Description

These powdered sugar cookies are soft, buttery cookies made with confectioners’ sugar for a smooth dough that rolls out easily and keeps clean edges when baked. Perfect for cookie cutters and decorating, these tender cookies are great with royal icing, glaze, or simple powdered sugar icing.

Ingredients

100 g (½ cup) unsalted butter - softened
80 g (⅔ cup) powdered sugar - confectioners’ sugar
1 large egg: room temperature
½ teaspoon vanilla extract
200 g (1½ cups) all purpose flour
1 pinch salt
½ teaspoon baking powder - optional for softer cookies

Instructions

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 to 2 minutes until smooth and creamy.
Add the egg and vanilla extract and mix again until the mixture looks smooth and fully combined.
Add the flour, salt and baking powder if using and mix on low speed just until a soft dough forms.
Gather the dough with your hands, shape it into a ball and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Roll the chilled dough on a lightly floured surface or between two sheets of parchment paper to about ⅛ inch (3 mm) thick.
Place the rolled dough in the freezer for about 10 minutes to firm it before cutting shapes.
Cut the dough with cookie cutters and transfer the shapes to a baking sheet lined with parchment paper or silicone mats, spacing them about 2 inches apart.
Freeze the cut cookies again for 15 to 30 minutes so they keep their sharp shape during baking.
Preheat the oven to 340°F (170°C) and bake for 8 to 10 minutes until the edges start to turn lightly golden.
Let the cookies rest on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely before decorating.