- 1 cup (225g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1 teaspoon vanilla extract for extra flavor
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 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.
