📖 Instructions

1. Get Started: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze. Trust me, you'll appreciate that later.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and superfine sugar using an electric mixer. Beat until the mixture is light and fluffy. This usually takes about 3-5 minutes. Don't rush this step—it's crucial for a tender cookie.
3. Add the Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed, which helps the cookies rise properly.
5. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. If you are making it by hand, do the same thing, but be careful not to overmix.
6. Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the dough to firm up, making it easier to roll out and cut into shapes. Honestly, this step is non-negotiable. Don't skimp on it!
7. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use a rolling pin to achieve an even thickness. If the dough is sticking, add a little more flour to the surface.
8. Cut Out the Cookies: Use cookie cutters to cut out feather shapes from the dough. If you don't have feather-shaped cutters, get creative with other shapes or even just cut squares or rectangles. Place the cut-out cookies onto the prepared baking sheets, leaving about 1 inch of space between each cookie. If you want to get extra fancy, use a knife to cut small lines into the dough to resemble feathers.
9. Bake the Cookies: Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them – they can go from perfectly baked to burnt in a matter of seconds. That's happened to me more times than I care to admit...
10. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking as they cool. The cookies will crisp up as they cool. Store in an airtight container at room temperature.