Ingredients:

  • 1 cup (227 g) Unsalted Butter, softened
  • 1 cup (200 g) Granulated Sugar
  • 1 Large Egg
  • 2 tsp Pure Vanilla Extract
  • 3 cups (375 g) All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Fine Sea Salt

Instructions:

  1. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and sugar on medium speed until the mixture is visibly lightened, pale yellow, and fluffy (approximately 3–5 minutes).
  2. Integrate Wet Ingredients: Add the egg and vanilla extract. Beat until fully incorporated, stopping to scrape down the sides of the bowl to ensure a homogeneous mixture.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture on low speed. Mix only until the flour is just incorporated and the dough comes together; avoid overmixing.
  4. Chill the Dough (Critical): 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 essential for preventing spread.
  5. Roll Consistently: Preheat oven to 180°C (350°F). Working with one chilled disc, roll the dough between two sheets of parchment paper to a uniform thickness of approximately 6 mm (1/4 inch).
  6. Cut and Prepare: Using your desired cookie cutters, firmly press and cut out shapes. Carefully transfer the cutouts onto baking sheets lined with parchment paper. Dip cutters in flour occasionally to prevent sticking.
  7. Bake: Bake cookies for 10–12 minutes. The cookies are done when the centers are set and the edges are just beginning to turn a pale golden brown.
  8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before gently transferring them to a wire rack to cool completely before decorating.