Ingredients:

  • 1 cup (227 g) Unsalted Butter, softened
  • 1 cup (200 g) Granulated Sugar
  • 1 Large Egg
  • 2 tsp (10 mL) Vanilla Extract
  • 1/2 tsp (2.5 mL) Almond Extract (Optional)
  • 3 cups (360 g) All-Purpose Flour, spooned and leveled
  • 1 tsp (5 g) Baking Powder
  • 1/2 tsp (3 g) Fine Sea Salt
  • 2 cups (240 g) Powdered Sugar (for glaze)
  • 3-4 tbsp (45-60 mL) Milk or Water (for glaze)
  • 1/2 tsp (2.5 mL) Vanilla Extract (for glaze)

Instructions:

  1. Cream the softened butter and granulated sugar in a large bowl or stand mixer fitted with the paddle attachment on medium speed until the mixture is light and fluffy (about 3-4 minutes).
  2. Beat in the egg, followed by the vanilla and almond extracts (if using), scraping down the sides of the bowl frequently until fully incorporated.
  3. Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add the dry mixture to the wet mixture, mixing only until just combined. Do not overmix.
  4. Divide the dough in half. Flatten each half into a thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 90 minutes.
  5. On a lightly floured surface or between two sheets of parchment paper, roll one chilled disk of dough to 1/4 inch (6 mm) thickness. Cut shapes using desired cutters.
  6. Place the cutouts onto a parchment-lined baking sheet. Transfer the sheets to the freezer or refrigerator for 10–15 minutes for a second chill to prevent spreading.
  7. Preheat oven to 350°F (175°C). Bake the chilled cookies for 8–10 minutes, rotating the pan halfway through. The edges should be set, but the centers should remain pale.
  8. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before decorating.