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In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Beat in the vanilla extract until well combined.

In a separate medium bowl, whisk together the all-purpose flour and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a cohesive dough forms. Be careful not to overmix.

Gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This will make the dough easier to handle.

Preheat your oven to 350°F. Line two baking sheets with parchment paper.

On a lightly floured surface, roll out the chilled dough to an even thickness of about 1/4 inch. Use a floured rolling pin.

Using a 2-inch round cookie cutter (preferably with a fluted edge), cut out the cookies. Gently press a patterned cookie stamp onto the center of each cut-out cookie to create the decorative design.

Carefully transfer the patterned cookies to the prepared baking sheets, leaving about 1 inch of space between them.

Bake for 12-15 minutes, or until the edges are lightly golden brown. The centers should still be pale.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.


In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Beat in the vanilla extract until well combined.

In a separate medium bowl, whisk together the all-purpose flour and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a cohesive dough forms. Be careful not to overmix.

Gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This will make the dough easier to handle.

Preheat your oven to 350°F. Line two baking sheets with parchment paper.

On a lightly floured surface, roll out the chilled dough to an even thickness of about 1/4 inch. Use a floured rolling pin.

Using a 2-inch round cookie cutter (preferably with a fluted edge), cut out the cookies. Gently press a patterned cookie stamp onto the center of each cut-out cookie to create the decorative design.

Carefully transfer the patterned cookies to the prepared baking sheets, leaving about 1 inch of space between them.

Bake for 12-15 minutes, or until the edges are lightly golden brown. The centers should still be pale.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
