Instructions

1. In a large bowl, cream the butter and sugar together using an electric mixer for 2-3 minutes, until pale and fluffy. Beat in the egg and vanilla. Beat in the flour, baking powder and salt until the dough forms clumps.
2. Using your hands, knead the dough gently until it comes together smoothly. Divide the dough in two and flatten each half into a disc. Double-wrap in plastic and refrigerate for an hour, until the dough is firm. (Dough can be frozen for up to 3 months and thawed overnight in the fridge.)
3. Preheat the oven to 325F. Line a baking sheet with parchment.
4. Once the dough is slightly firm, remove from the refrigerator. Again, gently knead the dough until it comes together and is pliable. On a sheet of parchment, roll out the dough to 1/4-inch thickness (you shouldn’t need any flour — if you’re having major sticking issues, pop the dough back into the fridge for 15 minutes).
5. Using cookie cutters, cut shapes into the dough and place the cookies on your lined baking sheet. Re-roll the scraps and repeat. If you’re decorating with sprinkles, gently press them into the cookies before baking.
6. Bake until the cookies are just picking up color and the edges are golden, about 15 minutes. Let cool completely before icing.
7. If you’d like to do a chocolate dip: gently melt your chocolate chips in the microwave (in 20-second intervals, stirring after each interval until they’re all melted) or in a double-boiler. Dip one edge of each cooled (they should be totally cooled!) cookie in the melted chocolate, then place on a parchment-lined baking sheet. If using sprinkles, sprinkle them on the cookie while the chocolate is still melty. Let dry completely before serving.