Vanilla Slice-and-Bake Cookies

From this basic recipe you can create dozens of different cookies; see the variations below for different flavors. For more texture and flavor, you can also roll logs of raw slice-and-bake dough in finely chopped nuts or coarse sanding sugar before slicing and baking them, or after baking decorate them with either Royal Icing or Basic Glaze and your choice of sprinkles and dragées.New!Use the Holiday Cookie Recipe Maker to customize your Christmas cookies with your favorite flavors, icings, and decorative toppings.

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  9 oz. (2 cups) unbleached all-purpose flour; more as needed
  
  


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  1/2 tsp. baking powder
  
  


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  1/2 tsp. table salt
  
  


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  6 oz. (3/4 cup) unsalted butter, softened
  
  


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  1 cup granulated sugar
  
  


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  1 large egg, at room temperature
  
  


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  1-1/2 tsp. pure vanilla paste or vanilla extract
  
  

Tip:

For flavor variations, the vanilla amount may vary

Make the dough

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners.

Whisk the flour, baking powder, and salt in a medium bowl.

In a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand-held electric mixer), beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl and beater with a rubber spatula as needed.

Add the egg and vanilla and continue to mix until well blended, about 1 minute. Reduce the speed to low, add the flour mixture, and mix until well blended, about 1 minute more.

Shape and bake the dough

Turn the dough out onto a lightly floured work surface and gently knead until it’s smooth, with no air pockets. Using a large piece of plastic wrap as an aid, shape the dough into a 12-inch-long, 2-inchwide log. Twist the ends of the plastic to compact and secure the log. To help the dough keep its shape, set it in an empty cardboard paper towel tube that’s been slit lengthwise and freeze until very firm, at least 2 hours. Alternatively, give the log a quarter turn every 15 minutes during the first hour of freezing to keep it from flattening on one side.

Using a sharp, thin knife, slice the dough a scant 1/4 inch thick and arrange the cookies about 1 inch apart on the prepared sheets. If the dough becomes too soft to hold its shape when slicing, refreeze until firm; if it’s too hard to slice, let it sit at room temperature until sliceable.

Bake two sheets at a time, rotating and switching their positions halfway through, until the edges and bottoms of the cookies are golden (or darker brown for chocolate cookies), about 10 minutes. Let the cookies cool on their sheets on wire racks for about 5 minutes and then transfer them to the racks to cool completely.

Serve, decorate, or freeze the cookies.