Ingredients:

  • 1 cup Unsalted Butter, softened to room temperature (227 g)
  • 1 cup Granulated Sugar, fine grain (200 g)
  • 1 Large Egg, room temperature
  • 2 teaspoons Pure Vanilla Extract (10 ml)
  • 3 cups All-Purpose Flour (360 g)
  • 1 teaspoon Baking Powder (5 g)
  • ½ teaspoon Fine Sea Salt (3 g)
  • Extra Flour, as needed for dusting/rolling

Instructions:

  1. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium speed until light and fluffy (approx. 3–4 minutes). This incorporates air, giving the cookies a tender crumb.
  2. Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt.
  4. Incorporate Dry Mix: With the mixer on low speed, gradually add the dry mixture to the wet mixture until just combined. Stop mixing as soon as no streaks of flour remain. Do not overmix, as this develops gluten, leading to tough cookies.
  5. Shape and Chill: Divide the dough into two equal discs. Wrap each tightly in cling film. Refrigerate for a minimum of 2 hours, or preferably overnight. This step is crucial for preventing spread.
  6. Preheat and Prep: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Roll the Dough: Remove one disc of dough from the fridge. Let it sit at room temperature for 5–10 minutes to soften slightly (it should still be cold). Lightly dust your work surface, or preferably, roll the dough between two sheets of parchment paper. Roll to a uniform thickness of ¼ inch (6 mm).
  8. Cut the Shapes: Use your chosen cookie cutters to cut out shapes. Place the shapes immediately onto the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart. If the dough is sticky or too soft, place the entire sheet of cut dough (on the parchment) into the freezer for 5 minutes before baking.
  9. Bake: Bake for 8–10 minutes, rotating the tray halfway through. The cookies are done when the edges are set and just barely beginning to turn a light golden colour. The centre should still look pale.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  11. Prepare Royal Icing (Optional): Whisk together 2 cups of sifted confectioners' sugar and 3 tablespoons of meringue powder. Slowly add 5–7 tablespoons of water, one tablespoon at a time, until the icing reaches your desired consistency (stiff for piping borders, runnier for flooding).
  12. Decorate: Once the sugar cookies are completely cool, apply icing as desired. Allow the icing to fully set.