Ingredients:

  • 3 cups All-Purpose Flour (spooned and leveled)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter, softened
  • 1 1/2 cups Granulated Sugar
  • 2 Large Eggs
  • 2 teaspoons Pure Vanilla Extract
  • Extra Flour for dusting (as needed)

Instructions:

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In the bowl of your stand mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy—about 3 to 4 minutes.
  3. Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Mix in the vanilla extract until just combined. Scrape down the sides of the bowl.
  4. Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until no streaks of dry flour remain. Do not overmix!
  5. Divide the dough into two equal discs. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour (or up to 3 days). Chilling prevents spreading.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disc of chilled dough to about 1/4-inch thickness.
  8. Use cookie cutters to cut shapes. Place cookies 1 inch apart on the prepared sheets.
  9. Bake for 8 to 10 minutes. The edges should be just beginning to turn a pale golden colour, but the centre should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.