Store theses cookies in an airtight container so you can keep going back to them for up to a week, If they last that long.

1. Preheat the Oven
Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Line a baking tray with parchment paper.

2. Prepare the Dry Ingredients
In a medium-sized mixing bowl, sift together the plain flour, baking powder, and salt. Set this aside.

3. Cream the Butter and Sugar
In a large bowl, use an electric mixer or wooden spoon to cream the softened butter and caster sugar until light and fluffy. This step usually takes 2-3 minutes.

4. Add the Wet Ingredients
Beat in the egg and vanilla flavouring until well combined. The mixture might look a little uneven at first but will smooth out as you mix.

5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Stir until it forms a smooth, slightly sticky dough. Avoid overmixing to keep the cookies tender.

6. Chill the Dough
Wrap the dough in cling film and refrigerate for 30 minutes. Chilling helps the cookies hold their shape during baking.

7. Roll and Cut
Lightly flour a clean work surface and roll out the dough to about 5mm thick. Use cookie cutters to cut out your desired shapes. Re-roll the scraps and repeat until all the dough is used.

8. Bake the Cookies
Place the cookies onto the prepared baking tray, spacing them about 2cm apart. Bake in the preheated oven for 8-12 minutes, or until the edges are lightly golden.

9. Cool and Serve
Allow the cookies to cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy plain or decorate as desired!