Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- (Optional) 1 teaspoon vanilla extract for extra flavor
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. This simple step keeps the cookies from sticking and ensures even baking.
- Cream the butter and sugar in a large mixing bowl until light and fluffy. Creaming the butter and sugar creates air pockets, making the cookies soft and tender.
- Add the flour gradually to the mixture, stirring until the dough comes together. The dough should be smooth and slightly sticky.
- Shape the dough by rolling it into 1-inch balls and placing them on the prepared baking sheet.
- Flatten each ball with the back of a fork, pressing down gently to create a crisscross pattern on each cookie.
- Bake for 12-15 minutes, until the edges turn a light golden color. Watch closely; these cookies are delicate!
- Cool the cookies on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Softening the Butter: Softened butter makes a big difference here. Cold butter won’t mix well, and melted butter can make the dough too soft.
- For Even Size: Roll the dough into uniform 1-inch balls to ensure even baking. You can use a cookie scoop for precision.
- Adding Vanilla or Almond: If you’re a fan of extra flavor, go ahead and add a teaspoon of vanilla or almond extract.
- Storage: Store these cookies in an airtight container at room temperature for up to a week or freeze them for up to three months.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 100 kcal
- Sugar: 4g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg