Ingredients
Equipment
Method
Preparation
- In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy (2-3 minutes).
- Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet, mixing on low speed until just combined, being careful not to overmix.
- Divide the dough in half, flatten each into a disc, wrap tightly, and refrigerate for at least 1 hour or up to 2 days to prevent spreading.
Baking and Decorating
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
- On a lightly floured surface, roll out one disc of chilled dough to ¼-inch thickness and use cookie cutters to create shapes, then transfer to baking sheets.
- Bake for 8-11 minutes, or until the edges are lightly golden; baking time will vary based on cookie size and thickness.
- Cool the cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely before decorating.
- Once completely cooled, decorate with royal icing, buttercream, sprinkles, or edible glitter as desired.
Notes
For best results, ensure your butter is softened but not melted. If decorating with royal icing, allow ample drying time before stacking or storing cookies. You can also freeze the raw dough discs for up to 3 months for later use; thaw in the refrigerator overnight before rolling and baking.