Ingredients:

  • 1 cup (225 g) Unsalted Butter, softened
  • 1 cup (200 g) Granulated Sugar (Caster Sugar preferred)
  • 1 Large Egg
  • 2 teaspoons (10 ml) Vanilla Extract
  • 3 cups (360 g) All-Purpose (Plain) Flour
  • 1 teaspoon (5 g) Baking Powder
  • 1/2 teaspoon (3 g) Fine Sea Salt

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 sugar on medium-high speed until light, fluffy, and nearly white (about 3–4 minutes).
  3. Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl thoroughly.
  4. Introduce Dry Mixture: Reduce the mixer speed to low. Gradually add the prepared dry ingredients (flour mixture) to the wet mixture, mixing only until the dough just comes together. Crucially, stop mixing as soon as no dry streaks of flour remain.
  5. Form and Chill: Divide the dough into two equal portions. Shape each portion into a flat disc, wrap tightly in plastic film, and chill in the refrigerator for a minimum of 2 hours, or preferably overnight.
  6. Preheat Oven and Prep: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Roll the Dough: Remove one disc from the fridge. Lightly dust your work surface and the dough with flour. Roll the dough out evenly to a thickness of 1/4 inch (6 mm).
  8. Cut Shapes: Use your chosen cookie cutters to cut shapes. Gather the scraps, press them back into a disc, and chill for 15 minutes before re-rolling.
  9. Transfer and Chill (Second Chill): Carefully transfer the cut cookie shapes to the prepared baking sheets. Place the trays back in the refrigerator for 10–15 minutes. This crucial second chill locks the shape in and prevents spreading during baking.
  10. Bake: Bake one tray at a time for 10–12 minutes, rotating the tray halfway through. The cookies are done when the edges are set and just starting to turn a very pale gold. The centres should remain soft.
  11. Cool: Let the cookies rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  12. Decorate: Once fully cooled, the cookies are ready for decorating with royal icing, buttercream, or simply enjoyed plain.