Cream the Butter and Sugar

In a mixing bowl, cream the softened butter and sugar together using a hand mixer (or stand mixer) on medium speed.

Continue until the mixture is light and fluffy, about 2–3 minutes.

Incorporate Eggs and Vanilla

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Add the vanilla extract, mixing briefly to combine.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, salt, and optional baking powder.

Slowly add the dry mixture to the creamed butter mixture. Mix on low speed until just combined; avoid overmixing.

Shape and Chill

Gather the dough into a ball, wrap in plastic wrap, and place in the fridge for at least 30 minutes.

Chilling helps the dough firm up, ensuring the cookies hold their shape when baked.

Preheat and Prepare

Preheat your oven to 350°F (175°C).

Line one or two baking sheets with parchment paper.

Form the Cookies

Remove the dough from the fridge and roll it to about ¼-inch thickness on a lightly floured surface.

Use a cookie cutter or simply shape small rounds. Arrange them on the baking sheets, leaving about 2 inches between each cookie.

Bake

Place the baking sheets on the middle rack of the oven.

Bake for 10–12 minutes or until the edges turn a light golden brown. Baking time may vary depending on your oven.

Cool and Enjoy

Carefully remove the cookies from the oven. Let them rest for 1 minute on the baking sheets before transferring to a wire rack to cool completely.

                       Enjoy with a cozy beverage or store in an airtight container for later.