Ingredients:

  • 1 cup Unsalted Butter, cubed and softened
  • 1 cup Granulated Sugar, fine grain
  • 1 Large Egg, room temperature
  • 2 tsp Vanilla Extract
  • 3 cups All-Purpose Flour, spooned and levelled
  • 1 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt

Instructions:

  1. Cream Butter and Sugar: In the bowl of your mixer, beat the softened butter and granulated sugar on medium speed for 4–5 minutes until the mixture is visibly pale and fluffy. This step incorporates air and prevents tough cookies. Scrape down the sides of the bowl often.
  2. Add Wet Ingredients: Beat in the room temperature egg until just combined, followed by the vanilla extract. Mix until smooth.
  3. Combine Dry Ingredients: In a separate medium bowl, 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 the dough just comes together and no streaks of dry flour remain. Do not overmix.
  5. Divide and Flatten: Turn the dough out onto a lightly floured surface. Divide it in half and flatten each half into a thick disc. Wrap each disc tightly in plastic film.
  6. Chill (The Mandatory Bit): Refrigerate the dough for a minimum of 60 minutes, or up to 2 days. This firms the fat, which is crucial for preventing spread during baking.
  7. Preheat and Prepare: Preheat your oven to 175°C (350°F). Line baking trays with parchment paper.
  8. Roll the Dough: Remove one disc from the fridge. Working quickly, roll the dough out to an even 6mm (1/4 inch) thickness, ideally between two sheets of parchment paper.
  9. Cut and Transfer: Use cookie cutters to stamp out shapes. Carefully transfer the cut shapes to the prepared baking trays, ensuring they are spaced about 1 inch apart. If shapes soften while handling, pop the tray back into the fridge for 5 minutes before baking.
  10. Bake: Bake for 10–12 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 centres should still look pale.
  11. Cooling: Allow the cookies to cool on the baking tray for 5 minutes before carefully transferring them to a wire rack to cool completely.
  12. Decorate: Once completely cooled, the cookies are ready for decorating with royal icing, buttercream, or a simple dusting of powdered sugar.