Ingredients
Method
- Preheat your oven to 325°F. Line two baking sheets with parchment paper.
- Cream the softened butter and sugar together in a large bowl using a hand mixer or stand mixer for about 3-4 minutes until pale and fluffy.
- Add the vanilla extract if using, then mix briefly. Add the flour and salt all at once and mix on low speed just until the dough comes together.
- Turn the dough onto a lightly floured surface. Gently knead it two or three times to bring it together and pat it into a disk about 1 inch thick.
- Cut the dough into your preferred shapes and transfer the cut cookies to the prepared baking sheets, spacing them about 1 inch apart.
- Prick each cookie several times with a fork to prevent puffing during baking.
- Bake for 18-22 minutes, until set but barely golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use European-style butter for extra richness. Measure flour correctly by spooning and leveling. Chill dough if too soft to handle.