Sugar Cookies

Whisk together the 2 ¾ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt in a medium bowl. Set aside.

Beat the 1 cup softened unsalted butter and 1 cup granulated sugar in a large bowl with a hand or stand mixer on medium speed until pale and fluffy, about 3 minutes.

Add the 1 large egg, 1 ½ tsp vanilla extract, and 1 tbsp whole milk to the butter mixture. Beat on medium until fully combined, scraping down the sides of the bowl once.

Reduce mixer to low and add the flour mixture in two additions, mixing just until no dry streaks remain. Do not overmix.

Divide the dough in half, flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

When ready to bake, preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

Lightly flour a clean work surface. Roll one dough disk to about 0.25-inch thickness. Cut into shapes with cookie cutters and transfer to the prepared baking sheets, spacing cookies about 1 inch apart.

Gather scraps, re-roll, and cut remaining cookies. Repeat with the second dough disk.

Bake for 10–12 minutes, until the edges are just set and barely golden. The centers will look slightly underdone — that is correct.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating or storing.