Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour, spooned and levelled
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt

Instructions:

  1. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  2. In the bowl of a stand mixer, cream the softened butter and granulated sugar together on medium speed until the mixture is light, fluffy, and noticeably paler in colour (approx. 3-4 minutes).
  3. Beat in the egg until just combined, scraping down the bowl. Then, mix in the vanilla extract.
  4. Reduce the mixer speed to low. Gradually add the dry ingredient mixture until the dough just comes together. Stop mixing immediately once the last streaks of flour disappear. Do not overmix.
  5. Divide the dough in half. Shape each half into a flat disk, wrap tightly in plastic film, and place in the refrigerator.
  6. Chill the dough for a minimum of 2 hours. Chilling is essential for texture and prevents the cookies from spreading.
  7. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  8. Remove one dough disk from the fridge. Place it between two sheets of parchment paper. Roll the dough out evenly to a thickness of 1/4 inch (6mm).
  9. Use floured cookie cutters to cut shapes. Transfer the cut shapes to the prepared baking sheets.
  10. Bake for 10–12 minutes, rotating the pan halfway through. Cookies should be set, firm to the touch, and have just the very edges turning a light golden colour.
  11. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely before decorating.