Ingredients:

  • 1 cup Unsalted Butter, softened
  • 1 cup Granulated Sugar
  • 1 large Large Egg, room temperature
  • 1 Tbsp Vanilla Extract (high-quality)
  • 3 cups All-Purpose Flour (plus extra for dusting)
  • 1 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Freshly Grated Nutmeg
  • -- For Optional Simple Glaze Icing ---
  • 2 cups Confectioners' (Icing) Sugar, sifted
  • 3–5 Tbsp Milk or Water
  • 1/2 tsp Vanilla Extract

Instructions:

  1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk together thoroughly and set aside.
  2. In the bowl of a stand mixer (or using a hand mixer), beat the softened butter and granulated sugar on medium speed until light and fluffy (about 3–4 minutes). Scrape down the sides of the bowl. Beat in the egg until just combined, followed by the vanilla extract.
  3. Gradually add the whisked dry ingredients to the wet mixture on low speed, mixing only until a cohesive dough forms and no dry streaks remain. Turn the dough out, divide it into two equal discs, wrap tightly in cling film, and chill in the refrigerator for a minimum of 90 minutes. This chilling process is crucial to prevent the cookies from spreading.
  4. Preheat the oven to 180°C (350°F). Line baking sheets with parchment paper or silicone mats. On a lightly floured surface, roll out one chilled dough disc at a time to an even thickness of approximately 6mm (1/4 inch).
  5. Use your chosen cookie cutters to cut out shapes. Place the cut-outs about 1 inch apart on the prepared baking sheets. For best results, place the baking sheets containing the cut-out cookies into the freezer for 5–10 minutes before baking to ensure sharp edges.
  6. Bake for 12–15 minutes, rotating the tray halfway through. Cookies are done when the edges are set and lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  7. If glazing, whisk together the sifted confectioners' sugar, vanilla, and milk/water until you reach a smooth, desired consistency. Once the cookies are completely cool, decorate them as desired with the glaze or royal icing. Allow icing to set fully before stacking or storing.