Sugar Cookie Cut-Outs

By commercecook

This recipe comes from a class I took with Michelle Bommarito.

Ingredients

• 8 ounces* (1 cup) unsalted butter
• 7.6 ounces* (1 cup) granulated sugar
• 1 large egg
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 12.7 ounces* (3 cups) sifted all-purpose flour
• 1/4 teaspoon Kosher salt
• Butter, flour and sugar should be measured by weight and not volume. Measuring ingredients by volume is inaccurate and may lead to inconsistent results. The volume measurements, cups, is given for those who do not have a kitchen scale.

Preparation

Step 1

1. Preheat oven to 375 degrees.
2. Combine the baking powder, salt and sifted flour.
3. In a large bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
4. Add the egg and vanilla extract and continue to beat well.
5. With the mixer on slow, add the baking powder, salt and flour mixture to the mixing bowl, one cup at a time. Mix together until just combined. Do not over process.
6. Form the dough into a flat rectangle and tightly wrap in plastic wrap. Refrigerate for at least 1 hour.
7. Roll the dough onto a lightly floured surfact to approximately 1/4 inch thick. Dip the cutters into flour, then cut out the desired shape. Carefully place the cut cookie shape on a sheet uaing a spatula. Refrigerate for 20 minutes.
8. Bake the cookies for approx. 8 minutes or until the edges begin to turn golden brown in color.
9. Remove the sheet pan from the oven and allow to cool on a wire rack for 5 minutes.