Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
- Divide the dough into two discs, wrap them in plastic wrap, and chill in the refrigerator for at least 1 hour. This step is crucial to prevent spreading.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use your favorite cookie cutters to cut out shapes and place them on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
Ensure your butter is softened, not melted, for the best texture.
Chilling the dough is a critical step to prevent the cookies from spreading too much while baking.
Do not overbake; the cookies will continue to set on the hot baking sheet after you remove them from the oven.
Chilling the dough is a critical step to prevent the cookies from spreading too much while baking.
Do not overbake; the cookies will continue to set on the hot baking sheet after you remove them from the oven.