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

Beat in the 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, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This passive time helps the butter firm up, making the dough easier to roll.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use a star-shaped cookie cutter to cut out cookies. Carefully transfer the cut-out cookies to the prepared baking sheets.

Bake for 12-15 minutes, or until the edges are lightly golden. The centers should still be pale. Baking time may vary depending on your oven.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.


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

Beat in the 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, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This passive time helps the butter firm up, making the dough easier to roll.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use a star-shaped cookie cutter to cut out cookies. Carefully transfer the cut-out cookies to the prepared baking sheets.

Bake for 12-15 minutes, or until the edges are lightly golden. The centers should still be pale. Baking time may vary depending on your oven.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
