Description
Ingredients
Scale
- 4 3/4 cups plus 2 tbsp (588 g) all-purpose flour
- 2 1/4 teaspoons baking powder
- 3/4 tsp salt
- 1 1/2 cup (297 g) granulated sugar
- 1 1/2 cup (340 g) unsalted butter
- 1 egg (or 3 tbsp of heavy cream)
- 2 tsp vanilla
Instructions
- Add all-purpose flour, baking powder, and salt to mixing bowl and whisk until well combined. Set aside.
- Add granulated sugar and unsalted butter, to the bowl of a stand mixer. Mix with the paddle attachment for 5 minutes, or until the butter is fluffy and pale. Scrape down the bowl and add the 1 egg (or 3 tbsp of heavy cream) and vanilla and mix for 2 minutes. Add the dry ingredients and mix on low until well combined.
- Split the dough in half. Shape both pieces into a disc and wrap them in plastic wrap. Place all the discs of dough into the fridge for 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Roll out the dough in between two sheets of parchment paper until it is 1/4 inch thick. Place in the freezer for 5 minutes. Cut the cookies out with your cookie cutter. Roll out the scraps with the remaining dough, and repeat until no dough remains.
- Place the cookies onto the parchment-lined baking sheet 2 inches apart. Freeze the sheet for 10 minutes; this is important so the cookies keep their shape.
- Bake for 9 to 11 minutes. Cool completely on a rack. Decorate with royal icing, fondant, sprinkles or whatever you like!
- Prep Time: 15
- Cook Time: 9
