Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • Optional: 2 cups icing sugar (confectioner's sugar)
  • Optional: 3–4 tablespoons milk (Whole or 2%)
  • Optional: ¼ teaspoon almond or lemon extract

Instructions:

  1. Prep the Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  2. Cream the Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and granulated sugar on medium speed until the mixture is light, fluffy, and noticeably pale (about 3–4 minutes).
  3. Add Wet Ingredients: Beat in the large egg and vanilla extract until just combined. Scrape down the sides of the bowl.
  4. Combine Dry and Wet: Reduce the mixer speed to low. Gradually add the flour 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 piece of parchment paper. Divide the dough into two equal portions. Gently press each portion into a flat disc, about 1-inch thick.
  6. Crucial Chill: Wrap each disc tightly in cling film or place between two sheets of parchment paper. Refrigerate for a minimum of 90 minutes (or up to 3 days). The dough must be firm.
  7. Preheat and Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Remove one chilled dough disc from the fridge.
  8. Roll and Cut: Place the dough between two sheets of parchment paper. Roll the dough out to an even thickness of approximately ¼ inch (6 mm). Use cookie cutters to cut out shapes.
  9. Transfer and Chill: Carefully transfer the cut shapes to the prepared baking sheets, leaving about 1 inch between them. For best shape retention, place the filled baking sheets into the freezer for 10 minutes before baking.
  10. Bake and Cool: Bake for 8–10 minutes, rotating the sheets halfway through, until the edges are lightly golden. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before decorating.