Ingredients
Scale
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 1/4 cups sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream
Instructions
- In a medium bowl, whisk together flour, baking powder and salt.
- In the large bowl of a mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2-3 mins.
- Add egg and vanilla and beat on low speed until well combined.
- Turn off the mixer and scrape down the bowl again.
- Add cream and beat on low speed just until combined.
- Lightly dust a clean work surface with flour.
- Using a rubber spatula, scrape the dough out onto the work surface, then use your hands to shape into a flattened rectangle.
- Wrap in plastic wrap and refrigerate until firm, at least an hour or overnight.
- Preheat oven to 350 degrees.
- Line two cookie sheets with parchment paper.
- Lightly dust work surface with flour, unwrap dough and set on surface. If the dough is too hard, you can let it stand at room temp for a few minutes.
- Dust rolling pin with flour and roll out dough to an even 1/4 thickness.
- Use cookie cutters to cut your shapes. With a floured metal spatula, carefully move cutouts to your pan. Place cutouts 1 inch apart.
- Gather dough scraps and press together, roll out again and repeat cutting more shapes until you’ve used all your dough.
- Bake cookies one sheet at a time until light golden brown, about 14-16 minutes. All ovens are different, watch yours to see what timing works best.
- Once baked, let them cool slightly, then move cutouts with a spatula to a cooling rack.
- Repeat this process until you’ve used all your dough, and baked all your cookies.
- Cool completely, and decorate with icing or sprinkles.
- Prep Time: 20 minutes
- Cook Time: 14 minutes