Ingredients:

  • 3 cups (360g) All-Purpose Flour
  • 1 teaspoon (4g) Baking Powder
  • ½ teaspoon (3g) Fine Sea Salt
  • 1 cup (226g) Unsalted Butter, softened
  • 1 cup (200g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 ½ teaspoons Pure Vanilla Extract
  • Extra Flour, as needed for dusting

Instructions:

  1. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  2. In the bowl of your stand mixer, cream the softened butter and granulated sugar together on medium speed until light, pale, and fluffy (about 3–4 minutes). Scrape down the sides midway.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  4. Reduce the mixer speed to low. Gradually add the flour mixture until just combined. Do not overmix; stop as soon as no streaks of flour remain.
  5. Divide the dough into two slightly flattened discs. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or preferably 2, until firm.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. On a lightly floured surface, roll one disc of dough to an even thickness of about ¼ inch (6mm). Keep the other disc chilled.
  8. Use cookie cutters to cut shapes from the dough. Gently transfer the cutouts to the prepared baking sheets, leaving about 1 inch between each.
  9. Bake for 8–12 minutes. Cookies are done when the edges are just beginning to turn a very light golden brown.
  10. Let cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  11. Once fully cooled, decorate as desired with icing or a dusting of sugar.