Sugar Cookies

Method

1. Beat butter and sugar for 2 minutes until smooth and slightly lighter, not excessively whipped. Beat in the egg and vanilla, scraping the bowl so no buttery lumps remain on the sides.
2. Whisk the 300 g flour, baking powder and salt separately. Add to the butter mixture in two portions and mix on low or by hand just until a dough forms. Do not knead until stretchy.
3. Divide into two discs, wrap and refrigerate for 1 hour. Heat the oven to 175°C conventional or 155°C fan and line two trays with baking paper.
4. Roll one disc on the extra flour to an even 5 mm thickness. Cut into small shapes about 5–6 cm across and place 2 cm apart. Gather scraps once, chill briefly if soft, then reroll. Keep the second disc chilled until needed.
5. If the cut cookies feel warm or floppy, refrigerate the loaded tray for 10 minutes. Bake for 10–13 minutes until the surfaces are set and just the edges are pale gold. Deep brown edges mean a much crisper, less tender cookie.
6. Leave on the tray for 5 minutes before moving to a rack. Hot cookies are fragile even when baked. Cool completely before decorating, stacking or sealing in a container.
7. The dough quantity gives about 30–36 cookies, depending on cutter shape. Bake one small test tray first to check spread, timing and the effect of your oven rather than risking the whole batch.