Ingredients:

  • 3 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 cup Granulated Sugar
  • 1 Large Egg, room temperature
  • 1 Tablespoon Pure Vanilla Extract

Instructions:

  1. Whisk Dry Ingredients: In a medium bowl, whisk together the measured flour, baking powder, and salt. Set aside.
  2. Cream Butter and Sugar: In the bowl of the stand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy—this should take about 3-4 minutes. Scrape down the bowl periodically.
  3. Add Wet Ingredients: Beat in the egg until just combined, followed by the vanilla extract. Mix until smooth.
  4. Incorporate Dry Ingredients: Reduce the mixer speed to low. Gradually add the flour mixture, mixing only until just combined. Stop immediately when no dry streaks of flour remain. Do not overmix.
  5. Shape and Chill (First Chill): Divide the dough into two equal discs. Wrap each tightly in plastic wrap. Flatten slightly into a 1-inch thick disc. Refrigerate for a minimum of 2 hours, or up to 2 days. This is critical for preventing spreading.
  6. Preheat and Prepare: Preheat the oven to 350°F (175°C). Line several baking sheets with parchment paper or silicone mats.
  7. Roll the Dough: Remove one chilled disc from the refrigerator. On a lightly floured surface (or between two sheets of parchment paper), roll the dough out evenly to a thickness of 1/4 inch (6 mm).
  8. Cut Shapes: Use your chosen cookie cutters to cut out shapes. Place the cut-outs immediately onto the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
  9. Second Chill (Essential): Once the sheet is full of cut-outs, place the entire tray back into the refrigerator or freezer for 15–30 minutes. A cold cookie goes into a hot oven to lock in the shape.
  10. Manage Scraps: Gather the dough scraps, gently press them together into a new small disc, and chill briefly (10 minutes) before re-rolling. Avoid reworking the scraps more than twice.
  11. Bake: Bake the cookies one sheet at a time for 8–10 minutes. The cookies are done when the edges are set and just beginning to turn a pale golden brown. The centres should still look slightly soft.
  12. Cool: Allow the cookies to cool completely on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to finish cooling before decorating.