Sugar Cookies

Quick Summary: A classic, versatile sugar cookie recipe perfect for cutting into shapes and decorating.
Source:

>> servings: 2
>> Do Ahead: Cookie dough can be made 1 month ahead; freeze instead of chilling. Cookies can be baked (left undecorated) 2 weeks ahead; wrap tightly and freeze.
 
In a #small bowl{}, whisk @kosher salt{3/4%teaspoon}, @baking powder{1/2%teaspoon}, and @all-purpose flour{3%cups}.
 
Using an #electric mixer{} on high speed, beat @chilled unsalted butter{1.25%cups} and @sugar{1%cup} until well combined, about ~{3%minutes}. The butter does not need to be fluffy. Add @large egg{1}, @large egg yolk{1}, and @vanilla extract{1%teaspoon}; beat just to combine.
 
Reduce speed to low and gradually add the dry ingredients; mix just to combine. Form dough into two 3/4"-thick disks and wrap in #plastic wrap{}. Chill for at least ~{2%hours}.
 
Place racks in lower and upper thirds of #oven{} and preheat to 325°F.
 
Let one disk of dough sit at room temperature until softened slightly, about ~{5%minutes}. Roll out on a lightly floured sheet of #parchment paper{} until about 1/4" thick, dusting with more flour as needed. If dough gets soft or sticky, chill on the parchment until firm.
 
Cut out shapes with floured #cookie cutters{} and transfer to #parchment paper{}-lined #baking sheets{}.
 
Bake cookies, rotating #baking sheets{} halfway through, until edges are golden, ~{12-16%minutes}, depending on size. Transfer to #wire racks{} and let cool.
 
Repeat with scraps and remaining dough.
 
Decorate cooled cookies as desired.