Ingredients

4 cups all-purpose flour

2 teaspoon salt

1 1/2 cups unsalted butter1 (softened)

1 1/2 cups granulated white sugar

2 large eggs

3 teaspoons vanilla

Instructions

  1. In a medium bowl, whisk together the flour and salt.
  2. In a stand mixer2, cream the butter and sugar together. Add the eggs and vanilla and beat on medium speed until mixed well.
  3. Scrape down the sides of the bowl and add the flour mixture.
  4. Mix until crumb forms. Dump out mixing bowl onto large work surface. Scrape down the sides of the bowl and knead dough until just combined, being careful not to overmix.
  5. Divide the dough in half, gently flatten the ball into a disk and wrap tightly in plastic wrap.
  6. Refrigerate for 1 hour3.
  7. Preheat the oven to 325 degrees.
  8. Prepare a baking sheet with a silicon sheet or parchment paper.
  9. Dust work surface with powdered sugar4.  Roll out the dough to 1/8 to 1/4" thick. Use cookie cutters and cut as many shapes as possible, re-rolling the dough scraps and cutting again5.
  10. Place cookies onto prepared baking sheet.
  11. Bake for 8 to 10 minutes, keeping an eye the entire time. Pull the cookies out just before they start to brown.
  12. Allow the cookies to cool for 3-5 minutes, then transfer to a flat surface to cool.
  13. Once the cookies are cooled, decorate as desired.

Notes

1If using salted butter, omit 1 tsp of salt.

2If you don’t have a stand mixer, you can use a hand mixer, it will just take a bit longer.

3 You can make ahead and refrigerate overnight, if desired.

4You can use flour in a pinch, but it may dry out your cookies more.

5 The more you rework your dough, the softer it will become. You may need to stop, plastic wrap the dough and chill in the refrigerator again.