1. Cream Together Butter and Sugar: The Foundation of Tenderness

1. Combine Butter and Sugar: In a large mixing bowl, combine the softened butter and granulated sugar.
2. Cream: Using an electric mixer (handheld or stand), beat the butter and sugar together on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
   • Tip: Proper creaming incorporates air into the mixture, resulting in a tender and light cookie.

2. Incorporate Eggs and Vanilla: Adding Moisture and Flavor

1. Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated.
2. Add Vanilla: Stir in the vanilla extract and mix until combined.

3. Combine Dry Ingredients: Ensuring Even Distribution

1. Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
   • Tip: Whisking helps to evenly distribute the baking powder and salt throughout the flour, ensuring consistent leavening and flavor in the cookies.

4. Gradually Add Dry Ingredients to Wet Ingredients: Forming the Dough

1. Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
   • Tip: Overmixing can develop the gluten in the flour, resulting in a tough cookie.
2. Dough Formation: Mix until the dough forms a ball. The dough should be soft and slightly sticky but not overly wet.

5. Chill the Dough: Making it Easier to Handle

1. Divide Dough (Optional): You can divide the dough into 2 or 3 smaller portions for easier handling.
2. Wrap and Chill: Wrap each portion of dough in plastic wrap, forming it into a disc. Refrigerate for at least 1 hour, or preferably overnight.
   • Why Chill: Chilling the dough allows the gluten to relax, making it easier to roll out and preventing the cookies from spreading too much during baking. It also allows the flavors to meld.

6. Roll Out the Dough: Achieving the Right Thickness

1. Prepare Work Surface: Lightly dust a clean work surface with flour to prevent sticking. You can also roll out the dough between two sheets of wax paper or parchment paper.
2. Roll Out Dough: Unwrap one portion of the chilled dough and place it on the prepared surface. Using a rolling pin, roll out the dough to a uniform thickness of about ¼ inch.
   • Tip: If the dough is too cold and hard to roll, let it sit at room temperature for a few minutes to soften slightly.

7. Cut Out Shapes: Unleashing Your Creativity

1. Flour Cookie Cutters: Dip your cookie cutters into flour to prevent them from sticking to the dough.
2. Cut Shapes: Press the cookie cutters firmly into the rolled-out dough, cutting out as many shapes as possible.
   • Tip: Place the cutouts close together to minimize dough scraps.
3. Transfer to Baking Sheets: Carefully transfer the cut-out cookies to ungreased baking sheets using a thin spatula. Leave about 1 inch between each cookie to allow for slight spreading.

8. Bake to Perfection: Golden Edges, Soft Centers

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Bake: Bake the cookies for 7-9 minutes.
   • Check for Doneness: The cookies are done when they are lightly golden brown on the bottom, but the tops are not browned yet. They should still be soft to the touch.
3. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
   • Tip: Letting the cookies cool on the baking sheet for a few minutes helps them firm up and prevents them from breaking when transferred.

    

9. Decorate (Optional): Unleashing Your Inner Artist

1. Cool Completely: Make sure the cookies are completely cooled before decorating.
2. Frost and Decorate: Once cool, decorate the cookies with your favorite frosting, icing, sprinkles, and candies.