Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup flaky sea salt, for sprinkling (optional)
Instructions
- Step 1: Cream together the softened butter and powdered sugar in a large bowl until light and fluffy. Use an electric mixer for best results.
- Step 2: Beat in the vanilla extract and egg yolk until well combined.
- Step 3: Gradually add the flour and salt, mixing on low speed until just combined. Be careful not to overmix.
- Step 4: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- Step 5: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 6: Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Use cookie cutters to cut out desired shapes. Place cookies onto prepared baking sheets. Sprinkle with flaky sea salt, if desired.
- Step 7: Bake for 8-10 minutes, or until edges are lightly golden. Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store these delicate cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
- For a delightfully warm cookie, gently reheat individual cookies in a low oven (250°F) for a few minutes – resist the urge to over-bake!
- Serve these buttery delights alongside a strong cup of coffee or tea, or as a charming treat with a scoop of vanilla ice cream.
- To ensure perfectly crisp edges, make sure your butter is truly softened but not melted—room temperature is key.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American