• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.

SUGAR COOKIE DOUGH PREPARATION

• In a mixing bowl, whisk together the all-purpose flour, baking powder, and sea salt. Set aside.
  14.65 oz all-purpose flour, 1 tsp baking powder, 1/4 tsp sea salt
• In the bowl of your stand mixer, with the paddle attachment on, cream the butter together with the sugar and vanilla bean paste. Start on your lowest setting and increase the speed until you reach the desired consistency. About 4 minutes. NOTE: Scrap the bowl down when necessary.
  7.95 oz butter, 7.05 oz granulated sugar, 1 tsp vanilla bean paste
  
• Add the egg. Continue mixing on medium speed until mostly combined, it will curdle, that's normal. IMPORTANT: Do not over mix.
  1 egg
  
• Bring back the speed to the Lowest setting and gradually add the dry ingredients. Your dough is ready once it does not stick to the sides of your bowl (about 2 minutes), set aside. NOTE: Scrap the bowl down when necessary.
  

HOW TO USE THE WOODEN MOLD

• Coat your wooden mold with flour, remove the excess by tipping it out. Then, place 2 / 3 tablespoons of dough inside the mold, ensuring it is pressed all around the corners and that the dough is leveled as much as possible. To release, give the mold a few taps on the sides. NOTE: I used the Bunny mold from XmasCookieHouse.
  
• Arrange the cookies directly onto the prepared baking sheet. Refrigerate for 1 hour. NOTE: This will ensure that they do not loose their shape when baked.
  

BAKE!

• Preheat oven to 350F/180C. Take the cookies out of the refrigerator.
• Bake for 8 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 7 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
  
• Once your Vanilla Sugar Cookies are out of the oven, let them completely cool down on your Baking Sheet. Then, slide them onto a serving plate. NOTE: These cookies are best enjoyed when stored in a metal tin box up to 3 days. Enjoy & Bon Appétit!