Ingredients
Equipment
Method
- Whisk the flour, baking powder, and salt together.
- Beat the butter and sugar until combined and slightly fluffy.
- Add the egg and vanilla.
- Add the dry ingredients gradually.
- Add the tablespoon of milk to bring the dough together.
- Divide the dough into two discs, wrap, and chill for at least one hour.
- Preheat the oven to 350 degrees.
- Roll the dough to a quarter-inch thickness.
- Cut into shapes and place on a lined baking sheet.
- Bake for 8–10 minutes, until the edges just begin to turn golden.
- Cool before decorating.
Simple Glaze
- Mix one cup powdered sugar with one to two tablespoons of water or milk.
Nutrition
Notes
• Chill time matters. At least 30 minutes is required, but one hour helps the cookies hold their shape best.
• Thickness controls texture. Rolling to a quarter inch gives soft centers and crisp edges.
• Avoid overbaking. Pull the cookies when the edges just start turning lightly golden. They continue firming up as they cool.
• For gluten-free versions: Use a 1:1 baking flour with xanthan gum. Expect a softer, more delicate texture and watch the bake time closely to prevent drying out.
• Make-ahead option: The dough can be made up to 48 hours in advance. Keep it wrapped and refrigerated until ready to roll.
• Freezer option: Dough can be frozen for up to 2 months. Thaw in the refrigerator overnight before using.
• Storage: Store decorated or plain cookies in an airtight container for up to 5 days.
• Spreading tip: If your kitchen is warm, return cut cookies to the refrigerator for 10 minutes before baking.
• Icing consistency: For a glaze, keep the icing thin. For more detailed decorating, use a thicker consistency.
• Thickness controls texture. Rolling to a quarter inch gives soft centers and crisp edges.
• Avoid overbaking. Pull the cookies when the edges just start turning lightly golden. They continue firming up as they cool.
• For gluten-free versions: Use a 1:1 baking flour with xanthan gum. Expect a softer, more delicate texture and watch the bake time closely to prevent drying out.
• Make-ahead option: The dough can be made up to 48 hours in advance. Keep it wrapped and refrigerated until ready to roll.
• Freezer option: Dough can be frozen for up to 2 months. Thaw in the refrigerator overnight before using.
• Storage: Store decorated or plain cookies in an airtight container for up to 5 days.
• Spreading tip: If your kitchen is warm, return cut cookies to the refrigerator for 10 minutes before baking.
• Icing consistency: For a glaze, keep the icing thin. For more detailed decorating, use a thicker consistency.