Mastering the Sugar Cookie Cutout

• 1 cupunsalted butter, softened but not greasy
• 1 cupgranulated sugar
• 1 largeegg, room temperature
• 2 tspvanilla extract
• 2 1/2 cupsall-purpose flour
• 1/2 tspfine sea salt

Roll the dough between two sheets of parchment paper before chilling. This prevents sticking without adding excess flour, which would otherwise toughen the dough.

1. Cream the fats and sugars

   Beat butter and sugar on medium speed until just combined. Do not aerate too much, or the cookies will puff and lose their sharp lines.

2. Incorporate wet and dry

   Add the egg and vanilla, mixing until smooth. Sift in the flour and salt. Mix until the dough just comes together into a cohesive mass.

3. Initial chill

   Flatten the dough into a disc, wrap it tightly, and refrigerate for at least 60 minutes.

4. Roll and cut

   Roll the cold dough to an even 1/4-inch thickness. Use your cutters, pressing straight down without twisting. Lift the scraps and re-roll only once.

5. The second chill

   Place cut shapes on a parchment-lined sheet and freeze for 15 minutes before sliding them into the oven.

6. Bake

   Bake at 350°F (175°C) for 10–12 minutes. The cookies are done when the edges are matte and firm, but the centers remain pale.