Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 2/3 cup (135g) granulated sugar
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 1/2 tsp fine sea salt

Instructions:

  1. Cream the butter and granulated sugar in a large bowl on medium-high speed for 3–5 minutes until the mixture is pale ivory and fluffy.
  2. Add the egg, vanilla extract, and sea salt. Beat until fully incorporated, scraping down the sides of the bowl to ensure a homogenous mixture.
  3. Turn the mixer to low and gradually add the all-purpose flour. Mix just until no white streaks remain and the dough is soft and pliable.
  4. Transfer the dough to a piping bag with a star tip to create rosettes, or roll into a log for slice-and-bake cookies.
  5. Place the shaped cookies on a baking tray and refrigerate for at least 30 minutes to prevent spreading during baking.
  6. Bake at 350°F (175°C) for 10–12 minutes. Remove when the edges are barely golden brown while the centers remain pale.
  7. Let the cookies rest on the hot baking sheet for 5 minutes before transferring to a wire cooling rack.