Ingredients:

  • 1 cup (225g) unsalted butter, softened but cool
  • ½ cup (60g) powdered sugar
  • 2 cups (250g) all-purpose flour
  • ½ tsp (3g) salt

Instructions:

  1. Beat the softened butter and powdered sugar together on medium speed until the mixture looks pale, light, and fluffy. Note: This incorporates air for a lighter bite
  2. Slowly add the flour and salt. Mix on the lowest speed just until a soft dough ball forms, stopping immediately once the streaks of flour disappear.
  3. Turn the dough onto a lightly floured surface.
  4. Roll the dough to a 3/4 inch thickness. Note: Use a ruler or your thumb for consistency
  5. Cut into desired shapes using a cookie cutter or knife.
  6. Place shapes on a tray and refrigerate for 30 minutes. Note: This is the most important step for shape retention
  7. Preheat your oven to 325°F (160°C).
  8. Bake for 18-20 minutes until the edges are very pale gold and the centers are set.
  9. Let the cookies cool on the pan for 5 minutes before moving them to a wire rack.