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In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.

Beat in the egg yolk and vanilla extract until well combined.

In a separate 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 soft dough forms. Be careful not to overmix.

Divide the dough in half. Shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to roll.

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

On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch between them.

Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still be pale. Baking time may vary depending on the size and thickness of your cookies.

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

Repeat with the remaining dough, re-rolling scraps as needed.


In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.

Beat in the egg yolk and vanilla extract until well combined.

In a separate 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 soft dough forms. Be careful not to overmix.

Divide the dough in half. Shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to roll.

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

On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch between them.

Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still be pale. Baking time may vary depending on the size and thickness of your cookies.

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

Repeat with the remaining dough, re-rolling scraps as needed.
