Cookie Dough Preparation

1. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and powdered sugar on medium speed for 1–2 minutes until smooth and creamy.
2. Add the egg and vanilla extract, then mix again until fully incorporated and the dough looks smooth.
3. Add the flour, salt, and baking powder (if using). Mix on low speed just until everything comes together — stop as soon as the dough looks uniform to avoid overmixing.
4. Gather the dough with your hands, shape it into a ball, and wrap it in plastic wrap.
5. Chill in the refrigerator for at least 30 minutes to firm up the texture and prevent spreading while baking.

Baking

1. Roll the chilled dough on a lightly floured surface or between two sheets of parchment paper to about ⅛ inch (3 mm) thick.
2. Place the rolled dough in the freezer for 10 minutes to firm it before cutting shapes.
3. Use cookie cutters to cut out your designs, then transfer them to a baking sheet lined with parchment or silicone mats, spacing them about 2 inches (5 cm) apart.
4. Freeze the cut-out cookies again for 15–30 minutes before baking — this helps them keep their sharp shape.
5. Preheat the oven to 340°F (170°C) and bake for 8–10 minutes, until the edges start turning golden but the centers remain soft.
6. Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
7. Once cooled, decorate with royal icing, powdered sugar icing, melted chocolate, or marzipan.