Description

This scientifically-backed recipe bypasses the traditional chilling stage by using powdered sugar and precisely tempered butter. It yields a reliable, soft-textured cookie that holds its shape perfectly during baking, making it an ideal choice for detailed cutters and custom decorations.

Ingredients

1 cup unsalted butter, cool room temperature (approx. 65°F)
1 cup powdered sugar (confectioners’ sugar)
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Extra powdered sugar for dusting and rolling

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Instructions

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large bowl, beat the cool butter and powdered sugar together for 2-3 minutes until smooth, avoiding incorporating excessive air.
Add the egg and vanilla extract to the butter mixture and beat until fully combined and emulsified.
Add the flour, baking powder, and salt, then mix until the dough just comes together without overworking.
Lightly sprinkle your work surface with powdered sugar and roll the dough to a uniform 1/4-inch thickness.
Use cutters to press out your shapes and place them on the prepared baking sheets, spaced 2 inches apart.
Bake for 7-9 minutes until the cookies are set but remain pale; do not allow the edges to brown.
Let the cookies stand on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.

Notes

To ensure your cookies have perfectly clean edges, wipe your cookie cutters with a damp cloth between uses and dip them lightly in powdered sugar. If you plan to frost these, allow them to cool for at least two hours to ensure the structure is fully set and won’t soften under the weight of royal icing or glaze.

Prep Time: 10 mins
Cook Time: 8 mins
Category: Dessert
Method: Baking
Cuisine: American