Ingredients
For the Cookies:
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1 cup unsalted butter, softened
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½ cup powdered sugar (plus extra for dusting)
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1 teaspoon vanilla extract (or almond extract for variation)
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1 ½ cups all-purpose flour
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¼ teaspoon salt
Optional Decorations & Add-ins:
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Sprinkles or sanding sugar
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Melted chocolate for dipping
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Finely chopped nuts (optional)
Instructions
In a large mixing bowl, beat the softened butter on medium-high speed until creamy and light. Add powdered sugar gradually and continue beating for 2–3 minutes. The goal is to incorporate air into the butter, giving the cookies their signature delicate texture.
Mix in the vanilla or almond extract. This enhances the subtle buttery flavor of the cookies without overpowering them.
Sift together the flour and salt. Gradually add this to the whipped butter mixture. Mix on low speed just until combined. Avoid overmixing—the dough should be soft, smooth, and easy to handle.
Use a cookie press or piping bag fitted with a decorative tip to pipe shapes onto a parchment-lined baking sheet. Alternatively, roll small dough balls and flatten lightly with a fork. Sprinkle sanding sugar on top if desired.
Preheat the oven to 325°F (165°C). Bake the cookies for 12–15 minutes, or until the edges are just beginning to turn golden. The centers should remain pale for that soft, melt-in-your-mouth texture. Allow the cookies to cool completely before handling.
Notes
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Do not overbeat the flour into the butter; overmixing makes cookies dense.
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Use room-temperature butter for best results.
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Baking at a lower temperature ensures the cookies remain soft and don’t brown too quickly.
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Cookies may appear pale after baking; this is normal and ideal.
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Store in an airtight container to maintain texture.