Ingredients
Method
Preparation
- In a large mixing bowl, beat the room temperature butter and granulated sugar together until creamy and well combined.
- Mix in the salt and pure vanilla extract, then add the egg yolk, scraping down the sides of the bowl as needed.
- Gradually add all-purpose flour to the mixture and mix just until incorporated. Avoid over-mixing for the best texture.
- Divide the dough into two equal halves and shape each into a disk. Wrap each disk in plastic wrap and refrigerate for 1 to 2 hours to firm up.
Baking
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll one piece of dough between two pieces of parchment paper to a thickness of 1/8 inch. Cut out cookies using floured cookie cutters.
- Place the cookies on the prepared baking sheets and sprinkle with turbinado sugar.
- Bake for 10 to 12 minutes, until the edges turn golden brown.
- Allow to cool on the baking sheet for 5 minutes before transferring the cookies to a cooling rack.
Nutrition
Notes
Ensure your butter is at room temperature for easy mixing. Store cookies in an airtight container at room temperature for up to one week. Freeze unbaked dough for up to 3 months, baking directly from the freezer.