Ingredients
• 250g unsalted butter (soft, room temperature)
• 120g powdered sugar (icing sugar)
• 1 egg
• 1 tsp vanilla extract
• 360g all-purpose flour
• ½ tsp salt
Optional
• ½ tsp baking powder (for a slightly lighter texture)
• Milk (1–2 tbsp, only if dough is too stiff)
Method
1. Cream the butter & sugar
Beat butter and powdered sugar until pale, fluffy, and smooth.
2. Add egg & vanilla
Mix in the egg and vanilla extract until well combined.
3. Add dry ingredients
Sift flour and salt (and baking powder if using). Add gradually and mix to form a soft dough.
If the dough feels too thick for piping, add a little milk.
4. Pipe or shape
Transfer dough into a piping bag with a star nozzle or roll and cut with cookie cutters.
5. Chill (important!)
Refrigerate cookies for 20–30 minutes so they keep their shape.
6. Bake
Bake at 170°C (340°F) for 12–15 minutes or until edges are lightly golden.
7. Cool
Let cool on the tray for 5 minutes, then transfer to a rack.
