1cup butter (2 sticks/225 grams) at room temperature
2 cups castor sugar (400 grams)
3eggs (large)at room temperature
4 ½ cups all-purpose flour (480 grams)
1 teaspoonbaking soda (5 grams)
1 teaspoonvanilla extract (5 grams)
¼ teaspoonsalt (1.5 grams)
Instructions
In an electric mixer bowl, cream butter at room temperature until it changes the color and is creamy. Add castor sugar and beat again for 2-3 minutes, until the sugar is combined well with butter. Add eggs, one by one, beating each time to incorporate the egg well. Now add vanilla and mix one more time.
In another bowl, sift flour, baking soda and salt.Whisk all the ingredients together.
Gradually add the dry ingredients to the butter mixture.Start combining it at low speed until the dough comes together. Do not over mix at this point. Just mix until well combined.
Divide the dough in three parts and wrap each dough ball in plastic wrap. Place it in the refrigerator for at least one hour.
Preheat the oven to 350 F. Set the baking trays by placing silicone baking mats or parchment paper on it.
Take out one chilled dough ball. Keep the other two doughs in the fridge, chilling. Dust flour on the surface to work on the dough. Now with a rolling pin, roll out the dough to ¼ inch thickness. Use a cookie cutter to cut out the cookies. I used a 2 ½ inch round cookie cutter and dip it in the flour before cutting the cookies. Place the cookies at least 1-inch apart of each other on the silicone baking sheets.
Keep cutting and gathering up the scraps of dough, roll it again and cut into cookies until all the dough is finished.
Bake the cookies for 10 – 12 minutes or until the sides begin to turn light-golden-brown in color. Pull them out of the oven and keep them on the baking sheet for about 5 minutes before putting them on the wire-racks to cool completely.
Repeat the process until you bake all the cookies. This dough usually yields about 3 dozen cookies.
Notes
Chill: For best results, ensure the cookie dough is chilled for at least one hour in the fridge before rolling it out and cutting cookies. This will help with the cake like texture of the cookies. Also, if you skip this step, the cookies will spread a lot while baking that you would want to avoid. Work on One Dough at a Time: While you are working and rolling out a dough ball, keep the two other dough balls in the fridge. It is important that the dough is chilled properly before you start working on it. Creaming: Make sure the butter is beaten well before adding the sugar. Beat again well with sugar until it changes the color. Ingredients at Room Temperature: Have the ingredients at room temperature. It helps to get the chewy texture of the cookies.