1-First Step: Prep and mise en place Preheat your oven to 180C (350F), or 160C fan. Line two baking sheets with parchment paper. Gather all ingredients: softened butter, caster sugar, vanilla extract, egg, plain flour, baking powder, and salt. If you are using any substitutions (vegan butter, gluten-free flour), have them measured and ready.

2-Second Step: Cream butter and sugar In a large mixing bowl, beat 225g (1 cup) softened unsalted butter with 1 cup caster sugar until creamy. This takes about one minute with an electric mixer on medium speed. The sugar and butter creaming creates a light texture that helps the cookies bake evenly.

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. The egg gives structure while the vanilla provides that familiar flavor in vanilla biscuits and sugar cookies.

4-Fourth Step: Add dry ingredients Sift or add 3 cups plain/all-purpose flour, 3/4 teaspoon baking powder, and 3/4 teaspoon salt into the bowl. Mix slowly at first so the flour does not cloud the kitchen, then beat until the flour is incorporated. The dough will look clumpy; that is normal.

5-Fifth Step: Form the dough Dust a work surface lightly with flour. Scrape out the dough onto the surface, pat it together gently, and cut the dough in half. Shape each half into a disc. If the dough feels sticky, dust with a touch more flour; if too dry, a teaspoon of milk can help.

6-Sixth Step: Roll and cut Roll dough out to your desired thickness: 0.3 cm (1/8 inch) for thinner, crispier cookies or 0.6 cm (1/4 inch) for thicker, softer cookies. Dust the rolling surface and rolling pin with flour to stop sticking. Use cookie cutters to cut shapes; transfer them carefully to the prepared baking sheets. If any dough remains, refrigerate it for later use.

7-Seventh Step: Bake Bake for about 10 minutes, swapping trays halfway through baking to account for oven hot spots. Look for a pale golden surface and lightly golden edges. Thinner cookies will bake faster, so check at 6-8 minutes if rolling to 0.3 cm thickness.

8-Final Step: Cool and decorate Cool cookies completely on the trays so they finish cooking and firm up. Once cool, decorate as you like with royal icing, melted chocolate, or a dusting of icing sugar. Cookies can be stored in an airtight container for about one week.