Sugar Cookies

• Cream butter and sugar - Add the softened butter and sugar to a large mixing bowl. Use an electric hand mixer to whip on medium speed until light and fluffy. Add egg and vanilla extract and mix until well combined.
• Finish dough - Sift in the flour, baking powder and salt and use a spatula to mix together until a dough forms. Split the dough into two portions.
• Rolling out the dough - Lay out a large piece of baking paper on your workbench (about the same size as your baking tray). Place one half of the dough on top (keep the other in the fridge) and flatten slightly with the palm of your hand. Place another large piece of baking paper on top. Use a large rolling pin to roll out to about 7mm / 1/4-inch in thickness. Place on your baking tray and place in the fridge to chill for 30 minutes. This will help cutting out the cookies much easier.
• Preheat a fan-forced oven to 180C / 355F (200C / 390F for no fan). You’ll need two large baking trays for this recipe. I used half sheet baking trays.
• Cutting out your cookies - Once the rolled out dough is chilled, use a cookie cutter (use any shape you like!) to cut out your cookies. I used a 6cm / 2 1/4-inch round cookie cutter. Use a spatula to transfer to the baking tray lined with baking paper.
• Bake cookies - Bake on the middle rack of your oven, one tray at a time for 10 minutes or until slightly golden around the edges. Turn the tray around half way through the baking time so they bake evenly. Allow to cool completely before serving or decorating.
• Storing - These cookies can be kept in an airtight container for up to 7 days. Decorated or not decorated.