Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened to room temperature
  • 1 cup Caster Sugar (Fine Granulated)
  • 1 Large Egg, room temperature
  • 2 teaspoons Vanilla Extract
  • 3 cups All-Purpose (Plain) Flour, plus extra for dusting
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Freshly Grated Nutmeg (optional)
  • 3 cups sifted Icing Sugar (Powdered Sugar)
  • 3–4 tablespoons Whole Milk or Water
  • 1/2 teaspoon Vanilla or Almond Extract (for glaze)

Instructions:

  1. Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and caster sugar on medium speed until the mixture is light, pale, and fluffy (about 3–4 minutes). This creaming action is essential for the cookie texture.
  2. Add Wet Ingredients: Reduce the speed to low and incorporate the egg and vanilla extract. Mix until just combined, scraping down the sides of the bowl.
  3. Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
  4. Combine: Gradually add the dry ingredients to the wet ingredients on low speed. Mix only until a shaggy dough forms. Stop immediately to avoid developing too much gluten.
  5. Divide and Chill: Divide the dough into two equal discs. Wrap each disc tightly in cling film (plastic wrap) and flatten them slightly. Refrigerate for a minimum of 60 minutes, or up to two days. Chilling is non-negotiable.
  6. Preheat and Prepare: Preheat the oven to 180°C (350°F). Line two large baking sheets with parchment paper.
  7. Roll the Dough: Remove one disc of dough from the fridge. Place it between two sheets of parchment paper and roll the dough evenly to about 6mm (1/4-inch) thickness.
  8. Cut Shapes: Use your chosen cookie cutters to cut out shapes. Place the cut-outs onto the prepared baking sheets, ensuring 2cm (1 inch) spacing between cookies.
  9. Second Chill (The Pro Tip): If your kitchen is warm or the dough feels soft, place the baking sheets with the cut-outs back in the fridge for 10 minutes before baking. This guarantees sharp edges.
  10. Bake: Bake for 10–12 minutes, rotating the pan halfway through. The cookies are done when the edges are set and just barely turning light golden brown. They should still look pale in the centre.
  11. Cool: Leave the cookies on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Repeat with the remaining dough, re-rolling scraps as needed.
  12. Make the Glaze: Sift the icing sugar into a bowl. Gradually whisk in the milk/water and extract until the desired consistency is reached (thicker for piping, thinner for flooding).
  13. Decorate: Once the biscuits are stone-cold, decorate as desired with the icing. Allow the icing to fully set (this may take several hours) before stacking or storing.