Ingredients:

  • 1 cup (225 g) Unsalted Butter, cubed and softened
  • 1 cup (200 g) Granulated Sugar, fine grain
  • 1 large Egg, room temperature
  • 2 teaspoons (10 ml) Pure Vanilla Extract
  • ½ teaspoon (2.5 ml) Almond Extract (optional)
  • 3 cups (360 g) All-Purpose Flour, spooned and levelled
  • 1 teaspoon (5 g) Baking Powder
  • ½ teaspoon (3 g) Fine Sea Salt

Instructions:

  1. Combine Dry Ingredients: Whisk the flour, baking powder, and salt together thoroughly in a medium bowl. Set aside.
  2. Cream Butter and Sugar: In the bowl of the stand mixer, beat the softened butter and granulated sugar on medium speed for 3–5 minutes until the mixture is visibly lightened, fluffy, and pale in colour.
  3. Add Wet Ingredients: Reduce the mixer speed to low. Beat in the egg, then the vanilla and almond extracts, scraping down the bowl as needed. Mix until just combined.
  4. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing only until the dough just comes together and no streaks of flour remain. Stop immediately to avoid overmixing.
  5. Form and Chill: Divide the dough into two equal discs, wrap each tightly in cling film, and flatten slightly. Refrigerate for a minimum of 1 hour, or up to 2 days.
  6. Preheat and Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Roll the Dough: Remove one disc of dough from the fridge. Allow it to sit at room temperature for 5–10 minutes. Lightly flour your work surface and rolling pin. Roll the dough out to an even thickness of ¼ inch (6 mm).
  8. Cut Shapes: Use your chosen cookie cutters to cut out shapes. Place the shapes onto the prepared baking sheets, leaving about 1 inch (2.5 cm) between them.
  9. Second Chill (The Secret Weapon): Place the baking sheets with the cut-out shapes into the freezer for 10 minutes (or the fridge for 20 minutes). This firms the butter, guaranteeing shape retention.
  10. Bake: Bake one sheet at a time for 8–10 minutes. The edges should be set, and the centres should look dry, but the cookies should remain pale.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely. Do not decorate until completely cool.