‍Cream the butter and sugar:
In a large bowl, beat the butter and caster sugar together until light and fluffy (about 2–3 minutes).

Add egg and vanilla:
Add the egg and vanilla essence, and beat until well combined.

Mix in dry ingredients:
In a separate bowl, whisk together the cake flour and baking powder. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.

Chill the dough (optional):
Wrap the dough in cling film and chill in the fridge for 30 minutes. This helps the cookies hold their shape when baking, especially if using cookie cutters.

Preheat the oven:
Preheat your oven to 180°C (350°F). Line baking trays with baking paper.

Shape the cookies:
Roll out the dough on a lightly floured surface to about 0.5 cm thickness. Cut out shapes using cookie cutters, or roll into balls and flatten slightly for classic round cookies.

Bake:
Place cookies on the prepared trays and bake for 10–12 minutes, or until the edges are just lightly golden.

Cool:
Allow cookies to cool on the tray for a few minutes, then transfer to a wire rack to cool completely.

These cookies are perfect on their own, or you can decorate them with royal icing, sprinkles, or a simple glaze. Let me know if you’d like icing or flavour variations!

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