Ingredients
Method
Preparation
- In a large mixing bowl, using an electric mixer, beat the softened butter and granulated sugar together until it’s light and fluffy.
- Mix in the egg yolk and vanilla extract, continuing to blend until well combined.
- Gradually add the flour and salt to the butter mixture, mixing on low speed until the dough comes together to form a soft, cohesive mass.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- Preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/4 inch thick.
- Use cookie cutters to cut out your desired shapes and place the cookies on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until the edges are just golden. Keep an eye out so they don’t over-bake!
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Store your cookies in an airtight container at room temperature for up to one week. Unbaked dough can be frozen for up to three months. Consider adding flavored extracts such as almond or lemon for variety. Don't forget to keep an eye on the cookies while baking to prevent over-baking.