Classic Vanilla Cut-Out Cookies

Steps

1. 1

   Beat the softened butter and sugar for 1 minute, or just until combined. Do not overmix; over-creaming can cause the cookies to spread.

   Start 1-minute timer
2. 2

   Add the egg, vanilla extract, baking powder, cornstarch, and salt. Mix just until combined.

3. 3

   With the mixer on low speed, gradually add the flour until the dough comes together and begins forming a ball in the center. Check the bottom of the bowl and mix in any flour clumps hiding there; some dough sticking to the sides is OK. If using a hand mixer becomes too difficult, finish mixing by hand.

4. 4

   Wrap the dough and freeze for at least 1 hour. Thaw for 1–2 hours before rolling.

   Start 1-hour timer
5. 5

   Roll the dough to ⅜ inch (1 cm) thick. Cut out as many shapes as possible before rerolling, to avoid overworking the dough.

6. 6

   Freeze the cut shapes for 10–15 minutes before baking.

   Start 15-minute timer
7. 7

   Bake at 350°F (180 °C) (177°C (350 °F)) for 11–12 minutes. Check at the 7-minute mark to make sure the cookies are holding their shape. If one has misshapen slightly, remove it from the oven, nudge it back into shape with a straight edge, then return it to the oven to finish baking.

   Start 12-minute timer
8. 8

   If needed, reshape a cookie with a microplane.