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Step 1
Preheat the oven to 325 F/162 C
Step 2
Cream together the butter and the sugar in a large bowl with a mixer for about 5 minutes until pale and fluffy.
Step 3
Mix in the vanilla extract. And add the egg if you want to. If you don't eat eggs don't worry about it. I originally made this to be "eggless".
Step 4
Add the flour and the salt to a sifter or whisk them together in a separate bowl. Mix it into the butter mixture a little at a time until all combined and soft cookie dough has formed.
Step 5
Form the dough into a loaf shape, it makes it easier to fit in the piping bag.
Step 6
Add the cookie dough to a piping bag fitted with a large tip like the Wilton 1M or Ateco Pipe round shapes of dough on a sheet pan lined with parchment paper or a silicone baking mat.
Step 7
In lieu of the piping bag, just form shapes with small chunks of dough with your hands. Or roll it out and use cookie cutters.
Step 8
Sprinkle on some large finishing coarse sugar if you want.
Step 9
Bake at 325 F for 12 to 18 minutes until slightly golden on the edges. Let cool for a few minutes then transfer to a wire rack to cool completely.
Step 10
Serve plain or sprinkle on some powdered sugar or dip half of the cookie in melted chocolate. Enjoy!