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In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. An electric mixer can be used for best results.

Beat in the egg yolk and vanilla extract (if using) until well combined. Scrape down the sides of the bowl as needed.

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 or by hand until just combined and a soft dough forms. Be careful not to overmix.

Gather the dough into a ball, flatten it slightly into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This helps prevent spreading during baking.

Preheat your oven to 325°F. Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes, or simply cut the dough into squares or rectangles with a knife. Carefully transfer the cut cookies to the prepared baking sheet.

Bake for 15-20 minutes, or until the edges are lightly golden. The centers should still look pale. Baking time may vary depending on the size and thickness of your cookies.

Remove the baking sheet from the oven and let the cookies cool on the sheet 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 until light and fluffy, about 2-3 minutes. An electric mixer can be used for best results.

Beat in the egg yolk and vanilla extract (if using) until well combined. Scrape down the sides of the bowl as needed.

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 or by hand until just combined and a soft dough forms. Be careful not to overmix.

Gather the dough into a ball, flatten it slightly into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This helps prevent spreading during baking.

Preheat your oven to 325°F. Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes, or simply cut the dough into squares or rectangles with a knife. Carefully transfer the cut cookies to the prepared baking sheet.

Bake for 15-20 minutes, or until the edges are lightly golden. The centers should still look pale. Baking time may vary depending on the size and thickness of your cookies.

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