Ingredients
Equipment
Method
- In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Beat in the vanilla extract.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a dough. Do not overmix.
- Divide the dough in half. Wrap each half in plastic wrap and flatten slightly into a disk. Chill the dough in the refrigerator for at least 30 minutes.
- Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes.
- Place the cutouts onto the prepared baking sheets, leaving about 1 inch between them.
- Bake for 12 to 15 minutes, or until the edges are lightly golden brown. Watch them closely as they brown quickly.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Decorate as desired once cooled.
Nutrition
Notes
For a richer flavor, you can substitute 1/4 cup of the flour with cornstarch. If you prefer a softer cookie, chill the dough for only 20 minutes. These cookies store well in an airtight container at room temperature for up to one week.