These classic sugar cut-out cookies are perfect for any occasion. They are easy to make, fun to decorate, and taste absolutely delicious.
Cream the butter and sugar together in a large mixing bowl until light and fluffy.
Ensure the butter is softened to room temperature for easier mixing.
Add the eggs and vanilla extract to the butter mixture and mix until well combined.
Crack the eggs into a separate bowl first to avoid shell pieces in the dough.
In a separate bowl, whisk together the flour, baking powder, and salt.
Sift the dry ingredients for a smoother dough texture.
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Mix on low speed to avoid flour spilling out of the bowl.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Chilling helps the dough firm up, making it easier to roll and cut.
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
Ensure the oven is fully preheated before baking for even cooking.
Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
Use a silicone mat to prevent sticking and make cleanup easier.
Cut out shapes using cookie cutters and place them on the prepared baking sheets.
Dip the cookie cutters in flour to prevent sticking.
Bake the cookies in the preheated oven for 8-10 minutes or until the edges are lightly golden.
Rotate the baking sheets halfway through for even baking.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the baking sheet helps the cookies set and prevents breaking.
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