We are up to all sorts of fun holiday merriment around here. Just yesterday a group of 4-year-olds stopped by to learn the art of making the perfect holiday cookie. One thing about 4-year-olds that I love is that they are completely unafraid to cover everything in sight with sprinkles. It was a literal sprinklefest around here!

There are two key moves to making these cookies perfect: quality ingredients and chilling time.

The better the butter and vanilla extract, the better the cookie.
We use a European-style unsalted butter that contains less water than run-of-the-mill butters. We also use a pure vanilla extract - nothing imitation!

If your dough has time to chill it will cut better and bake better.
After mixing you’ll chill your dough. After you roll it out you’ll chill your dough. After you cut out your shapes you’ll…CHILL YOUR DOUGH!

Cold dough results in a baked cookie that is perfectly flaky and holds its shape. Flaky tree-shaped cookies that actually look like trees instead of blobs? Yes, please!

These buttery, crunchy vanilla cookies are the perfect vehicle for holiday decorations. Be sure to check out our recipe for vanilla buttercream for the perfect combination of deliciousness!

Vanilla Butter Cookies

 Ingredients:

• 341 grams unsalted butter
• 200 grams granulated sugar
• 3 large egg yolks
• 2 teaspoons best quality vanilla extract
• 453 grams all purpose flour
• 1 teaspoon kosher salt

 Make the cookies:

1. Preheat the oven to 350 degrees. If you have a convection oven, set it to 325.
2. Using a mixer fitted with a paddle attachment, beat the butter until smooth and shiny. The butter should be able to hold a peak. You’ll mix it until you think you’ve mixed it too much and then it will be just right.
3. Add sugar and beat until light and fluffy.
4. Add yolks one at a time, mixing between each addition, and then add in the vanilla.
5. Combine the flour and salt and then beat into the butter mixture until the dough forms.
6. Flatten dough into a 1” thick disk then wrap in plastic and refrigerate until firm.
7. Once chilled, roll the dough into a 1/4” thick disc and put it back into the refrigerator to chill again. This will make the cookies easier to cut.
   
8. Using your favorite festive cookie cutters, cut out shapes and chill dough again for about 1 hour before baking. You can easily layer the cookies between sheets of parchment or waxed paper on your cookie sheet.
   
9. Once chilled, bake the cookies for approximately 12 minutes depending on size and shape. Cookies will be pale and golden around the edges when done.