Ingredients:

  • 3 cups All-Purpose Flour, spooned and leveled
  • ½ teaspoon Baking Powder
  • ½ teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 ½ cups Granulated Sugar
  • 2 Large Eggs, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • Decorator’s Sugar or royal icing ingredients, as needed

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  2. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until the mixture is very light and fluffy (approximately 3–4 minutes). The colour should lighten considerably.
  3. Incorporate Wet Ingredients: Reduce the speed to medium. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and mix until just combined.
  4. Add Dry Mixture: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix only until the dough just comes together and no streaks of flour remain. Do not overmix.
  5. Divide and Flatten: Divide the dough into two equal portions. Gently form each portion into a flattened disc (about 1 inch thick).
  6. Chill: Wrap each dough disc tightly in cling film (plastic wrap) and refrigerate for a minimum of 1 hour 30 minutes, or up to 2 days. The dough must be firm.
  7. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Roll the Dough: Remove one disc from the fridge. Lightly flour your work surface or, for cleaner rolling, roll the dough between two sheets of parchment paper. Roll to a uniform thickness of ¼ inch (6mm).
  9. Cut Shapes: Using your chosen cutters, press firmly into the dough. Gently remove the excess dough (reserve for re-rolling).
  10. Transfer and Chill (Recommended): Carefully transfer the cut-outs to the prepared baking sheets. Place the sheets in the freezer for 5–10 minutes before baking. (This final chill guarantees no spreading.)
  11. Bake: Bake cookies for 8–10 minutes, rotating the tray halfway through. The edges should be lightly set and very pale gold. The centres should still look soft.
  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 the cookies are fully cooled.