Ingredients:

  • 2 ¾ cups All-purpose (Plain) flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Fine sea salt
  • 1 cup (2 sticks) Unsalted butter, cold and cubed
  • ¾ cup Granulated sugar
  • 1 large Egg, cold
  • 2 teaspoons Pure vanilla extract
  • 1 teaspoon Freshly grated lemon zest
  • 2 cups Confectioner's (Icing) sugar (for glaze, optional)
  • 3–4 tablespoons Whole milk or water (for glaze, optional)
  • ½ teaspoon Pure vanilla extract (for glaze, optional)

Instructions:

  1. Whisk Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Set the dry mixture aside.
  2. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the cold, cubed butter and granulated sugar on medium speed until just combined and slightly lightened (about 2 minutes). Do not over-cream.
  3. Add Wet Ingredients: Beat in the cold egg, vanilla extract, and lemon zest until fully incorporated. Scrape down the sides of the bowl.
  4. Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed only until the dough just comes together and no streaks of dry flour remain.
  5. Form and Chill: Divide the dough into two equal discs. Wrap each tightly in plastic film and flatten slightly. Chill for a minimum of 90 minutes (or up to 3 days). The dough must be thoroughly cold to roll properly.
  6. Preheat and Prep: Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper.
  7. Roll the Dough: On a lightly floured surface (or between two sheets of parchment), roll one disc of chilled dough to a thickness of approximately ¼ inch (6 mm).
  8. Cut the Shapes: Use cookie cutters to cut shapes, pressing firmly and cleanly. Remove excess dough and re-form/re-roll scraps only once.
  9. Second Chill (Crucial): Transfer the cut cookies to the prepared baking sheets. Return the trays to the refrigerator for 10–15 minutes before baking. This ensures the edges remain crisp and sharp.
  10. Bake: Bake for 8–10 minutes, rotating the trays halfway through, until the edges are lightly golden and the centers are set. Never over-bake for tender biscuits.
  11. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. Decorate: Once the cookies are entirely cool, prepare the simple glaze by whisking the sieved icing sugar with the milk/water and vanilla. Apply the glaze and allow the icing to set completely (4–6 hours) before storing.