Low Rise Sugar Cookies for Intricate Cookie Cutters


- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt


1. **Preheat Oven:**
Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper.

2. **Cream Butter and Sugar:**
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. **Add Egg and Vanilla:**
Beat in the egg and vanilla extract until well combined.

4. **Combine Dry Ingredients:**
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

5. **Incorporate Dry Ingredients:**
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; the dough should be soft.

6. **Chill Dough:**
Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1-2 hours. Chilling the dough will make it easier to handle and help retain the intricate shapes during baking.

7. **Rolling and Cutting:**
Preheat your oven to 350°F (180°C) again if needed. Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Use your intricate cookie cutters to cut out shapes.

8. **Bake:**
Place the cutouts on the prepared baking sheets, leaving some space between each. Bake in the preheated oven for 8-10 minutes or until the edges are just starting to turn golden. Keep a close eye on them to avoid over-baking.

9. **Cool:**
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

10. **Decorate (Optional):**
Once completely cooled, you can decorate the cookies with royal icing or your preferred icing for added flair.

Enjoy your delicious low-rise sugar cookies with intricate details!