Ingredients
Method
Preparation
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract and salt. Mix well.
- Gradually add the flour, mixing until just combined. Be careful not to overmix.
- Form the dough into a disc and wrap it in plastic wrap. Chill for at least 30 minutes.
Baking
- On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
- Use cookie cutters to cut out desired shapes and place cookies on the prepared baking sheet.
- Prick the cookies with a fork.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool completely on the baking sheet before transferring them to a wire rack.
- Decorate as desired with sprinkles, sanding sugar, or icing.
Notes
Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze undecorated cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to three months; decorate after thawing. Use cold hands or a pastry scraper when handling chilled dough to keep it from warming too fast. Don't overmix after adding flour; overworking develops gluten and makes cookies tough.