Ingredients:

  • 1 cup Unsalted Butter, softened
  • 1 ½ cups Granulated Sugar
  • 1 Large Egg, room temperature
  • 1 Tbsp Pure Vanilla Extract
  • 3 cups All-Purpose (Plain) Flour
  • 1 tsp Baking Powder
  • ½ tsp Fine Sea Salt

Instructions:

  1. Combine the flour, baking powder, and salt together in a medium bowl; whisk to combine and set aside.
  2. Cream the softened butter and granulated sugar using a stand mixer (paddle attachment) on medium speed until light and fluffy (3–4 minutes). Scrape down the sides frequently.
  3. Beat in the room temperature egg and vanilla extract until fully combined.
  4. Reduce the mixer speed to low. Gradually add the dry ingredient mixture, mixing only until the last streaks of flour disappear and a shaggy dough forms. Do not overmix.
  5. Divide the dough in half. Shape each half into a flat disc, wrap tightly in plastic wrap, and refrigerate for a minimum of 60 minutes.
  6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Remove one dough disc. On a lightly floured surface, roll the dough evenly to a consistent thickness of ¼ inch (6 mm).
  8. Use cookie cutters to cut shapes. Place the cut-outs immediately onto the prepared baking sheets, leaving about 1 inch between them.
  9. Place the baking sheets with the cut-out shapes into the freezer for 10–15 minutes. This crucial second chill prevents spreading.
  10. Bake cookies for 8–12 minutes. Pull them out when the edges are set and just beginning to turn golden, but the centers are still pale.
  11. Allow cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Do not attempt to decorate until fully cooled.
  12. If decorating, prepare the glaze by whisking together 2 cups sifted powdered sugar, 3–4 Tbsp milk, and 1/4 tsp extract until smooth. Decorate the fully cooled cookies as desired.