

1. 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.)

Bake

1. 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.

Icing

1. 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.)