Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • 2/3 cup (133g) granulated sugar
  • 1 large egg (approx. 50g)
  • 1 teaspoon pure vanilla extract (5ml)
  • 2 1/4 cups (281g) all-purpose flour
  • 1/4 teaspoon salt (1.5g)
  • Sprinkles (various colors and shapes) - optional
  • Royal Icing (for glazing) - optional
  • Colored Sugar - optional

Instructions:

  1. In a large bowl, cream together the softened butter and sugar until light and fluffy using a stand mixer or hand mixer.
  2. Beat in the egg and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  6. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Load the chilled dough into the cookie press, following the manufacturer's instructions. Choose your desired shape disc.
  8. Press the cookies directly onto the prepared baking sheets, leaving about 1 inch of space between each cookie. You might need to practice a few times to get the hang of it.
  9. Decorate the cookies with sprinkles or colored sugar before baking, if desired.
  10. Bake for 8-10 minutes, or until the edges are lightly golden. Watch them carefully; they can burn easily.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature.