Ingredients:

  • 8 oz (2 sticks) Unsalted Butter, softened
  • 1 cup Granulated Sugar (Caster Sugar)
  • 1 Large Egg, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 3 1/4 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • Parchment Paper (as needed)

Instructions:

  1. Prep the Dry Ingredients: In a medium bowl, whisk together the measured flour, baking powder, and salt. Set aside.
  2. Cream the Fats: In the bowl of a stand mixer, beat the softened butter and granulated sugar on medium speed until the mixture is light, pale, and fluffy (about 3–4 minutes). Scrape down the bowl frequently.
  3. Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Do not overmix here.
  4. Combine Wet and Dry: Reduce the mixer speed to low. Gradually add the flour mixture until just incorporated. Stop mixing as soon as the flour streaks disappear—a few dry crumbs remaining are better than overworking the dough.
  5. Pat and Divide: Turn the dough out onto a lightly floured surface. Gently knead once or twice to bring it together into a smooth ball. Divide the dough into two equal discs.
  6. Crucial Chill: Wrap each disc tightly in plastic wrap (or flatten the discs and place them between two sheets of parchment paper). Refrigerate for a minimum of 60 minutes, or up to 2 days. The dough must be firm.
  7. Preheat and Prep: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Roll the Dough: Remove one disc from the fridge. Lightly flour your work surface and rolling pin. Roll the dough out to a consistent thickness of 1/4 inch (6 mm).
  9. Cut the Shapes: Use your chosen cutters to cut out shapes, re-rolling scraps once if needed. If the dough starts to stick or feels warm, place the sheet of cutouts back in the fridge for 5–10 minutes before baking (this prevents spreading).
  10. Arrange on Sheet: Carefully transfer the cutouts onto the prepared baking sheets, leaving about 1 inch (2.5 cm) between each cookie.
  11. Bake: Bake cookies one sheet at a time for 8–10 minutes. The cookies are done when the edges are just barely turning golden brown and the surface looks dry and set.
  12. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely.
  13. Decorate: Once completely cool (1–2 hours), the cookies are ready for frosting, royal icing, or a dusting of powdered sugar.