Ingredients:

  • 3 cups (360 g) All-Purpose Flour, sifted
  • 1 tsp (5 g) Baking Powder (optional)
  • 1/2 tsp (2.5 g) Fine Sea Salt
  • 1 cup (226 g) Unsalted Butter, softened (room temperature)
  • 1 cup (200 g) Granulated Sugar
  • 1 Large Egg, room temperature
  • 1 Tbsp (15 ml) Pure Vanilla Extract
  • 2 cups (240 g) Confectioners' Sugar (for optional icing)
  • 3 Tbsp (45 ml) Milk or Water (for optional icing)

Instructions:

  1. Whisk together the sifted flour, baking powder (if using), and salt in a medium bowl. Set aside.
  2. In the bowl of a stand mixer, cream the softened butter and granulated sugar on medium speed until the mixture is light, pale, and fluffy (about 2–3 minutes). Scrape down the bowl.
  3. Beat in the room temperature egg until just combined, followed by the vanilla extract. Mix until smooth.
  4. Gradually add the flour mixture to the wet ingredients on low speed. Mix only until the dough just comes together and no streaks of dry flour remain. Stop mixing immediately to avoid tough cookies.
  5. Form the dough into two flat discs, wrap tightly in plastic wrap, and refrigerate for a minimum of 60 minutes, or up to 2 days. The dough must be firm before rolling.
  6. Preheat oven to 350°F (175°C). Roll out one chilled disc of dough between two sheets of parchment paper to 1/4 inch (6 mm) thickness. Cut out desired shapes and transfer them to a baking sheet lined with fresh parchment.
  7. Bake for 10–12 minutes, rotating the pan halfway through. The cookies are done when the edges are lightly set and very pale—they should not show significant browning.
  8. Allow cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before decorating.