Ingredients
- 1 cup (226g) unsalted butter, softened
- ¾ cup (90g) powdered sugar
- 1 tsp vanilla extract
- 2 cups (240g) all-purpose flour
- ¼ tsp salt
- Optional: extra sugar for sprinkling, or chocolate for dipping
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sugar together in a large bowl using a hand mixer or stand mixer until light and fluffy (about 2–3 minutes).
- Add vanilla extract and mix until combined.
- Sift in the flour and salt gradually. Mix until a soft dough forms. Do not overmix.
- Shape the cookies:
- You can roll the dough into small balls and flatten them slightly with a fork.
- Or, use a piping bag with a star nozzle for a classic butter cookie swirl.
- Optional: Sprinkle tops with sugar or press in chocolate chips.
- Bake for 12–15 minutes, or until the edges just begin to turn golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dip cooled cookies halfway in melted chocolate and let set on wax paper.
Tips:
- For extra buttery flavor, chill dough for 15–30 minutes before baking.
- Store in an airtight container for up to 1 week.
Let me know if you’d like a version with almond extract, lemon zest, or cocoa!