Ingredients:

  • 3 cups (360g) All-Purpose Flour, sifted
  • 1 teaspoon (5g) Baking Powder
  • 1/2 teaspoon (3g) Salt
  • 1 cup (226g) Unsalted Butter, very cold and cubed
  • 1 1/2 cups (300g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 2 teaspoons (10ml) Vanilla Extract

Instructions:

  1. Combine flour, baking powder, and salt in a medium bowl; set aside.
  2. Beat the cold, cubed butter and sugar in a large bowl until light and fluffy (about 3-4 minutes).
  3. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture on low speed until just combined. Do not overmix!
  5. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and chill for a minimum of 60 minutes.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Remove one dough disc. On a lightly floured surface, roll the dough evenly to about 1/4-inch thickness.
  8. Dip mini cookie cutters (1.5 to 2 inches) into flour, then press firmly into the dough. Arrange cutouts onto the prepared baking sheets, leaving 1 inch between them.
  9. Place the cutouts on the trays back into the fridge for 15 minutes to ensure minimal spreading.
  10. Bake for 8–10 minutes, looking for edges that are just beginning to turn light golden brown. Rotate trays halfway through baking.
  11. Let cookies rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.