March 26, 2023 1 min read 2 Comments
Rated 5.0 stars by 5 users
1 1/2 cups (3 sticks) unsalted butter, room temp
1 1/4 cups sugar
1 tablespoon vanilla extract
1 1/2 teaspoons salt
600 grams (about 5 cups) all-purpose flour
Cream butter and sugar with mixer on medium high.
Add vanilla extract
and eggs, beat until well combined.
Add salt and beat on medium-high until light and fluffy.
Add flour all at once. Beat on low until dough has only just come together. Scrape down sides of bowl and beat on med-high for about 30 seconds.
Refrigerate dough for a minimum of 1 hour. Roll out dough (about 1/4” thick) on a floured surface and cut into desired shapes. For best results freeze shapes for a minimum of 15 minutes prior to baking.
Bake at 350 degrees for 7-8 minutes or until the middle is barely set. If you like your cookies soft remove them before the edges are brown.
★ Refrigerating dough for 12-24 hours prior to cutting/baking will improve both the texture and flavor of your cookies.
★ For perfect shapes every time only cut dough when it’s cold! This is especially important for shapes like circles.
★ Roll your dough on parchment paper straight from the mixer! I like to roll into 1/4" sheets and stack them (with plastic wrap in between layers) on a cookie sheet that fits in my fridge. Make sure you wrap the top layer as well! Then I refrigerate until I'm ready to cut out shapes. This means never having to roll out rock-hard cold dough! After cutting your shapes, re-roll your soft dough scraps on parchment paper, place on baking sheet, and refrigerate again.
★ To help cookies hold their shape, freeze them for at least 15 minutes prior to baking (or up to several weeks if tightly sealed). This is a great “make ahead” time saver when making large batches of cookies. There's no need to defrost prior to baking - put them straight from the freezer and into the oven and bake for the same amount of time.
★ For even baking use our Pink Perforated Silicone Baking Mat
★ This recipe anticipates the use of flour when rolling out your cookies, therefore your cookies won't be dry from using flour to roll them out.