Ingredients:

  • 3 cups All-Purpose Flour (spooned and leveled)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, softened (room temperature)
  • 1 cup Granulated Sugar
  • 1 Large Egg (room temperature)
  • 2 teaspoons Pure Vanilla Extract
  • Extra All-Purpose Flour (for dusting)

Instructions:

  1. Prep Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed. Scrape down the sides and continue beating until the mixture is light and fluffy (about 3–4 minutes).
  3. Add Wet Ingredients: Reduce speed to low. Beat in the egg and vanilla extract until just combined. Ensure you do not overmix at this stage.
  4. Incorporate Dry Ingredients: Gradually add the reserved flour mixture to the wet ingredients on the lowest speed. Mix only until the dough just comes together and no streaks of dry flour remain. Stop immediately to prevent gluten development and subsequent spreading.
  5. Divide and Chill: Turn the soft dough out, divide it in half. Shape each half into a flat disc (about 1-inch thick), wrap tightly, and refrigerate for a minimum of 1 hour (preferably 2 hours) or up to 2 days.
  6. Preheat and Prep: Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper or silicone mats.
  7. Roll the Dough: Remove one chilled disc. Allow it to soften slightly (5–10 minutes). Lightly flour a work surface and roll the dough to an even thickness of 1/4 inch (6 mm).
  8. Cut Shapes and Transfer: Dip cookie cutters lightly in flour and firmly press into the dough. Carefully lift the cut cookies using an offset spatula and transfer them to the prepared baking sheets, leaving about 1 inch of space between each.
  9. Re-chill (Failsafe): If your kitchen is warm or the dough feels soft, place the baking sheets with the cut cookies back into the freezer for 5–10 minutes before baking to guarantee minimal spread.
  10. Bake: Bake for 8–10 minutes, rotating the pan halfway through. The cookies are done when the edges are set and just beginning to turn a very pale golden colour.
  11. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They must be fully cool before decorating.