Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, chilled and cubed
  • 3/4 cup Granulated Sugar
  • 1 Large Egg, cold
  • 1 tablespoon Pure Vanilla Extract
  • 3 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Freshly Grated Nutmeg
  • 2 cups Powdered Sugar (Icing Sugar), sifted
  • 4–6 tablespoons Milk (or water)
  • 1/2 teaspoon Vanilla Extract (optional, for glaze)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
  2. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream the cold, cubed butter and granulated sugar until just combined and slightly lightened (about 2 minutes). Do not over-aerate.
  3. Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl.
  4. Incorporate Flour: Gradually add the flour mixture on low speed until the dough just comes together. Stop mixing immediately when the last streaks of flour disappear.
  5. Chill the Dough: Divide the dough into two equal disks, wrap tightly in plastic wrap, and refrigerate for a minimum of 90 minutes (or up to 2 days). This step is non-negotiable for stable cookies.
  6. Preheat and Prep: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll the Dough: Remove one disk of dough from the fridge. Lightly dust your workspace with a 50/50 mixture of flour and powdered sugar. Roll the dough to a consistent thickness of 1/4 inch (6 mm).
  8. Cut Shapes: Use your chosen cookie cutters to cut out shapes. Place the shapes 1 inch apart on the prepared baking sheets. Reroll scraps once.
  9. Second Chill (The Pro Tip): Place the cut-out dough on the baking sheets back into the freezer for 10–15 minutes before baking. This ensures zero spread.
  10. Bake: Bake for 10–12 minutes, rotating the trays halfway through. The cookies should be set and lightly golden only around the edges; they should remain pale in the center.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  12. Prepare the Glaze: Sift the powdered sugar into a bowl. Gradually whisk in the milk (or water) until a thick but pourable consistency is achieved. Add vanilla if using.
  13. Glaze the Cookies: Once completely cool, dip the top surface of the cookies into the glaze, or use a small spoon to spread it over the surface.
  14. Set: Allow the glaze to fully set (1–2 hours) before stacking or storing.