Ingredients
Method
Step-by-Step
- Soften the butter until it is pliable but not melted. In a large mixing bowl, cream the butter and granulated sugar until smooth and well combined.
- Beat in the eggs one at a time, mixing after each addition. Add the vanilla extract and stir until the mixture is evenly blended.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture, mixing just until a soft dough forms.
- Cover the dough and refrigerate it for at least 1 hour. The dough may also be chilled overnight for convenient baking the next day.
- Preheat the oven to 400°F (205°C). Line baking sheets with parchment paper, or leave them ungreased if preferred.
- Roll the chilled dough on a lightly floured surface to about 1/2 inch thick. For easier handling and less added flour, roll it between sheets of parchment paper.
- Cut the dough with cookie cutters and arrange the shapes about 1 inch apart on the prepared baking sheets. Gather scraps gently, reroll them, and continue cutting until the dough is used.
- Bake each tray for 6–8 minutes, just until the cookies are set and the edges are barely beginning to color. Do not let the cookies brown if you want soft centers.
- Let the cookies cool briefly on the baking sheet, then transfer them to a wire rack. Cool completely before decorating or storing.
Notes
Chill the dough thoroughly for easier rolling and sharper cookie shapes. Avoid overbaking; pale centers and barely colored edges produce the softest cookies. Store cooled cookies in an airtight container.