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In a medium bowl, combine the flour and salt with a wire whisk.
In a stand mixer, cream the butter and sugar together. Add the eggs and vanilla and beat on medium speed until mixed well.
Scrape down the sides of the bowl and add the flour mixture.
Mix just until combined, being careful not to overmix.
Divide the dough in half, gently flatten the ball into a disk and wrap tightly in plastic wrap.
Refrigerate for 1 hour.**
On a floured surface, roll out the dough to 3/8" thick. Use cookie cutters and cut as many shapes as possible, re-rolling the dough scraps and cutting again.
Place the shapes on a non-stick baking sheet.
Refrigerate the cookie dough for another hour.
Preheat the oven to 325 degrees.
Bake the cookies for 12-13 minutes, pulling the cookies out just before they start to brown.
Allow the cookies to cool for 2-3 minutes, then transfer them to a flat surface to cool.
Once the cookies are cooled, decorate as desired.