Step 1

Add the butter, sugar, vanilla, salt, baking powder and baking soda to a standing mixer or bowl for an electric mixer. Beat together until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl with a spatula as needed. Note: It’s very helpful to have a kitchen scale and to weigh the ingredients for this recipe.

Step 2

Add the JUST Egg to the bowl and beat again for another minute or two. Finally, add the flour and mix on low just until all the flour is incorporated. Don’t overmix. Note: If the dough seems way too sticky and wet to shape, add more flour 1 tablespoon at a time. But keep in mind: as you roll and cut the cookies later, more flour will get worked into the dough, so it’s OK if the dough is a little sticky.

Step 3

Cut the dough in half and shape each half into a thick disc, then wrap tightly in plastic. Refrigerate for at least 2 hours or up to 24 hours.

Step 4

When ready to bake, remove the dough from the refrigerator and let it sit at room temperature for 20 to 30 minutes to soften a bit. Preheat the oven to 350°F (180°C) and clean a large surface for rolling the dough. Line two large baking sheets with parchment paper.

Step 5

Generously flour the work surface and the top of the dough. Roll the dough out to ¼-inch thick. It’s helpful to use a ruler here – you don’t want to make the cookies too thin. Cut the dough into shapes with cookie cutters, then shimmy a bench scraper or offset spatula under each to transfer to the prepared baking sheets. The cookies will puff up while baking, so leave at least an inch of room between them. Gather the scraps of cut dough into a ball and repeat the rolling process until all the dough is used up.

Step 6

Bake for 12 to 13 minutes for soft cookies. If you want crispier cookies, bake for 14 to 16 minutes until the edges are slightly golden. Let the cookies cool completely on the baking sheet, then decorate as desired.