Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, room temperature
  • 1 cup Granulated Sugar
  • 1 Large Egg, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 3 cups All-Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 4 cups Powdered Sugar (Icing Sugar, sifted) (Optional Icing)
  • 3 tablespoons Meringue Powder (Optional Icing)
  • 1/4 to 1/2 cup Warm Water (Optional Icing)
  • 1 teaspoon Light Corn Syrup (Glucose) (Optional Icing)

Instructions:

  1. Cream Butter and Sugar: In the bowl of a stand mixer, beat the room-temperature butter and granulated sugar on medium speed until just creamy and lightened (about 3 minutes). Do not over-aerate.
  2. Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture on low speed. Mix only until the flour is just incorporated and a soft dough forms. Stop immediately to prevent gluten development.
  5. Flatten and Chill: Divide the dough in half. Pat each half into a thick disc and wrap tightly in plastic wrap. Refrigerate for a minimum of 60 minutes, or ideally 2 hours, until firm. This chilling step is non-negotiable for perfect shapes.
  6. Preheat and Prepare: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  7. Roll the Dough: Remove one disc of dough from the fridge. Roll the dough between two sheets of parchment paper to an even thickness of about 1/4 inch (6mm).
  8. Cut Shapes: Use your cutters to stamp out the shapes. Place the cut-outs about 1 inch (2.5 cm) apart on the prepared baking sheets.
  9. Second Chill (Optional but Recommended): Place the cut cookie sheets back into the freezer for 10 minutes before baking. This final chill locks in the shape.
  10. Bake: Bake for 10–12 minutes, rotating the tray halfway through. The cookies are done when the edges are just set and barely beginning to turn pale gold. The center should still look soft.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely.
  12. Prepare Royal Icing (Optional): Sift powdered sugar and meringue powder into a bowl. Gradually beat in the warm water until you reach the desired consistency. Add corn syrup for shine.
  13. Decorate: Once cookies are entirely cool, pipe outlines and flood the centers as desired. Allow 4–8 hours for the icing to set fully before stacking or packaging.