Jes Best Cutout Cookies

Jes Best Cutout Cookies
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Makes 2-3 dozen cutout cookies (depending on size)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
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1 1/4 cups chilled unsalted butter, cut into 1/2" cubes
1 cup sugar
1 large free-range egg
1 large free-range egg yolk
1 tsp. vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
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1 1/4 cups chilled unsalted butter, cut into 1/2" cubes
1 cup sugar
1 large free-range egg
1 large free-range egg yolk
1 tsp. vanilla extract
Sift 3 cups flour, baking powder and salt into a medium sized bowl. Set aside.
Using an electric mixer with the paddle attachment, beat butter and sugar on high speed until well combined (butter does not need to be fluffy), about 3 minutes.
Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until dough comes together.
Separate dough in half and form two smooth discs for rolling.
Roll each disc to desired thickness (1/8"-1/4") between two pieces of lightly floured parchment paper on a Silpat mat or flexible cutting mat. Continue to flour top of dough so parchment doesn't stick or crease.
Transfer mat and rolled dough to refrigerator to chill for about 2 hours.
When ready to cut shapes, flip chilled dough so floured side is down. This will help cookies "release" easily.
Cut dough to desired shapes and place on baking sheet pans lined with parchment paper.
Re-roll scraps only once to avoid tough cookies. If dough becomes soft and sticky, return to fridge to chill until shapes cut easily. Chill again until ready to bake. Ideally, 20-30 minutes.
Preheat oven to 325ยบ
Bake until edges are slightly golden, about 12โ€“16 minutes, depending on size. Let cookies cool slightly on pans then transfer to wire racks to cool completely.

Do Ahead:ย Cookies can be baked (left undecorated) 2 weeks ahead; wrap tightly in saran wrap, place in containers and freeze.