Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 2 tsp (10ml) vanilla extract
  • 1 tsp (4g) baking powder
  • 1/4 tsp (1.5g) salt
  • 2 1/2 cups (312g) all-purpose flour
  • 1/2 cup (113g) unsalted butter, softened
  • 2 cups (240g) icing sugar (powdered sugar), sifted
  • 2-3 tbsp (30-45ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • Pinch of salt

Instructions:

  1. Cream the softened butter and granulated sugar together until light and fluffy.
  2. Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  5. Divide dough into two discs, wrap in cling film, and refrigerate for at least 30 minutes.
  6. Preheat oven to 350°F (175°C).
  7. On a lightly floured surface, roll out one disc of dough to about 1/4 inch (6mm) thickness.
  8. Use cookie cutters to cut shapes and place them on lined baking sheets, spacing about 2 inches apart.
  9. Bake cookies for 10-12 minutes or until edges are just beginning to turn golden.
  10. Let cookies rest on sheets for 2 minutes, then transfer to a cooling rack to cool completely.
  11. Beat softened butter until creamy.
  12. Gradually add sifted icing sugar, mixing well after each addition.
  13. Add milk 1 tbsp at a time until smooth, spreadable consistency is reached.
  14. Stir in vanilla extract and a pinch of salt.
  15. Once cookies are fully cooled, spread or pipe the frosting on top.
  16. Allow frosting to set before serving or storing.