This is the perfect recipe for sugar cookies when you need to cut out detailed shapes. The ratios of dry ingredients to liquids ensures that the cookies don't spread too much when you bake them, making them ideal for cookie cutters! I've used this recipe both for cookie bouquets, and moustache cookies, and am sure I will use it many times again in the future.
Allow a good two hours to refrigerate the dough before baking. This makes cutting the shapes much easier.
Step 1: Ingredients
Get your butter and egg out of the fridge at least 30 minutes prior to mixing for best results. Even though you are going to refrigerate this dough for an hour or more, creaming together the butter and sugar is considerably easier when the ingredients are all room temperature!
1 cup (8oz) butter, room temperature
1 cup (200g) sugar
1 tsp. vanilla (or your favorite) extract
3 cups (375g) flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Makes about 2 dozen cookies.