Ingredients
Equipment
Method
Preparation
- In a large bowl, cream softened unsalted butter and granulated sugar with an electric mixer until light and fluffy (3-5 minutes).
- Beat in eggs one at a time, ensuring each is fully incorporated, then stir in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients on low speed, mixing until just combined without overmixing.
- Divide the dough in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Baking
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
- On a lightly floured surface, roll out one dough disk to ¼-inch thickness and cut shapes with cookie cutters; re-roll and cut scraps.
- Transfer cut cookies to prepared baking sheets, leaving 1 inch between them, and bake for 8-10 minutes until edges are lightly golden.
- Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before frosting and decorating.
Notes
For best results, do not skip the chilling step, as it helps prevent the cookies from spreading too much during baking. Ensure butter and eggs are at room temperature for a smoother dough. These cookies are perfect for decorating with royal icing or buttercream!