Ingredients:

  • 1 cup (225g) unsalted butter, fully softened
  • 1 1/2 cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp (10 ml) vanilla extract
  • 3 cups (360g) all-purpose flour (plain flour), sifted
  • 1/2 cup (60g) cornflour (cornstarch)
  • 2 tsp (10g) baking powder
  • 1 tsp (5g) fine sea salt
  • 2 cups (250g) powdered sugar (for optional glaze)
  • 3–4 tbsp (45–60 ml) milk or water (for optional glaze)
  • 1/4 tsp (1.25 ml) almond extract (for optional glaze)

Instructions:

  1. Prep Dry Ingredients: Whisk or sift together the flour, cornflour, baking powder, and salt in a medium bowl. Set this mixture aside. The cornflour is essential for keeping the cookies soft and interrupting gluten development.
  2. Prep Oven: Preheat the oven to 175°C (350°F). Line two large baking trays with parchment paper.
  3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the fully softened butter and granulated sugar together on medium speed. Beat for 3–5 minutes until the mixture is visibly pale, light, and fluffy.
  4. Incorporate Eggs and Flavor: Reduce the speed to low. Add the eggs one at a time, mixing well after each addition until just combined. Scrape down the sides of the bowl. Mix in the vanilla extract.
  5. Combine Wet and Dry: Turn the mixer to the lowest speed. Gradually add the prepared dry ingredient mixture to the wet ingredients. Mix only until the flour is just incorporated and a soft dough forms. Stop immediately to avoid overmixing.
  6. Chill the Dough (Crucial Step): Gather the dough into a disk, wrap tightly in cling film, and flatten slightly. Refrigerate for a minimum of 60 minutes. This chilling process sets the fat and prevents the cookies from spreading too thinly.
  7. Prepare to Bake: Remove the dough from the fridge. If rolling, roll to about 8mm (1/3 inch) thickness and cut shapes. If scooping, use a medium scoop to portion dough balls onto the prepared baking trays, spacing them about 5 cm (2 inches) apart.
  8. Bake: Place the trays in the preheated oven. Bake for 10–12 minutes.
  9. Test for Doneness: The cookies are done when the edges are set and just beginning to turn golden, but the centres still look slightly soft or puffy. Avoid browning them too much to retain maximum softness.
  10. Cooling: Let the cookies cool on the baking tray for 5 minutes (they will continue cooking slightly and firm up). Then, transfer them carefully to a wire rack to cool completely before decorating or serving.