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2 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 large egg, at room temperature

2 teaspoons pure vanilla extract

Extra flour for rolling

Parchment paper for baking

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1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

2. In a large bowl, beat softened butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes.

3. Add the egg and vanilla extract. Beat until fully incorporated, scraping down sides as needed.

4. Gradually mix in the dry ingredients on low speed until the dough just comes together. Do not overmix.

5. Turn the dough out onto a floured surface and knead gently into a smooth ball. Divide in half.

6. Roll each half between parchment to 1/4-inch thickness. Chill for 15 minutes if desired.

7. Use cookie cutters to cut desired shapes. Transfer to parchment-lined baking sheets.

8. Bake at 350°F (175°C) for 9-11 minutes, until edges are lightly golden.

9. Allow cookies to cool on the baking sheet for a few minutes, then transfer to wire racks to cool completely.

10. Decorate with icing or enjoy plain once fully cooled.

11. Store cookies in an airtight container at room temperature for up to 1 week.

12. For make-ahead, dough can be refrigerated for 3 days or frozen up to 3 months.

For best results, always use room-temperature butter and eggs.

Chilling the cookie cut-outs before baking helps prevent spreading.

Avoid overmixing once the flour is added to keep the cookies soft.

Use royal icing for clean designs that set hard, or buttercream for a softer, richer taste.

Re-roll scraps gently to avoid tough cookies.