Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
Instructions
- In a large mixing bowl, cream together the softened butter and powdered sugar until smooth and fluffy.
- Add the flour, salt, and vanilla extract. Mix until the dough becomes crumbly, then use your hands to bring it together into a ball.
- Wrap the dough in plastic wrap and shape it into a log about 12 inches long and 1.5 inches in diameter. Refrigerate for 30 minutes or longer until firm.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
- Bake for 10–13 minutes, or until the edges are just turning golden brown.
- Remove from oven and let cool on a wire rack. Decorate if desired or enjoy as is.
Notes
- Chilling the dough helps keep the cookies from spreading while baking.
- Dip in chocolate or sprinkle with sugar before baking for a decorative twist.
- Store in an airtight container at room temperature for up to 1 week.
- Freezes well—freeze the dough log or baked cookies for up to 3 months.
