Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract (or paste)
  • 3 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 cups icing sugar (powdered sugar), sifted
  • 3–5 tablespoons milk (or water)
  • 1/2 teaspoon clear vanilla extract
  • Liquid food colouring, as needed (optional)

Instructions:

  1. Combine Dry Ingredients: In a medium bowl, whisk together the measured flour, baking powder, and salt. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until light and fluffy (about 3–4 minutes). Scrape down the sides.
  3. Incorporate Wet Ingredients: Beat in the large egg until just combined. Mix in the vanilla extract. Do not overmix this stage.
  4. Add Dry to Wet: Gradually add the flour mixture on low speed until the dough just comes together. Stop immediately when no dry streaks remain; overmixing develops gluten and causes spreading.
  5. Form Discs for Chilling: Divide the dough into two equal portions. Place each portion between two sheets of parchment paper. Roll each dough portion out to a uniform thickness (about 1/4 inch / 6mm).
  6. Chill Firmly: Transfer the parchment-wrapped flattened discs to the refrigerator and chill for a minimum of 60 minutes, or until the dough is firm to the touch.
  7. Preheat and Prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Cut Shapes: Remove one chilled dough disc from the refrigerator. Peel off the top layer of parchment. Use desired cookie cutters to firmly stamp out shapes. Keep the unused dough cold.
  9. Transfer and Re-chill: Carefully lift the cut shapes and place them 1 inch apart on the prepared cold baking sheet. If the cut shapes feel warm, place the entire baking sheet in the freezer for 5 minutes before baking.
  10. Bake: Bake for 10–12 minutes, rotating the tray halfway through, until the edges are lightly golden and the centres are set.
  11. Cool: Let the cookies cool on the tray for 5 minutes before carefully transferring them to a wire rack to cool completely. Repeat the cutting/baking process with the remaining dough.
  12. Prepare the Glaze: Sift the icing sugar into a bowl. Gradually whisk in the milk/water and vanilla extract until a smooth, thick but pourable consistency is achieved.
  13. Colour (Optional): Divide the glaze into smaller bowls and mix in food colouring as desired.
  14. Decorate: Once cookies are completely cool, apply the glaze. Allow the glaze to set completely.