Method
Making the Cookie Dough
- In a large bowl, using a stand mixer or hand mixer, cream together the cold, cubed butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract, mixing until just combined. Scrape down the sides of the bowl to ensure everything is incorporated.
- In a separate bowl, whisk together the all-purpose flour and salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix.
- Divide the dough in half, flatten each half into a 1-inch thick disk, and wrap tightly in plastic wrap.
Chilling, Rolling, and Baking
- Chill the dough disks in the refrigerator for at least 2 hours.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough out to a 1/4-inch thickness.
- Cut out shapes with your favorite cookie cutters and carefully transfer them to the prepared baking sheets, placing them about 1 inch apart.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before decorating.
Nutrition
Notes
Chill Time is Crucial: Do not skip the chilling step! This is the most important part of making sure your cookies don't spread.
Measuring Flour: For best results, spoon the flour into your measuring cup and level it off with a knife. This prevents the dough from becoming too dry.
Even Thickness: Try to roll your dough to a consistent 1/4-inch thickness to ensure all cookies bake evenly.
Measuring Flour: For best results, spoon the flour into your measuring cup and level it off with a knife. This prevents the dough from becoming too dry.
Even Thickness: Try to roll your dough to a consistent 1/4-inch thickness to ensure all cookies bake evenly.