• In a large bowl, beat the softened butter and cane sugar together until light, fluffy, and pale — about 2–3 minutes. This step creates that soft, classic sugar-cookie texture. Add your egg & vanilla and beat again until combined and smooth.
• Add flour and baking powder to the bowl. Mix slowly at first gradually getting faster until the dough comes together. The texture should be soft and stick together well.
• Roll out the dough on a floured surface to your desired thickness about 1/4-inch. Cut out your cookies and place on a lined baking tray, place in fridge to chill for 20-40 minutes **this holds the shape of the cookie while they bake
• Preheat oven to 350°, once chilled bake the cookies for 8-10 minutes straight from the fridge. Cool completely before icing and decorating

Vanilla Bean Buttercream

• Beat the butterAdd the softened butter to a large mixing bowl and beat on medium speed for 2–3 minutes, until it’s pale, whipped, and creamy. This creates that ultra-fluffy bakery texture.
• Add the sifted powdered sugar gradually. With the mixer on low, add the powdered sugar one cup at a time, mixing fully between each addition. This keeps the frosting smooth and prevents clumps.
• Mix in the vanilla. Add the vanilla extract and vanilla bean paste, then increase the speed to medium-high. Beat for 1–2 minutes until everything is well combined and speckled with beautiful vanilla bean flecks.
• Adjust as needed. If the frosting feels too thick, add 1–2 teaspoons of milk or cream until you reach your desired consistency. If it’s too soft, beat in a little extra powdered sugar.