1-First Step: Prep and equipment Preheat the oven to 180°C / 350°F (160°C for fan ovens). Line two baking sheets with parchment paper. Gather a stand mixer or hand mixer, mixing bowl, measuring cups and spoons, rolling pin, cookie cutters, a bench scraper, and extra flour for dusting.

2-Second Step: Cream butter and sugar Beat 225g (1 cup) softened unsalted butter and 1 cup caster/superfine sugar together until creamy, about one minute. This traps air for lighter cookies and helps sugar dissolve. If using salted butter, remember to skip the salt in the dry mix.

3-Third Step: Add egg and vanilla Add 1 large egg (55-60g) and 1 1/2 teaspoons vanilla extract to the creamed butter and sugar. Mix until fully combined. Scrape down the sides of the bowl so everything is evenly mixed.

4-Fourth Step: Combine dry ingredients Measure 3 cups plain/all-purpose flour, 3/4 teaspoon baking powder, and 3/4 teaspoon salt. Add the dry ingredients to the wet mix slowly, starting on low speed to avoid a flour cloud. Continue beating until the dough comes together; it will look clumpy but will bind when handled.

5-Fifth Step: Form and chill discs Dust your work surface with a little flour. Scrape the dough onto the surface, pat it together, and cut into two equal portions. Shape each portion into a disc for easier rolling. If the dough is sticky, sprinkle a touch more flour, but avoid over-flouring which can dry the cookies.

6-Sixth Step: Roll to your desired thickness Roll out the dough with a floured rolling pin to the thickness you want. For thinner, crisper cookies roll to 0.3cm (1/8 inch). For thicker, softer cookies roll to 0.6cm (1/4 inch). Keep the dough moving and use extra flour under the dough to stop sticking. Cut shapes with cookie cutters and transfer them gently to the prepared baking sheets. Refrigerate any leftover dough for later use.

7-Seventh Step: Bake Bake for 10 minutes at 180°C / 350°F (160°C for fan ovens). Swap the positions of baking trays halfway through the bake to promote even cooking. Cookies are done when the edges begin to turn a light golden color; centers should remain pale to keep a tender interior.

8-Eighth Step: Cool and finish Allow cookies to cool completely on the baking trays to finish cooking. This prevents breakage and helps cookies set. Once cool, decorate as you like: icing, melted chocolate dipping, dusting with icing sugar, or serve plain.

9-Final Step: Serving and variations Arrange cookies on a platter for gifting or plate with warm drinks. For decorating, allow cookies to cool fully and use simple royal icing or melted chocolate. If you want to add color, gel food colors work well and don’t thin the icing.