Ingredients
Equipment
Method
- Sift the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together for about 1 minute until just combined and fluffy. Scrape the sides of the bowl as needed.
- Add the eggs one at a time, mixing until fully incorporated. Stir in the vanilla extract.
- Gradually add the sifted dry ingredients to the wet mixture on low speed until just combined. Do not overmix. The dough will be firm but smooth.
- Divide the dough into sections. Roll each between two sheets of parchment paper to 1/4-inch thickness. Place the sheets on a tray and chill for 30–45 minutes until firm. Chilling is mandatory to prevent spreading.
- Preheat oven to 350°F (175°C). Cut chilled dough into shapes with cookie cutters. Place on parchment-lined baking sheets and bake for 8–12 minutes, until edges are lightly golden.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Decorate with royal icing or sanding sugar once fully cooled.
Notes
Chilling the rolled dough is mandatory for flawless shape retention. For the softest cookies, bake only until the edges turn lightly golden and let the cookies cool completely before icing.