Cut-out sugar cookies

What keeps shapes sharp

Cut-out dough spreads when it has too much air or leavening. Cream the butter and sugar only until combined, not fluffy, and skip or minimize baking powder.

Step by step

• Roll the dough between two sheets of parchment to an even 1/4 inch
• Chill the rolled sheet 10–15 minutes so the cutter makes clean edges
• Dip the cutter in flour and press straight down
• Re-roll scraps once or twice; more than that toughens the dough
• Bake until the edges are just set and barely golden

VanillaGoods tip

Sugar cookies taste mostly of butter and vanilla. Pure vanilla extract, or the seeds of a vanilla bean, makes them taste bakery-made.