1 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
1 large egg, room temperature
2 teaspoons alcohol-free vanilla extract
1/2 teaspoon salt
2 1/4 cups all-purpose flour
Optional: Colored sanding sugar or sprinkles for decoration
Instructions
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about three to five minutes of high-speed mixing. Creating this airy base is the secret to a delicate cookie texture.
Add the egg and the alcohol-free vanilla extract to the butter mixture. Continue to beat the ingredients until they are fully incorporated and the batter looks smooth. Scrape down the sides of the bowl with a spatula to ensure everything is evenly combined.
Gradually stir in the all-purpose flour and salt. Mix on low speed just until the flour disappears into the dough. Be careful not to overmix at this stage, as overworking the flour can result in a tough cookie rather than a tender one.
Divide the dough into two discs and wrap them tightly in plastic wrap. Place the dough in the refrigerator for at least one hour. Chilling the dough prevents the cookies from spreading too much in the oven and helps the flavors deepen.
Preheat your oven to 350 degrees Fahrenheit. On a lightly floured surface, roll out the dough to about a quarter-inch thickness. Use your favorite Christmas cookie cutters to create stars, trees, or gingerbread shapes, then place them on a baking sheet lined with parchment paper.
Bake the cookies for 8 to 10 minutes, or until the edges are just barely golden. Let them rest on the baking sheet for five minutes before transferring them to a wire rack to cool completely. This resting period allows the cookies to set so they do not break when moved.
