1-First Step: Cream Butter and Sugar Beat 1 cup softened butter and 1 cup granulated sugar on medium speed for 2-3 minutes until pale and fluffy. This traps air for tenderness. Scrape bowl sides for even mixing. Room-temperature butter creams best, avoiding melted for structure.

2-Second Step: Add Wet Ingredients Mix in 1 egg and 1 tsp vanilla extract until combined, about 1 minute. Egg adds moisture; vanilla flavors deeply. Don’t overbeat to prevent tough cookies.

3-Third Step: Combine Dry Ingredients Whisk 2.5 cups flour, 1 tsp baking powder, and ½ tsp salt in a bowl. Gradually add to wet mixture on low speed. Mix just until dough forms, no dry spots. Overmixing develops gluten, leading to toughness.

4-Fourth Step: Chill the Dough Shape dough into a disc, wrap in plastic, and chill 1-2 hours or overnight. Chilling prevents spreading, relaxes gluten for easy rolling. Cold dough holds shapes sharply.

5-Fifth Step: Roll and Cut Preheat oven to 350°F (175°C). Roll dough to ¼-inch thick on floured surface or between parchment. Cut shapes with cutters, place 2 inches apart on parchment-lined sheets. Re-roll scraps once for best texture.

6-Sixth Step: Bake Bake 8-10 minutes until edges lightly golden. Centers stay pale for softness. Cool on sheet 5 minutes, then rack. Yields 36 cookies.

7-Seventh Step: Make Royal Icing Beat 2 cups powdered sugar, 1.5 tbsp meringue powder, and ¼ cup water until stiff peaks, 5-7 minutes. Thin with water for flooding. Pipe outlines first, flood centers. Dry 1-2 hours. See a best rolled sugar cookies recipe for more icing ideas.

8-Final Step: Decorate and Serve Let iced cookies dry fully. Store or gift. Pair with milk for classic enjoyment. For chewy boost, add extra yolk and 1 tsp cornstarch next time.