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Serving Size
24
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Total Time
1 hour 5 minutes
Ingredients
4 ounces granulated sugar
8 ounces unsalted butter, room temperature
1/2 teaspoon kosher salt
12 ounces all-purpose flour
Directions
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Place the sugar, butter, and salt in the bowl of a stand mixer with the paddle attachment and mix on medium speed until the mixture is smooth about 2 minutes.
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Stop the mixer, scrape down the bowl, and add all the flour at once. Turn the mixer to low speed and mix until all the flour is just combined. The dough will be crumbly at this point. Increase the mixer speed to medium and mix until the dough has completely come together.
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Turn the cookie dough out onto a lightly floured surface. You can turn it out onto a large piece of parchment paper or Silpat. Use your hands to shape the dough into a rectangle and lightly flour the top of the dough. Do not use too much flour, just enough to keep the rolling pin from sticking.
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Roll the dough out to 1/2-inch thick. Use a 2-inch round cookie cutter to cut out the cookies. Place the cookies on a lightly floured board or cookie sheet. Prick each cookie in the center with a fork. Pricking the cookies will ensure the steam is released as the cookies bake and that they remain flat on top.
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Chill the dough in the refrigerator for at least 20 minutes. Chilling the dough will help the cookies hold their shape when baking.
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Preheat the oven to 300 degrees F while the cookies are chilling. Line a half baking sheet with parchment paper. Place 12 cookies on the baking sheet evenly spaced apart.
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Bake the cookies for 25-30 minutes. The bottom of the cookies will be lightly golden brown.
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Take the cookies out of the oven and allow them to cool for about 5 minutes on the cookie sheet before moving them to a cookie rack to completely cool.
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Enjoy! Optional: The cookies can be stored for up to 2 weeks in an airtight container.
