Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 2 cups (250 g) all-purpose flour
- 1 teaspoon vanilla extract
- 1 pinch of salt
- (Optional) 2 tablespoons cornstarch — makes them extra soft
Instructions
1. Beat the Butter and Sugar
In a large bowl, beat the softened butter with powdered sugar until very creamy, fluffy, and pale — like the mixture shown in your photo.
This step is key for soft cookies.
2. Add Vanilla
Mix in the vanilla extract until fully combined.
3. Add Dry Ingredients
Add the flour (and cornstarch if using) plus a pinch of salt.
Mix gently until a soft dough forms.
It should be smooth and easy to shape.
4. Shape the Cookies
Roll the dough into a log, or flatten it slightly and cut out small round discs.
You can also shape small balls and press them lightly with your fingers.
5. Chill (Optional but Recommended)
Place the shaped cookies in the fridge for 15–20 minutes.
This helps them keep their shape while baking.
6. Bake
- Preheat oven to 160°C / 320°F.
- Place cookies on a baking tray lined with parchment paper.
- Bake for 12–15 minutes, or until the bottoms are lightly golden.
Do NOT overbake — they should stay pale on top.
7. Cool and Serve
Let cool completely before serving.
They will firm up as they cool and become perfectly tender and buttery.
Tips for Perfect Cookies
- Use soft butter, not melted.
- Beating the butter well gives the best airy texture.
- Cornstarch makes them extra soft and crumbly.
- Store in an airtight container to keep them fresh.