Ingredients:

  • 1 cup Unsalted Butter, slightly softened
  • 1 cup Granulated Sugar
  • 1 Large Egg, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • Zest of 1 small lemon (Approx. 1 tsp)
  • 3 cups All-Purpose Flour (plus extra for rolling)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt

Instructions:

  1. Cream Butter and Sugar: In a stand mixer, cream the butter and sugar on medium speed until light and fluffy (about 3–4 minutes). Scrape down the bowl frequently.
  2. Add Wet Ingredients: Beat in the egg, vanilla extract, and lemon zest until just combined. Do not overmix here.
  3. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a separate bowl.
  4. Incorporate Dry Mix: Add the dry ingredients to the wet mixture gradually on low speed. Mix only until the dough just comes together—it should be soft and slightly shaggy, but not sticky.
  5. Form and Chill: Divide the dough in half. Flatten each half into a thick disk, wrap tightly in plastic wrap, and refrigerate for a minimum of 90 minutes (The dough must be firm).
  6. Preheat and Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll the Dough: On a lightly floured surface, roll one disk of cold dough out to a uniform thickness of 1/4 inch (6mm). Rolling cold dough helps prevent spreading.
  8. Cut Shapes: Dip cookie cutters in flour before pressing firmly into the dough. Place cut-outs immediately onto the prepared baking sheets.
  9. Second Chill (Crucial Step): Place the baking sheets with the cut cookies back into the freezer or fridge for 10–15 minutes before baking. This helps set the butter and maintain sharp edges.
  10. Bake: Bake for 8–10 minutes, rotating the pan halfway through, until the edges are just set and very lightly golden. The centres should still look pale.
  11. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely before decorating.