Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar (caster sugar preferred)
- 1 teaspoon pure vanilla extract (optional)
- ¼ teaspoon fine sea salt
- 2 cups all-purpose flour, spooned and leveled
- ½ cup cornflour (cornstarch)
Instructions:
- Preheat oven to 325°F (160°C). Line two large baking sheets with parchment paper. In the bowl of a stand mixer, cream the slightly cooled, softened butter and granulated sugar on medium speed for 3-4 minutes until pale and fluffy. Scrape down the bowl.
- Beat in the vanilla extract and salt until just combined.
- Whisk together the all-purpose flour and cornflour in a separate bowl.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing only until the dough just comes together and large clumps form. Do not overmix; stop immediately once the flour is incorporated.
- Turn the dough out onto a lightly floured surface and gently press it into a thick disc. Wrap tightly in plastic wrap and refrigerate for a minimum of 60 minutes. This chilling is non-negotiable for stable cookies.
- Place the chilled dough between two large sheets of parchment paper. Use a rolling pin to roll the dough evenly to ¼-inch (6 mm) thickness.
- Use cookie cutters to cut out shapes. Gently peel away the excess dough surrounding the cut shapes. Reserve the scraps.
- Carefully transfer the cut shapes (still on the bottom parchment sheet) onto the prepared baking sheets.
- Place the baking sheets with the cut cookies back into the refrigerator for 15 minutes. This second chilling ensures zero spread during baking.
- Gather the dough scraps, gently press them back into a disc, and repeat the chilling, rolling, and cutting process.
- Bake the cookies (one sheet at a time, preferably) for 10–12 minutes. The edges should be pale golden, but the center should remain light.
- Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.