Sugar Cookies

Keep your dough cold—refrigerate it for at least 30 minutes before rolling and cutting. Cut cookies directly on parchment and transfer parchment to the baking sheet (don't touch the dough with warm hands). If they still spread, your butter was too soft or your oven temperature is too low; verify with an oven thermometer.

Yes, wrap the dough disk tightly in plastic wrap and refrigerate for up to 3 days, or freeze for up to 3 months. Thaw frozen dough in the refrigerator overnight before rolling.

Yes, freeze baked cookies in an airtight container or freezer bag for up to 3 months. They thaw at room temperature in about 15 minutes.

Refrigerate the dough for 30 minutes, and work with half at a time while keeping the other half chilled. You can also roll between parchment sheets instead of on a floured surface, which makes cleanup easier and prevents excessive flour incorporation.

You can use 1/2 teaspoon almond extract plus 1/2 teaspoon vanilla—pure almond extract alone will overpower the delicate flavor and these will no longer be classic sugar cookies.

Store in an airtight container at room temperature for up to 1 week; they soften slightly over time due to moisture absorption. Do not refrigerate, as this speeds up staleness.