- Yield:1 ½ to 3 dozen cookies, depending on size
- 3 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 1 egg, slightly beaten
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
In a medium bowl, combine the flour, baking powder, and salt. Mix and set aside.
Use a mixer to cream the butter and sugar until light and fluffy.
Add the egg and mix well.
In a measuring cup, combine the heavy cream and vanilla.
Mix the flour mixture into the butter-sugar mixture in three parts, alternating with the cream and vanilla mixture, starting and ending with the flour.
Remove the dough from the bowl, form it into a block, and wrap it in plastic wrap. Refrigerate for at least 1 hour and up to overnight.
Preheat the oven to 350°F.
With a rolling pin, roll out the dough to ¼ inch thick. Using a cookie cutter cut out the cookies and place them 1 inch apart on a greased or parchment paper–lined baking sheet.
Bake for 10 to 12 minutes, or until oh-so-lightly golden at the edges.
Allow the cookies to cool completely. Frost with buttercream frosting and sprinkles or the topping of your choice!