Ingredients:

  • 1 cup (225 g) Unsalted Butter, softened
  • 1 cup (200 g) Granulated Sugar
  • 1 large Egg, room temperature
  • 1 ½ tsp (7.5 ml) Pure Vanilla Extract
  • 3 cups (360 g) All-Purpose Flour
  • 2 tsp (10 g) Baking Powder
  • ½ tsp (3 g) Fine Sea Salt
  • 2 cups (250 g) Confectioners' Sugar (Icing Sugar), sifted (optional for glaze)
  • 3–4 Tbsp (45–60 ml) Milk (optional for glaze)
  • ½ tsp (2.5 ml) Vanilla or Almond Extract (optional for glaze)

Instructions:

  1. Combine Dry Ingredients: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer (fitted with a paddle attachment), beat the softened butter and granulated sugar on medium speed for 3–4 minutes until light and fluffy. This is crucial for incorporating air.
  3. Add Wet Ingredients: Scrape down the bowl. Beat in the egg and vanilla extract until just combined. Do not overmix here.
  4. Incorporate Dry Mix: With the mixer on low speed, gradually add the dry mixture to the wet mixture. Mix only until the flour streaks have almost disappeared and a cohesive dough forms. Stop mixing immediately.
  5. Shape and Chill: Divide the dough into two even portions. Shape each into a flat disc, wrap tightly in cling film, and refrigerate for a minimum of 1 hour 30 minutes, or up to 2 days.
  6. Preheat and Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Roll the Dough: On a surface lightly dusted with powdered sugar, roll one chilled disc of dough to a thickness of approximately ¼ inch (6mm).
  8. Cut the Shapes: Dip cookie cutters in flour or powdered sugar before pressing firmly into the dough.
  9. Transfer: Carefully use a spatula or palette knife to transfer the cut-outs to the prepared baking sheets, leaving about 1 inch (2.5 cm) between them.
  10. Second Chill (Recommended): Place the trays of cut-out cookies back into the freezer for 10 minutes. This prevents spreading and guarantees sharp edges.
  11. Bake: Bake for 10–12 minutes. The edges should be set and very pale gold, but the centers should still look slightly soft. Bake in batches, ensuring baking sheets are cooled between uses.
  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. Prepare Glaze (Optional): Whisk together the sifted confectioners' sugar, milk, and extract until smooth. Adjust consistency as needed. Decorate once cookies are completely cool.