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

In a large bowl, using an electric mixer, cream together the softened unsalted butter and packed light brown sugar until light and fluffy, about 2 to 3 minutes.

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 dough forms. Be careful not to overmix.

Gather the dough into a ball and flatten it slightly into a disk. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. This step helps prevent spreading and results in a crispier cookie.

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 into squares or rectangles with a knife. Alternatively, you can form the dough into a log, chill, and slice into rounds.

Place the cut-out cookies onto the prepared baking sheet, leaving about 1 inch between them.

Bake for 15 to 20 minutes, or until the edges are lightly golden brown. The centers may still look soft but will firm up as they cool.

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.


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

In a large bowl, using an electric mixer, cream together the softened unsalted butter and packed light brown sugar until light and fluffy, about 2 to 3 minutes.

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 dough forms. Be careful not to overmix.

Gather the dough into a ball and flatten it slightly into a disk. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. This step helps prevent spreading and results in a crispier cookie.

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 into squares or rectangles with a knife. Alternatively, you can form the dough into a log, chill, and slice into rounds.

Place the cut-out cookies onto the prepared baking sheet, leaving about 1 inch between them.

Bake for 15 to 20 minutes, or until the edges are lightly golden brown. The centers may still look soft but will firm up as they cool.

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.
