A clean, flat working surface that can be covered in flour
A rolling pin
Cookie cutters
Steps
Whisk
flour and salt
In a small bowl, whisk 2 1/2 cups of flour and salt together and set
it aside.
Mix
butter and sugar separately
In a large bowl, mix together the butter and sugar with a fork until
the mixture is light in color and fluffy
Step 2 is also called “creaming.”
To make this easier, bring your butter to room temperature before
attempting to cream.
Add
egg and vanilla
Once the butter and sugar mixture is light and smooth, add the egg and
vanilla and mix well to combine.
Add
dry ingredients
Slowly add the dry ingredients into the wet mixture being sure to combine
fully, but do not over-mix.
Refrigerate
dough
When just mixed, split the dough into two and form two 5-6” disks, wrap
in plastic wrap and put in the refrigerator to cool before cutting.
Give the dough at least an hour to chill,
as this will make rolling out and cutting much easier.
Preheat
oven
Preheat the oven to 350 F degrees and line the baking sheet with parchment
paper or a silicone cooking mat to prevent the cookies from sticking.
Roll
out dough
Sprinkle the remaining ¼ cup of flour on a work surface, and using the
rolling pin, roll out the dough to 1/8-inch thickness.
Cut
into shapes
Using your choice of cookie cutters, cut the dough into desired shapes.
Transfer
to baking sheet
Transfer the cookies to your prepared baking sheet — leave about 1”
of space between each cookie.
Any scraps of leftover dough can be rolled
out one more time before becoming tough.
Bake
Bake the cookies for 10 minutes or until lightly golden, then remove
them from the oven—using oven mits, of course!
Cool
Move the cookies to a plate or cooling rack after a minute or two, and
let them cool completely before eating or decorating.
Whisk
flour and salt
Mix
butter and sugar separately
Add
egg and vanilla
Add
dry ingredients
Refrigerate
dough
Preheat
oven
Roll
out dough
Cut
into shapes
Transfer
to baking sheet
Bake
Cool
