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Combine dry ingredients in a bowl. Set aside.
Beat butter until light and fluffy.
Add sugar and beat for another two minutes until well-combined.
Break egg into a small bowl and beat.
Measure 1.5 tablespoon plus one teaspoon egg.
Add egg to cookie dough and mix until combined.
Add dry ingredients and stir until incorporated being careful not to over mix, which can result in a tough cookie.
Turn dough onto a piece of parchment paper on a counter or table. Cover with another piece of parchment paper.
Roll out dough using a rolling pin into a rectangle about 12 inches long and eight inches wide. Slide into a plastic bag and chill for at least an hour.
When ready to bake, pull dough out of fridge about 15 to 20 minutes before you plan to cut out shapes.
Preheat oven to 350.
Keeping the dough between the two sheets of parchment paper, roll out dough to a thickness of an ⅛ of an inch. Unless you like a thick cookie, then roll out to a ¼ inch thick.
Use guides on your rolling pin or a simple ruler to measure thickness.
Cut out with a cookie cutter and carefully using a metal spatula, transfer shapes to a parchment-lined baking sheet.
Bake at 350 for 9 to 11 minutes.
Let cool for five minutes before transferring to a cooling rack.
Let cool for about an hour before decorating.