Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 ½ cups Granulated Sugar
  • 1 Large Egg, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 3 cups All-Purpose Flour
  • ½ teaspoon Baking Powder
  • ½ teaspoon Fine Sea Salt
  • 2 cups Powdered Sugar (for optional glaze)
  • 3 – 4 tablespoons Milk (Whole or 2%, for optional glaze)
  • ½ teaspoon Vanilla Extract (for optional glaze)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt 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 on medium speed until the mixture is very pale, fluffy, and significantly increased in volume (about 3–4 minutes). This aeration is key.
  3. Add Wet Ingredients: Beat in the egg until just combined, scraping down the sides of the bowl. Add the vanilla extract and mix briefly.
  4. Incorporate Dry Mix: Gradually add the flour mixture on low speed, mixing only until just combined. Stop immediately when no streaks of flour remain. Do not overmix, or your cookies will be tough.
  5. Divide and Chill: Turn the dough out onto the counter. Form into two flat discs, wrap tightly in cling film, and refrigerate for a minimum of 90 minutes.
  6. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll the Dough: Take one disc from the fridge. Place it between two large sheets of parchment paper. Roll the dough evenly to a thickness of about ¼ inch (6 mm).
  8. Cut Shapes: Use cookie cutters to stamp out shapes. Remove the excess dough immediately. Gather scraps, form a ball, and briefly chill again before re-rolling.
  9. The Double Chill (Chef's Secret): Carefully transfer the cut-out shapes onto the prepared baking sheets. Place the baking sheets in the freezer for 10–15 minutes before baking. This step solidifies the fat, virtually guaranteeing zero spread.
  10. Bake: Bake cookies, one sheet at a time, for 10–12 minutes. They are done when the edges are set and very lightly golden, but the centre remains pale.
  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. Glaze (Optional): If using the simple glaze, whisk together the sifted powdered sugar, vanilla, and milk until smooth. Drizzle or brush onto fully cooled cookies.