These are perfect, crunchy around the edges, chewy in the middle.
2 cups/10 oz plain flour
½ teaspoon baking powder
½ teaspoon salt
16 tablespoons/8 0z unsalted butter, softened but still cool
1 cup/7 oz granulated sugar
1 Tbsp light brown sugar
1 large egg
1½ teaspoons vanilla extract
Cream the butter, the granulated sugar, and the brown sugar until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla; beat until combined. Add the dry ingredients and beat until just combined, scraping down the bowl as needed.
Place the dough in a plastic bag and seal, or wrap in clingfilm. Refrigerate for at least 1 hour. (You can refrigerate up to 2 days, or freeze it and take it out and put in the refrigerator about 12 hours before you plan to bake.)
Preheat the oven to 190C/gas 5.
Remove dough from refrigerator and flour the counter, the dough and a rolling pin and roll the dough out to ¼-inch thickness.
Dip a cookie cutter in flour and cut out your cookies, placing them on a parchment-lined baking sheet.
Bake for 10 – 15 minutes until edges are just ready to turn the slightest bit light brown (you really don’t want much coloring at all on these cookies), rotating the pan 180 degrees halfway through baking.
Makes approx 35, depending on size. Cool on a wire rack.
You can decorate these in any way you please.
I melted some white chocolate and dipped some of them then added sprinkles (quickly) before the chocolate sets.
I also made up some icing, 125g icing sugar, Tbsp water and food colouring and flooded some of them. Your choice 😉