Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened to room temperature
  • 1 ½ cups Granulated Sugar
  • 2 Large Eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • 3 cups All-Purpose Flour, spooned and levelled
  • 1 teaspoon Baking Powder
  • ½ teaspoon Fine Sea Salt

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, beat the softened butter and granulated sugar on medium speed until light and fluffy—about 3–4 minutes. The mixture should be noticeably pale.
  3. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Scrape down the bowl. Incorporate the vanilla extract.
  4. Add Dry to Wet: Gradually add the flour mixture on low speed, mixing just until the flour disappears and the dough comes together. Do not overmix.
  5. Shape and Chill: Divide the dough into two equal discs. Wrap each disc tightly in cling film. Refrigerate for at least 60 minutes, or until the dough is firm to the touch.
  6. Preheat and Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll the Dough: Remove one disc from the fridge. Place it between two sheets of parchment paper. Roll the dough out to an even 1/4-inch (6 mm) thickness.
  8. Cut Shapes: Dip your cutters in a little flour if they start to stick. Cut out the shapes and transfer them carefully to the prepared baking sheets, leaving about 1 inch (2.5 cm) between them.
  9. Second Chill (The Secret): Place the baking sheets with the cut-out cookies back into the freezer or fridge for 10–15 minutes. This ensures sharp edges and prevents spreading.
  10. Bake: Bake cookies one sheet at a time for 10–12 minutes. Check for Doneness: Cookies are done when the edges are lightly set and just beginning to turn a pale golden colour. The centres should still look slightly soft.
  11. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely before decorating.