1. Prepare the Dough:

• In a medium bowl, whisk together the all-purpose flour and aluminum-free baking powder; set aside.

• In a large mixing bowl, cream the softened unsalted butter and kosher salt until light and silky in appearance.

• Gradually add the granulated sugar to the butter mixture, continuing to beat until well combined and fluffy.

• Beat in the large egg and pure vanilla extract until fully incorporated.

• Slowly add the dry ingredients to the wet mixture, mixing until a cohesive dough forms.

2. Roll Out and Chill:

• Divide the dough into two equal portions.

• Place each portion between sheets of parchment paper and roll out to approximately 1/4-inch thickness.

• Transfer the rolled dough, still sandwiched between parchment, to a baking sheet.

• Refrigerate for at least 30 minutes to firm up the dough, ensuring the cookies hold their shape during baking.

3. Cut and Bake:

• Preheat the oven to 375°F (190°C).

• Once chilled, remove the top layer of parchment paper and use your favorite cookie cutters to cut out desired shapes.

• Place the cut-out cookies onto a parchment-lined baking sheet, spacing them about 1 inch apart.

• Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers appear slightly puffy.

• Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

4. Prepare the Buttercream Frosting:

• In a mixing bowl, beat the softened unsalted butter until creamy.

• Gradually add the powdered sugar, mixing on low speed until combined.

• Stir in the pure vanilla extract.

• Add heavy cream or milk, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.

5. Decorate the Cookies:

• • Once the cookies have cooled completely, spread or pipe the buttercream frosting onto each cookie.

  • Decorate with sprinkles or other desired embellishments.

  • Allow the frosting to set before storing or serving.