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👩🍳 Instructions:
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Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
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Cream the butter and sugar:
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In a large bowl, beat the softened butter and sugar together using a hand mixer or stand mixer until light and fluffy (about 2–3 minutes).
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Add egg and vanilla:
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Beat in the egg and vanilla extract until fully incorporated.
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Mix in the dry ingredients:
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Gradually add the flour and salt to the butter mixture. Mix until the dough just comes together.
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Prepare the piping bag:
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Transfer the dough into a piping bag fitted with a star tip (or your preferred tip). If you don’t have a piping bag, you can also use a plastic sandwich bag with the corner cut off.
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Pipe the cookies:
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On the prepared baking sheets, pipe dough into your desired shapes (rosettes, straight lines, or simple swirls). Leave about 1 inch of space between each cookie.
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Bake:
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Bake for 12–15 minutes, or until the edges of the cookies are just starting to turn golden. The tops should remain pale.
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Cool and decorate (optional):
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Let the cookies cool completely on the baking sheets. You can decorate them with colored sprinkles, drizzle with melted chocolate, or top with a small dollop of jam for extra flavor.
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