Ingredients:

  • 3 cups All-Purpose Flour, sifted
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, cubed, at cool room temperature
  • 1 1/2 cups Granulated Sugar
  • 2 Large Eggs, cold
  • 1 tablespoon Pure Vanilla Extract
  • Confectioner’s Sugar (for dusting/icing, optional)
  • Milk or water (for icing, optional)

Instructions:

  1. Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt into a medium bowl. Whisk briefly to ensure even distribution, then set the mixture aside.
  2. Cream the Butter and Sugar: Using a stand mixer, beat the room-temperature butter until creamy. Gradually add the granulated sugar and beat for 3–4 minutes until the mixture is visibly lightened, fluffy, and pale yellow.
  3. Incorporate Wet Ingredients: Add the cold eggs one at a time, mixing on low speed only until just combined after each addition. Scrape down the bowl, then mix in the pure vanilla extract.
  4. Add Dry to Wet: Gradually add the reserved dry mixture to the wet ingredients on the lowest speed. Mix only until the flour is just incorporated and the dough comes together. Stop mixing immediately to prevent gluten development.
  5. Form and Chill: Divide the dough into two equal discs. Wrap each disc tightly in plastic wrap and flatten slightly. Chill in the refrigerator for a minimum of 60 minutes, or up to 2 days, until cold and firm.
  6. Preheat and Prepare: Preheat your oven to 180°C (350°F). Line two large baking trays with parchment paper.
  7. Roll the Dough: Remove one chilled disc. Lightly flour your work surface and roll the dough out to an even thickness of approximately 6mm (1/4 inch).
  8. Cut Shapes: Use cookie cutters to cut shapes. Carefully transfer the cut dough shapes to the prepared baking trays, placing them about 2.5cm (1 inch) apart.
  9. Second Chill (Recommended): Place the trays of cut cookies back into the freezer for 5–10 minutes. This final chill locks in the shape before baking.
  10. Bake: Bake cookies for 10–12 minutes, rotating the tray halfway through. The cookies are done when the edges are set and just starting to turn a very pale golden colour.
  11. Cool and Decorate: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Decorate once fully cool.