Cut-out sugar cookies should be thin, light, and crisp: sturdy enough to decorate but also tender rather than hard. This is one of our favorite cut-out cookie recipes for any occasion.
In a large bowl, beat together the shortening, butter, sugars, salt, baking powder, and vanilla.
When thoroughly blended, add the egg, beating until fluffy.
In a medium bowl, whisk together the flour and cornstarch. Add to the butter mixture, stirring until thoroughly combined.
Divide the dough in half. Shape each half into a disk, wrap well, and refrigerate for 30 minutes.
Preheat the oven to 350°F. Lightly grease two baking sheets, or line them with parchment.
Place the chilled dough on a lightly floured surface and roll it 1/8” thick.
Cut with cookie or biscuit cutters, spacing the cookies quite close together on the prepared baking sheets; they won’t spread much.
Bake the cookies for about 10 minutes, until they’re very lightly browned on the edges.
Remove the cookies from the oven and cool them on racks.
Store cookies in an airtight container at room temperature for up to one week; freeze for longer storage. The dough may also be frozen: wrap the disks airtight and freeze for up to three months; thaw to room temperature before using.
The perfect glaze for coating these cookies? Our Simple Cookie Glaze, which dries firm and shiny and makes an ideal base for sprinkles, piping, or other decorations.
