Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated white sugar
  • 1 large (50g) egg
  • 2 tsp (10ml) pure vanilla extract
  • 2 ¾ cups (340g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 1 tsp (5g) baking powder
  • ¼ tsp (1.5g) salt

Instructions:

  1. In a large bowl, beat the softened butter and granulated sugar on medium-high speed until the mixture is pale and fluffy (about 2-3 minutes).
  2. Add the egg and vanilla extract to the butter mixture and beat until fully incorporated and smooth.
  3. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture on low speed, mixing only until the flour streaks disappear.
  5. Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C). On a floured surface, roll the dough to a thickness of ¼ inch (6mm).
  7. Press cookie cutters firmly into the dough and lift them straight up to maintain the shape of the edges.
  8. Place cookies 2 inches apart on a parchment-lined baking sheet.
  9. Bake for 8-11 minutes, removing them when the edges are just barely set.