Ingredients
Equipment
Method
- In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed and light in texture.
- Add confectioners' sugar and salt to the creamed butter. Mix on low speed until well combined.
- Scrape down the bowl sides and add flour while beating on low speed. Scrape bowl once more and mix until just combined. Do not overmix.
- Transfer dough to a floured surface and shape into a rectangular prism (brick shape). Wrap tightly in plastic wrap and chill until firm, at least 1 hour.
- Preheat oven to 350°F (177°C). Remove dough from refrigerator and use a sharp knife to cut into 1/2-inch thick slices.
- Place slices on a baking sheet lined with silicone mat or parchment paper, spacing them at least 1 inch apart.
- Use a fork or skewer to create decorative patterns on top of each cookie.
- Bake for 10 minutes, rotating the baking sheet halfway through. Cookies are done when bottoms just start to turn golden.
- Transfer cookies to a wire rack to cool completely before serving or storing.
Notes
Storage Tips: Cookie dough can be made well in advance and keeps for about a week in the fridge or a month in the freezer. Wrap very well and allow to warm up just enough to cut.
Butter Temperature: If your butter isn't room temperature, cut the sticks into slices and microwave on 50% power in 5-second bursts, flipping between each burst.
Variations: Add your favorite toasted nuts and spices for extra crunch and flavor. The decorative patterns can be in any design you like.
Doneness Test: Cookies are ready when the bottoms just begin to change color. For extra crunch, bake a few more minutes until edges become golden brown.