Ingredients:

  • 2 cups All-Purpose Flour (250g)
  • 1/2 cup Granulated Sugar (100g)
  • 1 cup (2 sticks) Unsalted Butter, cold and cubed (227g)
  • 1/4 teaspoon Fine Sea Salt (1.5g)

Instructions:

  1. Whisk together the flour, sugar, and salt in a large bowl. Set aside.
  2. Use the paddle attachment or your hands to lightly blend the cold butter cubes into the dry mixture. Mix only until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. Do not overmix or cream until light and fluffy.
  3. Bring the mixture together quickly into a cohesive ball. Avoid kneading or overworking the dough.
  4. Flatten the dough into a thick disc, wrap tightly in cling film, and chill in the refrigerator for at least 45 minutes (this prevents spreading).
  5. Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
  6. Lightly flour your work surface. Roll the chilled dough to a uniform thickness of about 1/4 to 3/8 inch (6–9mm). Use cookie cutters to stamp out shapes.
  7. Arrange cookies on the prepared sheets, and prick the top of each cookie 2–3 times with a fork (docking).
  8. Bake for 12–15 minutes. Cookies are done when the edges are just beginning to turn pale gold.
  9. Let cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.