Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated white sugar
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the softened butter and sugar. Using an electric mixer, beat on medium-high for approximately 5 minutes until the mixture looks pale ivory and feels velvety and light.
  3. Stir in the vanilla extract.
  4. Gradually add the flour, mixing on low speed just until the white streaks disappear and the dough is soft and pliable.
  5. Scoop approximately 1 tablespoon of dough and roll it into a 1-inch ball. Place them 2 inches apart on a lined baking sheet.
  6. Using three fingers, press firmly into the top of each ball to create the signature indentations.
  7. Bake for 15 to 18 minutes until the bottom edges turn a faint mahogany gold.
  8. Let the cookies rest on the pan for 5 minutes to set before moving them to a wire rack.