Ingredients:

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

Instructions:

  1. Combine 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, beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy (about 3–4 minutes). Scrape down the sides of the bowl.
  3. Add Wet Ingredients: Reduce the speed to low. Beat in the egg and vanilla extract until just combined.
  4. Incorporate Dry Ingredients: Gradually add the flour mixture on the lowest speed, mixing only until just combined. Stop immediately when no streaks of dry flour remain. Do not overmix, or the cookies will be tough.
  5. Form and Chill: Divide the dough into two equal discs. Wrap each disc tightly in plastic wrap. Refrigerate for at least 60–90 minutes, or until firm.
  6. Preheat Oven and Prep: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper.
  7. Roll the Dough: Remove one disc of dough from the fridge. Lightly flour your work surface and the rolling pin. Roll the dough out smoothly to a uniform thickness of 1/4 inch (6 mm).
  8. Cut Shapes: Use your chosen cookie cutters to cut out shapes. Place the shapes immediately onto the prepared baking sheets, leaving about 1 inch (2 cm) between them.
  9. Second Chill (Crucial Step): Place the filled baking sheets back into the refrigerator or freezer for 10–15 minutes before baking. This ensures the cookies hold their shape perfectly.
  10. Gather Scraps: Re-roll the dough scraps, chill briefly if warm, and cut more shapes.
  11. Bake: Bake cookies one sheet at a time for 10–12 minutes. The edges should be set and very lightly golden, but the centers should remain pale.
  12. Cool: Let the cookies 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 completely cool.