- 5 cups all-purpose flour
- 1 tsp kosher salt
- 2 cups salted butter, softened (*see note at bottom of recipe).
- 2 cups granulated sugar
- 2 eggs
- 4 tsp vanilla extract
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Whisk the salt into the flour and set aside.
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Beat granulated sugar and butter until creamy. Don't over mix.
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Scrape down the bowl.
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Add eggs, one at a time and beat until just incorporated.
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Add vanilla extract.
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Add flour and gently mix until all is incorporated and a dough ball has formed.
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Divide dough ball in half.
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Roll out each half between two sheets of parchment paper. Place on a tray and freeze for about 45 minutes.
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Dip cookie cutter in flour and press shapes into dough. Gather dough scraps, re-roll between parchment paper and place back in freezer for next use.
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Repeat steps with other dough half. Re-freeze scrap dough for about 10 minutes.
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Bake cookies about 12-13minutes, until golden brown.
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Cool completely before decorating.
When it comes to butter, I've made these cookies with both salted and unsalted butter. The salted butter produces a much tastier, richer cookie for my taste buds. No need to skip the teaspoon of salt. It's just fine to keep it in the recipe. The cookies will not be too salty.