Ingredients:

  • 3 cups (360 grams) All-Purpose Flour, spooned and levelled
  • 1 teaspoon (5 grams) Baking Powder
  • 1/2 teaspoon (3 grams) Fine Sea Salt
  • 1 cup (2 sticks/227 grams) Unsalted Butter, cold and diced
  • 1/2 cup (100 grams) Granulated Sugar
  • 1/2 cup (60 grams) Confectioners' Sugar, sifted
  • 1 Large Egg, cold
  • 2 teaspoons (10 mL) Vanilla Extract
  • 1/2 teaspoon (2.5 mL) Almond Extract (Optional)
  • Extra flour, as needed for rolling

Instructions:

  1. Prep the Dry Ingredients: Sift the flour, baking powder, and salt together into a medium bowl. Whisk lightly to combine and set aside.
  2. Cream the Fats and Sugars: In the bowl of a stand mixer, cream the cold diced butter, granulated sugar, and confectioners’ sugar on medium speed until the mixture is visibly lighter in colour and fluffy (about 3–4 minutes). Scrape down the bowl frequently.
  3. Incorporate Wet Ingredients: Beat in the cold egg, vanilla extract, and almond extract (if using). Mix only until just combined; do not overmix at this stage.
  4. Add the Dry Mixture: Reduce the mixer speed to low. Gradually add the prepared dry ingredients, mixing only until the dough just comes together and a few streaks of flour remain. Stop the mixer immediately. Avoid developing the gluten.
  5. Form and Flatten: Turn the dough out onto a clean work surface. Divide it in half. Form each half into a thick disc and wrap tightly in plastic film.
  6. The Chill: Chill the wrapped dough discs in the refrigerator for a minimum of 30 minutes.
  7. Preheat and Prepare: Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper.
  8. Roll the Dough: Take one chilled disc. Place it between two sheets of parchment paper. Roll the dough out evenly to a consistent thickness of 6mm (1/4 inch).
  9. Cut the Shapes: Using your desired cutters, press firmly into the dough. Peel away the excess dough and quickly combine it with the second disc (or re-roll as necessary, but only roll once or twice maximum).
  10. Transfer and Chill (Second Chill): Carefully transfer the cut shapes to the prepared baking sheets. Place the sheets of cut cookies into the freezer for 5–10 minutes. This quick chill prevents spreading.
  11. Bake: Bake the cookies one sheet at a time for 8–12 minutes, rotating the pan halfway through. The edges should be just set and faintly golden, and the centres should look firm and pale.
  12. Cool: Leave the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They must be completely cool before icing or decorating.