Butter Cookies

Recipe View 5 mins In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. (3-5 minutes)

Recipe View 1 mins Beat in the egg until well combined, then stir in the vanilla extract. (1 minute)

Recipe View 3 mins In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms. Be careful not to overmix. (2-3 minutes)

Recipe View 1 hrs Gently flatten the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour, or preferably longer, to allow the gluten to relax and the butter to firm up. (1 hour)

Recipe View 10 mins Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats. (10 minutes)

Recipe View 1 mins If using a cookie press: Transfer the chilled dough to the cookie press fitted with your desired disc. Press out cookies onto the prepared baking sheets, spacing them about 1 inch apart.

Recipe View 1 mins If making drop cookies: Roll the dough into 1-inch balls and place them on the baking sheets. Flatten them slightly with the bottom of a glass or your fingers.

Recipe View 1 mins If slicing cookies: Divide the chilled dough in half. On a lightly floured surface, roll each half into a log about 1 1/2 inches in diameter. Wrap tightly in plastic wrap and chill for another 30 minutes. Slice the logs into 1/4-inch thick rounds and place them on the baking sheets.

Recipe View 10 mins Bake in the preheated oven until the edges are lightly golden, approximately 8 to 10 minutes. Keep a close eye on them, as they can burn quickly. (8-10 minutes)

Recipe View 5 mins Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to wire racks to cool completely. (5 minutes)