Ingredients:

  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg (50 g)
  • 1 Tbsp pure vanilla extract
  • 1/2 tsp almond extract (optional)
  • 3 cups (360 g) all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 2 cups (240 g) powdered sugar (for glaze)
  • 3-5 Tbsp milk or water (for glaze)

Instructions:

  1. In the bowl of a stand mixer, cream the softened butter and granulated sugar on medium speed until the mixture is visibly lightened and fluffy (approx. 3–4 minutes). Scrape down the bowl halfway through.
  2. Beat in the egg, vanilla extract, and almond extract (if using) until just combined. Do not overmix at this stage.
  3. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry mixture to the wet mixture on the lowest speed. Mix only until the flour streaks disappear and a soft, cohesive dough forms. Stop immediately to prevent gluten development.
  5. Divide the dough into two equal disks. Wrap each tightly in plastic wrap and flatten slightly. Refrigerate for a minimum of 60 minutes, or up to 2 days, until the dough is firm.
  6. Preheat oven to 350°F (180°C). On a lightly floured surface or between two sheets of parchment, roll out one chilled disk to an even thickness of 1/4 inch (6mm).
  7. Use cookie cutters to stamp out shapes. Carefully transfer the shapes to baking sheets lined with parchment. Place the cut cookies back in the freezer for 10 minutes before baking to ensure zero spread.
  8. Bake for 8–10 minutes, rotating the pan halfway through. The cookies are done when the edges look set and the centers are pale, without significant browning.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before any attempt at frosting or decorating.