Ingredients:

  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp (10 ml) pure vanilla extract
  • 3 cups (360 g) all-purpose flour
  • 1 tsp (5 g) baking powder
  • ½ tsp (3 g) fine sea salt

Instructions:

  1. Prep Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until light, fluffy, and pale in colour (3–5 minutes). Scrape down the sides of the bowl frequently.
  3. Add Wet Ingredients: Reduce the speed to low. Add the eggs, one at a time, mixing until just combined after each addition. Mix in the vanilla extract. Scrape the bowl once more.
  4. Incorporate Dry Mix: Gradually add the flour mixture to the wet ingredients, mixing on the lowest speed. Stop the mixer as soon as the last streaks of flour disappear. Do not overmix; over-developed gluten leads to tough cookies.
  5. Divide and Chill: Turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Flatten each portion into a disc (about 1 inch thick). Wrap tightly in cling film. Refrigerate the wrapped dough for a minimum of 60 minutes. The dough must be very firm to roll properly.
  6. Preheat: 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. Working quickly, lightly flour your workspace and the rolling pin. Roll the dough out to a uniform thickness of approximately ¼ inch (6 mm).
  8. Cut the Shapes: Use cookie cutters to cut shapes. Re-roll the scraps only once or twice. Transfer the cut-out shapes onto the prepared baking sheets.
  9. Transfer and Chill (Second Chill): Place the baking sheets with the cut-outs back in the refrigerator for 10–15 minutes. This second brief chill locks in the shape and prevents spreading.
  10. Bake: Bake cookies, one sheet at a time, for 10–12 minutes, or until the edges are lightly golden and the centres look set (they should not brown significantly).
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Decorate once fully chilled.