Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 cup Granulated Sugar
  • 1 Large Egg, room temperature
  • 1 tablespoon Pure Vanilla Extract
  • 3 cups All-Purpose Flour (plain flour)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 2 tablespoons Sanding Sugar or Sprinkles (Optional, for decoration)

Instructions:

  1. Combine Dry Ingredients: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium speed until the mixture is visibly lightened, pale, and fluffy (about 3–5 minutes). This is vital for texture.
  3. Add Wet Ingredients: Beat in the egg until just combined, then mix in the vanilla extract until incorporated. Scrape down the sides of the bowl.
  4. Incorporate Dry Mix: With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix only until the flour just disappears and a soft, shaggy dough forms. Do not overmix, as this develops gluten and makes the cookies tough.
  5. Chill the Dough (Crucial): Divide the dough in half. Flatten each half into a disc, wrap tightly in plastic film, and chill in the refrigerator for at least 60 minutes (or up to 3 days). The chilling step stops the fat from melting too quickly when baking.
  6. Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll the Dough: Remove one disc of dough from the fridge. Lightly flour your work surface, or roll the dough between two sheets of parchment paper. Roll to a uniform thickness of 1/4 inch (6 mm).
  8. Cut Shapes: Use cookie cutters to cut out shapes. Re-roll scraps only once or twice; overworking the dough will toughen it.
  9. Transfer and Chill (Second Chill): Carefully transfer the cut shapes to the prepared baking sheets. For maximum shape retention, place the baking sheets into the freezer for 10 minutes before baking.
  10. Bake: Bake one sheet at a time for 8–10 minutes. The cookies are done when the edges are set and just beginning to turn a very pale golden colour. They should still look soft in the centre.
  11. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Once cool, they are ready for decorating.