Ingredients:

  • 1 cup (226 g) Unsalted Butter, softened to room temperature
  • 1 cup (200 g) Granulated Sugar
  • 1 Large Egg, room temperature
  • 2 teaspoons Quality Vanilla Extract
  • 3 cups (360 g) All-Purpose Flour, spooned and levelled
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup (120 g) Confectioners' (Icing) Sugar (for optional glaze)
  • 2-3 tablespoons Milk or Water (for optional glaze)
  • 1/4 teaspoon Clear Flavouring (Lemon or Almond Extract) (optional)

Instructions:

  1. Combine Dry Ingredients: Whisk together the all-purpose flour, baking powder, and fine sea salt in a medium bowl. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature butter and granulated sugar on medium-high speed until the mixture is visibly lightened, pale yellow, and fluffy (about 3–5 minutes). Scrape down the bowl frequently.
  3. Incorporate Wet Ingredients: Add the room-temperature egg and vanilla extract. Beat until fully incorporated, about 30 seconds. Do not overmix at this stage.
  4. Add Dry Mixture: Gradually add the dry ingredient mixture to the wet mixture on low speed. Mix until just combined—stop as soon as the last streaks of flour disappear.
  5. Shape and Chill: Divide the dough into two equal portions. Shape each portion into a flattened disc, wrap tightly in cling film, and chill in the refrigerator for a minimum of 60–90 minutes.
  6. Preheat Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Roll the Dough: Remove one disc from the fridge. Place it between two large sheets of parchment paper. Roll the dough evenly to a thickness of 1/4 inch (6 mm).
  8. Cut Shapes: Peel off the top layer of parchment. Dip your cookie cutters in a small bowl of flour to prevent sticking, then cut out the shapes.
  9. Transfer and Second Chill (Crucial Step): Carefully transfer the cut shapes to the prepared baking sheets, leaving about 1 inch (2.5 cm) between them. Place the entire baking sheet into the freezer or fridge for 10 minutes before baking to lock in the shape.
  10. Re-roll Scraps: Gather dough scraps, gently press them together (do not knead excessively), and roll them out again.
  11. Bake: Bake cookies for 10–12 minutes, rotating the pan halfway through. The edges should be set and just beginning to turn pale golden brown.
  12. Cool: Let the cookies rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  13. Glaze/Decorate (If Applicable): Once cookies are completely cool, prepare the glaze by whisking the sifted confectioners' sugar with the liquid until smooth. Use to decorate as desired.