Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg (approximately 50g), at room temperature
  • 1 teaspoon pure vanilla extract (5 ml)
  • 2 ½ cups (312g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder (5g)
  • ½ teaspoon salt (2.5g)
  • 2 cups (240g) powdered sugar (for icing)
  • 3-4 tablespoons milk or water (45-60 ml) (for icing)
  • ½ teaspoon vanilla extract (2.5ml) (for icing)
  • Food coloring (optional)
  • Sprinkles (optional)

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and chill for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. On a lightly floured surface, roll out one disc of dough to about ¼-inch thickness.
  8. Use cookie cutters to cut out desired shapes. Re-roll scraps and repeat.
  9. Place cookies on prepared baking sheets, leaving a little space between them. Bake for 8-12 minutes, or until the edges are lightly golden.
  10. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  11. While the cookies are cooling, prepare the icing. Once the cookies are completely cool, decorate as desired with icing and sprinkles.