Ingredients
Method
- In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for about 5 to 8 minutes, until the mixture is pale, light, and fluffy.
- Sift the flour into the creamed butter mixture, then gently fold with a spatula or mix on low speed just until a soft dough forms. Do not overmix.
- Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to firm up for easier rolling and cutting.
- Lightly flour your work surface. Turn the chilled dough out and roll it to 1/4 inch (6 mm) thickness. Use cookie cutters to cut into desired shapes. For cleaner cuts, dip the cutters in flour.
- Place the cut cookies on a baking sheet lined with parchment paper, spacing them about 1 inch apart. Bake in a preheated 320°F (160°C) oven for 12 to 15 minutes, until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Use real unsalted butter for the best rich flavor and texture; margarine will not yield the same melt-in-your-mouth result. If you only have salted butter, reduce or omit any added salt and expect a slightly saltier cookie. Cake flour gives a more tender crumb, but all-purpose flour works perfectly—just avoid overmixing to keep the cookies light. Chilling the dough is essential; skip it and the cookies will spread too much and lose their crisp shape. For uniform baking, roll the dough to an even thickness and rotate the baking sheet halfway through. Store cooled cookies in an airtight container at room temperature for up to one week, or freeze the unbaked dough for up to three months. Dust the cookie cutters with flour before each use to prevent sticking and achieve clean edges.