Ingredients:

  • 3 cups All-Purpose Flour, precisely measured
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, cold and cut into 1-inch cubes
  • 1 cup Powdered Sugar (Icing Sugar), sifted
  • 1 Large Egg, room temperature
  • 2 teaspoons Vanilla Extract

Instructions:

  1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  2. In a stand mixer bowl fitted with the paddle attachment, cream the cold, cubed butter and the sifted powdered sugar on medium-low speed until barely combined and crumbly. Do not over-cream.
  3. Beat in the room temperature egg and vanilla extract until just incorporated (about 30 seconds). Scrape down the sides of the bowl.
  4. Reduce the mixer speed to low. Gradually add the flour mixture until a soft, shaggy dough just begins to form. Stop immediately once the flour disappears to avoid developing gluten.
  5. Divide the dough in half. Pat each half into a thick disc, wrap tightly in plastic wrap, and refrigerate for a minimum of 60 minutes.
  6. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  7. Remove one disc of dough from the fridge. Place the dough between two large sheets of parchment paper. Roll the dough evenly to 1/4-inch (6 mm) thickness.
  8. Use cookie cutters to stamp out shapes, making clean cuts. Peel away the excess dough and set aside.
  9. Carefully transfer the cutouts to the prepared baking sheets, leaving about 1 inch between them. Place the baking sheets directly into the freezer for 10–15 minutes. This sets the butter and is the key to preventing spread.
  10. Bake the chilled cookies for 8–10 minutes, rotating the pan halfway through, until the edges are very lightly golden and the centres remain pale. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.