The BEST Cut-Out Cookies that hold their shape perfectly!

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Cut-Out Cookie Recipe
I’ve tested so many cookie recipes, and this one’s my all-time favorite! It holds its shape beautifully and tastes amazing.

Ingredients:
• 3 cups all-purpose flour
• ¼ tsp salt
• ¼ tsp baking powder (just a touch to keep them from puffing up too much!)
• 1 cup (2 sticks) unsalted butter, softened (but not melty)
• 1 cup granulated sugar
• 1 egg, room temp
• 2 ½ tsp vanilla extract
• ½ tsp almond extract

Instructions:
1. Dry Ingredients: In a bowl, whisk together the flour, salt, and baking powder. Once it’s all combined, set it aside.
2. Cream the Butter & Sugar: Add your softened (but not too soft) butter to the mixer along with the sugar. Here’s a tip: don’t overdo it with the creaming! Over-creaming can make your cookies spread more, and we want them to keep their shape. Just cream until it’s fluffy and lighter in color.
3. Add Egg & Flavorings: Add in the room-temp egg and the extracts. Mix until fully combined and scrape the bowl as needed.
4. Mix in the Dry Ingredients: Gradually add the dry ingredients to your butter mixture, mixing slowly until it all comes together.
5. Roll It Out: Dust surface lightly with powdered sugar or flour, or even better, between two pieces of wax or parchment paper. My favorite rolling pin is adjustable, and I go with 5/16” for the perfect thickness.
6. Chill the Dough: Pop the rolled-out dough into the fridge for 30 minutes to an hour. Chilling helps keep the cookies from spreading too much.
7. Cut and Chill Again: Time to cut out the shapes! Cut them out close together to get the most out of your dough. I try not to roll out the dough more than 3 times because it changes the texture of the cookies. Once cut, put the shapes on a cookie sheet lined with parchment paper or a perforated baking mat, and put them back into the fridge (or even better, the freezer) while the oven preheats.
8. Bake: Preheat your oven to 375°F. Bake the cookies for about 7-10 minutes, or until they lose that shiny look on top. Be careful not to let them brown too much.
9. Smooth & Cool: Use a fondant smoother (or spatula) to gently press the tops of the cookies if any air bubbles have surfaced. Once cooled, they’re ready for decorating (or eating)!

Storage:
Once completely cooled, store the cookies in an airtight container to keep them fresh up to 5 days.

Freezing:
You can wrap the dough up in plastic wrap and place in a freezer bag and freeze for up to a month.

You can also freeze the baked cookies for up to 3 months.

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