Rolled Sugar Cookies for Cutting and Icing

What you need

• 225 g (2 sticks) unsalted butter, softened
• 200 g (1 cup) granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 360 g (3 cups) all-purpose flour, plus extra for rolling
• 1 tsp baking powder
• 1/2 tsp salt

Method

Restated from the original video

1. 1

   Whisk the flour, baking powder and salt in a bowl.

2. 2

   Beat the butter and sugar with a mixer for 2-3 min, until pale and fluffy.

3. 3

   Beat in the egg and vanilla until smooth.

4. 4

   Add the flour mixture in three parts, mixing on low speed. Stop once the dough comes together and no dry streaks remain.

5. 5

   Divide the dough in two, flatten each half into a disk and wrap it. Chill for 30 min, until firm.

6. 6

   Heat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper.

7. 7

   Roll one disk on a lightly floured surface to 6 mm (1/4 in) thick. Keep the second disk in the fridge.

8. 8

   Cut out shapes with a floured 7 cm (3 in) cutter and set them 3 cm (1 in) apart on the sheets. Gather the scraps and re-roll once.

9. 9

   Bake for 8-10 min, until the edges just start to turn golden. The tops stay pale.

10. 10

    Cool on the sheet for 5 min, then move the cookies to a wire rack. Let them cool completely before icing.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.