- For the Cookies:
- 3 1/2 ounces sugar (about 1/2 cup; 100g)
- 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or use the same weight
- 1/2 teaspoon baking powder
- 4 ounces unsalted butter (about 8 tablespoons; 115g), pliable but cool
- 1 ounce milk (about 2 tablespoons; 30g), any percentage will do
- 1/2 ounce vanilla extract (1 tablespoon; 15g)
- 7 3/4 ounces all-purpose flour (about 1 3/4 cups, spooned; 220g), plus more for dusting
For the Cookies: Adjust oven rack to lower-middle position and preheat to 350°F (177°C). In the bowl of a stand mixer - whisk???= fitted with a paddle attachment, combine sugar, salt, baking powder, and butter. Mix at low speed to moisten, then increase to medium speed and cream until soft and light, about 5 minutes. Scrape bowl and beater with a flexible spatula, then resume mixing on low. Add about half of milk and vanilla; once incorporated, add about half of flour. Repeat with remaining liquid and dry ingredients, then scrape bowl and beater once more to make sure dough is well mixed.
On a generously floured surface, roll dough to a 1/8-inch thickness, using as much flour as needed along the way to prevent sticking. Dust away excess flour with a pastry brush and decorate with a docking tool if you like. Cut into shapes with a cutter averaging about 2 1/2 inches in size (see note) and transfer to a parchment-lined half sheet pan. Gather up scraps, knead briefly, roll, and cut as before. Bake cookies until firm to the touch and light brown all over, about 16 minutes; if needed, rotate pan halfway through to ensure even browning. Cool directly on sheet pan and continue to step 3, or store in an airtight container for up to 3 days at room temperature.