Ingredients
- 1 cup (225 g) unsalted butter, softened
- ½ cup (100 g) powdered sugar (or caster sugar)
- 2 cups (250 g) all-purpose flour
- 1 teaspoon vanilla extract (optional)
- ¼ teaspoon salt (optional, especially if using unsalted butter)
Instructions
- Prepare the dough:
Beat the softened butter and sugar together until smooth and creamy. Mix in vanilla if using. - Add flour:
Gradually add flour and salt. Mix until a soft dough forms. Avoid overmixing to keep the cookies tender. - Chill:
Wrap the dough and refrigerate for 30–60 minutes. Chilling helps the cookies hold their shape while baking. - Shape:
Roll the dough about ½ inch (1–1.5 cm) thick and cut into shapes, or press into a pan and slice after baking. - Bake:
Bake at 160°C (325°F) for 18–25 minutes, until the edges are lightly golden. - Cool:
Let the cookies cool completely before serving. They become more crisp and buttery as they cool.
Optional Add-Ins
- Lemon or orange zest
- Almond extract
- Chocolate dip
- Chopped pistachios
- A sprinkle of flaky salt
Storage: Keep in an airtight container for about 1 week, or freeze the baked cookies for longer storage.
