COOKIES THAT WORK WITH COOKIE CUTTERS RECIPES

Steps:

• In the bowl of a mixer (or with a handheld mixer), cream together the butter and sugar until fluffy. Add in the egg and vanilla, then mix again until thoroughly combined.
• In a separate bowl, mix together the flour, baking powder and salt.
• Slowly add the dry ingredients to the wet ingredient and mix together until you have a thick mixture, but it will be spreadable (similar to peanut butter).
• Baking depends a lot on a lot of different factors – add the last cup of flour slowly until you get the right consistency. If you add it all, yours might be too dry.
• Wrap the mixture with clear plastic wrap, and put in the refrigerator for an hour or so until completely chilled. Half the mixture, then roll it out between two sheets of parchment paper until it is the desired thickness (no additional flour needed = no mess - yay!). Cut with cutters, then bake at 350 degrees for 8 to 10 minutes or until bottom JUST begins to brown. Keep an eye on them, they'll bake rather quickly.

Steps:

• Whisk flour, baking powder, and salt in a medium bowl. Beat butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add egg and vanilla; continue beating on medium-high, scraping down sides of bowl as needed, until incorporated, about 1 minute. Reduce speed to low and add flour mixture, beating until dough comes together, about 1 minute. Shape dough into a flat disk; wrap in plastic wrap. Refrigerate until firm, at least 1 hour and up to 24 hours.
• Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large, rimmed baking sheets with parchment paper. Roll out dough on a lightly floured surface to a 1/4-inch thickness. Cut out shapes from dough with floured 3- to- 3½-inch cookie cutters. Transfer to baking sheets, leaving 1 inch between each cookie. Gently press dough trimmings together and repeat rolling and cutting process until all dough is used, baking in batches if necessary.
• Bake cookies until edges are lightly browned, about 12 minutes. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Decorate cookies with royal icing (recipe here), sanding sugar, and sprinkles, if desired. Let icing dry completely before storing cookies at room temperature in an airtight container for up to 5 days.