Ingredients:

  • 1 cup (227 g) Unsalted Butter, truly softened to room temperature
  • 1 cup (200 g) Granulated Sugar (Caster Sugar)
  • 1 Large Egg, room temperature
  • 2 teaspoons (10 ml) Pure Vanilla Extract
  • 3 cups (360 g) All-Purpose Flour, spooned and leveled
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • OPTIONAL SIMPLE GLAZE: 2 cups (240 g) Powdered Sugar (Icing Sugar), sifted
  • OPTIONAL SIMPLE GLAZE: 4 tablespoons (60 ml) Milk (or Water)
  • OPTIONAL SIMPLE GLAZE: 1/2 teaspoon Vanilla Extract

Instructions:

  1. Cream the Fats: In the bowl of a stand mixer, beat the softened butter and granulated sugar together on medium speed until the mixture is visibly lightened, pale yellow, and fluffy (about 3–4 minutes). Scrape down the bowl halfway through.
  2. Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Be careful not to overmix at this stage.
  3. Combine Dry Ingredients: In a separate bowl, briefly whisk together the flour, baking powder, and salt.
  4. Incorporate Flour: Reduce the mixer speed to low. Gradually add the dry ingredients to the wet mixture, mixing only until just combined and a shaggy dough forms. Stop immediately once the last streaks of flour disappear.
  5. Form and Chill: Divide the dough into two equal discs. Wrap each disc tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days. This chilling stage is non-negotiable for shape retention.
  6. Preheat Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Prep for Rolling: Remove one dough disc from the fridge. Roll the dough out to an even thickness of approximately 1/4 inch (6 mm), preferably between two sheets of parchment paper to prevent sticking.
  8. Cut Shapes: Using your desired cookie cutters, press straight down firmly to cut the shapes. Gently transfer the cutouts to the prepared baking sheets, leaving about 1 inch (2.5 cm) between them.
  9. The Second Chill (Crucial Tip): Place the loaded baking sheets back into the freezer or fridge for 10–15 minutes before baking. This guarantees crisp edges and prevents spreading.
  10. Bake: Bake cookies for 10–12 minutes, rotating the trays halfway through. The cookies are done when the edges are lightly golden, and the centers look set.
  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.
  12. Decorate: Once completely cool, decorate with the simple glaze, royal icing, or enjoy them plain.