Ingredients:

  • 3 cups All-Purpose Flour (360 g)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 1/2 cups Granulated Sugar
  • 1 Large Egg, cold
  • 2 teaspoons Pure Vanilla Extract
  • 2 cups Powdered Sugar (optional glaze)
  • 3–4 tablespoons Milk or Water (for glaze)
  • 1/2 teaspoon Light Corn Syrup (optional glaze)

Instructions:

  1. Combine Dry Ingredients: Whisk together the sifted flour, baking powder, and salt in a medium bowl. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer, beat the room-temperature butter and granulated sugar together on medium speed until pale, light, and fluffy (3–4 minutes). Scrape down the sides of the bowl frequently.
  3. Add Wet Ingredients: Beat in the cold egg until just combined. Immediately add the vanilla extract and mix briefly. Using a cold egg helps stabilize the mixture.
  4. Incorporate Flour: Reduce the mixer speed to low. Gradually add the flour mixture until just combined. Stop mixing the moment the last streaks of flour disappear. Do not overmix.
  5. Flatten and Chill: Turn the dough out onto plastic wrap. Gently press it into two flat discs (about 1-inch thick). Wrap tightly and chill in the refrigerator for at least 60 minutes, or up to 2 days.
  6. Roll the Dough: Preheat oven to 350°F / 180°C. Line baking sheets with parchment. Lightly flour your work surface and rolling pin. Roll one dough disc to an even thickness of 1/4 inch (6 mm).
  7. Cut Shapes: Dip cookie cutters in flour, then cut out the shapes. Place the cut-outs about 1 inch (2.5 cm) apart on the prepared baking sheets.
  8. The Second Chill: Place the entire tray of cut cookies back into the freezer for 10 minutes. This essential step locks in the shape and prevents spreading during baking.
  9. Bake: Bake cookies one tray at a time for 8–12 minutes. The edges should just be turning a light golden brown, and the centres should look set and pale.
  10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  11. Glaze (Optional): Whisk together the powdered sugar, milk/water, and corn syrup until smooth. Dip or spread the glaze onto the cooled cookies and allow glaze to set fully before serving.