Ingredients:

  • 1 cup (225 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg, room temperature
  • 1 tablespoon (15 ml) vanilla extract
  • 3 cups (360 g) all-purpose flour, spooned and levelled
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • --- OPTIONAL ICING ---
  • 4 cups (480 g) icing sugar (powdered sugar), sifted
  • 3 tablespoons (24 g) meringue powder
  • 6–8 tablespoons (90–120 ml) water or milk
  • ½ teaspoon (2.5 ml) almond or lemon extract (optional)

Instructions:

  1. In the bowl of a stand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy (approx. 3–4 minutes). Scrape down the sides of the bowl.
  2. Add the egg and vanilla extract. Beat until just combined. Do not overmix here; stop as soon as the yolk is incorporated.
  3. Whisk together the flour, baking powder, and salt in a separate bowl.
  4. Gradually add the dry ingredients to the wet ingredients on low speed. Mix only until the dough just comes together and no streaks of flour remain. Stop immediately to prevent gluten development.
  5. Divide the dough in half. Shape each half into a flat disc, wrap tightly in plastic wrap, and refrigerate for a minimum of 90 minutes. This is crucial for preventing spread.
  6. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  7. Remove one chilled disc from the fridge. Place it between two large sheets of parchment paper. Roll to an even thickness of about ¼ inch (6 mm). If the dough is cracking, let it sit on the counter for 5 minutes, then try again.
  8. Use your chosen cookie cutters to cut out shapes. Place the cutouts onto the prepared baking sheets, leaving about 1 inch (2.5 cm) between them.
  9. Place the baking sheets with the cutouts back into the freezer for 10–15 minutes. This 'Double Chill' guarantees the sharpest, no-spread edges.
  10. Bake cookies one sheet at a time for 8–10 minutes. The cookies are done when the edges are set and appear dry, but the centres are still very pale and soft. Avoid browning.
  11. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. They must be completely cold before decorating.
  12. Sift the powdered sugar and whisk with the meringue powder. Gradually add the water and extract until the desired consistency is reached. (For flooding, it should drip off a spoon and integrate back into the bowl within 10–12 seconds.)
  13. Pipe or flood the cooled cookies as desired. Allow royal icing to set fully before stacking (this can take several hours or overnight).