Ingredients:

  • 1 cup Unsalted Butter, softened
  • 1 cup Granulated Sugar
  • 1 large Egg
  • 1 teaspoon Pure Vanilla Extract
  • 3 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 2 cups Confectioners' (Powdered) Sugar (for optional glaze)
  • 3–4 tablespoons Milk (or water) (for optional glaze)
  • 1/2 teaspoon Almond or Vanilla Extract (for optional glaze)

Instructions:

  1. Prep Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  2. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium speed until the mixture is light, pale, and fluffy (about 3–5 minutes). Scrape down the bowl frequently.
  3. Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Do not overmix this stage.
  4. Incorporate Dry Ingredients: Reduce the mixer speed to low. Gradually add the reserved flour mixture until just combined. Stop mixing as soon as the flour disappears to prevent gluten development.
  5. Shape and Chill: Divide the dough into two even discs. Wrap each disc tightly in cling film and flatten them slightly. Refrigerate for a minimum of 60–90 minutes, or until the dough is firm and cool to the touch.
  6. Preheat and Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Roll the Dough: Remove one chilled disc from the fridge. Lightly flour your work surface and the dough. Roll the dough to a uniform thickness, ideally 1/4 inch (6 mm).
  8. Cut Shapes: Use your chosen cookie cutters to cut out shapes. Place the cut-outs onto the prepared baking sheets, leaving about 1 inch (2.5 cm) between them. Re-roll scraps minimally.
  9. Second Chill (Highly Recommended): Place the baking sheets with the cut-out dough back into the freezer for 10 minutes before baking to ensure sharp edges and prevent spreading.
  10. Bake: Bake for 8–10 minutes, rotating the sheets halfway through. Cookies are done when the edges are set and very lightly golden, but the centres still look pale.
  11. Cool: Let the cookies rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  12. Make the Glaze (Optional): Sift the confectioners' sugar into a bowl. Whisk in the milk/water and extract until smooth. Adjust consistency as needed.
  13. Decorate: Once cookies are completely cool, decorate as desired with the glaze or icing. Allow the decoration to fully set before storing.