Instructions

1. Gather all ingredients and ensure they are at room temperature. Prepare two large baking sheets by lining them with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined and set aside.
3. In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until well incorporated and smooth, scraping down the sides of the bowl as needed.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.
6. Wrap the dough in plastic wrap and refrigerate for 15-20 minutes to make it easier to handle and roll out.
7. Preheat the oven to 350°F (175°C) and position racks in the center of the oven.
8. On a lightly floured surface, roll out the chilled dough to approximately 1/4 inch thickness using a rolling pin.
9. Use cookie cutters of your choice to cut out shapes, placing them carefully on the prepared baking sheets about 1 inch apart.
10. Gather and re-roll any remaining dough scraps, continuing to cut out additional cookies.
11. Bake the cookies for 8-10 minutes, or until the edges are very lightly golden but the centers remain pale.
12. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
13. Optional: Once cooled, decorate with royal icing, colored sugar, or sprinkles as desired.