Basic Sugar Cookies

Ingredients

250g unsalted butter, room temperature
1 cup caster sugar
2 tsp vanilla bean paste
1 egg, room temperature
3 cups plain flour
1/4 tsp baking powder

Method

In an electric mixer with a paddle attachment, add butter and sugar and cream until light and fluffy, approx 3 minutes.
Scrape down edges, then add in egg and vanilla bean paste and mix on a medium speed until thoroughly combined.
In a separate bowl, sift flour and baking powder together.
Bring the electric mixer down to its lowest setting, and gradually add in the dry ingredients.
Once all combined, increase the speed to medium and allow cookie dough to combine until it has reached a play dough - like consistency.

Form dough into 2 or 3 pieces so it’s easier to work with.
On an evenly floured, flat surface, place one piece of dough, and sprinkle over extra flour to prevent sticking.
With a rolling pin, roll dough until approx 6mm thick. Rolling pins with guides are helpful for this, but if you don’t have one, try two pieces of dowel or old CD cases either side to help gauge thickness.
Using your desired cutter shape, cut as many as you can from the dough.
Repeat with other pieces of dough.
Line a baking tray with baking paper and arrange cut cookies at least 2 centimetres apart.
Place tray into fridge, or ideally freezer, for at least half an hour.
Preheat oven to 165 degrees Celsius.
Place baking tray of cookies on middle shelf of oven and bake for approximately 5 minutes, or until the gloss has left the tops of the cookies.
Remove tray of cookies from oven and place on a drying rack to cool before decorating or storing in an airtight container.

These cookies are best consumed within 4 weeks of baking.