Ingredients
Method
- Cream the softened butter and sugar together in a large bowl using an electric mixer for about three minutes until light and fluffy.
- Add the egg and vanilla extract, and beat until completely combined and smooth.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least two hours.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Roll the dough to about ¼-inch thickness and cut shapes with cookie cutters.
- Transfer shapes to prepared baking sheets, spacing them about one inch apart.
- Bake for 8-10 minutes until edges are set but centers are slightly soft.
- Cool on the baking sheet for five minutes before transferring to a wire rack.
Notes
Measure flour correctly to avoid dry cookies. Use parchment paper for easy cleanup. Chill the dough thoroughly for best results.