I compared this recipe to other recipes and to shortbread recipes (nearly the same but with 1 egg) and to the recipe provided by the Graceful Baker and this is my new go-to recipe for cut out cookies that hold their shape.

Hot tip: use powdered sugar to roll your cookie dough out instead of flour and you will be able to roll it more times because it doesn't dry out. However, you still want to try to limit the number of times you roll your dough as best you can. 

300g granulated sugar

228g unsalted butter at room temperature

1 egg at room temperature

2 teaspoons vanilla extract

480g all-purpose flour

30g cornstarch

10g kosher salt

Preheat oven 375°

In the bowl of a stand mixer combine the sugar and butter. Mix until creamy. then add the egg, scraping the sides. Add the vanilla. 

Sift the flour, cornstarch and salt together, then dump into the mixer. Mix to combine being careful to not over mix. 

Tip out onto the counter and pull the dough together. There is no need to chill this dough.

Dust the rolling surface with powdered sugar. Use the 5/16 rails for a thickly perfect cookie. Pull the scraps together and re-roll until all the dough is used up. 

Place on a perforated silicone sheet on a half pan. Bake for 8-11 minutes. The cookies should only have a slight color and look dry. Cool. Decorate the cookies at room temperature. They stay nice for 5 days unrefrigerated.