Ingredients:
- 4 cups or 480g all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt (preferably non-iodized)
- 1 cup or 226g unsalted butter, room temperature
- 1 cup or 200g granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Instructions:
- In a large bowl, combine flour, baking powder, and salt. Set aside.
- Using a stand mixer bowl, cream butter and sugar for about 2 minutes until light and airy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing until the dough is uniform. Avoid overmixing to prevent the cookies from becoming too tough.
- Divide the dough into two pieces, shape each into flat discs, and wrap in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough to approximately 1/4 inch thick.
- Use cookie cutters to cut out shapes and place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 6 to 12 minutes, depending on the size and thickness of the cookies, until they are lightly golden underneath.
- Allow to cool on a wire rack before decorating or enjoying as desired.
Tips:
- If the dough feels too firm after refrigeration, let it sit at room temperature for a few minutes to ease rolling.
- Keep a close eye on the cookies while baking, as baking times may vary based on their size and thickness.
- Decorate the cookies with royal icing, colored sugar, or your preferred sweet decorations.
