Ingredients:

  • 3 cups All-Purpose Flour (spooned and leveled)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter (2 sticks, softened)
  • 1 cup Granulated Sugar
  • 1 Large Egg (room temperature)
  • 2 teaspoons Pure Vanilla Extract
  • 2 cups Confectioners' Sugar (for optional icing)
  • 2 tablespoons Meringue Powder (for optional icing)
  • 4–6 tablespoons Warm Water (for optional icing)

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, beat the softened butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and noticeably pale (3-4 minutes). Scrape down the bowl frequently.
  3. Add Wet Ingredients: Beat in the egg and vanilla extract, mixing only until just combined. Do not overmix at this stage.
  4. Incorporate Flour: Reduce the mixer speed to low. Gradually add the dry ingredient mixture, mixing only until a cohesive dough just forms. Stop the mixer the second you see no dry streaks of flour remaining.
  5. Form and Chill: Divide the dough into two equal portions. Gently form each portion into a flat disk (about 1 inch thick). Wrap each disk tightly in plastic wrap and chill in the refrigerator for at least 60 minutes.
  6. Preheat Oven & Prep Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Roll the Dough (The No-Stick Method): Remove one disk of dough from the fridge. Place it between two large sheets of parchment paper. Roll the dough out evenly to a thickness of 1/4 inch (about 6 mm).
  8. Cut the Shapes: Peel off the top layer of parchment. Dip your cutters in flour for complex shapes, then press firmly into the dough. Place the cut-out shapes onto the prepared baking sheets, leaving about 1 inch between them.
  9. Freeze (The Anti-Spread Secret): Place the baking sheets loaded with cut-out shapes into the freezer for 10 minutes. This quick freeze is crucial for ensuring the cookies hold their precise shape during baking.
  10. Reroll Scraps: Gather the dough scraps, press them gently together (do not knead), and briefly re-chill for 10 minutes before rerolling and cutting.
  11. Bake: Bake the chilled cookies, one sheet at a time, for 10–12 minutes. The edges should look set, but the centres should still be pale and soft.
  12. Cool and Decorate: Let the cookies rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Once fully cooled, decorate with royal icing or buttercream.